| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | Mexican | Main dish, Mexican, Vegetables | 4 | Servings |
INGREDIENTS
| 8 | Chiles Poblanos | |
| 2 | Onions sliced | |
| 1 | c | Cream |
| Salt | ||
| 2 | Or three leaves of epazote* | |
| optional | ||
| Black pepper. | ||
| Vegetable oil |
INSTRUCTIONS
Peel the poblanos and cut in slices like one finger. Fry in vegetable oil, add onions, salt and black pepper. When the onion is transparent add the cream. Remove and serve while hot. Good served with tacos. *epazote leaves is a mexican spicy there are not substitution. Patricia Wriedt From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 259
Calories From Fat: 225
Total Fat: 25.6g
Cholesterol: 81.5mg
Sodium: 97.9mg
Potassium: 131.3mg
Carbohydrates: 6.9g
Fiber: <1g
Sugar: 2.4g
Protein: 1.8g