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Ana Lozz

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Recipe of Rajas de Chile with Cream and Cheese
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Ana Lozz

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Recipe of Rajas de Chile with Cream and Cheese
Recipe

Rajas de Chile with Cream and Cheese

45 mins
Low
118
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A very Mexican, delicious and simple dish that will surely please your family if you are a follower of Mexican food, learn how to prepare chili slices accompanied by cheese and cream, a dish that you will prepare quickly and that
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Ingredients

4 portions
  • 10 poblano peppers, or chili california
  • 5 white onions
  • 1/4 liters milk cream
  • 1/4 kilos fresh cheese
  • 1/4 cups oil, to fry
  • 1 pinch salt, to taste

Preparation

The first thing we should do is roast poblano peppers, this we will do by placing them directly in the flame of the stove until they are roasted on all sides and are completely black, since we have roasted all the chiles we should wash them in the water jet.
Remove the seeds and split them into thin slices, if you see that the peppers are very spicy I recommend leaving them soaking for 1 hour or 2 in hot water with salt.
Since we have our roasted and sliced ​​chiles we take a pan and add a little oil so that it is hot to fry onions divided into small squares, when the pieces of onion begin to be transparent you will have to add the slices so that they are fried, add a little salt and stir well, when the slices are soft you should lower them to a slow fire, add the well crumbled cheese, the cream of milk and turn off.

PRESENTATION

The slices of chili with cream and cheese can be served with refried beans to eat well warm with corn tortillas, you can also add 1 can of corn kernels that give it a very good flavor so that they are like the ones in the image

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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Ratings (2)
AnJiLo .
28/12/2017 10:26:52
A crema de leche te refieres a la crema normal?
Blanca Salido Macias
24/10/2013 12:58:49
son buenísimas mmm

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