4 Serves
45 Mins
Roast the poblano peppers over an open flame or under a broiler until the skins are charred and blistered.
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EgyptianVitamin E
1 mg / 15 mgVitamin K
6 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
24 µg / 400 µgCalcium
34 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
20 mg / 420 mgPhosphorus
64 mg / 1,250 mgPotassium
194 mg / 4,700 mgSodium
589 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
2 µg / 55 µgFiber
1 g / 28 gSugar
5 g / 50 gSaturated Fat
8 g / 20 gCholesterol
33 mg / 300 mgCaffeine
0 mgNet Carbs
11 gAlcohol
0 g
Place the charred peppers in a bowl and cover with plastic wrap to steam for 10 minutes, then peel, seed, and slice them into strips.
Heat olive oil in a frying pan over medium heat and sauté the diced onion and garlic until translucent.
Add the sliced poblano strips and corn kernels to the pan, cooking for 5 minutes until heated through.
Stir in the heavy cream and simmer until the sauce thickens slightly, then season with salt and pepper to taste.
0
g2
g7
g
Greek