Chiles Rellenos

Serves 4
  • 4 poblano chiles, roasted, peeled, sliced open and seeded
  • 2 cups V&V Supremo® Queso Chihuahua®, shredded
  • 3 cups ranchera sauce or salsa
  • 1 cup V&V Supremo® Crema Supremo® sour cream
  • 1/2 cup chopped cilantro

Stuff each chile with 1/2 cup of Chihuahua® cheese; secure closed with a toothpick. Bring sauce to a boil in a large saucepan over medium heat. Place chiles, cut side up, in the sauce. Cover pan; reduce heat to a simmer and cook until cheese is melted (about 20 min.). Evenly distribute sauce between 4 serving plates; place a chile on each. Top with sour cream and cilantro; serve immediately.

Recipe courtesy of V&V Supremo®.