Mexican•quick
Roasted Poblano peppers with cheese Tacos
This is a recipe that my family loves for brunch, and, as in many of my recipes, I use vegetable oil. Did you know that vegetable oil is actually Soybean oil? Soybean oil offers many benefits and has a neutral flavor that helps me create some of my favorite traditional meals.
- Prep time
- 10 min
- Cook time
- 10 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 tablespoons of vegetable oil
- 1 cup of white onion (sliced)
- 2 Poblano pepper cut into strips (already roasted and cleaned)
- Salt and pepper to taste
- 1 cup of Mexican Queso Fresco (cut into cubes)
- 6 corn tortillas
- your salsa of choice
Instructions
- 1
Heat oil at medium-high heat in a frying pan
- 2
Add onion and sauté for about 2 minutes
- 3
Stir in the Poblano pepper strips then cook for 3 more minutes.
- 4
Season with salt and pepper.
- 5
Just right before serving, add the Queso Fresco.