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.
Servings 6 Tacos
Calories 156kcal
Ingredients
- 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
TO SERVE:
- your salsa of choice
Instructions
- Heat oil at medium-high heat in a frying pan
- Add onion and sauté for about 2 minutes
- Stir in the Poblano pepper strips then cook for 3 more minutes.
- Season with salt and pepper.
- Just right before serving, add the Queso Fresco.
To serve, divide into warm corn tortillas and add your favorite salsa. Enjoy!
Video
Notes
- The queso fresco (cheese) is added at the last minute, in order to avoid melting it.
- If you don’t find queso fresco, you can use feta cheese.
Nutrition
Serving: 1taco | Calories: 156kcal | Carbohydrates: 16g | Protein: 5g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 14mg | Sodium: 166mg | Potassium: 182mg | Fiber: 2g | Sugar: 2g | Vitamin A: 310IU | Vitamin C: 33.8mg | Calcium: 146mg | Iron: 0.6mg