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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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You can use these in tacos, quesadillas or tamales. They make a great filling. Or would be great as a side dish for your mexican dinner. Ingredients:
6 poblano chilies |
3 t. vegetable oil |
1 white onion-thinly sliced |
2 ears of corn-kernels removed |
1/2 cup heavy cream |
1/4 mexican crema |
1/2 cup monterrey jack cheese |
salt and pepper |
Directions:
1. Broil the poblanos until the skin is charred. Then remove from heat and place then into a zip-lock bag for about 10 minutes.
2. Add oil to skillet over medium heat. When oil is hot add the onions and saute (until translucent, 5 minutes).
3. Add the corn and cook for about 3 more minutes and set aside.
4. 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.
5. Add desired salt and pepper on top and serve!
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