Stuffed Poblano Chili with Corn Kernels and Panela Cheese with Bean Sauce

Cocina Lala®
For chili lovers, this recipe for poblano chili with corn kernels and panela cheese is exquisite. It is also topped with a creamy bean sauce that pairs perfectly.
Reviewed by Editorial Team of Kiwilimón
4.75
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4 comentarios
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Ingredients
4
Servings
  • 4 Poblano chiles, sweated, peeled, and seedless
  • 2 tablespoons Lala® butter
  • 1/2 cups ear corn, in grain
  • 200 grams Lala® panela cheese, in cubes
  • 1/4 onions, sliced
  • 1/2 teaspoons garlic, finely chopped
  • 1/4 cups Lala® table cream
  • 2 grams salt
  • 1 cup beans, cooked in its broth
  • 1/2 teaspoons garlic, finely chopped for the broth
  • 1/4 cups Lala® evaporated milk
  • 4 grams salt
  • 1 cup tortillas, fried, in strips
Preparation
10 mins
15 mins
Low
  • Heat LALA® Butter in a medium skillet over medium heat, add the corn kernels, onion, garlic, and cook for 5 minutes. Add LALA® Half Cream and let it thicken a bit. Remove from heat, add LALA® Panela Cheese, and season.
  • Stuff the chiles with the previous mixture.
  • Blend the beans, garlic, and LALA® Evaporated Milk. Heat the butter in a medium saucepan over medium heat, add the bean mixture, cook for 10 minutes, and season.
  • Serve the chiles with the bean sauce.

Nutritional Information

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