Name: Light Cheese Stuffed Chiles
Prep time: 60 min
Yield: 4
Cuisine: Mexicana
Ingredients: 8 Poblano chiles; 400 grams panela cheese, diced; 1 stick Philadelphia® cream cheese, Light; 10 tomatoes, washed and diced; 1 onion, finely chopped; 1 clove garlic; 1 tablespoon chicken broth, Knorr type; 4 tablespoons chipotle chilli sauce; pepper, to taste

Preparation

Low

Start by peeling and cleaning the chiles; for this, place the chiles over the fire to toast their skins (until they are blackened on the outside), put the hot chiles 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.