Total Time
Prep 30 mins
Cook 30 mins

Chile poblanos with onions and creme. This is a recipe that is very easy to make, and depending on the chilies, can be very spicy or mild. If the chilies are too hot, add more cream.

Ingredients Nutrition


  1. Sauté the chilies with the onions until soft, about 10 minutes.
  2. Add corn and chicken base and stir.
  3. Add the cream, let simmer 10 to 15 minutes.
  4. Serve warm with corn tortillas.
  5. Can be prepared ahead and reheated in the microwave.


Most Helpful

Wonderful recipe. I added some mostaccioli pasta and fresh mexican cream and cheese and omitted the corn. It was so delicious. I think next time I will add some shredded chicken with mozarella cheese. Two thumbs up!

varinialuvsrichard September 05, 2006

Great and easy dish. I did add the corn and loved this. Thanks.

iris5555 September 05, 2006

This was great CunSwim. I made this for PAC 2006. I did everything exactally except, I used non-fat sour cream. Sooo good. I kind of wish that my peppers were a little hotter so next time I may add some extra spice. Who knows..then it may be too spicy. Those peppers have a mind of thier own. Thanks again...pic's to follow. Barbara

Queen uh Cuisine May 28, 2006

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