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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. With broiler on high, place bell peppers on a foil line sheet pan and char on all sides. Transfer to a bowl and cover with plastic wrap to allow the skins to steam off. Once cool enough to handle, remove and discard skins (skins will slide right off), stems, seeds, and inner membranes. Slice into thin strips and set aside. | 2. Meanwhile, saute the onion on medium-low heat in some of the oil until beginning to brown and soften, 10-12 minutes. Raise heat, add corn and saute several minutes more. Add serrano and garlic and cook another 2-3 minutes. | 3. Finally, add the roasted peppers, crema, salt and pepper to the pan. Stir to combine, reduce heat to low, and allow to simmer for a few minutes until sauce thickens. | 4. Serve with warm corn tortillas. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
bell pepper	4			-	-	-	-
serrano pepper	1		diced	0.7	0.1466	0.0381	0.0096
yellow onion	1		sliced sweet	114.84	6.8382	0.8265	9.396
garlic clove	4		minced	17.88	3.9672	0.7632	0.06
mexican crema	1/3	cup		-	-	-	-
salt	2	teaspoons		-	-	-	-
black pepper	1	teaspoon		5.773	1.4708	0.239	0.075
corn tortilla	8			-	-	-	-
corn kernel	1	cup	canned	184.71	36.4767	5.1042	2.0022
corn oil	2	tablespoons	divided	244.8	0.0	0.0	27.2

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