Ideal as part of a weekly menu, in this recipe, poblano peppers are stuffed with a mixture of cheeses and yellow corn, accompanied by a creamy corn sauce. You will love its flavor, and you can enjoy it with rice or salad.
2 tablespoons sea salt, for cleaning the peppers
2 tablespoons vegetable oil, for the filling
1/4 cups onion, finely chopped, for the filling
1 cup yellow corn kernels, for the filling
1 cup panela cheese, in cubes, for the filling
1/4 cups parsley, finely chopped, for the filling
1 cup Oaxaca cheese, in cubes, for the filling
1 cup sour cream, for the sauce
1 1/2 cups yellow corn kernels, for the sauce
1 cup evaporated milk, for the sauce
1 cup milk, for the sauce
1 tablespoon cornstarch, for the sauce
1/2 cups vegetable broth, for the sauce
2 tablespoons butter, in cubes, for the sauce
salt, for the preparation
pepper, for the preparation
yellow corn kernels, for decoration
Preparation
40 mins
30 mins
Low
To clean the peppers. Place the peppers on a hot grill or directly over the flame until the skin begins to darken, constantly turning the poblano pepper until the color is uniform. Repeat until all the peppers are done.
Once the skin of the peppers is charred, place the peppers in a bowl or plastic bag, sprinkle with sea salt, close, and let rest in the refrigerator for 15 minutes, or until the skin begins to peel. Remove the skin with the help of a knife, then make a lengthwise cut and remove the veins and seeds with a spoon (if necessary, rinse under cold running water) to be able to stuff the pepper. Reserve until use.
For the filling. In a pan with hot vegetable oil, sauté the onion until it turns translucent, then add the corn kernels, panela cheese, parsley, salt, and pepper; cook for 3 minutes over low heat, stirring constantly. Finally, add the Oaxaca cheese in cubes, incorporate, and remove from heat.
Stuff the peppers with the cheese and corn mixture.
For the sauce. Blend the sour cream with yellow corn, evaporated milk, milk, cornstarch, and vegetable broth until combined.
In a saucepan, melt the butter, pour in the sauce, and season with salt and pepper; cook until it begins to thicken, then add the stuffed peppers, cover, and cook for another 3 minutes. Serve on a platter, decorate with corn kernels.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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