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Ingredients
- 6 poblano chiles
- 1 tsp olive oil
- 1 lb flank steak, trimmed & cut into 1/4" strips
- 1 cup chopped onion
- 2 garlic cloves, minced
- 3/4 cup plain fat-free yogurt
- 1/2 cup (4oz) 1/3 less fat cream cheese, softened
- 1-1/2 cups fresh corn kernels (~ 3 ears)
- 1 tsp chicken-flavored bouillon granules
- 1/2 tsp black pepper
- 1/2 tsp ground cumin
- 1/3 cup chopped fresh cilantro (optional)
- 16 (6") corn tortillas
- Cilantro sprigs (optional)
Details
Servings 8
Preparation
Step 1
Preheat broiler.
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 for 10 minutes. Peel and cut into 1/4" strips.
Heat oil in a large nonstick skillet over medium-high heat. Add steak, onion, and garlic; saute 6 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 the center of each tortilla, and fold in half. Garnish with cilantro, if desired.
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