Spinach Cream with Poblano

Lorenza Ávila
As a perfect complement to your daily meal, you can cook this recipe for Spinach Cream with Poblano, which you can serve with a touch of cotija cheese to enhance the flavor. This cream with poblano pepper is a great option to consume nutrients, as poblano pepper is rich in vitamin C, as well as chlorophyll and antioxidants that protect cells.
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Ingredients
4
Servings
  • 2 tablespoons butter
  • 1/2 onions, chopped
  • 1 clove garlic, chopped
  • 1 cup Poblano chile strips
  • 3 cups spinach
  • salt and pepper
  • 2 cups evaporated milk
  • 1 cup whipping cream
  • 1 cup chicken broth
  • 1 tablespoon vegetable oil
  • spinach, fried, for garnish
  • Poblano chile strips, for garnish
  • Cotija cheese, for garnish
  • tortillas, fried, cut into julienne for garnish
Preparation
20 mins
30 mins
Low
  • In a pot over medium heat, melt the butter and sauté the onion and garlic. Add the strips and spinach, cook for 5 minutes, and season with salt and pepper.
  • Add evaporated milk, heavy cream, and chicken broth. When it comes to a boil, cook for about 10 minutes covered. Remove and let cool slightly.
  • Blend the previous preparation and strain if necessary. Return to the pot and cook for 10 more minutes.
  • Serve the cream with fried baby spinach, poblano strips, cotija cheese, and fried tortillas.

Nutritional Information

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