Stuffed Chiles & Tomato Sauce

Get ready to celebrate Mexican culture with a delicious recipe for stuffed chiles with tomato sauce.

  • 4 poblano peppers washed and dried
  • 1 lb or ½ kg of the cheese of your choice (fresh, mozzarella, chihuahua)
  • 4 roasted tomatoes
  • 1/4 of onion chopped
  • 1 clove garlic
  • 2 cups of water
  • 1 teaspoon salt or tomato broth
  • 30 min.
  • 4 people
  1. Roast the chilies and tomatoes on the comal or in the oven on all sides.
  2. Remove from heat and place inside a clean plastic bag, for about fifteen minutes, close the bag.
  3. Meanwhile, we slice the cheese.
  4. Blend the roasted tomato and garlic with the tomato broth.
  5. When the 15 minutes have passed, we remove the chilies from the bag and remove the skin, make a cut lengthwise and remove the seeds and fill with the cheese.
  6. Heat oil in a pan, add the onion and fry until transparent.
  7. Add the tomato sauce, when it starts to boil we add the chilies carefully.
  8. Bathe with the sauce, cover and lower the heat, let it boil for five minutes.
  9. That’s it!

You can accompany them with rice, beans and tortillas or salad. Enjoy your dish!