Stuffed chiles are a delicious Mexican recipe; in this preparation, we enhance the recipe by including them in a delicious quesadilla. You won't believe how easy it is to cook this recipe, you're going to love it.
Roast the tomato, onion, and garlic until lightly browned; blend with a little water.
Transfer the sauce to a pot over medium heat, cook until it changes color.
Place the poblano chiles in a skillet, roast them until they turn black, remove from heat and place them in a plastic bag, seal the bag and wait 5 minutes.
Once cool, remove the skin, seeds, and veins.
Cut the asadero cheese into slices. Fill each poblano pepper with cheese and 2 tablespoons of cream.
Close the chiles with a toothpick to prevent the filling from coming out.
Place the chiles in the sauce and cook for 10 minutes.
Heat Tía Rosa® Tortillinas® traditional tortillas, place a stuffed chile on top and fold to shape into a quesadilla.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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