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Ingredientes
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4
cucharadas de mantequilla, dividida
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3
latas (14.5 oz) de judías verdes, escurridas
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1
lata (15.25 oz) de maíz, escurrido
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1
taza de cebolla, rallada
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1
cucharadita de azúcar
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Sal y pimienta al gusto
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1
taza de crema agria
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1
cucharadita de chile chipotle
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2
cucharadas de salsa de tomatillo
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2
tazas de queso mozzarella, rallado
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Instrucciones
-
1
Precalienta el horno a 425º F.
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2
Derrite 2 cucharadas de mantequilla a fuego medio en un sartén apto para horno. Agrega las judías verdes y el maíz; sofríe por 3 – 4 minutos. Retira del sartén y coloca en un plato aparte.
-
3
Coloca las 2 cucharadas restantes de mantequilla en el mismo sartén. Agrega la cebolla y el azúcar. Sazona con sal y pimienta al gusto. Deja sofreír hasta que la cebolla esté fragante y traslúcida, unos 2 – 3 minutos. Retira del fuego y agrega la leche agria, chile chipotle y salsa de tomatillo; mezcla hasta combinar. Agrega las judías verdes y maíz, y revuelve hasta que todo esté cubierto con la salsa. Agrega el queso mozzarella.
-
4
Hornea por 15 -20 minutos, o hasta que el queso esté derretido y ligeramente dorado.
-
5
Sirve.
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Consejos de expertos
-
consejo 1
Escurre bien las judías verdes y el maíz para que la cacerola no quede con mucho líquido.
-
consejo 2
Puedes adaptar la cantidad de chile chipotle dependiendo de que tan picoso quieres que te quede.
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Información Nutricional
No hay información nutricional disponible para esta receta
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