Poblano Chile Lasagna

Concha y Toro
Try the exquisite poblano chile lasagna, a dish that merges Italian tradition with the flavors of Mexican cuisine. This recipe is not only a delicious option for any meal but also has a rich history that highlights the versatility of poblano chiles, one of Mexico's most emblematic ingredients. Originating from the state of Puebla, this chile is known for its smoky flavor and versatility. Are you ready to fall in love with the taste of this poblano chile lasagna?Did you know? Poblano chile is rich in antioxidants and vitamins A and C, making it a healthy ingredient.See more easy recipes
Reviewed by Editorial Team of Kiwilimón
5
|
1 comentarios
11
Favorites
Collections
Planner
Grocery List
Ingredients
6
Servings
  • 10 Poblano chiles, roasted, peeled
  • 1/4 onions, boiled
  • 8 tomatoes, cooked
  • 1 clove garlic, boiled
  • 4 guajillo chiles, rehydrated, seedless
  • 1/2 cups chicken broth
  • salt and pepper
  • 2 tablespoons vegetable oil
  • 1/2 cups onion, finely chopped
  • 1 teaspoon garlic, finely chopped
  • 2 cups ground beef
  • 1 cup carrot, in small cubes
  • 1 cup potato, peeled and diced
  • 1 cup pumpkin, in small cubes
  • 1/2 cups frozen peas
  • salt and pepper
  • 2 cups Manchego cheese, grated
  • 1 package lasagna sheets, precooked
  • cilantro leaves, for decoration
Preparation
30 mins
35 mins
Low
  • Remove the tip and stem from the poblano chiles, open and cut them into square shapes. Repeat the process with all the chiles and set aside.
  • For the sauce: blend the onion, tomato, garlic, guajillo chile, chicken broth, salt, and pepper. Pour into a pot and cook for 5 to 8 minutes. Set aside.
  • For the picadillo: heat the oil in a skillet over medium heat, add the onion and garlic and cook for 5 minutes. Add the ground meat and cook for 5 more minutes. When the meat is cooked, add the carrot and potato and cook for 5 minutes. Add the zucchini, peas, salt, pepper, and half of the sauce. Cover and cook for 5 more minutes.
  • To assemble the lasagna: in a baking dish, add a layer of lasagna, a layer of poblano chile, a layer of picadillo, and a layer of cheese. Repeat the process until the baking dish is full. Bake at 180 °C for 20 minutes.
  • Serve the lasagna in the same baking dish and decorate with cilantro leaves.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
Do you want to know what other nutrients this or other recipes have?
Provided by