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Recipe

Chile Stuffed with Vegetables and Cheese

30 mins
Low
5
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Simple and fast way to eat light and delicious, this recipe of chili stuffed with vegetables and cheese will love you and your whole family.

Ingredients

4 portions
  • 4 poblano peppers
  • 1 can whole corn kernels
  • 300 grams vegetable
  • 200 grams goat cheese
  • 50 grams bee honey
  • 1 lemon, juice and juice
  • 1 can skim milk
  • 10 grams chicken consommé
  • enough salt
  • 1 branch chinese parsley
  • enough margarine

Preparation

The chiles are roasted and peeled, taking care not to leave seeds in. They are left to rest with a little honey and lemon juice (this will prevent them from chipping the peppers and give them a different touch).
Grind corn grains and milk with a little chicken concentrate, liquefy and fry in a little margarine until it boils.
Chilli are filled with the vegetables and placed on a baking tray, heated for 10 minutes at 150ºC.
Decorate the dish by placing the chile over the sauce and decorate with the cheese and the parsley branch.

PRESENTATION

You can present it with some salad and chia water with lemon.

TIPS

For a more complete meal you can vary or combine with tuna or fish, the result will be fantastic.

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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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