The chiles are roasted and peeled, making sure to remove all the seeds inside. They are left to rest with a bit of honey and lemon juice (this will prevent the chiles from being too spicy and will give them a distinct flavor.)
The corn kernels and milk are blended with a bit of chicken concentrate, then fried in a little margarine until it boils.
The chiles are filled with the vegetables and placed on a baking tray, heated for about 10 minutes at 150ºC.
The plate is garnished by placing the chile on top of the sauce and decorating with cheese and a sprig of parsley.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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