INGREDIENTS
2 tbsp
extra virgin olive oil
1 serving
kosher salt and pepper
2
ears corn
2
poblano peppers
1 small
zucchini
1
onion
4
garlic cloves
3 cups
salsa verde
2
chipotle chilies in adobo
2 tsp
paprika
2 tsp
honey
1/2 cup
cilantro
1/3 cup
basil
10
flour tortillas
1 cup
cheddar cheese
1/2 cup
pepper jack cheese
1 serving
avocado