Name: Zucchini Stuffed with Strips and Queso Panela in Corn Sauce
Prep time: 35 min
Cook time: 20 min
Yield: 3
Cuisine: Internacional
Ingredients: 1 cup chicken, cooked and shredded, for the filling; 1 cup Poblano chile strips, for the filling; 1/2 cups low-fat cream, for the filling; 6 slices Panela cheese square slices Fud® care-t +, chopped, plus 2 more for garnish; 2 liters water; 2 pumpkins, Italian; 1 tablespoon vegetable oil, for the sauce; 2 cloves garlic, chopped, for the sauce; 1/2 white onions, chopped, for the sauce; 1 cup ear corn, white, for the sauce; 1 cup ear corn, yellow, for the sauce; 1 cup chicken broth, for the sauce; 1/2 cups low-fat cream, for the sauce; 1 pinch salt, for the sauce; 1 pinch pepper, for the sauce; 3 tablespoons parsley, finely chopped; ear corn, yellow

Preparation

15 mins

20 mins

Low

For the filling, in a bowl mix the chicken with the strips, cream, square slices of Queso Panela FUD® Cuida-t+, season with salt and a bit of pepper, and set aside. Heat a small pot over medium heat with water until boiling, and cook the zucchini until tender. Remove from heat and cut in half lengthwise on a cutting board. Using a spoon, hollow out the zucchini and pour the leftover zucchini into the filling, fill it up and sprinkle with more square slices of Queso Panela FUD® Cuida-t+.