Chiles rellenos de queso (chiles stuffed with panela cheese) Recipe - Los Angeles Times
A few years back, I went to Mexico City to learn to cook at the apron strings of my step-grandmother, Josefina Figueras viuda de (widow of) Carreno. Josefina is one of those women -- you'll find them...
Ingredients
- 6 large poblano chiles
- 12 ounces panela cheese
- 2 tablespoons corn oil
- 2 1/2 cups white rice
- 5 cups milk
- 1 chicken bouillon cube
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