Don't miss making this generous and delicious dish of creamy poblano strips with corn and juicy chicken fajitas. An ideal dish for a taco party or a meal with friends, serve with white rice and salad.
Roast the poblano chiles on a hot griddle until completely charred. Place them in a plastic bag, seal, and let sweat for about 20 minutes.
Once the chiles have sweated, use a knife to remove the skin, deseed, and remove the veins. Cut into thin strips and set aside.
Heat a skillet over medium heat with the oil and cook the onion and garlic. Add the chicken fajitas and cook until browned, season with salt and pepper.
Add the strips, corn kernels, and cook for 5 minutes. Add the sour cream and cheese and let it melt. Season with salt and pepper.
Serve over flour tortillas or with white rice.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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