About this recipe:
Indulge in the unique and flavorful Chilaquiles Rellenos, featuring the creamy spice of Juanita’s Queso Blanco Spicy Poblano. This dish combines crispy cheese-filled tortillas with a tangy green sauce, topped with fresh cheese and sour cream for a delightful meal.
Ingredients:
- 1 (15 oz.) can Juanita’s Queso Blanco Spicy Poblano
- 17.6 oz. dough for corn tortillas
- 10.5 oz. green tomatoes, cut into quarters
- 1/2 white onion, cut into half
- 1 clove garlic, halved
- 3.5 oz. grams cilantro
- 1 serrano chili
- 1/4 onion, quartered
- 1 tablespoon powdered chicken bouillon
- Grated fresh cheese to taste.
- 2-3 tablespoons of Sour cream
- 1 cup of Vegetable oil
- Salt to taste
Step by step:
- Empty the can of Juanita’s Queso Blanco Spicy Poblano into a bowl and place into the freezer to cool down and get thicker.
- Cut the green tomatoes, onion, and garlic, and place them into a pot of water. Heat the water until it reaches 212 °F then cook until the vegetables are tender.
- Once cooked, blend the serrano chiles, cilantro, cooked tomatoes, garlic, onion and a tablespoon of chicken bouillon or salt, with a little water until smooth.
- Pour the blended green sauce into a pot and let it cook for 5 minutes. Set aside.
- Add some vegetable oil to a frying pan and turn on the stove to medium heat.
- While the oil heats up, mold tortilla dough into the size balls of a golf ball with your hands and then flatten them into tortillas using a tortilla press.
- Cut each tortilla in half and fill with the Juanta’s Poblano Cheese Sauce from the freezer. Fold and press the edges to form a triangle.
- When the oil is hot, fry the cheese-filled tortillas until golden and crispy. Remove from the oil by placing and pressing them onto absorbent paper to drain excess oil.
