Mexican Poblano and Tomato Salad
Author: Kitchens
  • 4 poblano chiles
  • 2 tomatoes; diced
  • 1/2 Cup thinly-sliced red onion
  • 2 cloves garlic; minced
  • 1 teaspoon dried Mexican oregano
  • 3 Tablespoons chopped cilantro
  • 3 Tablespoons lime juice
  • 1/2 teaspoon salt
  • butter lettuce
  • 1/4 Cup crumbled Cotija cheese
  • lime wedges; dipped in
  • Chile powder; for garnish
  1. Roast chiles on rack over gas burner or on rack under broiler until charred on all sides. Place in brown paper bag and close. Let chiles stand 15 minutes to sweat, then peel. Cut in half and remove seeds and ribs. Cut chiles lengthwise into strips.
  2. Toss chiles with tomatoes, onion, garlic, oregano, cilantro, lime juice and salt. Cover and let rest 30 minutes.
  3. Line platter or serving plate with butter lettuce. Spoon salad atop greens and sprinkle with cheese. Garnish with lime wedges.
This recipe yields 4 servings.

Each serving: 81 calories; 517 mg sodium; 10 mg cholesterol; 4 grams fat; 7 grams carbohydrates; 5 grams protein; 0.76 gram fiber.
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