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.
