Roasted Poblanos & Corn Tacos

Serves 1
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Directions

  1. 1Roast large poblano peppers over an open flame.
  2. 2Let the roasted peppers steam a bit to loosen their skins.
  3. 3Remove the skins, stems, and all seeds from the peppers.
  4. 4Cut the poblano peppers into thick strips.
  5. 5Set the poblano strips aside and set up your cooking station.
  6. 6Heat some oil in your pan to medium heat.
  7. 7Add sliced onion to the pan and cook down for a bit.
  8. 8Add garlic and corn to the pan.
  9. 9Add the poblano peppers and heat them up.
  10. 10Add a few seasonings.
  11. 11Swirl in some Mexican crema.
  12. 12Stir in melty cheese a bit at a time.
  13. 13Keep swirling until the cheese melts all the way through.
  14. 14Serve it up on warm tortillas.

Ingredients

  • 4 large poblano peppers
  • 2 tablespoons vegetable oil
  • 0.5 yellow onion sliced
  • 3 cloves garlic minced
  • 1 cup corn kernels
  • 0.5 cup Mexican crema
  • 5 ounces melty Mexican style cheese shredded
  • 1 teaspoon chili powder
  • 0.5 teaspoon Mexican oregano
  • Salt and pepper to taste

Equipment

panwarm tortillas