Light Cheese Stuffed Chiles

Deborah Dana
Deborah Dana
A recipe for poblano chiles stuffed with panela cheese and light cream cheese in a tomato sauce. Ideal for a light and delicious dinner.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
  • 8 Poblano chiles 8 Poblano chiles
  • 400 grams panela cheese, diced 400 grams panela cheese, diced
  • 1 stick Philadelphia® cream cheese, Light
  • 10 tomatoes, washed and diced 10 tomatoes, washed and diced
  • 1 onion, finely chopped 1 onion, finely chopped
  • 1 clove garlic 1 clove garlic
  • 1 tablespoon chicken broth, Knorr type 1 tablespoon chicken broth, Knorr type
  • 4 tablespoons chipotle chilli sauce 4 tablespoons chipotle chilli sauce
  • pepper, to taste pepper, to taste
Preparation
1h
0 mins
Low
  • Start by peeling and cleaning the chiles; for this, place the chiles over the fire to toast their skins (until they are blackened on the outside), put the hot chiles in a plastic bag for 10 minutes to sweat, and then clean them in water.
  • In a blender, mix the tomato, onion, garlic, chipotle sauce, 1/2 cup of water, and the chicken broth.
  • In a large skillet greased with vegetable spray or a little oil, cook the tomato sauce for approximately 15 minutes, or until the tomato takes on a dark color.
  • Take the poblano chiles and stuff them with panela cheese and 2 tablespoons of cream cheese.
  • Place the chiles to cook in the sauce for 10 minutes, cover the skillet, and cook for an additional 10 minutes so that the cheese melts well.
  • Season with salt and pepper to taste and serve.

Nutritional Information

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