Chard rolls stuffed with mushrooms, corn and cheese in tomato sauce. A delicious and perfect dish to eat as a family. You can accompany them with a little white rice.
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Ingredients5 portions
Preparation
Thoroughly wash and disinfect chard and drain off excess water. * Separate the chard from the stems and put 10 seconds in the microwave to soften.
Blend the tomatoes with 1/4 onion, garlic, epazote and the chicken powder consommé.
Pour into a pan over low heat and place the serrano chiles to cook in the caldillo
For the filling, fry the chopped onion with the mushrooms, chopped epazote and with the corn granites, salt and pepper to taste.
Prepare the rolls with chard leaves, stuffing and cheese in small pieces. Close the rolls with chopsticks and dip the tomato soup.
Leave to cook on low heat for 10 minutes. Serve with a little sour cream.
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