Cheese-Stuffed Chile Covered in Red Tomato Sauce
Sara Salame
Try this recipe for cheese-stuffed chile covered in red tomato sauce; it’s a simple and quick way to eat light and delicious, plus it’s different from the typical stuffed chile, and you and your whole family will love it. You can accompany it with rice.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
  • 4 Poblano chiles
  • 500 grams asadero cheese
  • 1 tablespoon chicken bullion
  • 1 pinch salt
  • 1 pinch pepper
  • 1 tomato purée
  • 1 árbol chile
Preparation
30 mins
0 mins
Low
  • The chiles are roasted and peeled, making sure not to leave any seeds inside.
  • In a pot, bring to a boil 1 cup of water, the tomato puree, one tablespoon of chicken broth, the árbol chili, and season with salt and pepper. Let it boil.
  • Grease a pyrex dish and stuff the chiles with a slice of asadero cheese, placing them in the pyrex. Pour the sauce prepared earlier over them and place in the oven, heating for about 10 minutes at 150ºC.
  • Serve on a plate accompanied by rice.

Nutritional Information

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