Recipes

When we were in Sayulita last week on vacation, we ate at the most amazing little taco stand, Naty’s Cocina. Honestly I am still dreaming about it. They are family owned, only open from 9-2 daily, chock full of locals (always a good sign) and only serve a daily variety of tacos de guisados, which are warm and hearty tacos stuffed with stewed meat or vegetables. Better yet, they only charge 10 pesos (under $1!!) per taco. Let’s just say we ate their multiple mornings.

Since returning I have been seriously craving these tacos, especially the Rajas Con Queso – a stewed blend of poblano peppers, onions, corn, and cheese. So it was time to try and create it at home. To my surprise they are actually quite easy to make and much healthier than I would have guessed.

Weight Watchers Rajas Con Queso
Points: 5 weight watchers pointsplus
Servings: 8 servings
Serving Size: about 1/2-3/4 cup
Nutritional Info: 148.1 calories, 6g of fat, 14.8g of carbohydrates, 2.3g of fiber, 5.8g of protein

Ingredients

• 2 lbs. poblano chiles
• 1 tsp. olive oil
• 2 ears corn, cut off the cob
• 1 red onion, sliced thin
• 1 white onion, sliced thin
• 1/2 cup reduced fat Mexican cream or sour cream
• 1 cup shredded part skim mozzarella or Monterrey Jack
• 1 tsp chicken bouillon or 1/2-1 tsp. salt
• 1/4 cup skim milk

Instructions

1. preheating your oven’s broiler. Lay the poblano peppers on a foil-lined baking sheet.
2. Place the pan under the broiler and broil until most of the skin is black. Flip the chilies over and repeat on the other side. It will take between 5-7 minutes per side.
3. Then place the roasted chilies into a large Ziploc bag. Let rest for about 20 minutes. Then peel off the skin, remove the seeds, and slice.
4. Meanwhile add 1 tsp. oil and cooking spray to a pot over medium heat. Add the sliced onions and cook for ten minutes until they began to become translucent. Add the corn and poblano peppers cook for an additional seven minutes until everything is soft.
5. Stir in the sour cream, chicken bouillon, cheese, and milk. Turn off the heat and continue to stir until everything is melted and creamy. Taste and season if needed. Serve in tortillas, over rice, on baked potatoes, or in any number of ways.