Poblano Chile Strips with Cream and Corn

Name: Poblano Chile Strips with Cream and Corn
Prep time: 40 min
Cook time: 15 min
Yield: 4
Cuisine: Mexicana
Ingredients: 4 Poblano chiles; 1/2 cups Manchego cheese; 1/2 cups sour cream; 1 onion, cut into half-moons; 1 ear corn, shucked; 1 tablespoon vegetable oil; 1 tablespoon butter; 2 teaspoons chicken broth; 1 teaspoon salt

PILAR PEREZ

Cook this delicious recipe for poblano chile strips with corn cream. It is a simple recipe but full of flavor. It is a recipe you can make as a side dish to accompany a tasty meat or chicken dish. You will love this recipe.

Reviewed by Editorial Team of Kiwilimón

Published: 02-02-2017

Preparation

25 mins

15 mins

Low

Roast the chiles over the stove flame until their skin is evenly charred. Place them in a plastic bag and wrap the bag in a towel; let them rest until they cool down. Then peel, devein, and slice them into strips. While the chiles cool, cook the corn kernels in a pot of boiling salted water until softened, about 10 minutes. Drain well. Heat the oil with the butter in a saucepan over medium heat and sauté the onion until translucent, then add the chile strips and the cooked corn kernels. Season with the powdered consommé and cook for 3 minutes. Reduce the heat and add the cream and cheese; turn off the heat and serve as soon as the cheese has melted.

Nutritional information

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

Energy

kcal

Carbohydrate, by difference

Protein

Total lipid (fat)

null

100

null

Provided by

Tips

You can find pre-cut and cleaned poblano chile strips in the frozen section for quicker preparation and less hassle; they are also sold in canned form, which reduces the preparation time to 15 minutes.

Poblano Chile Strips with Cream and Corn

Ingredients

Preparation

Nutritional information

Presentation

Tips

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