How to make Enjitomatadas Poblanas

Ingredients:
• 190 g of Philadelphia® Cream Cheese
• 400 g of ground beef
• 1 tza. of finely chopped onion
• 1 tza. of chile poblano minced in cubes boys
• 1/4 tza. of corn kernels
• 8 pcs. of tomato gourd
• 1 clove garlic
• 4 tbsp of oil
• 1/2 tza. of water
• 18 pcs. of fried corn tortillas
• 1/4 tza. of sour cream
• 6 tbsp of finely chopped coriander
• Salt and pepper to taste

Fry half of the onion, poblano chili, corn kernels and meat until cooked through 2 tablespoons of oil.

Blend the tomato with the water, the remaining onion and the garlic.

Fry the sauce in the remaining oil and boil until reduced. Season with salt to taste.

Bat the tortillas in the sauce, stuffed with a slice of cheese and meat.

Serve 3 enjitomatadas in each dish, bathe with the remaining sauce. Add the cream and the chopped cilantro.