Chile relleno de pollo al chipotle con salsa de elote
Jun 27, 2020
- 2 tablespoons of margarine
- 1/2 onion
- 1 clove garlic
- 2 cups of chicken breast
- 2 tablespoons chipotle chili powder
- 1 cup of panela cheese
- 2 pinches of salt
- 4 roasted and deveined poblano peppers
- 1 tablespoon of margarine
- 1 can of corn cream
- 4 tablespoons peanuts
Heat the margarine in a medium skillet over medium heat, cook the onion with the garlic for 3 minutes. Add chicken and chipotle chili cook for 3 more minutes. Remove from the heat and add the cheese mix and season.
Fill the chilies with the chicken and cheese. Reservation
Melt the margarine in a small pot over low heat, add the cream of corn and a can of water, cook for 5 minutes to reduce and thicken a little.
Serve a chili on a plate, bathe with the sauce and add a little peanut on top optional.