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.
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!
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?
Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.