Poblano Chili Cream with Spinach and Toasted Almonds

Campbells®
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!
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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.
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