Cream Cheese Stuffed Chilies
Sara Salame
Cream Cheese Stuffed Chilies, try this recipe, you will love it; the cream cheese gives the chilies a special touch to this Mexican dish.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
6
Servings
  • 6 Poblano chiles, to fill
  • 1/2 cups cream cheese
  • 1/2 onions, in cubes
  • 4 tomatillos, in cubes
  • 3 tomatoes, cooked
  • 1/4 onions
  • 1 clove garlic
  • chicken bullion
  • salt
  • pepper
  • 2 tablespoons oil
  • 6 slices cheese, to melt
Preparation
1h
0 mins
Low
  • The poblano chilies are washed and placed directly over the fire to roast, then de-seeded and deveined.
  • A broth (recaudo) is prepared by blending tomatoes, 1/4 onion, garlic, bouillon, and salt. Set aside.
  • In a skillet, heat the oil, fry the onion, and then the tomatillos. Once everything changes color, remove the skillet from the heat and mix the onion and tomatillos with the cream cheese.
  • The chilies are filled with the cream cheese mixture, a slice of cheese is added, and they are placed in a medium baking dish.
  • The chilies are coated with the tomato broth (recaudo) and placed in the oven at 120°C until the cheese gratinates.

Nutritional Information

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