Poblanos y Calabacitas con Jitomate


By Iliana de la Vega


Poblanos y Calabacitas con Jitomate


For 10 Person(s)


  • 6 poblano chiles
  • 10 Roma tomatoes
  • 2 tablespoons canola oil
  • 1 medium onion, diced
  • 2 zucchini, 0.5 inch dice
  • 1 cups fresh corn kernels
  • White corn tortillas

Poblanos y Calabacitas con Jitomate Directions

  1. Place poblano chiles over open flame, medium heat, turning until completely blistered. Place blistered chiles in paper bag or a kitchen towel and let them sweat for 15 minutes.
  2. Meanwhile, dry-roast whole tomatoes by placing in a dry skillet over medium heat. Keep turning as they blister and show brown-black spots. At the end, tomatoes should be soft, cooked inside and charred. Transfer tomatoes (do not peel them) to a blender and process until smooth. Set aside.
  3. When cool enough to handle, peel chiles, discard seeds and stems, and dice.
  4. In a large sauté pan over medium heat, sauté onions in the oil for 1 minute, then add zucchini and corn kernels. Sauté for 2 more minutes, then add tomato puree. Reduce heat to a simmer, cook for 2 minutes, then add diced poblano and cheese. Cook for 4 more minutes and season with salt. Serve hot with warm tortillas. Can be served as an appetizer or as a side dish with grilled fish, chicken, meat or brown rice.

Be the first to post a review

You must be logged in to review


Recipe Search