Cheese-Stuffed Chile

Name: Cheese-Stuffed Chile
Prep time: 30 min
Yield: 4
Cuisine: Mexicana
Ingredients: 4 Poblano chiles; 1 can corn kernels; 300 grams vegetable; 200 grams asadero cheese; 50 grams honey; 1 lime, juice and juice; 1 can low-fat milk; 10 grams chicken bullion; salt; 1 sprig chervil; margarine

Sara Salame

This Cheese-Stuffed Chile recipe is an ideal dish for the Patriotic Festivals. Take advantage of this easy Mexican recipe and seasonal ingredients. Enjoy these chiles, perfect for the healthy meatless Monday. The good thing is that you can fill them with your favorite ingredients.

If you want to make these Cheese-Stuffed Chiles lighter, substitute the lard with oil.

Reviewed by Editorial Team of Kiwilimón

Published: 21-08-2013

Preparation

30 mins

Low

Roast, peel, and devein the chiles. Let them rest with a little honey and lemon juice (this will prevent the chiles from being too spicy and will give them a different touch.) Grind the corn kernels with the milk and a little chicken concentrate. Fry with margarine until it boils. Fill the chiles with the vegetables and asadero cheese and place them on a baking tray. Bake for 10 minutes.