10Hatch, Poblano, or Anaheim chilies or other chili peppers
cooking spray
2tbloil
1mediumonion
1(15.25 oz.) cancorn kernels, drainedor about 1¾ cup fresh or frozen corn
1clovegarlic
¾cupcrema Mexican-style sour cream or regular sour cream
¾cupshredded Oaxaca, asadero, or Mexican cheese or other shredded cheeses
16corn tortillasor flour tortillas
Instructions
Preheat oven to 450°F. Line a cookie sheet with aluminum foil. Remove stems and seeds from chili peppers and slice in half. Place cut side down and spray with cooking spray.
Roast for 20-30 minutes, or until skin is charred and blistered. Let cool. Optional: Remove outer skin and discard. Slice the peppers into strips.
Slice the onion into strips. Finely chop the garlic or put it through a press.
Saute the onion and garlic in the oil over medium heat until soft. Add the peppers and corn and heat through.
Remove from heat and stir in the cream. Add the cheese and stir until melted. Serve immediately on warmed corn tortillas.
Notes
This recipe is easily adjusted to be lactose-free or gluten-free.Warm tortillas in the microwave or fry quickly in oil over high heat a few seconds each side, just until soft. Drain on paper towels and let cool before filling.