The best poblano and arrachera chile brochette recipe, ideal for a barbecue with friends or to change the dishes of the week with your children.

SKEWER OF CHILE POBLANO Y ARRACHERA

Ingredients

4 Portions

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• 1 package cream cheese, in slices
• 3 poblano peppers, roasted
• 400 grams flank steak
• 1 red onion
• 6 green tomatoes
• 2 chile de árbol peppers
• 2 tablespoons white onion
• 1 clove garlic
• 1/2 tablespoons fresh coriander
• to taste salt

Preparation

Cut the chili and onion into squares of the same size. Cook the flank steak and cut into squares of the same size as the previous vegetables.

Submerge the tomato in hot water and cook. Blend with the chile de árbol and the cilantro.

Sauté the onion and garlic in oil, add the liquefied tomato and season with salt. Let reduce.

Assemble the brochettes by inserting a piece of onion, Philadelphia® Cream Cheese, meat and chili.

Accompany with the sauce.

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