Plan on this delicious side dish of ejotes con crema y queso for your next gathering. Fresh green beans with mushrooms, poblanos and corn in a creamy and cheesy sauce!
Ejotes con crema was inpired by the popular side dish green-bean casserole. My Mexican twist on this classic recipe is the use of Mexican crema and Oaxaca cheese. The combination of these two yields an extra creamy sauce! This dish was also inspired by the ever so popular rajas con crema y queso. A roasted poblano dish with crema, cheese, onions and sometimes corn. Whichever combination you choose, it will soon become a favorite. And not only as a side dish, these ejotes con crema is a great meatless option for tacos. If Mexican crema is not available in your area, I suggest using creme fraiche. Sour cream does not work as well and tends to curdle and separate when heated.
Trim the green beans and slice them into 2-inch pieces. Place them in a glass bowl with just a splash of water. Cover with plastic wrap and cook in the microwave for 4-5 minutes on high. Carefully remove from microwave and set aside.
Add 3 tablespoons of olive oil to a large skillet. Heat to medium. Add the mushrooms, poblanos and onions. Saute for 8 minutes or until mushrooms are soft. Add the garlic, chile flakes, salt and pepper. Stir to combine and cook for 1 minute.
Mix in the corn and Mexican crema. Lower the heat, taste for salt and pepper and cook for a few minutes. Add the cheese and cook just until cheese melts. Serve right away or keep warm in a low-temperature oven until ready to serve.
No fuss steaming for fresh vegetables in the microwave saves alot of time. Vegetables like carrots, cauliflower, broccoli and even potatoes can be steamed in this manner. Slice, dice or chop into smaller pieces, place in a glass bowl with a splash of water. Cover with plastic wrap and microwave on high for 5 minutes. Add the vegetables to your recipes where they will finish cooking completely.