Wide chiles stuffed with melted cheese on a bed of green sauce.
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Ingredients6 portions
Preparation
In a saucepan cook the tomatoes, onion, and garlic with half a cup of water.
Then liquefy the cilantro with the ingredients you cooked. Stir and add salt.
Open the chiles on one side and fill with the cheese, close with a toothpick so that the filling does not come out.
Fry the green sauce until the oil is hot, then arrange the chilies in the sauce and let them boil for 6 minutes when the toothpick is quital and serve them hot.
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