Mexican flavors! delicious chili peppers stuffed with chicken with panela cheese ideal for a family lunch.
Special Cheese for Pupusas LEARN MORE
- 4 Green Chiles
- 1 pound Chicken
- 1 can of corn kernels
- Parsley to taste
- Panela cheese from Riomex
- Pupusa cheese from Rio Grande Foods
- Mexican Cream
- Corn starch
We put the chicken to boil
We shred the chicken
We fry the onion and chicken, add the corn kernels, panela cheese, parsley and season with salt, pepper, add the pupusa cheese and mix.
We heat the chilies
We let them rest in sea salt for 15 minutes
We clean the chili peppers outside and inside
Fill the chilies with the chicken
Put in the blender cream with the corn kernels, cornstarch, chicken broth and blend
We heat for 10 minutes
Serve the chilies and add the sauce on top. Ready!
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