Poblano Chili Strips with Corn, Cream and Cheese

Ingredients:

• 2 oz. reduced-fat cream cheese
• 2 oz. (about 1/4 cup) fresh corn
• 1/4 cup reduced-fat milk
• 1/4 cup reduced-fat sour cream
• 1/2 small onion, finely sliced
• 1 poblano chili, roasted, peeled, seedless, deveined and cut into strips
• 2 tbsp vegetable oil
• 1 chicken bouillon cube
• salt
• freshly ground black pepper

Makes 2 Servings

1. Heat oil in a skillet on low heat; saute the onion. Add the corn and cook for about 3 minutes. Add the poblano chili strips.
2. Mix the cream cheese, sour cream and milk into a smooth, thick sauce. Season it with bouillon and mix well.
3. Pour the mixture into the pan with the poblano strips and onions. simmer for about 3 more minutes. Serve hot.

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Note: This recipe is something I learned at the Cocina Cosmopolita Culinary School in Playa Del Carmen, Mexico. This is another sauce/side dish that is so delicious and can be served with any dish-chicken, beef, pork and any kind of fish. You can even make little empanadas with this sauce or even serve this sauce on top of a crostini. You will serve this dish again and again after one bite of this sauce because it's so creamy and spicy.