Cook this delicious recipe for poblano chile strips with corn cream. It is a simple recipe but full of flavor. It is a recipe you can make as a side dish to accompany a tasty meat or chicken dish. You will love this recipe.
Roast the chiles over the stove flame until their skin is evenly charred. Place them in a plastic bag and wrap the bag in a towel; let them rest until they cool down. Then peel, devein, and slice them into strips.
While the chiles cool, cook the corn kernels in a pot of boiling salted water until softened, about 10 minutes. Drain well.
Heat the oil with the butter in a saucepan over medium heat and sauté the onion until translucent, then add the chile strips and the cooked corn kernels. Season with the powdered consommé and cook for 3 minutes. Reduce the heat and add the cream and cheese; turn off the heat and serve as soon as the cheese has melted.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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