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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Preparation Time

  Cooking Time - 68 minutes, Preparation Time - 15 minutes

• Source

  All Recipes

| 1. Preheat oven to 500 degrees F (260 degrees C). Line a baking sheet with aluminum foil and add poblano peppers. Brush peppers with 1 tablespoon vegetable oil. | 2. Roast poblano peppers in the preheated oven for 20 minutes; flip and continue roasting until skin is charred and flesh is soft, about 20 minutes more. | 3. Place roasted peppers in a bowl and cover with plastic wrap; let steam for 10 to 15 minutes. Carefully remove plastic wrap and peel the skins from the peppers and remove seeds and stems. Cut peppers into strips. | 4. Bring a pot of water to a boil; cook corn kernels until soft, about 10 minutes. Drain. | 5. Heat 1 tablespoon vegetable oil and butter in a saucepan over medium heat; cook and stir onion until soft, 5 to 10 minutes. Add poblano pepper strips and corn; season with chicken bouillon granules and cook for 3 minutes. Reduce heat to medium-low and stir in cream and manchego cheese; simmer until cheese melts, about 5 minutes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
poblano pepper	4			113.475	0.0	25.245	0.6375
vegetable oil	2	tablespoons	divided	234.46400000000003	0.0	0.0	27.2
corn	1	ear	cut	-	-	-	-
butter	1	tablespoon		85.5	3.9285	2.6715	7.2
onion	1		sliced	28.0	6.537999999999999	0.77	0.07
chicken bouillon granule	2	teaspoons		113.475	0.0	25.245	0.6375
heavy whipping cream	1/2	cup		204.0	1.6440000000000001	1.704	21.648000000000003
mexican manchego cheese	4 1/2	ounces	grated	113.475	0.0	25.245	0.6375

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