Poblano Pepper Cream with Corn
This poblano pepper cream is delicious and an excellent starter for a Mexican meal.
Reviewed by Editorial Team of Kiwilimón
4.6
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10 comentarios
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Ingredients
6
Servings
  • 3 Poblano chiles
  • 1/2 cups evaporated milk
  • 4 slices American cheese
  • 3/4 cups low-fat cream
  • 1 can ear corn, small
  • 2 tablespoons onion, chopped
  • 1 tablespoon butter
  • 1 liter low-fat milk
  • granulated chicken bouillon
  • 1 liter low-fat milk, Lala
Preparation
40 mins
0 mins
Medium
  • Roast and peel the poblano peppers. Remove all the veins and seeds so they won’t be spicy. Drain the corn. Sauté the onion in butter.
  • Blend the peppers, evaporated milk, cream, and cheese. Then add the sautéed onion and corn, blend well with the milk until you have a smooth cream.
  • Heat until it comes to a boil, stirring constantly. Add chicken broth powder or salt to taste and serve immediately.

Nutritional Information

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