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Sophia

Sophia Rivera

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4

Chile Flutes Filled

50 mins
20 mins
Low
4.75
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These breaded flutes stuffed with gratin grilled cheese wrapped in poblano chile served with a sauce tatemada to the comal, are a very original and fun recipe for preparing them in the national holiday season if you want to give a totally different touch to the typical recipes.
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Ingredients

4 portions
  • 12 flour tortillas
  • 3 poblano peppers, roasted, clean and seedless
  • 300 grams asadero cheese, cut into canes
  • 2 eggs, smoothie
  • 1 cup ground bread
  • enough cooking spray oil
  • 3 tomatoes, for the sauce
  • 2 tomatoes, for the sauce
  • 1 clove garlic, with shell, for sauce
  • 1/4 onions, for the sauce
  • 1 serrano pepper
  • 1/4 bunches fresh coriander, for sauce
  • 1 pinch salt

Preparation

Preheat the oven to 180 ° C.
Place the flour tortillas on a board, stuffed with poblano pepper and cheese, roll the tortillas and secure with a toothpick if necessary.
Dip the flutes in the beaten egg and cover with the ground bread. Place the flutes in a tray, spray spray and bake until crisp.
For the sauce, heat a comal over high heat and roast the tomatoes, tomatoes, garlic and onion.
Blend the above along with serrano pepper, cilantro and grain salt.
Serve the flutes with the sauce, enjoy.

PRESENTATION

Serve the flutes dipped in tatemada sauce.

TIPS

You can use corn tortilla if you wish.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
Rate this tip
Ratings (4)
Isabel Hernandez
15/06/2020 08:52:16
Muy práctica muy rica
doris franco
09/09/2018 23:36:51
Ricas y fáciles de hacer, si las recomiendo
Gloria Ceniceros
05/12/2017 10:41:51
Fácil de cocinar
Eleana Nicolopulos
19/10/2017 14:43:17
La receta está deliciosa a mi familia le encanto

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