Pork Chili Tacos

Name: Pork Chili Tacos
Yield: 8
Ingredients: 4 poblano chile peppers; 1 tablespoon olive oil; 1 large onion, chopped; 1 pound pork tenderloin, cut into 1-inch cubes; 2 tablespoons finely chopped garlic; 1 medium jalapeño chile, seeded, finely chopped (1 tablespoon); 1/3 cup drained (from a 14.5-oz can) diced tomatoes; 1/8 teaspoon chipotle chili powder or regular chili powder; 1/4 teaspoon salt; 3/4 cup Mountain High® original or lowfat plain yoghurt; 4 oz pepper Jack cheese, shredded (1 cup); 8 large flour tortillas, warmed

8 Servings
310 Calories per Serving

Tired of the same old beef tacos? Try some authentic Southwest flavor. So worth the effort!

Ingredient List

4 poblano chile peppers
1 tablespoon olive oil
1 large onion, chopped
1 pound pork tenderloin, cut into 1-inch cubes
2 tablespoons finely chopped garlic
1 medium jalapeño chile, seeded, finely chopped (1 tablespoon)
1/3 cup drained (from a 14.5-oz can) diced tomatoes
1/8 teaspoon chipotle chili powder or regular chili powder
1/4 teaspoon salt
3/4 cup Mountain High® original or lowfat plain yoghurt
4 oz pepper Jack cheese, shredded (1 cup)
8 large flour tortillas, warmed

Preparation

Under a broiler set on high, roast poblanos on a foil-lined baking sheet with sides. To evenly char the peppers on all sides, rotate them when the top sides are completely charred black, roasting for about 8 minutes total. For best results, the peppers should be completely charred all over. Transfer charred peppers to a small heatproof bowl and cover with plastic wrap. Allow to rest for 10 to 15 minutes. (The residual heat will steam off the charred skin.) When peppers are cool enough to touch, peel off the skins (they should remove easily). Remove stems and seeds and chop the peppers. Set aside
Heat olive oil in 10-inch skillet over medium heat, add onions, and cook for about 5 minutes. Add pork cubes and cook until pork is no longer pink in the center, about 5 to 8 more minutes.
Add garlic, jalapeno, tomatoes, chili powder, salt, and roasted peppers. Cook for about 3 minutes to heat through. Stir in yoghurt and pepper jack cheese. Mix well and continue heating for one more minute or until cheese is melted. Remove from heat and serve with in warm flour tortillas.

Nutrition Information

Nutrition Information (Amount per serving)

Total Fat 13g 19%, Saturated Fat 5g 25%, Cholesterol 40mg 13%, Sodium 510mg 21%, Potassium 500mg 14%, Total Carbohydrate 31g 10%, Dietary Fiber 2g 8%, Vitamin A 10%, Vitamin C 50%, Calcium 20%, Iron 15%, Vitamin D 2%, Vitamin E 4%, Thiamin 35%, Riboflavin 15%, Niacin 30%, Vitamin B6 25%, Folic Acid 15%, Vitamin B12 6%, Pantothenic Acid 4%, Phosphorus 25%, Magnesium 8%, Zinc 10%, Selenium 45%, Copper 8%, Manganese 20%

Nutrition Other (Amount per serving)

Calories 310, Calories from Fat 110, Trans Fat 1/2g, Monounsaturated Fat 5g, Polyunsaturated Fat 1 1/2g, Soluble Fiber 0g, Insoluble Fiber 0g, Sugars 5g, Protein 19g, Beta-Carotene 10%, Omega-3 0g, Carbohydrate Choice 2, Starch 0, Fruit 0, Other Carbohydrate 2, Skim Milk 0, Low-Fat Milk 0, Milk 0, Vegetable 1/2, Very Lean Meat 0, Lean Meat 2, Medium-Fat Meat 0, High-Fat Meat 1/2, Fat 1/2, Fruits 0c, Vegetables 1/4c, Grains 2oz-eq, Meat & Beans 2oz-eq, Dairy 1/2c, Fats & Oils 0tsp