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Cocina Lala®

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3

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 Panela cheese LALA®, diced
  • 1/4 onions, filleted
  • 1/2 teaspoons garlic, finely chopped
  • 1/4 cups Half Cream LALA®
  • 2 grams salt
  • 1 cup bean, cooked in your broth
  • 1/2 teaspoons garlic, finely chopped for the caldillo
  • 1/4 cups Evaporated milk LALA®
  • 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
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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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