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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.



 

 

 


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