Rajas Poblanas con Pollo

Roast poblano peppers so that they are charred on all sides. (This can be done directly over the flame of a gas stove burner. It can also be done on a skillet, in the top rack of your oven with the broiler on, or on an outdoor grill.) Once roasted, place peppers in a plastic bag and let them steam 10-15 minutes to loosen the skin. Remove skin, stems and seeds and cut peppers into strips. Set aside.

In a large skillet over medium high heat, drizzle enough oil to coat the bottom of the pan. Once hot, add onions and sauteé a few minutes. Then add in minced garlic, chicken strips, salt, pepper, and chicken bouillon. Stir to combine and allow chicken to cook on all sides. When chicken is almost fully cooked, add in poblano rajas (strips) and corn kernels. Mix to combine. Once everything is heated through, lower burner to medium low and add Mexican Table Cream or Sour Cream and milk. Stir well, cover with lid and let it simmer approximately 10 minutes, stirring occasionally. Add in grated cheese and let it melt into sauce. Remove from burner and enjoy!