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First, lets talk about the pecans.
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Good quality pecans will make all the difference.
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Dont skimp.
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Go for the good stuff.
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You can use halves, pieces, or minced nuts.
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Your call.
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Preheat oven to 300 F.
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In a medium skillet over medium heat, melt butter.
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Add pecans.
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Toss pecans in the melted butter until completely coated.
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Add taco seasoning.
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Continue to heat and stir pecans until coated in deliciousnessjust a minute or two.
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Remove from heat.
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Line a cookie sheet with foil and lightly oil the foil.
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Spread pecans on foil in a single layer.
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Bake for 15-20 minutes at 300 F, flipping, stirring and turning them after about 8-10 minutes.
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Remove from oven and set them aside.
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Turn your oven to broil.
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Now its time for the poblano sour cream.
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Put the poblano peppers on a foil-lined baking sheet.
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Broil on high for 8 minutes or so.
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Turn them and broil the other side for another 8-10.
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The skin will turn black, bubbly and crispy.
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Remove from oven.
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Immediately put them in a sealed plastic bag or a tightly covered bowl and let them sit for 20 minutes.
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This steams them and makes it easy to remove the skins.
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When cool enough to handle safely, remove and discard the blackened skins.
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Remove seeds.
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Throw the peppers and cilantro in the food processor and process until pureed.
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If you dont have a processor, just mince it very well.
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Add it into a bowl with the sour cream and mix well.
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Load up your warm tortilla with pecans, shredded cheese, tomatoes, more fresh cilantro...whatever you like!
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Add a big dollop of poblano sour cream and enjoy!
