Poblano Recipe

Preparation and Cooking

1. 1

   Prepare the Poblano Creamy Sauce

   Roast the poblano peppers over an open flame or in a broiler until the skin is charred. Place them in a plastic bag for about 10 minutes to steam, then peel off the skin and remove the seeds. In a skillet, melt the butter over medium heat, add finely chopped onion and garlic, sauté until translucent. Blend the roasted poblano peppers with heavy cream until smooth. Add the blended mixture to the skillet, season with salt and black pepper, and let it simmer for 5-7 minutes until thickened.

2. 2

   Prepare the Egg Filling

   In a bowl, whisk the eggs with salt, pepper, and chopped cilantro. Fold in the Panela cheese and roasted corn. Heat a non-stick skillet over medium heat, pour in the egg mixture, and cook gently, stirring occasionally, until the eggs are just set but still creamy.

3. 3

   Assemble the Dish

   Once the eggs are cooked, gently fold them into half and place them on a serving plate. Generously spoon the poblano creamy sauce over the stuffed eggs. Garnish with additional cilantro if desired.