Deborah Dana

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Deborah Dana

Chilli stuffed with light cheese

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

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Deborah Dana

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A recipe for poblano peppers stuffed with panela cheese and light cream cheese in a tomato sauce. Ideal for a light and rich dinner.

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Ingredients

4 portions

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8 poblano peppers
400 grams panela cheese, in cubes
1 stick Philadelphia® cream cheese, Light
10 tomatoes, washed and cubed
1 onion, finely chopped
1 clove garlic
1 tablespoon chicken soup, Knorr type
4 tablespoons chipotle chilli sauce
to taste black pepper, to taste

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.