Rajas Con Crema (Roasted Poblanos in a creamy sauce)

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.

Steps

1. 1

   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.

2. 2

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

3. 3

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

4. 4

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

5. 5

   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.