0 0
Rajas con Crema, Elote, y Queso (Creamy Poblano Peppers and Sweet Corn)

Share it on your social network:

Or you can just copy and share this url

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Rajas con Crema, Elote, y Queso (Creamy Poblano Peppers and Sweet Corn)

Directions

Share

Ingredients :

  • 4 poblano peppers
  • 2 tablespoons vegetable oil
  • divided
  • 1 ear fresh corn
  • kernels cut off
  • 1 tablespoon butter
  • 1 small onion
  • sliced
  • 2 teaspoons chicken bouillon granules
  • ½ cup heavy whipping cream
  • 4 ½ ounces Mexican manchego cheese
  • grated
  • Methods :

  • Preheat oven to 500 degrees F (260 degrees C). Line a baking sheet with aluminum foil and add poblano peppers. Brush peppers with 1 tablespoon vegetable oil.
  • Roast poblano peppers in the preheated oven for 20 minutes; flip and continue roasting until skin is charred and flesh is soft, about 20 minutes more.
  • Place roasted peppers in a bowl and cover with plastic wrap; let steam for 10 to 15 minutes. Carefully remove plastic wrap and peel the skins from the peppers and remove seeds and stems. Cut peppers into strips.
  • Bring a pot of water to a boil; cook corn kernels until soft, about 10 minutes. Drain.
  • Heat 1 tablespoon vegetable oil and butter in a saucepan over medium heat; cook and stir onion until soft, 5 to 10 minutes. Add poblano pepper strips and corn; season with chicken bouillon granules and cook for 3 minutes. Reduce heat to medium-low and stir in cream and manchego cheese; simmer until cheese melts, about 5 minutes.
  • Admin

    Recipe Reviews

    There are no reviews for this recipe yet, use a form below to write your review
    previous
    Cheese Soup with Broccoli
    next
    Coconut Oil Sugar Cookies
    previous
    Cheese Soup with Broccoli
    next
    Coconut Oil Sugar Cookies

    Add Your Comment