Chile relleno de pollo al chipotle con salsa de elote

INGREDIENTS

• 2 tablespoons of margarine
• 1/2 onion
• 1 clove garlic
• 2 cups of chicken breast
• 2 tablespoons chipotle chili powder
• 1 cup of panela cheese
• 2 pinches of salt
• 4 roasted and deveined poblano peppers
• 1 tablespoon of margarine
• 1 can of corn cream
• 4 tablespoons peanuts

PREPARATION

Heat the margarine in a medium skillet over medium heat, cook the onion with the garlic for 3 minutes. Add chicken and chipotle chili cook for 3 more minutes. Remove from the heat and add the cheese mix and season.

Fill the chilies with the chicken and cheese. Reservation

Melt the margarine in a small pot over low heat, add the cream of corn and a can of water, cook for 5 minutes to reduce and thicken a little.

Serve a chili on a plate, bathe with the sauce and add a little peanut on top optional.