Recipe for Chiles rellenos with panela cheese without weathering

Chilies are vegetables with a wide variety of species, some are large, others small, some are very spicy, and others are sweeter. They come in different colors, whether they are green, red, yellow, orange, black, etc; And the best of all is that with chills we can prepare a great diversity of main dishes or sauces.

This time we bring you a delicious recipe for chili peppers stuffed with panela cheese without weathering. The chills that we will use for our preparation will be the famous polio chills, and we will fill them with pieces of rich panela cheese.

In addition, this dish could be considered vegetarian since the unseasoned chills rellenos are, which makes them even healthier, free of excess fat.

We invite you to stay with us and together, step by step, we will prepare these exquisite chili peppers stuffed with cheese that we will accompany with a delicious tomato soup. You can’t miss them!

Ingredients to make Chiles rellenos with panela cheese without weathering:

• 4 pieces of Chile polio
• 400 grams of panela cheese
• 4 pieces of red tomato
• ½ piece of Onion
• 1 clove garlic
• 1 branch of Thyme
• 1 branch of Marjoram
• 1 pinch of salt
• 1 pinch of Pepper
• 1 tablespoon of Oil

How to make Chiles rellenos with panela cheese without weathering:

1. You will be able to see the ingredients that we will need in the following image for the preparation of these delicious and healthy chills rellenos with panela cheese without weathering.
2. We will begin our preparation by roasting the polio peppers directly on the fire, and once completely roasted, remove them from the heat and place them inside a sealed plastic bag. This will make it easier to remove their shell when cleaning them later.
3. On the other hand, we take the red tomatoes along with the onion and garlic, place them in a saucepan with boiling water, and let them cook for 5 minutes over high heat.
4. After this time, remove them from the heat, drain the water and place them in the blender, add a pinch of salt and blend until obtaining a homogeneous sauce for the chills stuffed with cheese.
5. Now we place our sauce in a saucepan with the hot oil and let it cool, after two minutes we add the sprig of marjoram and the sprig of thyme to the sauce, mix and leave our sauce to season for 5 more minutes.
6.  Once ready, we remove from the heat and reserve a moment.
7. On the other hand, we take the polio chills and begin to clean them under running water, remove all the shells and make a vertical opening to remove the veins and Chile seeds.
8. Once the chills are clean, we fill them with enough pieces of panela cheese.
9. To serve the chills stuffed with panela cheese without weathering, bathe them with the red tomato sauce and READY!
10. Serve them hot and you can accompany them with some white rice.