Prepare this original recipe of sliced poblano pepper with Manchego cheese served in a soft and warm corn bread, this recipe is also delicious and very popular because it combines 2 traditional Mexican preparations in one. Ideal for a great celebration and for sharing it with all your guests.
Learn more about Alejandra Cota
Ingredients14 portions
Preparation
Preheat the oven to 180°C (350 °F).
In a bowl, mix the wheat flour, corn flour, baking powder, egg, salt, milk and the melted butter.
Add the yellow corn and the white corn to the mix.
Pour the mixture into a mold previously greased and lined. Bake for 20 minutes.
Place a frying pan over a medium heat and add the oil. Once the oil is hot add the onions. Fry them stirring frequently without browning them. Add the poblano peppers and the white corn. Season to taste.
Add crema and the manchego cheese.
Sift the poblano mixture to the previously cooked bread. Add manchego cheese and let it melt for 10 minutes in the oven.
Serve warm and enjoy.
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