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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.