RAJAS CON CREMA, ELOTE, Y QUESO (CREAMY POBLANO PEPPERS AND SWEET CORN)
Roasted poblano peppers and sweet corn kernels simmered in a sauce made with cream and Mexican cheese. A deliciously easy Mexican staple.
Provided by Ainé
Categories Side Dish Vegetables Corn
Time 1h33m
Yield 4
Number Of Ingredients 8
Steps:
- 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.
- 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.
- 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.
- Bring a pot of water to a boil; cook corn kernels until soft, about 10 minutes. Drain.
- 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.
Nutrition Facts : Calories 346.8 calories, Carbohydrate 13 g, Cholesterol 71.3 mg, Fat 29.1 g, Fiber 3.8 g, Protein 9.2 g, SaturatedFat 14.4 g, Sodium 674 mg, Sugar 4.9 g
ROASTED PEPPER TACOS WITH CREAM
Provided by Elaine Louie
Categories dinner, main course
Time 35m
Yield 4 to 6 tacos
Number Of Ingredients 6
Steps:
- Using a gas stove or grill, place peppers over an open flame, turning regularly, until roasted and charred all over. (Alternatively, peppers may be roasted on a baking sheet under a broiler.) Immediately transfer to a bowl, cover with plastic wrap, and allow to steam for 15 minutes. Peel off charred skin, remove stems and seeds, and cut into long strips 1/2 inch wide.
- Heat a medium skillet over medium-high heat. Add oil and peppers. Sauté for 1 minute, then stir in cilantro and lime juice. Add crema and stir until heated. If crema is thin, reduce until slightly thickened but still creamy, 1 to 2 minutes. If using crème fraîche, stir in and immediately remove pan from heat.
- Heat a griddle or large skillet over medium-high heat. Heat tortillas on griddle until piping hot, turning once, 15 to 20 seconds on each side. To serve, place a tortilla on a warmed plate and add a serving of pepper mixture. Fold tortilla in half, gently flattening it, and serve immediately.
Nutrition Facts : @context http, Calories 217, UnsaturatedFat 7 grams, Carbohydrate 23 grams, Fat 12 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 5 grams, Sodium 309 milligrams, Sugar 3 grams, TransFat 0 grams
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