1. Grill peppers over fire and place in a plastic bag, let stand for 30 minutes. 2. Peel and, if you like, devein the peppers. Cut in to 1/2 inch slices. 3. Melt margaringe in cooking pan and add, onions, stir until transparent. 4. Add salt, dry instant chicken broth, pepper and poblano pepers and stir frequently fo 15 minute. 5. Add sour cream and queso fresco, cook for an additional 5 minute. 6. Enjoy with tortillas! ---------------------------------------------------------------------------
Nutrition
Ingredients
