Ingredients:
4 tablespoons cooking oil
1 medium white onions, in slices
1 clove garlic, minced
3 toasted peeled seeded and deveined poblano chiles, in strips ( rajas)
1 (400 g) cans canned corn niblets, drained
1 chicken bouillon cubes or salt
2 cups water
1 (200 g) packages vermicelli, fried until golden brown and excess oil drained
3/4 cup half-and-half cream ( or media crema)
Directions:
Heat oil and fry onion slices, garlic, poblano strips and corn niblets.
Add the bouillon cube or salt, the water and the pre-fried vermicelli.
Let liquid consume and take away from stove.
Add the half-and- half cream and serve immediately.
Canned or frozen ready-to-use poblanos may be used to save time and labor.
Servings: 6
Time preparation: 10 min.
Time total: 25 min.