Poblano Chiles and Corn

Ingredients

• 2-3 poblano chiles (peeled and cut in strips (check here to see how to peel poblano chiles))
• 1 medium white onion (sliced)
• 2-3 Tablespoons olive or canola oil
• 3/4 cup frozen corn kernels (or one can, without water)
• Salt and pepper to taste
• 2-3 Tablespoons sour cream or crema Mexicana (optional)
• 1 pkg. queso fresco crumbled
• 8-12 tortillas

Instructions

1. 1

   Heat the oil in a medium sized pan over high heat. Add the onions and cook them until soft (approx. 5 minutes) lower temperature to medium and add the chiles, corn, salt and pepper.

2. 2

   Mix well and cook about 5-8 minutes or until corn is soft. Remove from stove and add the cream (if you like).

3. 3

   Warm the tortillas and top with mixture, then top with queso fresco. If you like spicy foods, you may want to put some salsa on top, like my avocado salsa.

4. 4

   Serve with white rice, or refried beans, or both. You can also use tostadas instead of tortillas.