Creamy Strips with Mushrooms

This recipe for creamy strips with mushrooms is the perfect side dish to accompany your meals, but it also works as a main dish if served with tostadas or tortillas. To top it off, this dish is very easy to prepare. You will love these poblano strips!
Ingredients
6
Servings
  • 5 Poblano chiles
  • 2 tablespoons sea ​​salt, for the peppers
  • 2 tablespoons vegetable oil
  • 1/4 cups onion, finely chopped
  • 1 tablespoon garlic, finely chopped
  • 1 1/2 cups button mushrooms, in quarters
  • 1/2 cups yellow corn kernels, canned, without liquid
  • 1 1/2 cups sour cream
  • 1/2 cups milk
  • salt
  • pepper
  • 1/2 cups panela cheese, in cubes
Preparation
35 mins
20 mins
Low
  • Grill the poblano peppers over direct heat, moving constantly until all parts have taken on a dark color. Once they change color, place the peppers in a plastic bag and add sea salt until completely covered. Refrigerate for 15 minutes so the peppers can sweat, making it easier to remove the skin.
  • After the resting time, clean the peppers with the help of a knife to remove the skin; if necessary, place them under cold running water. Once cleaned, open them vertically, remove the seeds and veins, and cut the strips to half a centimeter thick. Set aside.
  • In a skillet with hot vegetable oil, sauté the onion and garlic until they are shiny. Then add the mushrooms, cooking over medium heat until they begin to reduce in size. Add the poblano strips and corn kernels; cook for 3 more minutes.
  • Lower the heat and mix in the sour cream and milk, season with salt and pepper; cook for an additional 6 minutes. Add the panela cheese, mix, cook for 2 more minutes, and remove from heat.
  • Serve immediately and accompany with freshly made tortilla chips.

Nutritional Information

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