1 1/2 cup poblano chiles, roasted and cut into strips
1/2 cup Mexican-style cream cheese
1/2 cup corn kernels
1 tsp. salt
1/2 tsp. lemon pepper
1/2 tsp. dehydrated chicken stock
Oil for frying
Heat the oil in a frying pan and add the onion, moving constantly until it becomes translucent. Add the poblano chiles and mix well. Then add the cream cheese, and stir until well blended. Add the corn kernels and stir. Finally, add salt, lemon pepper and dried chicken stock, stir and remove from heat.
Heat the Guerrero® Corn Tortillas and fill them with the chile mixture. Roll them up and fry in the oil until crispy. Cut in half and serve on beans.
Serve hot on a large plate for a tasty snack.
Accompany with green sauce and cream.