Creamy Poblanos With Corn And Cheese

Step into the world of culinary delights with this tantalizing recipe for Creamy Poblanos with Corn and Cheese. Perfectly balancing the smoky flavors of roasted poblanos with the sweet crunch of corn and the rich creaminess of Manchego cheese, this dish is an explosion of flavors that will delight your taste buds. Join me on…

Step into the world of culinary delights with this tantalizing recipe for Creamy Poblanos with Corn and Cheese.

Perfectly balancing the smoky flavors of roasted poblanos with the sweet crunch of corn and the rich creaminess of Manchego cheese, this dish is an explosion of flavors that will delight your taste buds.

Join me on this delectable journey as we embark on a culinary adventure that is both satisfying and unforgettable.

Let’s get cooking!

Ingredients

  • 12 poblano peppers
  • 6 tablespoons vegetable oil
  • 3 ears fresh corn, kernels cut off
  • 3 tablespoons butter
  • 3 small onions, sliced
  • 6 teaspoons chicken bouillon granules
  • 1 1/2 cups heavy whipping cream
  • 13 1/2 ounces Mexican Manchego cheese, grated

Instructions

Begin by preheating your oven to 500 degrees Fahrenheit (260 degrees Celsius). Prepare your baking sheet by lining it with aluminum foil, then place your poblano peppers on the lined sheet and brush them with 1 tablespoon of vegetable oil.

Roast them in the oven for 20 minutes, then carefully flip them and continue roasting for another 20 minutes, or until the skins are charred and the flesh has softened.

Once roasted, immediately transfer the peppers to a large bowl and cover them tightly with plastic wrap. Allow them to steam for 10-15 minutes, which will loosen the skin and make it easier to peel.

While the peppers are steaming, prepare the corn by boiling it in a separate pot until the kernels are softened, approximately 10 minutes.

Drain the corn and set aside. When the peppers have finished steaming, carefully remove the plastic wrap and begin peeling the charred skins.

Discard the skins, then remove the seeds and stems from the peppers and cut them into thin strips.

In a saucepan, heat the butter and remaining 5 tablespoons of vegetable oil over medium heat. Add the sliced onions and cook until they soften, which should take about 5-10 minutes.

Add the sliced pepper strips, corn kernels, and chicken bouillon granules to the saucepan and cook for 3 minutes.

Reduce the heat to medium-low and pour in the heavy whipping cream. Gradually stir in the grated Manchego cheese and simmer until it has melted and the sauce has thickened, approximately 5 minutes.

Serve the Creamy Poblanos with Corn and Cheese while warm, enjoying the perfect balance of flavors and textures in every bite.

Nutrional Value

  • Nutritional Value per Serving:
  • Calories: 420
  • Fat: 25g (38%
  • Saturated Fat: 15g (75%
  • Cholesterol: 105mg (35%
  • Sodium: 630mg (26%
  • Carbohydrates: 35g (12%
  • Dietary Fiber: 5g (20%
  • Sugars: 10g
  • Protein: 20g
Rajas con Crema, Elote, y Queso (Creamy Poblano Peppers and Sweet Corn)
Creamy Poblano Corn Delight

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