1. With broiler on high, place bell peppers on a foil line sheet pan and char on all sides. Transfer to a bowl and cover with plastic wrap to allow the skins to steam off. Once cool enough to handle, remove and discard skins (skins will slide right off), stems, seeds, and inner membranes. Slice into thin strips and set aside. 2. Meanwhile, saute the onion on medium-low heat in some of the oil until beginning to brown and soften, 10-12 minutes. Raise heat, add corn and saute several minutes more. Add serrano and garlic and cook another 2-3 minutes. 3. Finally, add the roasted peppers, crema, salt and pepper to the pan. Stir to combine, reduce heat to low, and allow to simmer for a few minutes until sauce thickens. 4. Serve with warm corn tortillas. ---------------------------------------------------------------------------
Nutrition
Ingredients
