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Chilli stuffed with cream cheese

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Chilli stuffed with cream cheese, try this recipe you will love, the cream cheese gives the chilies a special touch to this Mexican dish.
Learn more about Sara Salame

Ingredients

6 portions
  • 6 poblano peppers, to fill
  • 1/2 cups cream cheese
  • 1/2 onions, medium, in squares
  • 4 green tomatoes, in pictures
  • 3 tomatoes, cooked
  • 1/4 onions
  • 1 clove garlic
  • chicken consommé
  • salt
  • black pepper
  • 2 tablespoons oil
  • 6 slices cheese, to melt

Preparation

The poblano chiles are washed and put on the direct fire to brown, they are despepitan and desvenan.
A broth is prepared (grinding) by grinding tomato, 1/4 onion, garlic, broth and salt. It reserves
In a pan put the oil, fry the onion and then the green tomatoes. Once you change everything in color, remove the pan from the heat and the onion and tomatoes are mixed with the cream cheese.
The peppers are filled with the cream cheese mixture, a slice of cheese is added and they are placed in a baking tray.
The chilies are bathed with tomato broth and put in the oven at 120 ° C until the cheese gratine.

TIPS

To peel chiles more easily, once golden they are put in a plastic bag and put in the freezer.

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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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