In this recipe, fresh pasilla chiles are roasted over an open flame and stuffed with queso fresco, then stewed in a rich, creamy white sauce for a decadent take on a classic Mexican dish.

Quick Info

⏱️ 63 min • 🍽️ 4 servings • ⭐ 49%

Nutrition

908 cal • 44g protein • 15g carbs • 74g fat

Tags

[Gluten-Free] • [Vegetarian] • [Easy] • [Appetizers] • [Dinner] • [Lunch] • [Sides] • [Under 1 Hour]

Ingredients

• 6 fresh pasilla chiles
• 32 ounces queso fresco, crumbled
• 1 tablespoon vegetable oil, plus more as needed
• 2 15-ounce jars of Mexican sour cream
• 1 cup whole milk
• ½ teaspoon freshly ground black pepper, plus more to taste
• 1 teaspoon kosher salt, plus more to taste
• Warm corn tortillas, for serving

Instructions Preview

1. Turn a gas stovetop burner to high heat. R…
2. Transfer the chiles to a medium bowl and c…
3. Once the chiles have steamed, use gloves t…

…and 5 more steps

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Recipe by: Juliana Fregoso, Tikeyah Whittle • From: Tasty