Roasted poblano peppers and sweet corn kernels simmered in a sauce made with cream and Mexican cheese. A deliciously easy Mexican staple.

Ainé
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Cook's Notes:

Mexican manchego is very different than Spanish manchego. It can be replaced with Chihuahua cheese, another Mexican variety. In a pinch you can use a mild Cheddar cheese.

Tips

The poblano peppers can also be cooked over a gas flame on the stovetop. Turn your burner to medium and arrange peppers over the flame using tongs. Roast, turning the peppers with the tongs until the skin is charred, about 5 minutes.

Nutrition Facts

346.8 calories; 9.2 g protein; 13 g carbohydrates; 71.3 mg cholesterol; 674 mg sodium. Full Nutrition

Reviews (9)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/24/2017
This is certainly our favourite recipe when making pinche tacos! Read More
(3)
11 Ratings
  • 5 star values: 7
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
11/24/2017
This is certainly our favourite recipe when making pinche tacos! Read More
(3)
Rating: 5 stars
11/24/2017
This is certainly our favourite recipe when making pinche tacos! Read More
(3)
Rating: 5 stars
04/04/2017
Using Manchengo Cheese and heavy whipping cream is a twist on a traditional recipe. A twist so good that even hubby who does not like the traditional recipe gobbled it up. Great recipe thanks. Read More
(2)
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Rating: 4 stars
03/25/2018
I added some cubed cooked potatoes and used sour cream instead of whipping cream. Read More
(1)
Rating: 5 stars
03/04/2020
I used the same ingredients but since I needed to get dinner ready right away that night I cut some corners during prep. I did not roast or peel my poblano peppers. Instead I sliced and sautéed the onions and peppers and corn with a little oil, and then finished the rest of the cooking as the recipe says. Less than 15 minutes from start to finish! I’m sure it would be even better with the roasty toasty flavors, but still great as is. Read More
(1)
Rating: 4 stars
05/23/2017
Flavors blend nicely in this recipe. Next time I'd like to try something to balance the texture...something crunchy or with a bit of a bite to it. Read More
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Rating: 4 stars
12/06/2018
I made a vegeterian version for dinner tonight. I made a larger batch by doubling the recipe. pls note that chilles Pasilla are also called (misslabeled) chile poblano in some groceries. I followed the recipe as is (I doubled) except I used Better Than Bullion instead of chicken Bullion. I made tacos with a side of black beans for added protein. my husband loved it! I thought it was okay. I will mk again but use less cheese sauce & add a little habanero for spice. I def recommend. I will make for my next pot luck at work?? Read More
Rating: 5 stars
12/27/2018
So easy and full of flavor! I added a few dashes of nutmeg to the recipe. Two people left with the recipe and are planning to make it themselves so it was a hit! Read More
Rating: 4 stars
03/07/2019
I like it. It was easy and made it to easier by not sweating the Chile and peeling it. Didn t have time but still came out good. Read More
Rating: 5 stars
11/22/2019
I used Chihuahua cheese instead and it was delicious! Read More