Season the pork fillets with salt and pepper, cut a strip of cream cheese, place it at one end of the fillet, and roll it up. Follow the same procedure with the other fillets.
Once the rolls are finished, wrap them in aluminum foil and immerse them in hot water for about 15 minutes, then let them cool once removed from the water (remove the aluminum foil).
Chop and cook the vegetables, pour them into a pan, and sauté with butter, garlic salt, pepper, and a little Worcestershire sauce.
Roast the poblano peppers; once roasted, place them in a plastic bag to sweat. After a few minutes, wash them well, remove the seeds and skin. Place them in a blender with the cream, blend, and pour into a pan, seasoning to taste.
Once the rolls are cool, fry them in a little butter just to give them color, and cut them when serving.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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