I have an abundance of poblano peppers in my garden (a veggie we are pretty new to), so I was looking for some new ways to eat them when I came across this recipe. Our entire family LOVED it!!! We just finished eating, and I already have requests for it again. My husband raved about it, something he almost never does, even about his favorite dishes. This dish is not too hot, something I appreciated. The corn balances the flavor of the peppers very nicely, and the sauce really cools down the hotness of the peppers. I *almost* made this exact to the recipe...there were a couple slight changes. First, I couldn't find Mexican crema, so I made my own (1 part sour cream to 4 parts light cream). Also, I only used about half the called for amount of cream cheese. It was perfect. I think (for us) the full amount would have been too much. We served this as a topping over chicken breasts that were salted, peppered, and cooked in a skillet, in butter and garlic. Delicious!!!
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I have an abundance of poblano peppers in my garden (a veggie we are pretty new to), so I was...