Poblano Pepper Cream with Egg

This Poblano Pepper Cream with Egg recipe will become one of your favorites because it is easy to prepare. The best part is that you can make this easy recipe any afternoon for lunch or for a family meal.
Ingredients
4
Servings
  • 1 San Juan® egg, boiled
  • 200 milliliters Poblano chile cream
  • 40 grams ear corn, boiled like esquites
  • tomato, for garnish
  • 2 Poblano chiles, for the cream
  • 1/2 white onions, for the cream
  • garlic, for the cream
  • 1 liter chicken broth, for the cream
  • 250 milliliters sour cream, for the cream
  • 100 grams butter
  • salt and pepper
Preparation
30 mins
30 mins
Low
  • For the cream: In a saucepan, heat the butter, sauté the garlic and onion. Add the poblano pepper cut into pieces and stir constantly until it gets a more even color. Cook for 10 minutes over medium heat.
  • Remove from heat and incorporate the cream. Blend but do not strain. Return the mixture to the saucepan and season.
  • For the esquites: Heat a skillet, add the corn kernels along with the onion and garlic. Roast until the corn is cooked. Add epazote and season.
  • Place the esquites in the center of the plate and put the boiled egg on the sides. Drizzle with the cream and you can garnish with sliced tomato.

Nutritional Information

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