Don't forget to prepare this delicious dish of creamy poblano strips with corn and juicy chicken fajitas. An ideal dish for a taco party or taquiza for a meal with friends, served with white rice and salad.
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Ingredients4 portions
Preparation
Grill the poblano peppers in a griddle over high heat, until they burn completely. Put them in a plastic bag, close and let sweat for about 20 minutes.
Once the peppers have sweated, with a knife, remove the skin, devain and remove the seeds. Cut into thin strips and reserve.
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 rajas, corn kernels and cook for 5 minutes. Add the sour cream and the cheese and let it melt. Season with salt and pepper.
Serve on flour tortillas or with white rice.
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