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Deborah

Deborah Dana

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Recipe of Chilli stuffed with light cheese
Deborah

Deborah Dana

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Recipe of Chilli stuffed with light cheese
Recipe

Chilli stuffed with light cheese

1 h
Easy
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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 servings
  • 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

    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.

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    Nutritional information
    * Percentage of daily values ​​based on a 2,000-calorie diet.
    Calories
    250
    kcal
    12%
    Carbohydrates
    3.7
    g
    1.2%
    Proteins
    28.3
    g
    57%
    Lipids
    11.8
    g
    18%
    Fiber
    0.0
    g
    0.0%
    Sugar
    3.6
    g
    4.0%
    Cholesterol
    16.1
    mg
    5.4%
    Esha
    Rate this tip
    Ratings (1)
    Kalili DaiZz Carter
    14/01/2018 03:25:43
    Un buen platillo.. Rico y facil de preparar

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