Poblano Cream with Panela Cheese

Maizena
Prepare this delicious poblano cream with a touch of yellow corn and panela cheese for your everyday meals; your family will love it. Don’t miss out on trying it!
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
  • 3 Poblano chiles, roast, clean and in strips
  • 1/4 onions
  • 1 clove garlic, chopped
  • 4 cups low-fat milk
  • 2 tablespoons Primavera® Cook With Salt margarine
  • 2 tablespoons Maizena® cornstarch
  • 1 1/2 tablespoons Knorr® granulated chicken bouillon
  • 1/2 cups corn kernels, cooked
  • 1/2 cups panela cheese, cut into medium cubes
Preparation
30 mins
15 mins
Low
  • Blend the chiles, onion, and garlic with 2 cups of milk. Set aside.
  • Heat the Margarina Primavera® Cocina in a saucepan and cook the above for 5 minutes over medium-high heat, stirring occasionally.
  • Dissolve the Maizena® Corn Starch in the remaining 2 cups of milk and pour into the pot along with Knorr® Suiza Chicken Broth and the corn kernels.
  • Cook over low medium heat, stirring constantly until the cream thickens.
  • Serve each plate with cubes of panela cheese.

Nutritional Information

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