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 tail 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, To accompany
cilantro, to decorate
oregano, to decorate
Preparation
30 mins
35 mins
Low
Grill the skin of the poblano peppers on a hot griddle until their color is completely dark, place them in a plastic bag with the grain salt, close and refrigerate for 20 minutes.
After time, remove the chilies from the refrigerator, remove them from the plastic bag and remove the skin with the help of your hands. If necessary, use the jet of cold water. Once you have removed all the burned skin, with scissors remove the tail of the chili, open one side so that you have an irregular sheet or square, remove the veins and seeds, and repeat until the chiles are finished. Reserve in refrigeration.
For the filling, in a large frying pan and with enough hot oil, sauté the onion together with the garlic until the tone is bright, add the pumpkin, oregano and parsley; Season with salt and pepper, cook for 6 more minutes over low heat, remove from heat and reserve.
Join two slices of poblano pepper (slightly one on top of the other) so that you have a rectangle, add sliced Zwan® Panela Cheese and the zucchini into strips, close in the form of a roll with the help of a toothpick so that it forms it stays. Refrigerate for 20 minutes.
For the sauce, blend the boiled tomato together with the serrano pepper, the guajillo pepper, the garlic, the onion and the 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 moving. Place the stuffed chiles in the sauce and cook for 5 more minutes.
Remove from the heat, cut the rolls, serve and accompany with sour cream to taste, garnish with coriander and oregano.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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