Stuffed Poblano Peppers with Ricotta

Name: Stuffed Poblano Peppers with Ricotta
Prep time: 60 min
Yield: 6
Cuisine: Mexicana
Ingredients: 6 Poblano chiles, for filling; 1/2 cups requesón; 1/2 onions, medium, diced; 4 tomatillos, in cubes; 3 tomatoes, cooked; 1/4 onions; 1 clove garlic; chicken bullion; salt; pepper; 2 tablespoons vegetable oil; 6 slices cheese, for melting

Nayeli Enciso

Stuffed poblano peppers with ricotta, unbattered, but full of flavor.

Reviewed by Editorial Team of Kiwilimón

Published: 09-01-2013

Preparation

Low

The poblano peppers are washed and placed over direct heat to roast, then they are seeded and deveined. A broth (recaudo) is prepared by blending tomatoes, 1/4 onion, garlic, consommé, and salt. Set aside. In a skillet, oil is heated, the onion is sautéed, and then the tomatillos. Once everything changes color, remove the skillet from the heat and mix the onion and tomatillos with the ricotta. The peppers are filled with the ricotta mixture, a slice of cheese is added, and they are placed in a baking dish. The peppers are bathed with the tomato broth (recaudo) 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.

At the moment, this recipe does not have nutritional information.

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Tips

You can substitute the cheese with low-calorie cream or panela cheese. To peel the peppers more easily, once roasted, place them in a plastic bag and put them in the freezer.

Stuffed Poblano Peppers with Ricotta

Ingredients

Preparation

Nutritional information

Tips

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