Poblano Chili Cream with Spinach and Toasted Almonds
We present to you the delicious Poblano chili cream with spinach and toasted almonds, the perfect recipe to start a lovely dinner. It is a very simple and easy preparation; just cook the vegetables, add the poblano chili cream, and blend. Delicious!
Reviewed by Editorial Team of Kiwilimón
|
6 comentarios
Ingredients
4
Servings
- 1 tablespoon vegetable oil
- 1 cup spinach, cut into thin strips
- 5 tablespoons almonds, sliced and toasted
- 1 pinch salt
- 1 pinch ground black pepper
- 1 can Poblano chile cream, Campbells® (430 g)
- 1 cup water
- 1 cup cow's milk
Preparation
5 mins
10 mins
Low
- In a pot, heat the oil over low heat, add the spinach, and cook for 5 minutes.
- Add the Campbells® poblano chili cream, water, milk, salt, and pepper. Mix well and boil for 5 minutes, stirring constantly to prevent sticking.
- Serve on a plate and garnish with the previously toasted almonds.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
Provided by