Stuffed Fresh Green Chiles with Cheese and Cream Sauce

Steps

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1. 1
   Place the fresh green chiles directly over a flame or on a hot griddle to char them on all sides. As each batch is sufficiently charred, transfer them to a plastic bag where they'll steam and soften, making them easier to peel.
   ▶ ≈0:13
2. 2
   While the chiles are steaming, blend 7 tomatoes, 2 garlic cloves, 1 serrano chile, onion, and salt into a sauce.
   ▶ ≈1:01
3. 3
   Heat oil in a pan, briefly cook onion, then pour in the tomato sauce. Let it simmer while you finish peeling the chiles.
   ▶ ≈1:36
4. 4
   Carefully peel off the charred skin from the cooled chiles under running water. Gently open each chile and remove the seeds and membranes, being careful to keep the pepper intact.
   ▶ ≈2:20
5. 5
   Stuff each peeled and seeded chile with queso fresco cheese (about 0.5 kg total).
   ▶ ≈2:45
6. 6
   Pour 0.5 kg of crema (Mexican sour cream) into the simmering tomato sauce and stir until fully blended and heated through.
   ▶ ≈3:14
7. 7
   Place the stuffed chiles into the cream sauce and let them gently simmer until heated through and the cheese melts into the sauce.
   ▶ ≈3:48
8. 8
   Serve the cooked stuffed chiles with the cream sauce spooned over them.
   ▶ ≈4:18