Email to Terry Ward      

Recipe Categories: Terrytx's HOME PAGEAPPETIZERS Asian Beef BREAD BREAKFAST BrowniesandBars Cake Canning CASSEROLES Christmas01 Christmas2000 Condiments Cookies CROCKPOT DESSERTS FISHandSEAFOOD Grilling Ham KidsCooking Lamb LOWFAT MARINADES PASTA Pie PIZZA Pork POULTRY RICE SALADandDRESSING SANDWICHES SAUCES SideDish SNACKS SOUPSandSTEWS SouthwesternMexican VEGETABLES VEGETARIAN

Rajas Poblanos




Source of Recipe


Cooking Light-4/02






List of Ingredients



• 6 poblano Chiles (about 1 1/4 pounds)
  
• 1 teaspoon olive oil
  
• 1 pound flank steak, trimmed and cut into 1/4-inch strips
  
• 1 cup chopped onion
  
• 2 cloves garlic, minced
  
• 3/4 cup plain fat-free yogurt
  
• 1/2 cup (4 ounces) 1/3-less-fat cream cheese, softened
  
• 1 1/2 cups fresh corn kernels (about 3 ears)
  
• 1 teaspoon chicken-flavored bouillon granules
  
• 1/2 teaspoon black pepper
  
• 1/2 teaspoon ground cumin
  
• 1/3 cup chopped fresh cilantro (optional)
  
• 16 (6-inch) corn tortillas
  
• cilantro sprigs, optional
  






Instructions



1. Preheat broiler.
   
2. Cut chiles in half lengthwise, and discard the seeds and membranes. Place chile halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 10 minutes or until blackened. Place chiles in a zip-top plastic bag; and seal. Let them stand 10 minutes. Peel and cut into 1/4-inch strips.
   
   
3. Heat oil in a large nonstick skillet over medium-high heat. Add steak, onion, and garlic; saute 6 minutes. Add chiles, and saute 2 minutes. Add yogurt and cream cheese; stir until cheese melts. Stir in corn, bouillon, black pepper, and cumin. Cover and cook over low heat 10 minutes. Stir in cilantro, if desired. Spoon about 1/4 cup steak mixture into center of each tortilla, and fold in half. Garnish with cilantro sprigs, if desired.
   
   
4. Yield: 8 servings (serving size: 2 tortillas). 350 cal, 9.2g fat, 23.7g pro, 46.9g carb, 6g fiber, 40mg chol, 3.9mg iron, 343mg sod,188mg calc.