INGREDIENTS
3/4 cup
Coriander
1/2 cup
Corn, fresh or frozen Kernels
4
Garlic clove
1/2
Jalapeno
2
Limes
1
sprig Oregano, fresh leaves
6
Poblano peppers, large
1
Red onion
1/3 cup
Scallions
5
Tomatillos
2 cups
Rice, cooked
2
Salt and pepper
1
Olive oil
1/4 cup
Olive oil
1
Avocado (skin and seeds removed)
1/2 tsp
Cumin, ground
1 1/2 cups
Jack cheese
1/3 cup
Sour cream