It's a dish inspired by my husband and my mother-in-law. My husband loves ancho chiles stuffed with banana, and my mother-in-law loves chiles en nogada; this is a fusion of both recipes, with my style.
You can serve it with basmati rice or red rice with vegetables.
Garnish with some Chinese parsley leaves.
Tips
Adjust the flavor of the filling; if necessary, you can add a bit of sugar.
It's important to stir the Bechamel sauce constantly to prevent lumps from forming; I recommend doing it with a whisk.
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Ratings(1)
Anónimo null
2015-10-02 09:09:24 +0000 +0000
Muchas gracias por esta riquisima receta, por favor enven mas felicidades
Muchas gracias por esta riquisima receta, por favor enven mas felicidades