Do you know how to roast peppers? I roast poblanos (and other large peppers) by just putting them on the gas burners on my cooktop. You want to brown the skins, so just leave them in the flames and turn them to get all sides blistered. Then drop the peppers into a paper bag, fold down the top and let the peppers steam. When they’re cool enough to handle, remove from the bag and remove the stem, seeds and skin. Easy! I do this periodically and store the roasted peppers in bags in the freezer to pull out as needed.
Ingredients:
1 tablespoon butter 1 large white onion, thinly sliced 2 cups corn kernels, cooked or raw 1/2 pound summer squash (yellow or zucchini), cut into 1-inch cubes 6 garlic cloves, minced 2 fresh poblano chiles, roasted and peeled, cut into ¼-inch pieces 1/2 cup Mexican crema, creme fraiche, or sour cream Salt and black pepper Corn tortillas 1/4 pound Mexican cheese, grated (chihuahua or queso fresco)
Preparation:
serves 4
Preheat the oven to 350°F.
In a large skillet, melt the butter over medium heat. Add the onions and cook until transparent, about 5 minutes. Add the corn kernels, squash and garlic. Cook for about 10 minutes, stirring often. Add the poblano and stir to combine.
Turn off the heat, and add the crema. Season with salt and pepper to taste. Spoon the filling into tortillas and sprinkle with cheese.