Directions:
- Broil the poblanos until the skin is charred. Then remove from heat and place then into a zip-lock bag for about 10 minutes.
- Add oil to skillet over medium heat. When oil is hot add the onions and saute (until translucent, 5 minutes).
- Add the corn and cook for about 3 more minutes and set aside.
- Peel chilies, remove stems and seeds. Slice the chilies into long thin strips. Then add them into the pan and saute until tender (about 5minutes). Add the heavy cream and mexican crema and cook about 8 minutes. Add cheese and stir until melted.
- Add desired salt and pepper on top and serve!
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 138.82 Kcal (581 kJ) | ||
| Calories from fat | 110.72 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.3g | 19% | |
|---|---|---|---|
| Cholesterol | 31.3mg | 10% | |
| Sodium | 117.2mg | 5% | |
| Potassium | 34.27mg | 1% | |
| Total Carbs | 1.95g | 1% | |
| Sugars | 0.73g | 3% | |
| Dietary Fiber | 0.37g | 1% | |
| Protein | 5.31g | 11% | |
| Vitamin C | 1.4mg | 2% | |
| Calcium | 151.6mg | 15% | |
| Amount Per 100 g | |||
| Calories | 275.9 Kcal (1155 kJ) | ||
| Calories from fat | 220.06 Kcal | ||
| % Daily Value* | |||
| Total Fat | 24.45g | 19% | |
|---|---|---|---|
| Cholesterol | 62.22mg | 10% | |
| Sodium | 232.93mg | 5% | |
| Potassium | 68.1mg | 1% | |
| Total Carbs | 3.88g | 1% | |
| Sugars | 1.46g | 3% | |
| Dietary Fiber | 0.73g | 1% | |
| Protein | 10.56g | 11% | |
| Vitamin C | 2.7mg | 2% | |
| Calcium | 301.2mg | 15% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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