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

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.