Wash the poblano peppers and roast them directly over the fire until charred, then deseed and devein.
A broth is prepared by blending tomatoes, 1/4 onion, garlic, bouillon, and salt. Set aside.
In a pan, heat the oil, fry the onion, and then the tomatillos. Once everything changes color, remove the pan from the heat and mix the onion and tomatillos with the panela cheese.
Stuff the peppers with the panela cheese mixture, add a slice of cheese on top, and place them on a baking tray.
The peppers are bathed with the tomato broth and placed in the oven at 120°C until the cheese is melted.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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