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Cocina

Cocina Lala®

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

10 mins
15 mins
Low
4.75
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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 portions
  • 4 poblano peppers, sweaty, peeled and seeded
  • 2 tablespoons Lala® butter
  • 1/2 cups corn, in grain
  • 200 grams Lala® panela cheese, diced
  • 1/4 onions, filleted
  • 1/2 teaspoons garlic, finely chopped
  • 1/4 cups Lala® half and half cream
  • 2 grams salt
  • 1 cup bean, cooked in your broth
  • 1/2 teaspoons garlic, finely chopped for the caldillo
  • 1/4 cups Lala® evaporated milk
  • 4 grams salt
  • 1 cup 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

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
Energy
188.4
kcal
9.42%
Carbohydrate, by difference
20.7
g
6.9%
Protein
9.4
g
18.8%
Total lipid (fat)
8.3
g
12.77%
100
Do you want to know what other nutrients this recipe has?
Provided by USDA
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Ratings (4)
Diane La Vita e Bella
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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