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Creamy Poblano Tacos

Creamy Poblano Tacos

April 7, 2018
We make easy air fryer recipes that are perfect for breakfast, lunch, dinner and late night snacking. Find your new favorite air fryer recipe here!

Hands-on: 30 min. Total: 30 min.

Look for chayote in Mexican markets, or substitute zucchini.
6 large poblano chiles (about 1½ pounds)
2 tablespoons canola oil
1 medium-sized white onion, cut into ¼-inch slices
1 tablespoon minced fresh garlic
⅓ cup Mexican crema or sour cream
¾ teaspoon kosher salt
12 (5-inch) corn tortillas, warmed
½ cup sliced radishes
1 ear corn, grilled and kernels removed
1 chayote, peeled, grilled, and diced (optional)

1. Preheat broiler to high with oven rack 6 inches from heat. Broil
chiles 8 minutes or until blackened, turning frequently. Place in a
bowl; cover with plastic wrap. Let stand 15 minutes. Peel, seed, and slice chiles into ¼-inch-wide strips.
2. Heat oil in a skillet over medium-high. Add onion; sauté 5 minutes.
Add sliced chiles and garlic; sauté 2 minutes. Stir in crema and salt;
cook 1 minute. Divide chile mixture among tortillas; top with radishes,
corn, and chayote, if using. Serves 6 (serving size: 2 tortillas and about
1 cup filling)
CALORIES 255; FAT 9g (sat 0.4g, mono 3g, poly 2.3g); PROTEIN 6g; CARB 44g; FIBER 6g;
SUGARS 5g (est. added sugars 0g); CHOL 8mg; IRON 0mg; SODIUM 325mg; CALC 50mg

Creamy Poblano Tacos
Roasted poblano chiles are one of the most distinctive scents and tastes of the Mexican kitchen—irresistible when combined with cream or cheese.

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