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Recipe of Cream to the Two Peppers
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Recipe of Cream to the Two Peppers
Recipe

Cream to the Two Peppers

20 mins
Low
88
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PAM helps you control the amount of fat when cooking your dishes every day. When preparing this recipe with PAM your dish will have 14% less calories and 21% less fat than if you had prepared it with conventional liquid oil.
Learn more about PAM

Ingredients

6 portions
  • PAM® Butter, canola oil flavor butter spray
  • 3 red peppers
  • 3 green bell peppers
  • 4 teaspoons garlic, chopped
  • 4 teaspoons onion
  • 2 cups skim milk
  • 200 grams Double cream cheese
  • 3 teaspoons bouillon powder
  • salt
  • black pepper

Preparation

Spray each chili with 2 shots of PAM® Butter, and roast them over a direct fire, clean them, devein them and set aside.
Blend the red peppers with a cup of milk, half of the onion and garlic.
Blend the green peppers with a cup of milk, half of the onion and garlic.
Cook each sauce separately in a pan with 4 shots of PAM® Butter, cook over low heat.
Divide the double cream cheese in half, add the double cream cheese bit by bit to each sauce without stopping to move, season with the consommé and salt and pepper.

PRESENTATION

You must strain before serving. You can decorate it with a little cream and parsley.

TIPS

For the presentation of the cream to be bicolor, both creams must be served at the same time on the plate.

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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 (1)
Anonymous
22/02/2013 21:45:52
una exelente receta para una comida es muy rica y la preparacon es muy sencilla y rapida

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