Corn Cream with Chilaca Strips and Fried Tortilla

Campbells®
The creaminess of Campbells® corn cream with the spicy touch of the chilacas and the crunchiness of the tortillas will delight you. It will remind you of mom's cream, simply delicious.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
  • 1 tablespoon vegetable oil
  • 1/2 cups chilaca chile, roasted, peeled, and cut into thin strips
  • 2 tortillas, cut into thin strips and fried
  • 1 pinch salt
  • 1 pinch ground black pepper
  • 1 can cream of sweet corn, Campbells® (430 g)
  • 1 cup water
  • 1 cup cow's milk
Preparation
5 mins
10 mins
Low
  • Heat the oil in a small pot, add the strips and fry for 5 minutes.
  • Season with salt and pepper and cook over medium heat, add the corn cream, water, and milk. Mix well and let boil for 5 more minutes.
  • Serve in a deep plate and garnish with the fried tortillas.

Nutritional Information

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