A recipe for poblano peppers stuffed with panela cheese and light cream cheese in a tomato sauce. Ideal for a light and rich dinner.
Learn more about Deborah Dana
Ingredients4 portions
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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