1/2 tsp Mexican Oregano
1/2 tsp Chopped Garlic
1/2 cup H-E-B Sour Cream
1/2 cup H-E-B Queso Fresco
7 oz H-E-B Ready Fresh Go Sliced Red Onion
7 oz H-E-B Ready Fresh Go 3 Color Pepper Strips
2 tbs H-E-B Olive Oil
4 each: H-E-B Fresher Lasting Roasted Poblano Peppers, cut into strips
Combine the oregano, garlic, sour cream and queso fresco in a food processor or blender. Process the mixture to a smooth texture. Set mixture aside.
Combine the red onion slices and pepper strips with the olive oil. Season to taste with salt and fresh cracked pepper. Heat a heavy skillet over high heat for 3 minutes.
Add the onion pepper mixture and stir-fry the vegetables for 3 to 4 minutes or until onions are golden brown.
Add the H-E-B Roasted Poblano strips and stir-fry for 1 more minute. Reduce the heat to medium, add the sour cream mixture and cook for 2 minutes. Season to taste with salt and pepper
No Nutritional Information Available
Be the first to rate this recipe.
Have you tried this dish? Let others know what you think!