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