| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs, Grains, Vegetables |
|
Cheese/eggs, Mexico, Upload |
6 |
Servings |
INGREDIENTS
| 3 |
|
Chile, poblano |
| 3 |
md |
Tomatoes; peeled, seeded, chopped |
| 1 |
sm |
Onions; chopped |
|
|
Salt |
|
|
Pepper, black |
| 1 |
pn |
Sugar, granulated |
| 2 |
tb |
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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