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Nutrition Facts
Serving Size 163 g
(Approx. 6 Servings)
Amount Per Serving
Calories 280 Calories From Fat 120
% Daily Value*
Total Fat 14 g 22%
Saturated Fat 6 g 30%
Trans Fat 0.0 g
Cholesterol 45 mg 15%
Sodium 620 mg 26%
Total Carbohydrate 39 g 13%
Dietary Fiber 8 g 32%
Sugars 2 g
Protein 18 g
Vitamin A 15% Iron 2%
Vitamin C 50% Calcium 30%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Chorizo Tacos with Roasted Chiles

Prep Time
20 minutes
Cook Time
15 minutes
Total Time
35 minutes
6  People


Recipe makes 6 Servings

2 poblano pepper
4 Oz chorizo, casing removed
1 medium white onions, sliced
1/8 Tsp iodized salt
12 yellow corn tortillas
8 Oz 2% sharp cheddar cheese, shredded
1 Tsp dried oregano leaves
16 Oz cilantro salsa
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Roast poblanos over an open flame or under a broiler. For broiling, heat oven to broil, place poblanos on a baking sheet 4 inches from heat, turn regularly until skin is blistered and blackened about 10 minutes, or 5 minutes over an open flame.
Place poblanos in a plastic bag or cover with a kitchen towel, let stand 5 minutes. Rub blackened skin to remove from chiles; trim and discard stems and seeds. Cut chiles into 1/4-inch wide by 2-inch long strips and set aside.
Heat oven to 350°F.
Cook chorizo in a medium size non-stick skillet over medium heat 5 minutes; use edge of cooking spoon to break up into small bits.
Drain fat from chorizo; add onions to skillet and cook 6 to 8 minutes longer or until onion is tender. Stir in poblano strips and season with salt.
Transfer mixture to a 9-inch shallow baking dish.
Wrap tortillas in foil, seal tightly and heat in oven 10 minutes.
Stir cheese into warm chorizo mixture, place dish in oven with tortillas after 5 minutes and heat both 5 minutes longer or until cheese melts and tortillas are hot.
Remove from oven and sprinkle oregano over queso fundido.
Serve hot with warm tortillas and salsa.



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