3 Large Roasted Poblano Peppers cut into strips
2 tablespoons butter
½ large white onion sliced in strips
2 garlic cloves minced
1 cup corn kernels frozen thawed
1 teaspoon chicken bullion
½ teaspoon black pepper
4 oz cream cheese
1 cup mexican crema
1 cup shredded melting cheese-oaxaca or chihuahua
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.
Serve as a side dish, in tacos or add cooked shredded chicken when you ad the poblano peppers, quick option use a rotisserie chicken!