Roasted Pepper Tacos With Cream

Ingredients

• 3 whole poblano peppers
• 1 tablespoon canola oil or other vegetable oil
• 2 tablespoons cilantro leaves, chopped
• 1 ½ teaspoons fresh lime juice
• ¾ cup Mexican crema; crème fraîche may be substituted
• 4 8-inch or 6 6-inch flour tortillas

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    274 calories; 15 grams fat; 5 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 2 grams polyunsaturated fat; 28 grams carbohydrates; 1 gram dietary fiber; 4 grams sugars; 5 grams protein; 22 milligrams cholesterol; 386 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 to 6 tacos

Preparation

1. Using a gas stove or grill, place peppers over an open flame, turning regularly, until roasted and charred all over. (Alternatively, peppers may be roasted on a baking sheet under a broiler.) Immediately transfer to a bowl, cover with plastic wrap, and allow to steam for 15 minutes. Peel off charred skin, remove stems and seeds, and cut into long strips 1/2 inch wide.
2. Heat a medium skillet over medium-high heat. Add oil and peppers. Sauté for 1 minute, then stir in cilantro and lime juice. Add crema and stir until heated. If crema is thin, reduce until slightly thickened but still creamy, 1 to 2 minutes. If using crème fraîche, stir in and immediately remove pan from heat.
3. Heat a griddle or large skillet over medium-high heat. Heat tortillas on griddle until piping hot, turning once, 15 to 20 seconds on each side. To serve, place a tortilla on a warmed plate and add a serving of pepper mixture. Fold tortilla in half, gently flattening it, and serve immediately.

35 minutes