Ingredients
Vegetable Casserole
- 8 poblano peppers
- 1⁄2 white onion diced
- 1 cup Mexican crema (low sodium)
- 2 TBSP unsalted butter melted
- 1 corn tortilla
- 1 lb tomatoes quartered
- 1 tbsp white distilled vinegar
- 1 1⁄4 cup chicken broth, low sodium
- 1 tsp baking powder
- 1⁄4 cup all purpose flour
- 1 tsp ground onion,
- 1⁄2 tsp ground garlic
- 1tsp Avocado oil
- 1 lb Oaxaca cheese grated
- 8 oz yellow cheddar grated