4 Poblano chiles, roasted, deveined and cut into strips
150 grams queso fresco, grated
1/2 cups fresh cream
1 tomato, large
1 onion, medium
1 can ear corn
vegetable oil
1 clove garlic
Preparation
20 mins
0 mins
Low
Cut the tortillas into strips and fry them in the oil until they are lightly golden.
Blend the tomato, onion, and garlic with a little water. Season this sauce in a saucepan.
Add the strips, salt, and pepper to taste. Let cool and add the cream. Mix the golden tortillas with the sauce.
Grease a baking dish with a little oil and add the tortillas with sauce. Incorporate the corn and sprinkle the grated cheese. Place the dish in the oven for a few minutes until the cheese melts.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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