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  • Preheat the oven to 275 degrees . In a large skillet, heat 2 tbsp. oil, 2 turns of the pan, over medium-high heat. Add the poblanos and corn and cook until the poblanos blister and the corn browns. Season with salt and pepper and douse with half of the lime juice.

  • Meanwhile, in a skillet, heat a drizzle of oil over medium-high heat. Add the onion and garlic and cook to soften for a few minutes. Add the raw tomatillos and cook until warmed through, 10 to 12 minutes (if using canned tomatillos, just cook to heat through, 2 to 3 minutes). Add the remaining lime juice and the cilantro, honey and cumin; season the salsa with salt and pepper.

  • Heat a griddle pan or large skillet over high heat with a drizzle of oil. Brush the tortillas with oil and add to the griddle. Cook to blister, then flip. Cover half of a tortilla with some of the cheese, corn and poblanos; fold over, press and cook for 1 minute. Transfer to the oven; repeat with the remaining ingredients. Cut each tortilla in half and serve 3 wedges per person. Top with the salsa.