Serves 6 (serving size: 2 tortillas and about 1 cup filling)
Photo: Jennifer Causey
6 large poblano chiles (about 1 1/2 lb.)
2 tablespoons canola oil
1 medium white onion, cut into 1/4-in. slices
1 tablespoon minced garlic
1/3 cup Mexican crema or sour cream
3/4 teaspoon kosher salt
12 (5-in.) corn tortillas, warmed
1/2 cup sliced radishes
1 ear corn, grilled and kernels removed
1 chayote, peeled, grilled, and diced (optional)
Est. added sugars 0g
How to Make It
Preheat broiler to high with oven rack 6 inches from heat. Broil chiles 8 minutes or until blackened, turning frequently. Place in a bowl; cover with plastic wrap. Let stand 15 minutes. Peel, seed, and slice chiles into 1/4-inch-wide strips.
Heat oil in a skillet over medium-high. Add onion; sauté 5 minutes. Add sliced chiles and garlic; sauté 2 minutes. Stir in crema and salt; cook 1 minute. Divide chile mixture among tortillas; top with radishes, corn, and chayote, if using.