• Puff-pastry of Corn Truffel and Zucchini Flower of Sabores Aztecas.
• Chicken breasts stuff with Corn Truffel in Poblano Pepper Sauce.
• Chicken Breasts stuff with Zucchini Flower and fresh cheese.
• Tinga "Sabores Aztecas".
• Fish to the Veracruzana.
• "Chilaquiles" San Miguel.
• “Zucchini Flower Crepas” in Sweet pepper sauce.
• “Corn Truffel Crepas” in Poblano Pepper Sauce.
• Poblano Pepper Slices of Sabores Aztecas with Cream.
• Poblano Peppers stuff with refried beans of Sabores Aztecas.
• Zucchini Flower Quiche with Poblano Peppers of Sabores Aztecas.
• Whole Poblano Peppers of Sabores Aztecas stuffed with Cheese in white sauce.
• “Tampiqueña” stuffed with Zucchini Flower of Sabores Aztecas.
• Diced beef in Morita Pepper Sauce of Sabores Aztecas.
• Pork ribs in Pasilla Pepper Sauce.
• "Enfrijoladas" of Sabores Aztecas.
• Chilaquiles in Green Sauce of Sabores Aztecas.
• Red Mole With Chiken.
• Shrimp With Garlic and Chipotle Pepper Sauce.
• Bean Stuffed Whole Poblano Chile with White Cheese and Tomato.
• Filet of Beef in Morita Chile Sauce with A Black Bean Garnish.
• Stuffed Chicken Breast Stuffed with Cheese and Squash Flower in Poblano Chile Sauce.
• Chicken Breast Stuffed with Huitlacoche in Bean Sauce.

Mexican - Main dish
Ready in: 45 minutes.
6 Servings

INGREDIENTS

2 cans of Whole Poblano Peppers of Sabores Aztecas (880gr. / 31 OZ).
¼ onion.
2 cans of refried beans of Sabores Aztecas. (440g / 16 OZ).
Panela cheese to the pleasure.

PROCEDURE

• To remove the skin from the peppers put them directly on the heat.
• Once they are cleaned, open up the peppers from the upper part and remove the seeds and the veins.
• On the other hand the beans are seasoned in a pan with oil and finely chopped onion, add some salt.
• The peppers are stuffed with the beans and cheese, they can be accompanied with tomato or white sauce.