2 Chicken breasts sliced and cut to bite size pieces
4 Poblano peppers grilled and sliced
1 onion sliced
1 garlic clove
1 can yellow corn
1 cup cream
Cheese (manchego or similar)
Cut the chicken into pieces and cook with salt and pepper to taste, once cooked, remove it from the pan reserve.
Sautee the finely chopped onion and garlic, puree two poblano peppers with the cream and add to the pan, add the chicken, the slices of 2 poblano peppers, the can of corn and cook over low heat, add a splash of milk and Manchego cheese to make it creamier, salt and pepper to taste.
Serve with corn tortillas.