Vermicelli with Poblano

• 4 tablespoons cooking oil
• 1 medium white onion, in slices
• 1 clove garlic, minced
• 3 toasted peeled seeded and deveined poblano chiles, in strips (rajas)
• 1 (400 g) can canned corn niblets, drained
• 1 chicken bouillon cubes or salt
• 2 cups water
• 1 (200 g) package vermicelli, fried until golden brown and excess oil drained
• 34 cup half-and-half cream (or media crema)

1. Heat oil and fry onion slices, garlic, poblano strips and corn niblets.
2. Add the bouillon cube or salt, the water and the pre-fried vermicelli.
3. Let liquid consume and take away from stove.
4. Add the half-and- half cream and serve immediately.
5. Canned or frozen ready-to-use poblanos may be used to save time and labor.

cooking oil, white onion, clove garlic, poblano chiles, corn niblets, chicken, water, vermicelli, cream

Taken from www.food.com/recipe/vermicelli-with-poblano-67320 (may not work)