Pechuga rellena en crema de chile poblano

Hello everybody, it's me again, Dan, welcome to my recipe site. Today, I will show you a way to make a special dish, Pechuga rellena en crema de chile poblano. It is one of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Pechuga rellena en crema de chile poblano, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Pechuga rellena en crema de chile poblano delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Pechuga rellena en crema de chile poblano is 2 comensales. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Pechuga rellena en crema de chile poblano estimated approx 30 minutos.

To get started with this recipe, we must first prepare a few components. You can have Pechuga rellena en crema de chile poblano using 7 ingredients and 8 steps. Here is how you can achieve that.

#Sebusca 7/7 quedó de un rico sabor picosito

Ingredients and spices that need to be Take to make Pechuga rellena en crema de chile poblano:

1. 1 pechuga de pollo
2. c/n Puré de papa
3. al gusto Queso manchego rallado
4. 3 chiles poblanos asados
5. 1 lata media crema
6. 1 cucharadita caldo de pollo en polvo
7. 1/4 cebolla chica

Instructions to make to make Pechuga rellena en crema de chile poblano

1. Ya limpia la pechuga la cortamos en 2 partes y las rebanamos a la mitad
2. En la prensa para hacer tortillas las extendemos un poco y las rellenamos con puré de papa y queso, enrollamos y los colocamos en una hoja de papiro condimentada, use a las finas hierbas
3. Las llevamos al sartén, tapamos, con una flama media, éramos se cocine por ese lado 6 minutos, volteamos que se cocine por ese lado, otros 6 minutos (use sartén eléctrico a 150 g de temperatura Miami tiempo)
4. Asamos los chiles en un comal por todos lados y los ponemos muy bolsa plástica, dejamos un rato y luego retiramos la cáscara
5. Los licuamos con el caldo de pollo en polvo, media crema y cebolla
6. Lo vertemos en un sartén, lo llevamos al fuego a que se caliente, empezando a hervir, apagamos
7. Servimos en nuestro plato la pechuga y bañamos con la crema de chile poblano, acompañamos con espagueti o arroz
8. Para el puré de papa, hervimos en suficiente agua la papa cortada en cubitos ya sin cáscara (así es más rápida la cocción), retiramos y en un recipiente ponemos la papa con ajo en polvo, sal y pimienta, machacamos hasta obtener el puré

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