Name: Stuffed Poblano Peppers with Zucchini and Corn in Cream
Prep time: 90 min
Cook time: 30 min
Yield: 6
Cuisine: Mexicana
Ingredients: 6 Poblano chiles; 3 pumpkins, cut into cubes; 200 grams corn kernels; 1 Poblano chile, chopped; 1/2 onions, minced; 1 clove garlic, chopped; 30 grams chicken, shredded; 100 grams Manchego cheese; 1 tablespoon butter; 1 tablespoon vegetable oil; 1/2 tablespoons salt; 1/2 tablespoons pepper; 1/2 cups sour cream; 1/4 cups milk

Preparation

30 mins

Low

Roast the peppers and set aside in a bag to clean later. Grease a baking dish. Melt the butter with a little oil in a pan, add the onion and garlic until browned, then incorporate the corn, zucchini, and poblano pepper. When the ingredients are tender, add the cream. Season with salt and pepper to taste.