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Prep 20min
Total35min
Servings6
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Ingredients
Chiles
6
large poblano chiles
18
strips (3x1 inch) queso fresco or mozzarella cheese
3/4
cup shredded mozzarella cheese (3 oz)
Mexican-style cream
Fresh Tomato Sauce
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
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Steps
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.
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Poblano chiles have a rich flavor that is perfect for stuffing. Serve with cooked rice and black beans.
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