Put 5 poblano peppers on a foil-lined baking sheet. Broil on high for about 5 minutes per side, until the skins blister and blacken.
Loosely cover with foil for 5 minutes. Peel away the loose skins, discard the stems and seeds, and cut the peppers into strips.
Melt 1 tablespoon of butter in a skillet over medium-high heat. Soften 1 sliced medium onion for 5 minutes. Add 2 minced garlic cloves and stir for 30 seconds.
Add the poblano strips, ¾ cup of Mexican crema and ½ teaspoon of kosher salt. Cook for 2 minutes.
Stir in 1 cup of shredded Oaxaca cheese until melted. Remove from the heat and serve.
