Ingredients
Scale
- 2 large poblano chiles, roasted, peeled, and chopped
- 1 cup sweet corn (fresh or frozen and thawed)
- 1 cup shredded cheese (Monterey Jack or a cheddar blend)
- 12 small corn tortillas
- 2 tablespoons oil (avocado or canola)
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- Optional: 1/2 teaspoon cumin or smoked paprika for a little twist
Instructions
- Roast the poblano chiles under the broiler until blackened, then steam in a bowl for 10 minutes and peel.
- Chop the roasted poblanos and combine with sweet corn, cheese, salt, pepper, and optional spices.
- Warm the corn tortillas wrapped in a damp cloth in the microwave.
- Place a couple of tablespoons of the filling into each tortilla, roll gently, and place seam side down on a baking tray.
- Brush tops lightly with oil.
- Bake in a preheated oven at 400°F (200°C) until crispy and golden, about 15-20 minutes.
- Let cool slightly before serving for extra crispiness.
Notes
Serve with fresh cilantro, crumbled queso fresco, salsa verde, or guacamole. For a crunchy twist, add a zesty slaw on the side.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Tex-Mex
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 25mg