2-3 poblano chiles
1 tsp olive oil
1 lb flank steak, trimmed and cut into ¼” strips
1 c chopped onion
2 garlic cloves, minced
¾ c plain fat-free yogurt
½ c (4 oz) 1/3-less-fat cream cheese, softened
1 ½ c fresh corn kernels
1 tsp chicken-flavored bouillon granules
½ tsp black pepper
½ tsp ground cumin
1/3 c chopped fresh cilantro (optional)
16 (6”) corn tortillas
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 ¼” strips.
Heat oil in a large nonstick skillet over medium-high heat. Add steak, onion, and garlic; saute 6 minutes. Add chiles, and saute 2 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 ¼ c steak mixture into the center of each tortilla, and fold in half. Garnish with cilantro sprigs, if desired. Yield: 8 servings.