Cheese-Stuffed Chile

This Cheese-Stuffed Chile recipe is an ideal dish for the Patriotic Festivals. Take advantage of this easy Mexican recipe and seasonal ingredients. Enjoy these chiles, perfect for the healthy meatless Monday. The good thing is that you can fill them with your favorite ingredients. If you want to make these Cheese-Stuffed Chiles lighter, substitute the lard with oil.
Ingredients
4
Servings
  • 4 Poblano chiles
  • 1 can corn kernels
  • 300 grams vegetable
  • 200 grams asadero cheese
  • 50 grams honey
  • 1 lime, juice and juice
  • 1 can low-fat milk
  • 10 grams chicken bullion
  • salt
  • 1 sprig chervil
  • margarine
Preparation
30 mins
0 mins
Low
  • Roast, peel, and devein the chiles. Let them rest with a little honey and lemon juice (this will prevent the chiles from being too spicy and will give them a different touch.)
  • Grind the corn kernels with the milk and a little chicken concentrate. Fry with margarine until it boils.
  • Fill the chiles with the vegetables and asadero cheese and place them on a baking tray. Bake for 10 minutes.

Nutritional Information

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