Poblano rajas with corn and Manchego cheese

Ingredients

• 8 poblano peppers
• 2 tablespoons oil
• 1/4 white onion, finely chopped
• 1 garlic clove, finely chopped
• 1/2 cup corn kernels
• 3/4 cup sour cream
• 1 cup shredded Manchego cheese
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

Preparation

1. Roast the poblano peppers on a griddle, place them in a bag, and let them rest for 15 minutes.
2. Peel, clean, and cut them into strips. Set aside.
3. In a skillet over medium heat, warm the oil and sauté the onion and garlic until soft.
4. Add the poblano strips and corn, and cook for a few minutes.
5. Stir in the cream and cook for 5 more minutes.
6. Add the cheese and let it melt; season with salt and pepper.
7. Serve with warm corn tortillas.