Description
Roasted poblano peppers, sautéed onions, and garlicky corn are layered with melted cheese in this smoky Mexican classic. Serve warm on tortillas for a comforting, customizable dish.
Ingredients
4 large poblano peppers
2 tablespoons vegetable oil
½ yellow onion, sliced
3 cloves garlic, minced
1 cup corn kernels
½ cup Mexican crema or sour cream
5 ounces shredded Mexican style cheese
1 teaspoon chili powder
½ teaspoon Mexican oregano
Salt and pepper to taste
Instructions
Roast poblanos over an open flame or under broiler until blistered
Pluck peppers, peel, and tear into strips
Heat oil in a skillet, add onion and garlic; sauté until softened
Stir in corn, roasted peppers, chili powder, oregano, salt, and pepper
Simmer until mixture thickens, about 5 minutes
Reduce heat, stir in ¼ cup cheese until melted
Blend in crema or sour cream
Sprinkle remaining cheese on top until golden and bubbly
Notes
Use butter instead of oil for dairy option
Substitute corn with zucchini if preferred
Omit onions for gluten-free version
crusty bread or warm tortillas complement this dish well
- Prep Time: 15
- Cook Time: 20
- Category: Dinner
- Method: Roasting & Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 340
- Sugar: 5g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 10g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 40mg