Family Tested & Approved
fresh poblano peppers
onions, halved and sliced about 1/4 inch thick
chicken bouillon granules, to taste
oaxaca mozzarella cheese, cut into small cubes
Roast the chilies over an open flame or on a griddle until blackened but not charred.
Wrap the chilies in a towel and place them in a plastic bag for about 10 minutes.
Remove the chilies and with the help of the towel rub the skins off. The chilies should still be somewhat firm.
Cut them in 1/2 inch strips, discarding all the seeds and the ribs. Do not rinse.
Heat the oil in a large pan over medium heat. Add the chilies and the onions at the same time, stirring often.
When everything is soft add all the sour cream and the chicken bouillon granules.
When the cream is hot, turn off the burner and add the cheese. Cover immediately until cheese melts.
Serve with warm flour tortillas.