Directions:

Poblano Cream: Swirl a tablespoon or so of canola oil in a hot sauce pan. Add seeded and diced large poblano peppers, yellow onion, and garlic. Cook over medium-high heat until onion is translucent and garlic and peppers are soft; don't brown, as you want to keep a nice green color. Add chicken stock and simmer, uncovered, for 15 minutes. Add heavy cream, season to taste with salt and pepper, and puree.
Fried Tortilla Strips: Cut 6 corn tortillas into 1/4-inch strips. Heat canola oil 1-1/2 inches deep in a deep saucepan. When it sizzles with a test strip, add the tortilla strips and fry in batches until golden and crisp. Drain on paper towels. Salt, if desired.
Green Bean & Poblano Cream Casserole: Preheat oven to 350 F. Grease a 1-1/2-quart baking dish; set aside. In a large skillet, melt the butter and saute the onions; set aside. Bring a large saucepan of water to a boil. Add green beans and simmer for 10 minutes; drain. Add the green beans, corn kernels and Poblano Cream to the onion mixture. Stir well. Pour into the greased baking dish. Bake for 15 minutes. To serve, top casserole with the queso fresco and Fried Tortilla Strips.