2-3 poblano chiles
1 tsp olive oil
1 lb flank steak, trimmed and cut into \u00bc\u201d strips
1 c chopped onion
2 garlic cloves, minced
\u00be c plain fat-free yogurt
\u00bd c (4 oz) 1\/3-less-fat cream cheese, softened
1 \u00bd c fresh corn kernels
1 tsp chicken-flavored bouillon granules
\u00bd tsp black pepper
\u00bd tsp ground cumin
1\/3 c chopped fresh cilantro (optional)
16 (6\u201d) corn tortillas<\/p>\n
Preheat broiler.
Cut chiles in half lengthwise, and discard the seeds and membranes.\u00a0 Place chile halves, skin sides up, on a foil-lined baking sheet; flatten with hand.\u00a0 Broil 10 minutes or until blackened.\u00a0 Place chiles in a zip-top plastic bag, and seal.\u00a0 Let them stand for 10 minutes.\u00a0 Peel and cut into \u00bc\u201d strips.
Heat oil in a large nonstick skillet over medium-high heat.\u00a0 Add steak, onion, and garlic; saute 6 minutes.\u00a0 Add chiles, and saute 2 minutes.\u00a0 Add yogurt and cream cheese; stir until cheese melts.\u00a0 Stir in corn, bouillon, black pepper and cumin.\u00a0 Cover and cook over low heat 10 minutes.\u00a0 Stir in cilantro, if desired.\u00a0 Spoon about \u00bc c steak mixture into the center of each tortilla, and fold in half.\u00a0 Garnish with cilantro sprigs, if desired.\u00a0 Yield:\u00a0\u00a0 8 servings.<\/p>\n","protected":false},"excerpt":{"rendered":"
2-3 poblano chiles1 tsp olive oil1 lb flank steak, trimmed and cut into \u00bc\u201d strips1 c chopped onion2 garlic cloves, minced\u00be c plain fat-free yogurt\u00bd c (4 oz) 1\/3-less-fat cream cheese, softened1 \u00bd c fresh corn kernels1 tsp chicken-flavored bouillon granules\u00bd tsp black pepper\u00bd tsp ground cumin1\/3 c chopped fresh cilantro (optional)16 (6\u201d) corn tortillas … <\/p>\n