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Entree
Mexican
8 tacos
5 minutes
15 minutes
6 Fresh Poblano Peppers
1 tablespoon Extra Virgin Olive Oil
1 tablespoon Unsalted Butter
1 Melissa’s Perfect Sweet Onion - sliced thin
1/8 teaspoon Kosher Salt
1/8 teaspoon Freshly Ground Pepper
3 cloves Melissa’s Peeled Garlic - minced
2 ears Sweet Corn - roasted; kernels cut from the cobs
1/2 teaspoon Mexican Oregano
1/8 teaspoon Chili Powder
1/8 teaspoon Ground Cumin
1/2 cup Sour Cream
1/2 cup Cream Cheese
1/2 cup Jack Cheese - shredded
8 Corn Tortillas - fried into taco shell shape
Melissa’s Hatch Salsa
Melissa’s Orange Habanero Salsa
Char the poblano peppers directly on the stove burner. When completely charred, place the peppers into a resealable plastic bag to steam. When cool enough to handle, peel them and discard the stems and seeds.
Slice the peppers into strips and set aside.
In a saucepan, heat the olive oil and melt the butter. Add the onions and season them with the salt and pepper.
Cook, stirring occasionally, until caramelized, about 5 minutes. Stir in the sliced poblano peppers, the garlic and the next 4 ingredients and sauté for 3 minutes.
Stir in the sour cream, cream cheese and jack cheese, and continue to cook, while stirring, until the cheese is melted.
Add the Rajas to the taco shells and garnish with one or both of the salsas.
You can roast the corn on the stove burner as you did the poblano peppers.
