Stuffed Poblano Chili with Corn Kernels and Panela Cheese with Bean Sauce

Name: Stuffed Poblano Chili with Corn Kernels and Panela Cheese with Bean Sauce
Prep time: 25 min
Cook time: 15 min
Yield: 4
Cuisine: Mexicana
Ingredients: 4 Poblano chiles, sweated, peeled, and seedless; 2 tablespoons Lala® butter; 1/2 cups ear corn, in grain; 200 grams Lala® panela cheese, in cubes; 1/4 onions, sliced; 1/2 teaspoons garlic, finely chopped; 1/4 cups Lala® table cream; 2 grams salt; 1 cup beans, cooked in its broth; 1/2 teaspoons garlic, finely chopped for the broth; 1/4 cups Lala® evaporated milk; 4 grams salt; 1 cup tortillas, fried, in strips

Cocina Lala®

For chili lovers, this recipe for poblano chili with corn kernels and panela cheese is exquisite. It is also topped with a creamy bean sauce that pairs perfectly.

Reviewed by Editorial Team of Kiwilimón

Published: 28-10-2016

Preparation

10 mins

15 mins

Low

Heat LALA® Butter in a medium skillet over medium heat, add the corn kernels, onion, garlic, and cook for 5 minutes. Add LALA® Half Cream and let it thicken a bit. Remove from heat, add LALA® Panela Cheese, and season. Stuff the chiles with the previous mixture. Blend the beans, garlic, and LALA® Evaporated Milk. Heat the butter in a medium saucepan over medium heat, add the bean mixture, cook for 10 minutes, and season. Serve the chiles with the bean sauce.