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Recipe of Cream of Poblano Chili with Egg
Recipe

Cream of Poblano Chili with Egg

30 mins
30 mins
Low
22
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This recipe for Cream of Poblano Chile with Egg will become one of your favorites because it is easy to prepare. Best of all, you can prepare this easy recipe any evening for lunch or for a family meal.
Learn more about Huevo San Juan®

Ingredients

4 portions
  • 1 San Juan® Egg, Cooked
  • 200 milliliters Chile Poblano Cream
  • 40 grams corn, cooked kernels of corn
  • enough tomtato, to decorate
  • 2 poblano peppers, for the cream
  • 1/2 white onions, for the cream
  • enough garlic, for the cream
  • 1 liter chicken soup, for the cream
  • 250 milliliters cream, for the cream
  • 100 grams butter
  • enough salt and pepper
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Preparation

For the cream: Heat the butter in a saucepan, sauté the garlic and onion. Add the poblano pepper cut into pieces and move constantly until you get a more uniform color. Cook for 10 minutes over medium heat.
Remove from heat and add the cream. Blend but do not strain. Return the mixture to the pan and season.
For the kernels of corn: Heat a pan, add the corn kernels together with the onion and garlic. Leave to roast until the corn is cooked. Add epazote and season.
Place the kernels of corn at the center of the plate and put the boiled egg on the sides. Add the cream and you can garnish with sliced tomato.

PRESENTATION

Serve on a bed of corn and decorate with tomato.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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