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By CunSwim on April 18, 2005
Photo by Queen uh Cuisine
Photo by Queen uh Cuisine
"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."
No Notes
Serving Size: 1 (116 g)
Servings Per Recipe: 6
"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!"
"Great and easy dish. I did add the corn and loved this. Thanks."
"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"
"Very tasty! I halved the recipe and omited the corn, using it on your Torta De Elote recipe. I really thought it was wonderful. I will definitely make it again and try in on other things, perhaps on top of grilled chicken next time! I'm so glad I chose this recipe for one of my pick-a-chef recipes! Thanks Cumswim! "
"Awesome! I love the flavor of the sour cream sauce! I will definitely make this recipe again."
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