x
ImagenReceta
Gabriela

Gabriela Morales

ADVERTISING
5 Photos
x
Select File


Validate Cancel
5

Chile Stuffed with Chipotle Sauce

15 min
30 min
Easy
4.9
|
490
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 servings
  • 4 pieces of poblano pepper
  • 3 spoonfuls of oil
  • 1 clove 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 chipotle peppers in adobo sauce 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?

    Print recipe for:

    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%
    Esha
    Rate this Tip.
    Ratings (21)
    Jessica Ochoa
    08/03/2019 15:02:19
    Riquísimos 🤤
    Itza Moses
    06/03/2019 21:35:06
    Las instrucciones mencionan crema ácida, sin embargo no está en la lista de ingredientes. Cuanta crema ácida lleva?
    Ulises Piñon Peralta
    14/02/2019 16:32:00
    Excelente
    Martha Roman
    18/01/2019 00:36:10
    Me encanto la receta.
    Patan Jomahe
    03/11/2018 15:46:14
    Riquísima !!
    see more

    Subscribe to news from kiwi and receive original seasonal recipes, menus and much more every week in your inbox.

    Submit
    ADVERTISING
    ADVERTISING
    ADVERTISING