Name: Stuffed Chiles in Sauce
Prep time: 90 min
Yield: 4
Cuisine: Mexicana
Ingredients: 4 bananas; 1 pound queso fresco; 1 teaspoon chicken bullion; 1 clove garlic; 3 eggs; vegetable oil; flour; oregano

Preparation

1h 30 mins

Medium

Roast the chiles on the griddle until the skin loosens, then place them in a plastic bag to cool. Make a cut to remove the veins and seeds, wash them, fill them with cheese, and secure them with toothpicks. Set aside. Boil the tomatoes in a little water and blend them with the garlic, consommé, and oregano. In a skillet, sauté the mixture and let it simmer until seasoned.