Ingredients:
2 poblano chiles
1 tablespoon canola oil
1 large potato, peeled and diced
1 large onion, chopped
1 cup corn kernels, thawed if frozen
1/8 teaspoon ground red pepper
5 garlic cloves, minced
4 ounces Mexican raw chorizo, casings removed
3/4 cup low sodium chicken stock
1/4 teaspoon salt
8 (6-inch) tortillas
4 green onions, sliced
1/4 cup shredded Manchego cheese (1 ounce) (use Monterey Jack cheese if you can't find Manchego)
8 lime wedges
Source, details, tips and full instruction at: handletheheat.com
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