INGREDIENTS
8
poblano peppers (about 2 lbs.)
1 tsp
olive oil
2
ears corn, cut off the cob
1
red onion, sliced thin
1
white onion, sliced thin
1/2 cup
light sour cream
1 cup
part skim shredded mozzarella cheese
1 tsp
chicken bouillon
1/4 cup
skim milk