Quick & Easy Mexican Creamy Sliced Poblanos w/ Corn and Cheese - Rajas Poblanas Con Crema y Elote

Roast the Poblano peppers and slice them.

Chop the onion and garlic cloves.

In a skillet, melt the butter and sauté the onion and garlic until softened.

Add the roasted Poblano peppers and corn to the skillet.

Stir in the crema Mexicana (or heavy cream and sour cream) and queso chihuahua, mixing until the cheese is melted and creamy.

Season with chicken bouillon or salt and pepper to taste.

For the griddle chicken, season the butterfly chicken breasts with Kinder buttery steak house seasoning and other suggested seasonings.

Heat olive oil in a griddle pan and cook the chicken until fully cooked and golden brown.

Equipment Needed

Spice Level: