Description
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 won’t have enough! Serve with warm corn tortillas.
Ingredients
- ½ cup Mexican crema, crema fresca
- 1 (8 ounce) package cream cheese, softened
- 1 tablespoon chicken bouillon granules
- 5 poblano peppers
- 1 tablespoon vegetable oil
- 1 onions, thickly sliced
- 1 cup drained canned corn kernels
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.
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 50 mins
Servings: 4