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Requeson with
Peppers and Corn


This is the recipe that has to be close to your favorite snacks because it is really capable of giving a great flavor to any snack.

The preparation is simple because it only consists of the mixture of requeson with Poblano pepper strips and golden corn. Although in this simple preparation a very complete flavor can be found because is soft and creamy, but that’s not all because you will also feel the chili’s contrast and the corn’s sweetness. It is a combination that we are sure that you will like a lot.



When you finish preparing the requeson with peppers and corn, it can be used in many ways but you also have to try it as filling of some tacos. Enjoy it!


About the Recipe

  • The most complicated part of the recipe is roasting the Poblano pepper, then everything is easy.
  • In this recipe ricotta cheese can also be used instead of requeson, the result is going to be quite similar.
  • In the recipe golden corn is used and it has to be canned.
  • The preparation time is of .
  • The recipe yields 4 portions.


Ingredients

  • 1 cup of Requeson (7 oz)
  • 1 Poblano Pepper (4.4 oz)
  • 1/4 cup of canned Golden Corn Kernels (2.8 oz)
  • 1/2 Onion (2.6 oz)
  • 2 tablespoons of Olive Oil
  • Pepper to taste
  • 1/4 tablespoon of Salt


    • Cookware

  • 1 Frying Pan
  • 1 Griddle
  • 1 Cutting Board
  • 1 Tongs
  • 1 Turner
  • 1 Knife
  • 1 Plastic Bag


    • Directions

    Roast the Poblano Pepper


    1. Put on a griddle over medium-high heat 1 Poblano pepper and roast it for about 4 minutes, until all their sides are completely black; move it regularly with some tongs.
    2. Transfer from the griddle to a plastic bag, with the tongs, the Poblano pepper that was roasted.
    3. Close the plastic bag and leave the Poblano pepper resting for about 5 minutes, until the bag sweats.


    All this ritual ;) that is made with the chili is to make it have a more intense flavor.


    1. Take from the plastic bag the Poblano pepper and rinse it while removing the outer skin of the chili (the burned part).
    2. Discard the seeds and the veins of the Poblano pepper that was rinsed.
    3. Cut into strips the Poblano pepper with the one you worked.

    Fry Some Ingredients


    1. Dice 1/2 onion, then reserve.
    2. Heat in a frying pan over medium heat 2 tablespoons of olive oil.
    3. Add in the frying pan the dices of the onion that was cut and fry them for approximately 1 minute, until they look a bit transparent; stir regularly.
    4. Incorporate in the frying pan the Poblano pepper slices that were cut. Mix the ingredients and fry them for about 30 seconds, until the Poblano pepper is lightly fried; stir regularly.
    5. Put in the frying pan 1/4 cup of canned golden corn kernels. Mix the ingredients and fry them for about 20 seconds, until the corn is lightly fried; stir regularly.



    Keep Frying...


    1. Also incorporate in the frying pan:
    • 1 cup of Requeson.
    • Pepper to taste.
    • 1/4 tablespoon of Salt.


    1. Mix the frying pan ingredients.
    2. Fry the requeson with peppers and corn for approximately 1 minute, until the requeson has undone; stir regularly.



    Very Mexican Flavors

    Requeson with Peppers and Corn



    Recommendation: The peppers can also be used to make quesadillas.



    Did you like the Requeson?





    Mexican Dips


    ✵ Avocado Dip
    ✵ Radish Dip
    ✵ Poblano Pepper Dip
    ✵ Chipotle Yogurt Dip
    ✵ Coriander Jelly Dip


    Additional Info





    This is the ricotta cheese that can also be used in the recipe.



    The perfect bowl for this recipe.



    To make the recipe you need some good tongs.

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