INGREDIENTS

INSTRUCTIONS

Heat a heavy skillet over medium heat until pan is hot. Place poblano
pepper in skillet and cook on all sides until blistered and blackened.
Remove from pan and place in plastic bag. Seal end and allow pepper to
steam and cool, about 20 minutes. Wearing rubber gloves, remove charred
pepper from bag and peel away the blistered outer skin; discard. Cut away
top. Slice the pepper lengthwise and scrape away seeds. Chop remaining
pepper and set aside.
Cut tortillas into bite-size pieces. Heat 1 tablespoon olive oil in a
skillet over medium-high heat. Add tortilla pieces and cook until brown on
both sides. Drain on paper towels. Set aside.
Place 3 cups corn kernels in blender and process until smooth. Heat 2
tablespoons olive oil in large heavy pan over medium-low heat. Add
remaining 1 cup corn and cook 1 minute, stirring often. Add pureed corn and
continue, to cook 5 minutes, stirring constantly.
Add whipping cream, milk and salt to corn mixture, stirring gently; heat 10
to 15 minutes (do not boil).
Garnish each serving with equal amounts of crispy tortilla pieces, Monterey
Jack cheese, diced poblano pepper and black pepper. Serve immediately.
Makes 6 servings.
Per serving: Calories 705 Fat 63g Cholesterol 32 mg Sodium 704 mg Percent
calories From fat 78%
Dallas Morning News 8/14/96 Typos by Bobbie Beers
Posted to MM-Recipes Digest V4 #032 by BobbieB1@aol.com on Jan 31, 1997.

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