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Cocina

Cocina Lala®

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Poblano Chile Stuffed with Corn Grains and Panela Cheese with Bean Sauce

10 min
15 min
Easy
4.75
|
177
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For lovers of stuffed peppers, this recipe for poblano pepper with corn kernels and panela cheese is exquisite. It is also sauced with a creamy bean sauce that makes it the perfect game.
Learn more about Cocina Lala®

Ingredients

4 servings
  • 4 poblano peppers sweaty, peeled and seeded
  • 2 spoonfuls of LALA® butter
  • 1/2 Cup of corn in grain
  • 200 grams of Panela cheese LALA® diced
  • 1/4 of onion filleted
  • 1/2 teaspoonful of garlic finely chopped
  • 1/4 of Cup of Half Cream LALA®
  • 2 grams of Salt
  • 1 Cup of bean cooked in your broth
  • 1/2 teaspoonful of garlic finely chopped for the caldillo
  • 1/4 of Cup of Evaporated milk LALA®
  • 4 grams of Salt
  • 1 Cup of tortilla fried in strips

Preparation

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

PRESENTATION

Serve a mirror of bean sauce and over it a stuffed chili.

TIPS

You can add some chili when beans are ground.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
Calories
457
kcal
23%
Carbohydrates
52.1
g
17%
Proteins
18.2
g
36%
Lipids
21.0
g
32%
Fiber
10.2
g
20%
Sugar
4.9
g
5.5%
Cholesterol
67.1
mg
22%
Esha
Rate this tip
Ratings (4)
Dani Dani
03/03/2019 15:09:15
Delicioso
Lupita Mejia
19/12/2018 19:09:42
Se ve delicioso ❤️❤️❤️
blanca lozano
14/03/2018 23:40:46
👍👍
Yanira Martínez
29/09/2017 16:52:23
Es una receta muy fácil y queda muy rica!!!!

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