Rajas con Crema

Name: Rajas con Crema
Ingredients: 9 oz roasted and peeled poblano pepper strips (about 250 grams); 1/2 onion, sliced into thin strips; 1/2 can corn kernels; 2 tablespoons sour cream; 2 tablespoons table cream (such as Nestlé Media Crema or substitute with heavy cream); 1 can evaporated milk; 1 teaspoon cornstarch; 1 teaspoon chicken bouillon powder; as needed Shredded quesadilla cheese,; 1 tablespoon butter

Ile Z. @ile_mati

Tijuana, Baja California, México

Rajas con Crema

Ile Z. @ile_mati

Tijuana, Baja California, México

Saved

Ingredients

9 ozroasted and peeled poblano pepper strips (about 250 grams)
1/2onion, sliced into thin strips
1/2 cancorn kernels
2 tablespoonssour cream
2 tablespoonstable cream (such as Nestlé Media Crema or substitute with heavy cream)
1 canevaporated milk
1 teaspooncornstarch
1 teaspoonchicken bouillon powder
as neededShredded quesadilla cheese,
1 tablespoonbutter

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Steps

1

In a skillet over medium-high heat, sauté the onion with 1 tablespoon of butter.
2

Once the onion is golden, add the roasted and peeled poblano pepper strips. Add the corn kernels as well.
3

Dissolve the chicken bouillon powder and cornstarch in a little evaporated milk.
4

Pour about 1 cup of evaporated milk, the sour cream, the table cream, and the mixture with bouillon and cornstarch into the skillet with the vegetables.
5

Stir for a few minutes, taste the cream to check the flavor, and let it cook until it thickens.
6

When almost ready, add the shredded quesadilla cheese and let it melt for a few minutes.
7

Serve and enjoy.