Poblano Cheese Tacos
- Serves 6.
SERVES
Ingredients
- 3 poblano chilies
- 3 medium tomatoes, peeled, seeded, and chopped
- 1 small onion, chopped
- Salt and pepper to taste
- 8 oz. Monterey Jack cheese, grated
- 1 teaspoon sugar
- 2 Tablespoons vegetable oil
- 12 small corn tortillas
- Sour cream
Directions
Remove seeds, stems, and veins from chilies. (Careful: wear rubber gloves to prevent burn from the peppers.) Soak chilies in cold, salted water about 1 hour. Combine chilies with tomatoes and onion in blender, blend to smooth paste. Add salt, pepper, and sugar to taste. Heat oil in skillet and cook the pure�, over moderate heat, for 3-5 minutes, stirring constantly. Keep sauce warm while making the tacos. Divide cheese onto the tortillas, placing a spoonful of the chili pure� on each, and garnish with a little sour cream. Serve at once.
