1/2 cup roasted poblano peppers, chopped
4 small tortillas, any style you like
2 oz shredded Mexican blend cheese
2 oz shredded Monterrey Jack cheese
1/4 cup finely chopped cilantro
sour cream, optional
Preheat oven to 350 degrees. When oven is hot put the poblanos on a baking sheet and roast until they have softened and slightly charred. Turn over once to roast evenly. Remove to a bowl, cover with plastic wrap, and let cool. They will sweat under the plastic, making the skins easy to peel off. When cooled, peel the skin off with your hands, then cut open and remove the stems and seeds, then slice peppers into thin strips, and chop, making sure you have 1/2 cup of chopped peppers; set aside.
Keep oven heated at 350 degrees. Spray a large skillet with cooking spray or lightly coat with oil, then put over medium-high heat and quickly brown both sides of each tortilla, removing to a cooling rack. They will crisp up this way. When tortillas are cooled, place them on a baking sheet and evenly sprinkle the cheeses on top, then evenly distribute the chopped peppers. Bake in preheated oven for 5 to 8 minutes or until the cheese is melted and browning slightly. Remove from oven, immediately sprinkle on the cilantro evenly between the 4 tortillas and serve hot. You may top with a dollop of sour cream or any other topping you like. Serves 4.
No comments:
Post a Comment