Corn Bread with Poblano Strips

Alejandra Cota
Alejandra Cota
Prepare this original recipe of gratin poblano strips with Manchego cheese served on a soft and warm corn bread; this recipe is not only delicious but also very appetizing as it combines two traditional Mexican preparations in one. Ideal for a big celebration and to share with all your guests.
Reviewed by Editorial Team of Kiwilimón
4.75
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Ingredients
14
Servings
  • 1 cup wheat flour 1 cup wheat flour
  • 1 cup corn masa flour
  • 1 teaspoon baking powder 1 teaspoon baking powder
  • 1 teaspoon salt 1 teaspoon salt
  • 1 egg 1 egg
  • 1 cup cow's milk 1 cup cow's milk
  • 1/2 cups butter, melted 1/2 cups butter, melted
  • 1/2 cups corn kernels, white
  • 1/2 cups corn kernels, yellow
  • 1 tablespoon corn oil, for the strips
  • 1 onion, for the strips 1 onion, for the strips
  • 8 Poblano chiles, roasted, deveined and cut into strips
  • 1 cup corn kernels, white, for the strips
  • 1 pinch salt, for the strips 1 pinch salt, for the strips
  • 1 cup thick cream, for the strips
  • 1 cup Manchego cheese, grated, for the strips
  • Manchego cheese, for broiling
Preparation
50 mins
40 mins
Low
  • Preheat the oven to 180°C.
  • In a bowl, mix the wheat flour, corn flour, baking powder, salt, egg, milk, and butter, beat until incorporated and have a homogeneous mixture.
  • Pour into a previously greased mold and bake for 20 minutes.
  • Heat a skillet over medium heat with the oil and fry the onion with the strips, the corn kernels, season to your liking, add the sour cream and the Manchego cheese. Set aside.
  • Add the previous preparation over the corn bread, add Manchego cheese and broil for 10 minutes.
  • Serve hot and enjoy.

Nutritional Information

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