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This recipe is part of our Chicken Tacos for 4 Sunday suppers menu.
8 servings
Ingredients
3 teaspoons olive oil, divided
2 large fresh poblano chiles, stemmed, seeded, cut into 2x1/4-inch strips
1 1/4 pounds Yukon Gold potatoes, peeled, cut into 1/8-inch-thick rounds
1 cup frozen corn kernels, thawed
1 cup coarsely grated Oaxaca cheese or whole-milk mozzarella cheese, divided
1 1/2 cups half and half
2 tablespoons all purpose flour
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
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1st Keep
 Patrice_Sartor
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