Name: Poblano Pepper Cream with Corn
Prep time: 40 min
Yield: 6
Cuisine: Mexicana
Ingredients: 3 Poblano chiles; 1/2 cups evaporated milk; 4 slices American cheese; 3/4 cups low-fat cream; 1 can ear corn, small; 2 tablespoons onion, chopped; 1 tablespoon butter; 1 liter low-fat milk; granulated chicken bouillon; 1 liter low-fat milk, Lala

Preparation

40 mins

Medium

Roast and peel the poblano peppers. Remove all the veins and seeds so they won’t be spicy. Drain the corn. Sauté the onion in butter. Blend the peppers, evaporated milk, cream, and cheese. Then add the sautéed onion and corn, blend well with the milk until you have a smooth cream.