RAJAS POBLANAS
RECIPE TYPE
Chicken
SERVES
4
Prep time: 15 min
Cook time: 20 min
Ingredients
1/4 cup Longo’s Country Churned Salted Butter
1 1/2 cups thinly sliced onions
1 large poblano pepper, thinly sliced
1 cup frozen Longo’s Essentials Peaches and Cream Corn
2 1/4 cups evaporated milk (about 1 1/2 cans)
2 cups shredded Longo’s Rotisserie Chicken Meat
Pinch each salt and pepper
1 cup shredded Longo’s Mozzarella Cheese Ball
8 to 12 small flour or Longo’s Soft White Corn Tortillass
Directions
Melt butter in large, deep skillet over medium heat. Add onions and cook, stirring occasionally, for about 10 minutes or until softened and translucent. Stir in poblano and corn and cook for 5 minutes or until corn is thawed.
Add evaporated milk and bring to a simmer. Simmer for 1 minute. Stir in chicken and add salt and pepper. Return to a simmer for approximately 1 to 2 minutes to heat chicken through.
Remove from heat and stir in mozzarella until melted. Let stand for about 5 minutes before serving to thicken slightly. Serve with tortillas.
NUTRITIONAL INFORMATION
Per serving (2 filled tacos): 760 calories
Protein 45g | Fibre 5g |
Fat 34g | Sugar 20g |
Carbs 66g | Sodium 1070mg |
