Rajas con Crema, Elote, y Queso (Creamy Poblano Peppers and Sweet Corn)

👨‍🍳 Instructions

1. 1

   {'id': 'step_0', 'step': 1, 'text': 'Preheat the oven to 500 degrees F (260 degrees C). Line a baking sheet with aluminum foil.'}

2. 2

   {'id': 'step_1', 'step': 2, 'text': 'Place poblano peppers on the prepared baking sheet; brush with 1 tablespoon vegetable oil.'}

3. 3

   {'id': 'step_2', 'step': 3, 'text': 'Roast in the preheated oven for 20 minutes; flip and continue roasting until skins charred and flesh soft, about 20 minutes more.'}

4. 4

   {'id': 'step_3', 'step': 4, 'text': 'Transfer roasted peppers to a bowl and cover with plastic wrap; steam for 10 to 15 minutes.'}

5. 5

   {'id': 'step_4', 'step': 5, 'text': 'Bring a saucepan of water to a boil; add corn kernels and cook until soft, about 10 minutes. Drain.'}

6. 6

   {'id': 'step_5', 'step': 6, 'text': 'Peel and discard pepper skins; remove seeds and stems. Cut peppers into strips.'}

7. 7

   {'id': 'step_6', 'step': 7, 'text': 'Heat butter and remaining 1 tablespoon vegetable oil in a saucepan over medium heat. Add onion; cook and stir until soft, 5 to 10 minutes. Add pepper strips, corn, and bouillon granules; cook for 3 minutes. Reduce heat to medium-low; stir in Manchego cheese and cream and simmer until cheese melts, about 5 minutes.'}

📊 Nutrition Facts

Per serving (4 servings total)