- 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®.