Stuffed Cheese Poblanos

 

6

large poblano chiles

18

strips (3x1 inch) queso fresco or mozzarella cheese

3/4

cup shredded mozzarella cheese (3 oz)

Mexican-style cream

2

lb plum (Roma) tomatoes, cut in half

1/2

medium onion, cut in half

2

cloves garlic, peeled

1

small serrano chile, seeded

2

teaspoons chicken bouillon granules

1

teaspoon vegetable oil

3/4

teaspoon salt

• 1 Preheat oven to 350F. Meanwhile on a gas stove on high or skillet heat chiles directly on flame until charred. Keep in plastic bag for 5 minutes. Peel chiles under cold water.
• 2 Open on one side, remove seeds. Fill each poblano with 3 strips of the cheese. Sprinkle about 2 tablespoons shredded mozarella cheese on each chile. Place in 9x13-inch glass baking dish.
• 3 Bake chiles 15 to 20 minutes or until cheeses are melted and chiles are soft.
• 4 Meanwhile, make tomato sauce. Place all sauce ingredients in food processor bowl or blender; process until smooth. Pour sauce into 2 quart saucepan. Cook over medium high heat about 15 minutes or until sauce is slightly reduced and dark red.
• 5 To serve, place tomato sauce on plate; top with stuffed poblano chile. Drizzle with mexican style cream.