Creamy Poblano Strips with Chicken

Name: Creamy Poblano Strips with Chicken
Prep time: 70 min
Cook time: 30 min
Yield: 4
Cuisine: Mexicana
Ingredients: 8 Poblano chiles; 2 tablespoons vegetable oil; 1/2 onions, sliced; 1 clove garlic; 2 chicken breasts, cut into fajitas; salt and pepper; 1 cup corn kernels; 1 cup sour cream; 1 1/2 cups Manchego cheese, shredded

Mónica Mateos

Don’t miss out on preparing this generous and delicious dish of creamy poblano strips with corn and juicy chicken fajitas. An ideal dish for a taquiza or a meal with friends, serve with white rice and salad.

Reviewed by Editorial Team of Kiwilimón

Published: 04-05-2018

Preparation

40 mins

30 mins

Low

Roast the poblano chiles on a griddle over high heat until completely charred. Place them in a plastic bag, seal, and let sweat for about 20 minutes. Once the chiles have sweated, use a knife to remove the skin, de-vein, and remove the seeds. Cut into thin strips and set aside. Heat a skillet over medium heat with the oil and cook the onion and garlic. Add the chicken fajitas and cook until browned, season with salt and pepper. Add the strips, corn kernels, and cook for 5 minutes. Add the sour cream and cheese and let it melt. Season with salt and pepper. Serve over flour tortillas or accompanied by white rice.

Nutritional information

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

Energy

140.4

kcal

7.02%

Carbohydrate, by difference

5.4

1.8%

Protein

13.8

27.6%

Total lipid (fat)

7.5

11.54%

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100

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Provided by

Tips

If you don’t want to roast and sweat the chiles, look for frozen poblano strips in the supermarket. If you want to speed up the roasting process, fry the chiles carefully in hot oil.

Creamy Poblano Strips with Chicken

Ingredients

Preparation

Nutritional information

Presentation

Tips

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