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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Preparation Time

  Cooking Time - 25 minutes, Preparation Time - 20 minutes

• Source

  All Recipes

| 1. Blend the crema, cream cheese, and chicken bouillon in a blender until smooth; set aside. | 2. Place the peppers on a large griddle over medium-high heat. Roast until the skin blisters and turns black. Remove peppers from griddle and place in a plastic bag, allowing them to sweat for 5 minutes. Transfer to a plate to cool. Peel and discard the outer skin of the peppers; halve length-wise and remove the seeds and veins. Slice into thick strips. Set aside. | 3. Heat the vegetable oil in a large saucepan over medium-high heat; cook the onion in the hot oil until tender, about 5 minutes. Stir the corn into the onions, reduce the heat to medium, and cook another 5 minutes. Add the poblano strips to the saucepan. Pour the cream mixture over the vegetables and bring to a simmer; cook at a simmer until hot, about 5 minutes more. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
mexican crema	1/2	cup		-	-	-	-
cream cheese	1	package	softened	-	-	-	-
chicken bouillon granule	1	tablespoon		-	-	-	-
poblano pepper	5			-	-	-	-
vegetable oil	1	tablespoon		117.23200000000001	0.0	0.0	13.6
onion	1		sliced	64.0	14.944	1.76	0.16
corn kernel	1	cup	drained canned	184.71	36.4767	5.1042	2.0022

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.