10ozOaxaca cheese, grated (found in Mexican section of dairy)
5slicesbacon
Corn Crema
1tbspvegetable oil
1/4cup yellow onion, diced
2cupcorn, frozen
1/2cupchicken broth
1/2cupheavy cream
1tsp cilantro, chopped
1tsplime juice, fresh
1/2tspsugar
Instructions
Bacon Wrapped Poblano
Heat oven on broil
Place poblano peppers on sheet pan and broil on each side until blackened
Remove from oven and quickly place in a bowl with lid. Leave here for about 5 minutes to allow the skin to steam off. After 5 minutes, remove and place on cutting board.
Carefully, using the back side of your knife, scrape off the blackened skin. Make a small slip in one side of the pepper and remove seeds.
In a medium pan over medium heat, cook sausage untl browned and crumbled.
Place bacon slices between two thick paper towels and microwave for two minutes, cooking partially. Set aside.
Stuff peppers with 1/5 of cheese and 1/5 of cooked sausage.
Wrap a piece of par cooked bacon around each pepper and secure with a toothpick.
Place on a sheet pan and bake for about 10 minutes while you make the corn crema.
Corn Crema
Heat oil in a medium pan over medium heat. Saute onion until softened about 2 minutes. Add corn and cook another two minutes. Add chicken broth, cream, cilantro, lime and sugar. Remove from heat.
Blend mixture using an immersion blender or pour into a standard blender and blend until creamed.
Plate
Place a ladle of the corn crema on plate, set poblano on top and serve with desired garnishes such as lime and cilantro.