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Recipe of Cream of Poblano Chili with Spinach and Toasted Almond
Recipe

Cream of Poblano Chili with Spinach and Toasted Almond

5 mins
10 mins
Low
152
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We present you the delicious Cream of poblano pepper with spinach and toasted almonds, it is the perfect recipe to start a delicious dinner. It is a very simple preparation and easy to prepare, you just have to cook the vegetables, add the chile poblano cream and grind. Delicious!
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Ingredients

4 portions
  • 1 tablespoon vegetal oil
  • 1 cup spinach, cut into thin strips
  • 5 tablespoons almond, fillets and toasts
  • 1 pinch salt
  • 1 pinch ground black pepper
  • 1 can Chile Poblano Cream, Campbells® (430 g)
  • 1 cup Water
  • 1 cup milk

Preparation

In a pot heat the oil over low heat, add the spinach and cook for 5 minutes.
Add Campbells® poblano chile cream, water, milk, salt and pepper. Mix perfectly and boil for 5 minutes moving constantly to avoid sticking.
Serve on a plate and decorate with the toasted almonds.

PRESENTATION

Serve in a nice bowl.

TIPS

Toast the almonds over low heat to prevent them from burning.

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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
Rate this tip
Ratings (3)
Oralia... Quintero
25/12/2018 14:57:41
Se ve muy rica la crema , gracias por compartirla
Abraham Velazquez
30/03/2016 09:23:48
Esquisto!!!!! Soy fan de cremas y pastas pero esta se me antoja mucho.gracias por la receta
Luz Palma
10/03/2016 13:50:43
se ve delicioso lo hare a la brevedad. gracias por compartir

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