| 1. Puree tomatoes.
2. Over medium heat, heat oil in large saute pan and cook onion until soft.
3. Add garlic with onions. Saute additional minute.
4. Reduce heat to low and add tomatoes.
5. Cover and cook 5 minutes more.
6. Remove saute pan from stovetop.
7. Roast poblano peppers on cookie sheet or cast iron skillet under broiler (skin will blacken)
8. Remove blacken skin, seeds and ribs.
9. Rinse chilies and cut poblanos into strips.
10. Uncover saute pan and return to heat.
11. Add chilies, corn, zucchini, cilantro, heavy cream and salt to saute pan, and cook until liquid thickens and zucchini softens.
12. Serve with hot tortillas.
13. Garnish with cheese.
|
