Side Dishes

Creamy Poblano Pepper Strips

21

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
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

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Roasted vegetables are the easiest way to fix a tasty side dish. Just spread them in a pan and place in the oven. This is one of those recipes that can be easily doubled or tripled to feed an even bigger crowd. You really can’t go wrong when making this roasted vegetable recipe. Slice up ...

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