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Nayeli Enciso

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Recipe of Chiles Rellenos de Requesón
Recipe

Chiles Rellenos de Requesón

1h
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Chiles stuffed with cottage cheese, without weathers, but full of flavor.
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Ingredients

6 portions
  • 6 poblano peppers, to fill
  • 1/2 cups curd
  • 1/2 onions, medium, in squares
  • 4 green tomatoes, in pictures
  • 3 tomatoes, cooked
  • 1/4 onions
  • 1 clove garlic
  • chicken consommé
  • salt
  • black pepper
  • 2 tablespoons oil
  • 6 slices cheese, to melt

Preparation

The poblano chiles are washed and put on the direct fire to brown, they are despepitan and desvenan.
A broth is prepared (grinding) by grinding tomato, 1/4 onion, garlic, broth and salt. It reserves
In a pan put the oil, fry the onion and then the green tomatoes. Once you change everything in color, take the pan out of the fire and the onion and tomatoes are mixed with the cottage cheese.
Chilli are filled with the cottage cheese mixture, a slice of cheese is added and put on a baking sheet.
The chilies are bathed with tomato broth and put in the oven at 120 ° C until the cheese gratine.

TIPS

You can change the cheese for low-calorie cream or panela cheese. And to peel the chiles more easily, once they are golden they are put in a plastic bag and put in the freezer.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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