Chiles Rellenos

by V & V Supremo Foods, Inc.

3.85

40 Min

Servings

ingredients

Here’s a simple version of Chiles Rellenos that doesn’t involve a batter and focuses on the balance of flavors between roasted poblano peppers and rich, melted cheese.

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Ingredients

4

poblano peppers

4 poblano peppers
2 cups

Shredded Chihuahua® Brand Quesadilla Cheese from V&V SUPREMO®

2 cups Shredded Chihuahua® Brand Quesadilla Cheese from V&V SUPREMO®
1 cup

Supremo® Brand Mexican Sour Cream from V&V SUPREMO®

1 cup Supremo® Brand Mexican Sour Cream from V&V SUPREMO®
3 cups

ranchera sauce, heated or salsa of your choice

3 cups ranchera sauce, heated or salsa of your choice
½ cup

cilantro, chopped

½ cup cilantro, chopped

4 Steps to complete

1

See "Preparing Poblano Peppers"
2

Stuff each pepper with ½ cup of cheese. Close each pepper with toothpicks.
3

Place a large saucepan over medium heat. Add sauce, and bring to boil. Place peppers (cut side up) in the sauce. Cover pan, and simmer until cheese is fully melted (about 20 minutes).
4

Serve with ranchera sauce. Top with sour cream and chopped cilantro.

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Recipe by: V&V Supremo Foods, Inc.

From: Chicago, IL

Total Time :

40 Min
Ingredients :

5

INGREDIENTS:

4 poblano peppers
2 cups Shredded Chihuahua® Brand Quesadilla Cheese from V&V SUPREMO®
1 cup Supremo® Brand Mexican Sour Cream from V&V SUPREMO®
3 cups ranchera sauce, heated or salsa of your choice
½ cup cilantro, chopped

DIRECTIONS:

1. See "Preparing Poblano Peppers"
2. Stuff each pepper with ½ cup of cheese. Close each pepper with toothpicks.
3. Place a large saucepan over medium heat. Add sauce, and bring to boil. Place peppers (cut side up) in the sauce. Cover pan, and simmer until cheese is fully melted (about 20 minutes).
4. Serve with ranchera sauce. Top with sour cream and chopped cilantro.

Chiles Rellenos

Notes: