Want to make stuffed chiles in different ways? This Cecina Stuffed Chile in Cilantro Sauce is the ideal recipe to cook chiles in an original way. This typical Mexican dish is eaten as a main course and varies its filling depending on the state of the country where it is prepared. Reinvent your classic stuffed chile and prepare it for a family meal or a special occasion, it is topped with manchego cheese and a creamy cilantro sauce.
In a skillet, roast the chiles until blackened. Place them in a plastic bag and let them sweat for 15 minutes, clean them, and using a knife, make an opening in the middle, remove the seeds and devein. Reserve.
In a pan, fry the onion and garlic in oil until transparent. Add the cecina and cook for 5 minutes, add the corn kernels, season to your taste, and reserve.
For the sauce, blend the cilantro with evaporated milk, chicken broth, cream cheese, onion, garlic, salt, and pepper until the mixture is integrated and reserve.
In a medium pot, melt the butter and add the flour all at once, cook for a few minutes or until browned and add the sauce. Once it comes to a boil, cook until thickened, adjust seasoning, and keep warm.
On a baking sheet, place the chiles, fill with cecina, and sprinkle with manchego cheese.
Bake for about 10 minutes or until the cheese melts. Serve on a plate with the cilantro sauce as a mirror and decorate with red onion and fresh cilantro leaves.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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