1 envelope Poblano chile, Knorr cream for hydration
1 can corn kernel , or 1 cup of previously cooked natural corn kernels
8 slices Manchego cheese
garlic powder
Preparation
45 mins
0 mins
Medium
The chicken fillets are marinated with vinegar, salt, garlic powder, and pepper; they should be marinated for at least 2 hours.
After marinating the fillets, they are dipped in beaten egg and breaded with breadcrumbs. For this, we have a pan with enough oil to fry them; they are drained of excess grease with absorbent paper and set aside for a moment.
In a small pot, hydrate the poblano chili cream as the manufacturer indicates.
Take the baking dish, place the breaded milanesas, cover them with poblano chili cream, sprinkle the corn kernels over the milanesas, and then add 2 slices of manchego cheese per milanesa.
They are placed in the oven at 180° just to gratin for approximately 10 minutes, and then they are ready to be served.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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