Chile Stuffed with Chipotle Sauce

Name: Chile Stuffed with Chipotle Sauce
Prep time: 45 min
Cook time: 45 min
Yield: 4
Cuisine: Mexicana
Ingredients: 4 poblano peppers; 3 tablespoons oil; 1 clove garlic, with shell, for sauce; 1/4 onions, for sauce; 3 tomatoes, for sauce; 1/4 cups chipotle peppers in adobo sauce, for sauce; 1 pinch salt; 1 pinch oregano; 1 pinch cumin; 190 grams cream cheese, for the sauce; 1 tablespoon butter; 2 tablespoons onion, finely chopped; 1/2 cups tomtato, finely chopped; 1/2 kilos medium shrimp, cleansed; 1 pinch salt; 1 cup Oaxaca cheese, shredding; to taste fresh coriander, to decorate

15 mins

30 mins

Low

4.925926

27 comments

Gabriela Morales

	784
Favorites

Collections

Glider

Super List

Upload a picture

To print

Cook this totally delicious recipe of poblano peppers stuffed with rich shrimp in a creamy cheese sauce with pickled chipotles, sprinkled with fresh parsley. This great dish you can share with whomever you prefer because it is very easy to prepare.

Learn more about Gabriela Morales

Ingredients

4 portions

Select all ingredients

Preparation

Heat a comal over high heat and broil the chiles until they turn dark, place the chilies in a bag to sweat and remove the skin, veins and seeds. Reservation.

Heat a pan over medium heat with the oil, cook the garlic, onion, tomato and chipotle pepper for 10 minutes. Season with salt to your liking, oregano and cumin.

Blend the previous preparation with cream cheese and sour cream until a smooth sauce is obtained.

For the filling, heat a pan over medium heat with the butter, cook the onion, tomato and shrimp, season to your liking, pour the sauce that you liquefied beforehand. Cook 3 more minutes.

Fill the chiles with the previous preparation and the Oaxaca cheese, gratin in the oven until the cheese is melted. Serve with the chipotle sauce that you cooked on the base and decorate with parsley.