Select File

Validate Cancel

Tinga Stuffed Chile

20 mins
50 mins
Super List
Upload a picture
To print
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.


4 portions
  • 4 poblano peppers
  • 1/2 onions
  • 6 tomatoes
  • 2 cloves garlic
  • 2 chipotle peppers in adobo sauce
  • 2 allspices
  • 1/2 cups chicken soup
  • 1 tablespoon Margarina Primavera®, (400 g)
  • 1 onion, filleted
  • 1 leave bay (laurel)
  • 600 grams chicken, shredded
  • 2 potatoes, diced, cooked
  • to taste salt
  • to taste black pepper
  • 1 cup evaporated milk
  • 1/2 cups sour cream
  • 1 cup cream cheese
  • 1 clove garlic
  • 2 chipotle chilies, dry, hydrated
  • 1 tablespoon Margarina Primavera®, (190 g)
  • enough parsley, to decorate
  • enough rice, To accompany


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


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


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

Did you cook this recipe?

Print recipe for:

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 (0)
Be the first to give a rating

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


Beef Tinga


Fish in 3 Chilli Sauce