A savory Mexican dish that can easily be turned into vegetarian by replacing the chicken bouillon for vegetable bullion The cream tones down the heat of the poblano peppers You wont have enough Serve with warm corn tortillas
Prep Time
5 mins
Dificult
Medium
Servings
50 mins
Ingredients
Instructions
Blend the crema
cream cheese
and chicken bouillon in a blender until smooth; set aside.
Place the peppers on a large griddle over medium-high heat. Roast until the skin blisters and turns black. Remove peppers from griddle and place in a plastic bag
allowing them to sweat for 5 minutes. Transfer to a plate to cool. Peel and discard the outer skin of the peppers; halve length-wise and remove the seeds and veins. Slice into thick strips. Set aside.
Heat the vegetable oil in a large saucepan over medium-high heat; cook the onion in the hot oil until tender
about 5 minutes. Stir the corn into the onions
reduce the heat to medium
and cook another 5 minutes. Add the poblano strips to the saucepan. Pour the cream mixture over the vegetables and bring to a simmer; cook at a simmer until hot
about 5 minutes more.
Recipe Tip
If the crema and cream cheese mixture is too thick
