| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
Mexican |
Mexican, Main dish, Vegetables |
4 |
Servings |
INGREDIENTS
| 8 |
|
Chiles Poblanos |
| 2 |
md |
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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