Ingredients Jump to Instructions ↓

  1. 4 (6-inch) corn tortillas Extra virgin olive oil (or vegetable oil)

  2. 2 poblano chili peppers

  3. 1 medium onion, chopped

  4. 4 garlic cloves, minced

  5. 2 tablespoons butter or margarine

  6. 4 (13 3/4-ounce) cans chicken broth

  7. 2 (28-ounce) cans crushed tomatoes

  8. 2 (8-ounce) cans tomato sauce

  9. 2 1/2 teaspoons chili powder

  10. 1 teaspoon ground cumin

  11. 1/4 teaspoon oregano leaves

  12. 3 large avocados, pitted, peeled and chopped

  13. 1/4 cup chopped fresh cilantro leaves

  14. Monterey Jack shredded cheese for accompaniment

  15. Chopped green onions for accompaniment

Instructions Jump to Ingredients ↑

  1. Brush tortilla on both sides with oil and cut into thin strips. Bake tortilla strips on a baking sheet at 350°F (175°C) for 10 minutes or until crisp, stirring once or twice. Set aside.

  2. Bake peppers on an aluminum foil-lined baking sheet at 500°F (260°C) for 20 minutes or until skin is blistered. Place peppers in a heavy-duty zip-top plastic bag; seal and let stand 20 minutes to loosen skins. Peel peppers, removing and discarding stems and seeds. Chop peppers.

  3. In a Dutch oven melt butter over medium heat and sauté onion and garlic until softened, about 3 minutes. Add chopped pepper, broth, tomatoes, and tomato sauce.

  4. Bring mixture to a boil. Reduce heat, and simmer 1 hour, stirring often. Stir in fajita seasoning.

  5. Process one-fourth of mixture in a blender until smooth, stopping to scrape down sides. (Caution! Hot liquids create steam which will blow the top off the blender! Be sure to securely hold blender lid down!) Transfer mixture to a large saucepan; keep warm. Repeat procedure three times. Stir in avocado and cilantro. Serve immediately, and sprinkle each serving with cheese, green onions, and tortilla strips.


Send feedback