Name: Chilli stuffed with light cheese
Prep time: 60 min
Cook time: 60 min
Yield: 4
Cuisine: Mexicana
Ingredients: 8 pieces of poblano pepper; 400 grams of Panela cheese in cubes; 1 stick of Philadelphia® cream cheese Light; 10 pieces of tomato washed and cubed; 1 piece of onion finely chopped; 1 clove of garlic; 1 tablespoon of chicken soup Knorr type; 4 spoonfuls of chipotle sauce; to taste of black pepper to taste

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Preparation

Start by peeling and cleaning the peppers, for this place the peppers on fire to toast their skins (until they are black outside), put the hot peppers in a plastic bag for 10 minutes to sweat and then clean them in water.

In a blender mix the tomato, onion, garlic, chipotle sauce, 1/2 cup of water and the chicken broth.

In a large skillet greased with vegetable spray or a little oil, cook the tomato sauce for approximately 15 minutes, or until the tomato turns dark.

Take poblano peppers and fill them with panela cheese and 2 tablespoons cream cheese.

Put the peppers to cook in the sauce for 10 minutes, cover the pan and cook for an additional 10 minutes to melt the cheese.

Season with salt and pepper to taste and serve.

Deborah Dana

Deborah Dana

Chilli stuffed with light cheese

Ingredients

Preparation

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Deborah Dana

Deborah Dana

Chilli stuffed with light cheese

Ingredients

Preparation