| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs, Grains, Vegetables | Cheese/eggs, Mexico, Upload | 6 | Servings | |
INGREDIENTS
| 3 | Chile, poblano | |
| 3 | Tomatoes, peeled seeded | |
| chopped | ||
| 1 | Onions, chopped | |
| Salt | ||
| Pepper, black | ||
| 1 | pn | Sugar, granulated |
| 2 | T | Oil, vegetable |
| 1/4 | lb | Cheese, Monterey jack |
| 12 | Tortillas, small | |
| Sour cream |
INSTRUCTIONS
Remove seeds, stems and veins from chiles. Soak in cold, salted water about 1 hour. Combine chiles with tomatoes and onion in blender, blend to a smooth paste. Add salt, pepper, and sugar to taste. Heat oil in skillet and cook the puree, over moderate heat, for 3 minutes stirring constantly. Keep warm while making the tacos. Place a strip of cheese with a spoonful of the chile puree on each tortilla, and garnish with a little sour cream. Serve at once. MM and upload by DonW1948@aol.com / CBMC File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 345
Calories From Fat: 189
Total Fat: 21.6g
Cholesterol: 36.5mg
Sodium: 649.3mg
Potassium: 368.6mg
Carbohydrates: 28.4g
Fiber: 3.5g
Sugar: 4.3g
Protein: 11g