Stuffed Poblano Peppers with Ricotta
Stuffed poblano peppers with ricotta, unbattered, but full of flavor.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
6
Servings
- 6 Poblano chiles, for filling
- 1/2 cups requesón
- 1/2 onions, medium, diced
- 4 tomatillos, in cubes
- 3 tomatoes, cooked
- 1/4 onions
- 1 clove garlic
- chicken bullion
- salt
- pepper
- 2 tablespoons vegetable oil
- 6 slices cheese, for melting
Preparation
1h
0 mins
Low
- The poblano peppers are washed and placed over direct heat to roast, then they are seeded and deveined.
- A broth (recaudo) is prepared by blending tomatoes, 1/4 onion, garlic, consommé, and salt. Set aside.
- In a skillet, oil is heated, the onion is sautéed, and then the tomatillos. Once everything changes color, remove the skillet from the heat and mix the onion and tomatillos with the ricotta.
- The peppers are filled with the ricotta mixture, a slice of cheese is added, and they are placed in a baking dish.
- The peppers are bathed with the tomato broth (recaudo) and placed in the oven at 120°C until the cheese is melted.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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