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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Roast the chilies over an open flame or on a griddle until blackened but not charred. | 2. Wrap the chilies in a towel and place them in a plastic bag for about 10 minutes. | 3. Remove the chilies and with the help of a kitchen towel rub the skins off. | 4. The chilies should be firm. | 5. Cut them in 1/2 inch strips discarding all the seeds and the ribs. | 6. Do not rinse them. | 7. Heat the oil in a large pan over medium heat. | 8. Add the chilies and the onions at the same time. | 9. Stir often. | 10. When everything is soft add all the sour cream and the chicken bouillon granules. | 11. When the cream is hot, turn off the burner and add the cheese. | 12. Cover immediately until cheese melts. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
poblano pepper	5 -6			-	-	-	-
corn oil	3	tablespoons		367.2	0.0	0.0	40.8
onion	2		halved sliced	120.0	28.02	3.3	0.3
cream	1	container	sour	-	-	-	-
chicken bouillon granule				-	-	-	-
mozzarella cheese	1 1/2	1/2	cut	-	-	-	-

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