Ingredients
- 4 medium sized poblano or anaheim peppers.
- 1 tablespoon olive oil
- 1/3 cup onion, chopped
- 2 cloves garlic, minced
- 4 ounces chorizo, casings removed
- 4 ounces sante fe cooking creme (found in cream cheese section)
- 1 tablespoon freshly squeezed lime juice
- 3 tablespoons fresh cilantro, chopped
- 1/2 teaspoon each salt and pepper
- 2 cups salsa verde
- 1 cup cream or sour cream
- 1 cup chopped onions
- 1 cup pepper jack cheese, shredded
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