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Add a photoServings: 6
Ingredients
- 3 x Chile, poblano
- 3 med Tomatoes, peeled, seeded, minced
- 1 sm Onions, minced
- Â Â Salt
- Â Â Pepper, black
- 1 pch Sugar, granulated
- 2 Tbsp. Oil, vegetable
- 1/4 lb Cheese, Monterey jack
- 12 x Tortillas, small
- Â Â Lowfat sour cream
Directions
- Remove seeds, stems and veins from chiles. Soak in cool, salted water about 1 hour.
- Combine chiles with tomatoes and onion in blender, blend to a smooth paste. Add in salt, pepper, and sugar to taste. Heat oil in skillet and cook the puree, over moderate heat, for 3 min stirring constantly. Keep hot while making the tacos.
- Place a strip of cheese with a spoonful of the chile puree on each tortilla, and garnish with a little lowfat sour cream. Serve at once.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 202g | |
| Recipe makes 6 servings | |
| Calories 428 | |
| Calories from Fat 150 | 35% |
| Total Fat 16.86g | 21% |
| Saturated Fat 5.65g | 23% |
| Trans Fat 0.12g | |
| Cholesterol 20mg | 7% |
| Sodium 501mg | 21% |
| Potassium 357mg | 10% |
| Total Carbs 57.35g | 15% |
| Dietary Fiber 6.1g | 20% |
| Sugars 3.76g | 3% |
| Protein 13.15g | 21% |
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