Chiles are vegetables with a wide variety of species, some are large, other small ones, some are very picoso more sweet … There are different colors, whether green, red, yellow, orange, black, etc … ; And best of all, with chiles we can prepare a great diversity of main dishes or sauces. On this occasion in recipes we bring for you a delicious recipe of chiles stuffed with panela cheese without capeing. The chiles that we will occupy for our preparation will be the famous people of people, and we will fill them with pieces of rich panela cheese. excess fat. We invite you to stay with us and together step by step lets prepare these exquisite chiles stuffed with cheese that we will buy with a rich tomato caldillo. You can miss them!
| 🚻 4 Diners | 🕘 30m | 🍵 Main | 🤯 Difficulty Difference |
| Ingredients to make chiles stuffed with panela cheese without capeing: |
| 4 pieces of poblano chili 400 grams of panela cheese 4 pieces of red tomato ½ piece of onion 1 clove of garlic 1 branch of thyme 1 branch of improvenana 1 pinca of salt 1 pinch of pepper 1 tablespoon Oil soups |
| ADDITIONAL CHARACTERISTICS: Cheap cost, |
Ingredients to make chiles stuffed with panela cheese without capeing:
1. You can observe the ingredients that we will need in the following image for the preparation of these delicious and healthy chiles stuffed with panela cheese without capeing.
2. We will begin our preparation, putting the popular peppers directly to the fire, and once completely roasted, we remove them from the heat and place them inside a sealed plastic bag. This will make them clean them, later, it is easier to remove their shell.
3. On the other hand, we take the red tomatoes together with the onion and garlic, place them in a saucepan with boiling water, and let them be cooked for 5 minutes over high heat.
4. After this time we remove them from the heat, drain the water and place them in the blender, add a pinch of salt and liquefy until we get a homogeneous sauce for chiles stuffed with cheese.
5. Now we place our sauce in a saucepan with the hot oil and let it be cold, after two minutes we add to the sauce the marriage sprig and the shine of thyme, mix and leave our sauce, 5 more minutes. Once ready we remove from heat and reserve a moment.
6. On the other hand, we take the poblanos chiles and under the water jet we begin to clean them, we remove all the peel and make them an opening vertically to be able to remove the veins and seeds from Chile.
7. Once the chiles are clean, we fill them with enough pieces of panela cheese.
8. To serve the chiles stuffed with panela cheese without getting the bathe with the red tomato sauce and ready!. Serve hot and you can accompany them with a little white rice.
