#ad I’m excited to share with y’all this healthy delicious meal made with @Cacique Ranchero® Queso Fresco: Sizzling Stuffed Chile Poblanos with Spicy Queso Fresco and Golden Corn. These are perfect to impress anyone during week-night dinners and a great option for meal prep. The Queso Fresco adds a creamy, crumbly texture that ties the whole dish together, no meat required. Hope y’all enjoy! #EasyRecipes #mexicanfood #mealpreps Sizzling Poblano Chiles Stuffed with Spicy Queso Fresco and Golden Corn Recipe: Ingredients: - 5 large Poblano chiles - 2 tbsp olive oil - 1 small onion, diced - 2 jalapeños, finely chopped - 2 cup white corn kernels - 2 cup yellow corn kernels - 1 package of Cacique Ranchero brand Queso Fresco, cubed Salt and pepper to taste Creamy Salsa Roja: - 7 cloves of garlic - 1 small onion - 3 tomatoes - 10 - 15 Chile de árbol - 6 dried Chile Guajillos, seeds removed - 1.5 cup water - Salt to taste - 1/2 cup Cacique Crema Mexicana Instructions: 1. Prepare the stuffing: In a skillet, heat the olive oil over medium heat. Add the diced onion, jalapeños, white corn and yellow corn. Cook until the vegetables are softened, about 5-7 minutes. Season with salt. Remove from heat and let it cool slightly. Gently fold in the cubed Cacique Ranchero brand Queso Fresco. 2. Char the Poblano chiles: Place the Poblano chiles directly on a gas flame or under the broiler, turning occasionally, until the skin is charred and blistered. Transfer the chiles to a bowl, cover with a kitchen towel or plastic wrap and let them steam for 10 minutes. Peel off the charred skin and carefully make a lengthwise slit to remove the seeds, leaving the stems intact. 3. Stuff the chiles: Gently stuff each poblano chile with the Queso Fresco and corn mixture. 4. Roast the stuffed chiles: Preheat the oven broiler setting to high. Place the stuffed chiles on a baking sheet and roast for about 10 min, or until the Queso Fresco softens. 5. Prepare the Creamy Salsa Roja: In a saucepan, heat a little oil over medium heat. Add the garlic, onion, diced tomatoes, Chile de árbol, Chile Guajillos, and water. Simmer for about 15 minutes until the vegetables are soft. Season with salt, then transfer everything to a blender and blend until smooth. Return the salsa to the pan and stir in the Cacique Crema Mexicana. Simmer for an additional 5 minutes to combine. 6. Plating: Spread a thin layer of the creamy salsa roja on a serving plate. Place a roasted stuffed poblano chile on top. Garnish with Cacique Crema Mexicana and crumbled Queso Fresco. 7. Meal Prep: Divide the stuffed chiles and remaining creamy salsa roja into meal prep containers for the week. Ready to enjoy throughout the week as a delicious and nutritious meal. - @oscarins_kitchen