Casseroles of Poblano Strips

Ana Lozz
The little casserole of poblano strips is a classic dish and very common in our country, complete and practical.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
6
Servings
  • 1 tablespoon Knorr® granulated chicken bouillon
  • 2 tablespoons unsalted margarine
  • 1 potato, cut into cubes
  • 1 clove garlic
  • 1 white onion, slice
  • 4 Poblano chiles, cleaned and cut into strips
  • 1 tablespoon white vinegar
  • 1/2 cups panela cheese, cut into cubes
  • 1/2 cups sour cream
  • 12 corn tostadas, little girls in the shape of casseroles
Preparation
20 mins
0 mins
Low
  • Melt the Primavera® margarine in a skillet and add the little potatoes, cook.
  • Add the onion and garlic.
  • Incorporate the strips and the Knorr® Chicken Broth Bottle until dissolved and the strips soften slightly.
  • Add the vinegar and let it cook until the potatoes are soft.
  • Lightly mix with the cream and portion into the casseroles.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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