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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 156 kcal
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
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!
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.
Serving: 1 taco | Calories: 156 kcal | Carbohydrates: 16 g | Protein: 5 g | Fat: 8 g | Saturated Fat: 4 g | Cholesterol: 14 mg | Sodium: 166 mg | Potassium: 182 mg | Fiber: 2 g | Sugar: 2 g | Vitamin A: 310 IU | Vitamin C: 33.8 mg | Calcium: 146 mg | Iron: 0.6 mg