Rajas con Crema, Elote, y Queso: Creamy Poblano Peppers Recipe

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
• 4.5 ounces Mexican manchego cheese, grated
• 0.5 cup heavy whipping cream

Instructions

1. Preheat your oven to 500°F (260°C). Prepare a baking sheet by lining it with aluminum foil.
2. Place the poblano peppers on the prepared baking sheet and brush them with 1 tablespoon of vegetable oil.
3. Roast in the preheated oven for about 20 minutes. Flip the peppers and continue roasting until the skins are charred and the flesh is soft, approximately 20 minutes more.
4. Transfer the roasted peppers to a bowl and cover it tightly with plastic wrap. Steam the peppers for 10 to 15 minutes to loosen the skins.
5. Bring a saucepan of water to a rolling boil. Add the corn kernels and cook until they are tender, about 10 minutes. Drain the corn thoroughly.
6. Peel the skins off the peppers and discard them. Remove the seeds and stems. Cut the peppers into strips.
7. In a saucepan, heat butter and the remaining 1 tablespoon of vegetable oil over medium heat. Add the onion and cook, stirring occasionally, until softened, about 5 to 10 minutes. Add the pepper strips, corn, and bouillon granules. Cook for 3 minutes. Reduce heat to medium-low, then stir in the Manchego cheese and cream. Simmer until the cheese is completely melted, about 5 minutes.

Nutrition

• Calories: 347 kcal
• Fat Content: 29 g
• Fiber Content: 4 g
• Sugar Content: 5 g
• Sodium Content: 674 mg
• Protein Content: 9 g
• Cholesterol Content: 71 mg
• Carbohydrate Content: 13 g
• Saturated Fat Content: 14 g
• Unsaturated Fat Content: 0 g