DIP DE REQUESÓN AL POBLANO | #VickyRecetaFacil

Cut the poblano pepper in half and remove the seeds, then chop it into small pieces for easier blending.

Cut the serrano pepper by removing the stem and chopping it into pieces.

Chop the cilantro into smaller pieces and add it to the blender.

Chop the onion into quarters and add it to the blender as well.

Add a little water to the blender, gradually, to avoid making the mixture too watery. It should be a bit thick.

Add chicken bouillon powder to taste and blend everything perfectly for about 1 minute.

In a saucepan, add olive oil (the pan is turned off at this point).

Turn on the heat and immediately add the blended mixture to the saucepan, covering it.

Wait for the mixture to boil, stirring occasionally for about 5 minutes.

Add the requesón to the saucepan and mix it well until fully integrated.

Cover the saucepan and reduce the heat to medium. It's important to cover it to prevent splattering when it boils.

Let it cook for a while, stirring occasionally for another 5 minutes.

Taste and adjust salt if needed, then add black pepper to taste and mix again.

Cover the saucepan and let it cook for a few more minutes, stirring occasionally until desired consistency is reached.

Turn off the heat when it reaches the preferred texture.

Equipment Needed

Spice Level:

Dietary

Allergens