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Ingredients Jump to Instructions ↓

  1. 3 poblano chiles

  2. 1 cup fresh corn kernels (from 1 ear or so)

  3. 1 1/2 tablespoons olive oil

  4. Kosher salt and black pepper

  5. 1/2 white onion, chopped

  6. 1 garlic clove, thinly sliced

  7. 6 ounces cremini mushrooms, stems removed and quartered

  8. 6 fresh epazote leaves, chopped

  9. 1/2 cup queso freso, cut into cubes

  10. 6 warm corn tortillas

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