Roasted poblano peppers crackling over the stovetop can only mean one thing: poblano tacos with the right amount of sweet corn and Mexican squash. Top that off with savory queso fresco and you've got yourself the perfect, light, meatless lunch.
by Ericka Sanchez
What you'll need
- 2 tablespoons olive oil
- 1/4 cup white onion, chopped
- 3 large poblano chiles, skins, seeds and veins removed, chopped in strips
- 1 large Mexican squash, chopped
- 1 cup yellow corn
- 1 teaspoon chicken bouillon seasoning powder
- 6 ounces queso fresco, crumbled
- corn tortillas, warmed
- cilantro sprigs
How to make it
- Heat oil in a large skillet over medium heat. Sauté onion until tender and translucent; about 5 minutes.
- Add poblano chile strips, squash, corn, and bouillon powder and cook for an additional 12 minutes. Add pepper to taste.
- Spoon 2-3 tablespoons of mixture on warm corn tortillas, sprinkle with crumbled cheese and cilantro sprigs and enjoy.
