Directions:
- Blend the crema, cream cheese, and chicken bouillon in a blender until smooth; set aside.
- Place the peppers on a large griddle over medium-high heat. Roast until the skin blisters and turns black. Remove peppers from griddle and place in a plastic bag, allowing them to sweat for 5 minutes. Transfer to a plate to cool. Peel and discard the outer skin of the peppers; halve length-wise and remove the seeds and veins. Slice into thick strips. Set aside.
- Heat the vegetable oil in a large saucepan over medium-high heat; cook the onion in the hot oil until tender, about 5 minutes. Stir the corn into the onions, reduce the heat to medium, and cook another 5 minutes. Add the poblano strips to the saucepan. Pour the cream mixture over the vegetables and bring to a simmer; cook at a simmer until hot, about 5 minutes more.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 143.17 Kcal (599 kJ) | ||
| Calories from fat | 68.52 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.61g | 12% | |
|---|---|---|---|
| Cholesterol | 20.12mg | 7% | |
| Sodium | 597.75mg | 25% | |
| Potassium | 178.59mg | 4% | |
| Total Carbs | 17.92g | 6% | |
| Sugars | 7.71g | 31% | |
| Dietary Fiber | 1.96g | 8% | |
| Protein | 2.78g | 6% | |
| Vitamin C | 6.8mg | 11% | |
| Iron | 0.4mg | 2% | |
| Calcium | 32.9mg | 3% | |
| Amount Per 100 g | |||
| Calories | 130.08 Kcal (545 kJ) | ||
| Calories from fat | 62.25 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.92g | 12% | |
|---|---|---|---|
| Cholesterol | 18.28mg | 7% | |
| Sodium | 543.1mg | 25% | |
| Potassium | 162.26mg | 4% | |
| Total Carbs | 16.28g | 6% | |
| Sugars | 7.01g | 31% | |
| Dietary Fiber | 1.78g | 8% | |
| Protein | 2.52g | 6% | |
| Vitamin C | 6.2mg | 11% | |
| Iron | 0.4mg | 2% | |
| Calcium | 29.9mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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