Corn Crepes With Poblano Crema Recipe 475 Food

CORN AND CHEESE-STUFFED CREPES WITH POBLANO CREAM

Steps:

• Grease a 13-by-9-by-2-inch glass baking dish with butter. Set aside.
• For the crepe batter: Place all ingredients in a blender and process until smooth. Let the batter stand for 30 minutes to allow any bubbles to settle.
• Preheat oven to 350 degrees F.
• For the sauce: Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Add the onions and cook until translucent, about 4 minutes. Add the poblano chiles and cook for 1 minute to blend flavors. Add the heavy cream and bring to a boil. Reduce the heat to medium and simmer until reduced and the cream coats back of spoon, about 6 minutes. Cool mixture slightly then transfer to blender and process until smooth. Season the poblano sauce with salt and pepper, to taste. Return the sauce to the same skillet and keep warm over low heat until ready to serve.
• Heat a 10-inch-diameter non-stick skillet over medium-high heat. Brush the pan with oil (or spray with non-stick cooking spray). Add scant 1/4 cupful batter to the skillet; tilt to coat the bottom of the pan with an even layer of batter. Cook for about 30 to 45 seconds until golden on the bottom, adjusting the heat, as necessary, to prevent burning, Using a spatula, turn the crepe over and cook for 30 seconds. Transfer to a plate. Repeat with the remaining batter.
• Stuff each crepe with 1/4 cup of grated cheese and transfer to the prepared backing dish, fitting them snugly into dish. Cove the pan with foil and bake until cheese melts, about 15 minutes.
• To serve: Arrange the crepes on a platter and pout the sauce on top. Garnish with corn kernels, Mexican crema and chopped cilantro.

CORN - STUFFED POBLANO CHILIES

Steps:

• Roast poblanos directly over flames of a gas burner or under a broiler, turning often with tongs, until charred on all sides. Place in a bowl, covered with plastic wrap, let stand for 15 minutes. When cool enough to handle, rub with paper towels to remove skins, being careful not to tear the flesh. Cut a slit down the side of each poblano from stem to top. Remove seeds, leaving stem intact.
• Meanwhile, place chicken and garlic in a saucepan, and add enough water to cover. Bring to a boil, then reduce heat and simmer until chicken has cooked through, about 15 minutes. Transfer chicken to a large bowl, reserving cooking liquid and garlic. Cover chicken loosely with plastic wrap to prevent it from drying out. Let cool slightly, then shred it into 1/2 inch pieces, and cover,.
• Add tomatillas to reserved cooking liquid. Bring to a boil. Reduce heat and simmer until tender, about 5 minutes. Drain and purée tomatillas and garlic in a blender,. Add cilantro, lime juice, and 1 1/2 teaspoons salt and purée. Spread half of the sauce in a 9x13 baking dish.
• Preheat oven to 375F Heat oil in skillet, and add corn and cook until tender, about 3 minutes. Let cool slightly, Toss corn with chicken, remaining sauce, half the goat cheese, and the pepper. Mound 1/2 cup the mixture in each poblano. Place in prepared dish, dot with remaining goat cheese, and sprinkle with remaining 1/4 teaspoons salt.
• Cover and bake until heated through, about 25 minutes.
• Uncover and let stand 5 minutes. Drizzle with sauce from the dish, and garnish with cilantro sprigs.

GRILLED CORN, PEACH AND POBLANO SALAD

Steps:

• Combine all ingredients and season with salt and pepper to taste.

CORN STUFFED POBLANO CHILES

Steps:

• Set the oven control to broil. Cut the chiles lengthwise into halves and carefully remove all of the seeds. Place the cut sides down on the rack in the broiler and broil with the skin side up about 4" from the heat until the skin blisters on the peppers.
• Place the chiles in a plastic bag for 15 minutes and then carefully remove as much skin as possible. Heat the oven to 375 degrees F. Beat the eggs in a medium bowl until thick and lemon colored, about 4 minutes. Stir in the remaining ingredients. Place the chiles in a greased rectangular baking dish, 13" X 13 X 2". Spoon about 1/4 cup of the corn mixture into each chile half. Cover and bake until corn mixture is hot, about 25 minutes.

RAJAS CON CREMA, ELOTE, Y QUESO (CREAMY POBLANO PEPPERS AND SWEET CORN)

Steps:

• Preheat oven to 500 degrees F (260 degrees C). Line a baking sheet with aluminum foil and add poblano peppers. Brush peppers with 1 tablespoon vegetable oil.
• Roast poblano peppers in the preheated oven for 20 minutes; flip and continue roasting until skin is charred and flesh is soft, about 20 minutes more.
• Place roasted peppers in a bowl and cover with plastic wrap; let steam for 10 to 15 minutes. Carefully remove plastic wrap and peel the skins from the peppers and remove seeds and stems. Cut peppers into strips.
• Bring a pot of water to a boil; cook corn kernels until soft, about 10 minutes. Drain.
• Heat 1 tablespoon vegetable oil and butter in a saucepan over medium heat; cook and stir onion until soft, 5 to 10 minutes. Add poblano pepper strips and corn; season with chicken bouillon granules and cook for 3 minutes. Reduce heat to medium-low and stir in cream and manchego cheese; simmer until cheese melts, about 5 minutes.