Rajas Con Crema (Roasted Poblanos in a creamy sauce)

• servings: 4 servings
• active time: 10 minutes
• total time: 25 minutes

Ingredients

3 large Roasted Poblano Peppers (cut into strips)

2 tablespoons butter

½ large white onion (Sliced in strips)

2 garlic cloves (finely shopped)

1 cup corn kernels (fresh or frozen, thawed)

1 teaspoon chicken bullion powder or 1 cube

½ teaspoon black pepper

4 oz cream cheese (or use 8 oz for extra creaminess) (or reduced fat cream cheese for less calories)

1 cup Mexican crema, heavy whipping cream or sour cream (or plain fat-free Greek yogurt for less calories)

1 cup shredded melting cheese such a Oaxaca, Chihuahua, Mozarella, Monterrey jack, etc.

Directions

In a medium saucepan or skillet, add the butter and onions over medium-high heat. Sautee until onion starts to soften. Add the garlic and roasted poblano strips. Cook for two minutes stirring often.

Add the corn, chicken bullion & black pepper and mix well.

Lower heat to medium, add the cream cheese and Mexican crema (or your substitute). Mix well.

Cook for about 5 minutes or until the cream starts to bubble.

Finally, add the shredded cheese and cover the pot and turn off the heat. Let it sit covered until the cheese has melted. Serve hot or warm.

Nutrition

• Serving Size: 2 cup
• Calories: 483 kcal
• Total Fat: 37 g
• Saturated Fat: 18 g
• Unsaturated Fat: 2 g
• Cholesterol: 125 mg
• Sodium: 567 mg
• Total Carbohydrate: 22 g
• Dietary Fiber: 4 g
• Total Sugars: 7 g
• Protein: 15 g