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Tinga Stuffed Chile

20 min
50 min
Easy
37
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Two of the richest and most classic Mexican food stews come together in this dish: chicken tinga and stuffed chili. Accompanied by a chipotle sauce, this tinga-filled chile is ideal for any day of the week or for national holidays, and your family will love it. In addition, this recipe is profitable, economical and has the delicious touch of Margarina Primavera®. Dare to try it.

Ingredients

4 servings
  • 4 pieces of poblano pepper
  • 1/2 onion
  • 6 tomatoes
  • 2 cloves of garlic
  • 2 pieces of chipotle peppers in adobo sauce
  • 2 pieces of allspices
  • 1/2 Cup of chicken soup
  • 1 tablespoon of Margarina Primavera® (400 g)
  • 1 onion filleted
  • 1 sheet of laurel
  • 600 grams of chicken shredded
  • 2 potatoes diced, cooked
  • to taste of Salt
  • to taste of black pepper
  • 1 Cup of evaporated milk
  • 1/2 Cup of sour cream
  • 1 Cup of cream cheese
  • 1 clove of garlic
  • 2 pieces of chipotle chile pepper dry, hydrated
  • 1 tablespoon of Margarina Primavera® (190 g)
  • enough of parsley to decorate
  • enough of rice To accompany

    Preparation

    For the peppers, heat a griddle over medium heat and roast the peppers until they are black, place them in a bag and let them sweat for about 15 minutes.
    With the help of a knife, remove the skin and open in half, clean, unveil and reserve.
    Blend the onion, tomato, garlic, chipotle, fat pepper and chicken broth.
    In a deep pan, add Margarina Primavera®, cook the onion until it is transparent and then pour the caldillo, the bay leaf and cook for 5 minutes.
    Add the shredded chicken and potatoes, and season with salt and pepper; Cook for 15 more minutes.
    On a table, fill the chiles with the chicken tinga and reserve.
    For the creamy chipotle sauce: blend the cream cheese, the cream, the garlic, the evaporated milk and the chipotle.
    In a pot add Margarina Primavera®, pour the sauce, season with salt and pepper and cook for 15 minutes.
    On a plate, serve the sauce in a mirror, place the stuffed chili and decorate with the parsley. Accompany with rice. Enjoy

    PRESENTATION

    On a plate, serve the sauce in a mirror, place the stuffed chili and decorate with coriander leaves. Accompany with rice.

    TIPS

    Another way to remove the skin from the peppers is to fry them, place them in a bag and let them sweat.

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    Nutritional information
    * Percentage of daily values ​​based on a 2,000-calorie diet.
    Calories
    701
    kcal
    35%
    Carbohydrates
    42.7
    g
    14%
    Proteins
    57.1
    g
    114%
    Lipids
    33.9
    g
    52%
    Fiber
    8.0
    g
    16%
    Sugar
    16.3
    g
    18%
    Cholesterol
    197
    mg
    66%
    Esha
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