Name: Poblano Chile Roll Stuffed with Zucchini and Panela Cheese
Prep time: 65 min
Cook time: 35 min
Yield: 4
Cuisine: Mexicana
Ingredients: 8 Poblano chiles; coarse salt, for the poblano chiles; 2 tablespoons vegetable oil, for the filling; 1/2 cups white onion, finely chopped, for the filling; 2 cloves garlic, finely chopped, for the filling; 2 cups pumpkin, in strips, for the filling; 1 teaspoon oregano, for the filling; 1/4 cups parsley, finely chopped, for the filling; salt, for the filling; pepper, for the filling; 1 package Zwan® Sliced Panela Cheese; 6 tomatoes, boiled, for the sauce; 2 serrano chiles, without stem and boiled, for the sauce; 5 guajillo chiles, without veins or seeds, hydrated in hot water, for the sauce; 2 cloves garlic, for the sauce; 1/4 onions, for the sauce; 1/4 cups cilantro, leaves, for the sauce; 2 tablespoons vegetable oil, for the sauce; salt, for the sauce; pepper, for the sauce; sour cream, for accompaniment; cilantro, for decoration; oregano, for decoration

Preparation

30 mins

35 mins

Low

Roast the skin of the poblano chiles on a hot griddle until their color is completely dark, place them in a plastic bag with coarse salt, close, and refrigerate for 20 minutes.

After the time has passed, remove the chiles from the refrigerator, take them out of the plastic bag, and peel off the skin with your hands. If necessary, support yourself with a stream of cold water. Once you have removed all the burnt skin, use scissors to cut off the stem of the chile, open it from one side so that you have a sheet or irregular square, remove the veins and seeds, and repeat until you finish the chiles. Reserve in the refrigerator. For the filling, in a large pan with enough hot oil, sauté the onion along with the garlic until it is shiny, add the zucchini, oregano, and parsley; season with salt and pepper, cook for 6 more minutes over low heat, remove from heat and set aside.