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Recipe of Stuffed Squash with Rajas and Panela Cheese in Corn Sauce
Fud

Fud

Recipe of Stuffed Squash with Rajas and Panela Cheese in Corn Sauce
Fud

Fud

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Calabacitas Rellenas de Rajas con Queso Panela en Salsa de Elote

15 min
20 min
Easy
4.5
|
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Cook a delicious healthy recipe with vegetables and accompany with a perfect touch: corn sauce. This recipe of Stuffed Squash with Rajas and Panela Cheese in Corn Sauce is perfect because you can prepare it for breakfast or for a light dinner. Remember that squash is a vegetable with a high content of vitamin C, fiber, and potassium, so it will be the ideal healthy recipe for any day.
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Ingredients

3 servings
  • 1 Cup of chicken cooked and shredded, for filling
  • 1 Cup of Poblano pepper Strips (Rajas) for the filling
  • 1/2 Cup of light cream for the filling
  • 6 slices of Panela cheese square slices FUD® Care-t + chopped, plus 2 more to decorate
  • 2 liters of Water
  • 2 pumpkins italian
  • 1 tablespoon of oil for the sauce
  • 2 cloves of garlic chopped, for the sauce
  • 1/2 White onion chopped, for the sauce
  • 1 Cup of corn white, for sauce
  • 1 Cup of corn yellow, for the sauce
  • 1 Cup of chicken soup for the sauce
  • 1/2 Cup of light cream for the sauce
  • 1 pinch of Salt for the sauce
  • 1 pinch of black pepper for the sauce
  • 3 spoonfuls of parsley finely chopped
  • enough of corn yellow

Preparation

For the filling, in a bowl mix the chicken with the rajas, the cream, the Panela cheese square slices FUD® Care-t + (previously chopped in small cubes), season with salt a little pepper and reserve.
Heat a small pot over medium heat with the water and bring it to boil and cook the squash until they are soft. Remove from cooking and cut in half lengthwise. With a spoon, hallow out the squash and add the leftovers to the filling. Fill the squash and sprinkle with more Panela cheese FUD® Care-t +.
For the sauce, heat a pan over medium heat with the oil, cook the garlic with the onion, the white corn and the yellow corn until the ingredients are softened. Fill with chicken broth, cook for 10 minutes, remove from cooking.
Blend with the cream until you get a smooth sauce, season with salt and pepper and reserve.
Serve the squash on a plate with the sauce mirror, sprinkle with parsley, whole corn and more cheese.

PRESENTATION

Accompany with corn sauce and decorate with fresh parsley.

TIPS

Do not overcook the squash so they do not fall apart.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
Calories
733
kcal
37%
Carbohydrates
81.3
g
27%
Proteins
45.7
g
91%
Lipids
31.4
g
48%
Fiber
22.9
g
46%
Sugar
6.9
g
7.7%
Cholesterol
126
mg
42%
Esha
Rate this tip
Ratings (2)
Mishell Stefany
03/06/2019 17:28:04
Están muy ricas
Juan Carlos Marquez Rodriguez
08/03/2019 09:32:59
excelente receta muchas gracias

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