Fire Roasted Corn And Poblano Tacos

• 1 Tbsp. butter
• 1 small white onion, finely diced
• 2 garlic cloves, peeled, sliced
• 1 large poblano chile, roasted, peeled, seeded, diced
• 3 ears fresh yellow corn, roasted in husks until tender or 2 c. frozen corn kernels
• dash of salt
• 1 tsp. toasted dried Mexican oregano
• juice of 1 lime
• 4 oz. Chihuahua cheese, grated
• 2 oz. grated parmesan or romano cheese
• 1 Tbsp. vegetable oil
• 12 corn tortillas
• lime wedges for garnish, optional

1. Heat butter in a heavy saute pan or saucepan over medium-high heat.
2. Cook onion 1 minute, until slightly browned on edges.
3. Add garlic and saute 1 minute. until slightly browned on edges.
4. Add garlic and saute 1 minute more.
5. Add poblano, corn, salt and oregano; remove from heat and stir to combine.
6. Then add lime juice, Chihuahua cheese and parmesan.
7. Stir.
8. Brush a griddle, comal or heavy skillet with a light coating of oil.
9. Bring to medium-high heat.
10. Place a few tortillas on hot skillet; fill tortillas, reserving part of filling for garnish.
11. When tortillas are softened, fold over to make tacos.
12. Cook until golden brown on both sides.
13. Garnish with extra cheese and lime wedges as desired. Makes 12 tacos.

butter, white onion, garlic, poblano chile, yellow corn, salt, oregano, lime, chihuahua cheese, parmesan, vegetable oil, corn tortillas, lime wedges

Taken from www.cookbooks.com/Recipe-Details.aspx?id=9386 (may not work)