Creamy Poblano Pepper Strips

March 25, 2014

Today, I have an extremely versatile Taco Tuesday recipe for you. I made this as a side dish to go with tacos but, as I was eating it, (and watching my husband pile it on his tacos) I thought "well, that's a great idea!" (He comes up with them every now and then!) This could easily be a vegetarian taco filling! Just add a little salsa and cilantro! No matter how you eat it, it's goooood! Enjoy!

6 fresh poblano peppers
2 T. extra virgin olive oil
1 medium white onion, thinly sliced
2 c. frozen corn (I used Trader Joe's fire roasted corn)
1/4 c. fat free half and half
1/4 c. light sour cream
1/2 c. shredded monterey jack cheese
1 t. salt
1/2 t. black pepper

Char the poblano peppers directly over the gas flame on the stove top or under the broiler until blackened on all sides. (I don't have a gas stove so I used my broiler. Place the oven rack on the top rung...
See the full directions on my site

Nutritions

Calories
130

Sodium
497mg
20% DV

Fat
9g
14% DV

Protein
5g
11% DV

Carbs
5g
1% DV

Fiber
1g
5% DV