"You can use these in tacos, quesadillas or tamales. They make a great filling."
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40 servings
Serving size has been adjusted!
Original recipe yields 6 servings

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  1. Broil the poblanos until the skin is charred. Then remove from heat and place then into a zip-lock bag for about 10 minutes.
  2. Add oil to skillet over medium heat. When oil is hot add the onions and saute (until translucent, 5 minutes).
  3. Add the corn and cook for about 3 more minutes and set aside.
  4. Peel chilies, remove stems and seeds. Slice the chilies into long thin strips. Then add them into the pan and saute until tender (about 5 minutes). Add the heavy cream and mexican crema and cook about 8 minutes. Add cheese and stir until melted.
  5. Add desired salt and pepper on top and serve!


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