Rajas Poblanos

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

Preheat broiler.
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.

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