- 3 fresh poblano chiles (about 10 oz. total)
- 1 white onion (about 1/2 lb.), thinly sliced
- 1 tablespoon butter
- 1/4 pound jack cheese, cut into thick slices
- 4 to 6 warm corn or flour tortillas (6 to 7 in. wide)
- calories 242
- caloriesfromfat 46 %
- protein 10 g
- fat 13 g
- satfat 7.3 g
- carbohydrate 24 g
- fiber 3.4 g
- sodium 230 mg
- cholesterol 33 mg
How to Make It
Preheat broiler. Put chiles on a baking sheet and broil about 3 in. from heat, turning as needed to char and blister on all sides, about 8 minutes total. Let cool. Discard stems and seeds. Cut chiles into thin strips.
Meanwhile, in a 6- to 8-in. frying pan over medium-high heat, cook onion in butter, stirring often, until softened, 4 to 5 minutes.
Stir in chile strips and top with a layer of cheese slices. Cover and cook over low heat until cheese melts, about 2 minutes. Scoop hot chile mixture into tortillas.
Note: Nutritional analysis is per serving.