• Preheat your broiler on high. If you do not have a working broiler preheat your oven to 500 degrees.

Prepare your ingredients

• Remove the stem from the seeds from the poblano peppers then lay them out on a baking sheet lined with tin foil. Slice the onions into long thin strips.
• Combine all of the ingredients for the masa dough.

  If the dough is too wet and it sticks to your hands when you try to shape it then add more masa 1 tbsp at a time until it becomes workable. If the dough is too dry and crumbly add more water 1/2 tbsp at a time until it comes together.
• Separate the masa dough into balls that are about 2 inches in diameter and press the balls of masa dough into flat tortillas that are about 2 times the thickness of regular tortillas.

  You can use a tortilla press to flatten the balls of masa dough or if you do not have one you can use a large flat object like a cutting board to flatten them on the table. You should line the dough with 2 sheets of saran wrap or place it inside of a gallon sized bag when your press it to prevent the dough from sticking.

Cook your ingredients

• Start to heat a large flat pan or comal on medium high heat. You will use this pan to make the gorditas.
• Heat the vegetable oil up in a medium sized pot or pan and add the onions. Toss the onions with salt and cook the onions for 15 - 20 minutes over medium heat, stirring occasionally. When the onions are done cooking remove them from the heat until you are ready to use them.

  While the onions cook you can continue on to the next step.
• Put the poblanos on the broiler and cook them for 5 minutes per side or until they start to char on both sides.

  While the poblanos roast you can start cooking your first batch of gorditas.
• Add the first batch of gorditas to the large pan and flip them after they have cooked for 15 - 20 seconds. Continue to cook the gorditas until they have lightly browned up on both sides.

  After the gorditas come off the heat use a butter knife to slice into the sides and open up a pocket that you can stuff with toppings.
• Peel back the skin from the poblano peppers and slice the poblanos into thin strips. Add the poblanos and corn to the pot with the onions and continue to cook the poblanos for 10 minutes.
• After the poblanos, corn, and onions have cooked for 10 minutes add the heavy cream, Mexican crema, and Monterey jack cheese, and all of the remaining ingredients for the rajas con crema.

Assembling the gorditas de rajas con crema

• Stuff the pockets you made in the gorditas open with rajas con crema, add a little crumbled queso fresco, and serve.