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Recipe of Chile Stuffed with Chipotle Sauce
Gabriela

Gabriela Pérez

Recipe of Chile Stuffed with Chipotle Sauce
Gabriela

Gabriela Pérez

Recipe of Chile Stuffed with Chipotle Sauce
Gabriela

Gabriela Pérez

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Chile Stuffed with Chipotle Sauce

45 minutes
Easy
4 servings
16
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.

Ingredients

  • 4 pieces of chile poblano
  • 3 spoonfuls of oil
  • 1 tooth of Garlic with shell, for sauce
  • 1/4 of piece of onion for sauce
  • 3 pieces of tomato for sauce
  • 1/4 of Cup of marinated chipotle chile for sauce
  • 1 pinch of Salt
  • 1 pinch of oregano
  • 1 pinch of cumin
  • 190 grams of cream cheese for the sauce
  • 1 tablespoon of Butter
  • 2 spoonfuls of onion finely chopped
  • 1/2 Cup of tomato finely chopped
  • 1/2 kilo of medium shrimp cleansed
  • 1 pinch of Salt
  • 1 Cup of Oaxaca cheese shredding
  • to taste of coriander to decorate

    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.

    PRESENTATION

    Serve the sauce in a mirror, the chile relleno gratinado and decorate with finely chopped cilantro.

    TIPS

    You can clean the poblano pepper directly under the water jet to make it easier.

    Did you cook this recipe?

    Nutritional information
    * Percentage of daily values ​​based on a 2,000-calorie diet.
    Calories
    610
    kcal
    31%
    Carbohydrates
    12.7
    g
    4.2%
    Proteins
    43.5
    g
    87%
    Lipids
    44.3
    g
    68%
    Fiber
    0.8
    g
    1.6%
    Sugar
    6.3
    g
    7.0%
    Cholesterol
    369
    mg
    123%
    Rate this Tip.
    Ratings (7)
    Maria Rivera
    2018-04-19T16:26:00.00-06
    Es una receta exquisita!!!! A mi familia le encanto
    Gabi Enriquez
    2018-03-02T13:49:04.00-06
    Delicioso
    May Ángeles
    2018-02-02T12:38:44.00-06
    Y si no tengo horno eléctrico, qué puedo usar? 🤔
    Magaly Miranda
    2018-01-07T16:38:01.00-06
    Riquísimo
    Eugenio Du Pond
    2017-12-30T20:09:43.00-06
    Riquisima
    see more
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