as you can likely guess, it's not an authentic mexican recipe, more like a french-ified mexican-esque one. i used to do it as an off-the-menu daily special years ago. and i forgot to mention that you'd want to reduce the cream to a sauce consistency, but given your experience, i'm sure you'd do that without even thinking.
you can make it even more visually appealing by charring and removing the skins off of a red and/or yellow bell pepper, cutting thin strips and using them to garnish the plate.
let me know how you like it.