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Lasaña de Chile Poblano con Pollo

50 min
35 min
Easy
87
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Try this rich, low-carb lasagna and gratin with a mixture of Manchego cheese and Parmesan cheese. The recipe for Lasagna de Chile Poblano con Pollo is prepared without pasta and has a creamy chicken filling, ideal to have a better option for a healthier dish.

For this recipe of Lasagna de Chile Poblano con Pollo it is necessary that you aces the chiles everywhere and remove all the skin. To give it an extra touch of flavor, you can serve it with nopales.

Ingredients

6 servings
  • 10 pieces of poblano pepper
  • 2 spoonfuls of oil
  • 1/4 of piece of onion filleted
  • 1 tablespoon of garlic finely chopped
  • 2 pieces of guajillo chili pepper cut into strips
  • 2 cups of white mushroom filleted
  • 1 piece of chicken breast cooked and shucked
  • 1 Cup of corn kernels
  • 1/2 Cup of sour cream
  • enough of Salt
  • enough of black pepper
  • 1/4 of Cup of Parmesan cheese grated
  • 1/4 of Cup of Manchego cheese grated
  • 2 spoonfuls of coriander finely chopped
  • enough of Manchego cheese to gratinate

    Preparation

    Preheat the oven 180 ° C.
    In a comal roast poblano peppers until they are almost black. Put them in a bag, close and let them sweat at least 20 minutes.
    Carefully remove the skin of the chili peppers, the seeds, deflect them and cut them into large squares. Reservation.
    In a pan over medium heat heat the oil, cook the onion and garlic until they change color, add the guajillo pepper, the mushrooms and continue cooking until they release their juices.
    Add the chicken, corn kernels, cream, season with salt and pepper. Sprinkle the Parmesan and Manchego cheese, cook until melted and reserve.
    In a refractory for oiled oven, accommodates poblano chili forming a layer. Add the chicken filling, sprinkle a little coriander and repeat until the mold is full. Finish with Manchego cheese.
    Bake for 15 minutes or until the cheese is grated.
    Cut and enjoy.

    PRESENTATION

    On a plate, accompanied by cactus salad.

    TIPS

    Take care not to burn the guajillo chili since it could make your filling bitter. To easily detach the skin of the chili peppers, it is necessary that you shoot them from all sides, in this way they will be perfect. Do not throw the cuts of poblano pepper, you can make a cream with them.

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    Nutritional information
    * Percentage of daily values ​​based on a 2,000-calorie diet.
    Calories
    169
    kcal
    8.5%
    Carbohydrates
    12.2
    g
    4.1%
    Proteins
    9.5
    g
    19%
    Lipids
    10.3
    g
    16%
    Fiber
    2.0
    g
    3.9%
    Sugar
    3.2
    g
    3.5%
    Cholesterol
    14.8
    mg
    4.9%
    Esha
    Rate this Tip.
    Ratings (1)
    alfonso guzman
    16/02/2019 17:46:00
    Muy bueno

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