Name: Poblano Pepper Cream with Egg
Prep time: 60 min
Cook time: 30 min
Yield: 4
Cuisine: Mexicana
Ingredients: 1 San Juan® egg, boiled; 200 milliliters Poblano chile cream; 40 grams ear corn, boiled like esquites; tomato, for garnish; 2 Poblano chiles, for the cream; 1/2 white onions, for the cream; garlic, for the cream; 1 liter chicken broth, for the cream; 250 milliliters sour cream, for the cream; 100 grams butter; salt and pepper

Preparation

30 mins

Low

For the cream: In a saucepan, heat the butter, sauté the garlic and onion. Add the poblano pepper cut into pieces and stir constantly until it gets a more even color. Cook for 10 minutes over medium heat. Remove from heat and incorporate the cream. Blend but do not strain. Return the mixture to the saucepan and season.