Creamy Poblano Strips with Chicken

Don’t miss out on preparing this generous and delicious dish of creamy poblano strips with corn and juicy chicken fajitas. An ideal dish for a taquiza or a meal with friends, serve with white rice and salad.
Ingredients
4
Servings
  • 8 Poblano chiles
  • 2 tablespoons vegetable oil
  • 1/2 onions, sliced
  • 1 clove garlic
  • 2 chicken breasts, cut into fajitas
  • salt and pepper
  • 1 cup corn kernels
  • 1 cup sour cream
  • 1 1/2 cups Manchego cheese, shredded
Preparation
40 mins
30 mins
Low
  • Roast the poblano chiles on a griddle over high heat 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, de-vein, and remove the seeds. 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 accompanied by white rice.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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