Rajas con Crema, Elote, y Queso (Creamy Poblano Peppers and Sweet Corn) | Daily Dine

Rajas con Crema, Elote, y Queso (Creamy Poblano Peppers and Sweet Corn)

This rajas con crema, elote, y queso recipe is a creamy Mexican taco filling made with fresh poblano peppers, sweet corn, heavy cream, and Manchego.

dinnerlunchside-dishmexican

Prep Time: 20 minutes

Cook Time: 70 minutes

Total Time: 100 minutes

Servings: 4

Nutritional Information

Calories:347 kcal

Carbohydrate:13 g

Cholesterol:71 mg

Fat:29 g

Dietary Fiber:4 g

Protein:9 g

Saturated Fat:14 g

Sodium:674 mg

Sugar:5 g

Unsaturated Fat:0 g

Ingredients

Instructions

Step 1
Preheat the oven to 500 degrees F (260 degrees C). Line a baking sheet with aluminum foil.
Step 2
Place poblano peppers on the prepared baking sheet; brush with 1 tablespoon vegetable oil.
Step 3
Roast in the preheated oven for 20 minutes; flip and continue roasting until skins charred and flesh soft, about 20 minutes more.
Step 4
Transfer roasted peppers to a bowl and cover with plastic wrap; steam for 10 to 15 minutes.
Step 5
Bring a saucepan of water to a boil; add corn kernels and cook until soft, about 10 minutes. Drain.
Step 6
Peel and discard pepper skins; remove seeds and stems. Cut peppers into strips.
Step 7
Heat butter and remaining 1 tablespoon vegetable oil in a saucepan over medium heat. Add onion; cook and stir until soft, 5 to 10 minutes. Add pepper strips, corn, and bouillon granules; cook for 3 minutes. Reduce heat to medium-low; stir in Manchego cheese and cream and simmer until cheese melts, about 5 minutes.

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