Creamy Poblano Strips

4 Steps to complete

• 1
  To roast the poblano peppers and jalapeño, place the peppers directly onto the open flame of a gas stove. Turn with tongs frequently until the skin is wrinkled and charred, about 5 minutes. Place the peppers in a sealed plastic bag and let the chiles steam in their own heat for 5 minutes.
• 2
  Remove from bag, using a paper towel rub off blistered skin. Cut the stems from the peppers and remove the seeds. Cut into strips and then cut strips in half; slice jalapeño into thin strips.
• 3
  Preheat a deep medium pan for 2 minutes on medium high heat. Add oil and heat for 30 seconds. Turn heat to medium. Add onion and sauté 2 minutes. Add garlic, peppers, black pepper, and salt; sauté for 3 minutes.
• 4
  Add sour cream, corn, and cook for 2 minutes. Stir in cheese until combine on low heat. Serve as a side dish or with warm tortillas. Enjoy!