Yield: Yields enough for 12 small tacos.
Though cream may seem a little unexpected, a thick, slightly sour version plays an important role in Mexican cooking, adding a luxurious silkiness to special dishes. Here we use regular heavy cream and add shredded cheese for flavor and as a thickener.
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P.S. I used Hatch Green Chiles in place of the poblanos, as here in El Paso, Hatch Chiles rule!
I saved this to my recipe box over 20 years ago and never made them...I don't know what I was waiting for. THESE ARE FANTASTIC! The flavors are out of this world! Creamy, chile, cheesy goodness packed into a taco! Who'd have thought? I served these in soft corn tortillas, which I filled, folded over to enclose the filling and pan fried them a bit. Served with a green tomatillo salsa...it brightened the flavor even more. This is now going down as one of my favorite tacos ever!
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