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Chile Stuffed with Cheese with Corn

40 mins
30 mins
Low
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Ideal as part of a weekly menu, in this recipe the poblano pepper is filled with a mixture of cheeses and yellow corn, accompanied by a creamy corn sauce. Its flavor will fascinate you and you can enjoy it with rice or salad.
Learn more about Brenda Villagomez

Ingredients

4 portions
  • 4 poblano chiles
  • 2 tablespoons sea ​​salt, to clean the chili peppers
  • 2 tablespoons vegetable oil, for the filling
  • 1/4 cups onion, finely chopped, for the filling
  • 1 cup corn kernel, yellow, for the filling
  • 1 cup panela cheese, in cubes, for the filling
  • 1/4 cups parsley, finely chopped, for the filling
  • 1 cup Oaxaca cheese, in cubes, for the filling
  • 1 cup sour cream, for the sauce
  • 1 1/2 cups corn kernel, yellow, for the sauce
  • 1 cup evaporated milk, for the sauce
  • 1 cup milk, for the sauce
  • 1 tablespoon cornstarch, for the sauce
  • 1/2 cups vegetable broth, for the sauce
  • 2 tablespoons butter, in cubes, for the sauce
  • salt, for preparation
  • black pepper, for preparation
  • corn kernel, yellow, to decorate

Preparation

To clean the chili peppers. Place the chiles on a hot grill or direct to the fire until the skin begins to have a dark tone, constantly turn the poblano pepper until the color is uniform. Repeat until finished with the chiles.
Once the skin of the peppers is burned, place the peppers in a bowl or plastic bag, pour the sea salt, close and let it rest in the refrigerator for 15 minutes, or until the skin begins to peel off. Remove the skin with the help of a knife, then make a cut lengthwise and remove the veins and seeds with a spoon (if necessary, rinse in a stream of cold water) to be able to fill the chili. Reserve until use.
For the filling. In a frying pan with hot vegetable oil, sauté the onion until it is transparent, then add the corn kernels, the panela cheese, the parsley, salt and pepper; cook for 3 minutes over low heat without stopping moving. Finally add the Oaxaca cheese in cubes, incorporate and remove from the heat.
Fill the chiles with the cheese and corn mixture.
For the sauce. Blend the sour cream with the yellow corn, evaporated milk, milk, cornstarch and vegetable broth until integrated.
In a saucepan, melt the butter, pour in the sauce and season with salt and pepper; cook until it begins to have a thick texture, it will be time to add the stuffed chiles, cover and cook for 3 more minutes. Serve on a plate, decorate with corn kernels.

PRESENTATION

Serve on a platter and decorate with yellow corn kernels. Accompany with white rice.

TIPS

To make the skin of the chili peppers come off easier, spray a little cooking spray before putting it directly on the fire, it will help the skin to burn evenly and therefore, the chili will be cleaner.

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Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
Energy
221
kcal
11.05%
Carbohydrate, by difference
22.3
g
7.43%
Protein
6.3
g
12.6%
Total lipid (fat)
12.4
g
19.08%
100
Do you want to know what other nutrients this recipe has?
Provided by USDA
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Ratings (2)
Jessica Vital Falcon
12/05/2021 13:05:56
Muy rico
Elizabeth Ponce Garcia
04/05/2021 09:15:57
EXCELENTE

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