1/2 cups white onion, finely chopped, for the filling
2 cloves garlic, finely chopped, for the filling
2 cups pumpkin, in strips, for the filling
1 teaspoon oregano, for the filling
1/4 cups parsley, finely chopped, for the filling
salt, for the filling
pepper, for the filling
1 package Zwan® Sliced Panela Cheese
6 tomatoes, boiled, for the sauce
2 serrano chiles, without stem and boiled, for the sauce
5 guajillo chiles, without veins or seeds, hydrated in hot water, for the sauce
2 cloves garlic, for the sauce
1/4 onions, for the sauce
1/4 cups cilantro, leaves, for the sauce
2 tablespoons vegetable oil, for the sauce
salt, for the sauce
pepper, for the sauce
sour cream, for accompaniment
cilantro, for decoration
oregano, for decoration
Preparation
30 mins
35 mins
Low
Roast the skin of the poblano chiles on a hot griddle until their color is completely dark, place them in a plastic bag with coarse salt, close, and refrigerate for 20 minutes.After the time has passed, remove the chiles from the refrigerator, take them out of the plastic bag, and peel off the skin with your hands. If necessary, support yourself with a stream of cold water. Once you have removed all the burnt skin, use scissors to cut off the stem of the chile, open it from one side so that you have a sheet or irregular square, remove the veins and seeds, and repeat until you finish the chiles. Reserve in the refrigerator.
For the filling, in a large pan with enough hot oil, sauté the onion along with the garlic until it is shiny, add the zucchini, oregano, and parsley; season with salt and pepper, cook for 6 more minutes over low heat, remove from heat and set aside.
Join two sheets of poblano chile (slightly one on top of the other) so that you have a rectangle, add sliced Zwan® Panela Cheese and the zucchini in strips, roll up with the help of a toothpick to maintain the shape. Refrigerate for 20 minutes.
For the sauce, blend the boiled tomato along with the serrano chile, guajillo chile, garlic, onion, and cilantro until fully incorporated.
Fry the sauce in a saucepan with enough hot vegetable oil, season with salt and pepper, cook for 6 minutes over low heat without stopping to stir. Place the stuffed chiles in the sauce and cook for 5 more minutes.Remove from heat, cut the rolls, serve and accompany with sour cream to taste, decorate with cilantro and oregano.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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