12 ancho chiles, soft and prepared soaked in cold water
600 grams Manchego cheese, grated
1/4 cups oil
1/2 onions, chopped
2 cloves garlic
500 grams tomatillo
1/2 cups fresh cilantro, washed and chopped
salt
Preparation
20 mins
0 mins
Medium
In a pot, cook the tomatoes, onion, and garlic with half a cup of water.
Then blend the cilantro with the ingredients you cooked. Stir and add salt.
Open the chiles on one side and stuff them with cheese, then close them with a toothpick to keep the filling from spilling out.
Fry the green sauce until the oil is hot, then place the chiles in the sauce and let them simmer for 6 minutes. Once done, remove the toothpick and serve hot.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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