Stuffed chiles are a very liked saucer for every occasion. They can be made of dry or green chiles, and fill them with a variety of food. In this case we will make a classic stew, chile people stuffed with cheese. In recipesgratis.net we will show you a typical recipe of Mexican food, where we will taste the incredible mixture of flavors for the most demanding palates.
| 🚻 4 Diners | 🕘 45m | 🍵 Main | 🤯 Diping Patato |
| Ingredients to make chiles stuffed with cheese in tomato sauce: |
| 4 units of poblanos chiles ½ kilogram of tomatoes 100 grams of onion 2 teeth of garlic para capear: 4 Egg units 125 grams of wheat flour 3 branches of parsley | To fill out: 400 grams of panela cheese |
| ADDITIONAL CHARACTERISTICS: Cheap cost, little spicy, fried, |
Ingredients to make chiles stuffed with cheese in tomato sauce:
1. To make Mexican sauce, boil the tomatoes with onion and garlic. Let them cool a little and blend them.
2. pour a teaspoon of olive oil in a pot and empty the mixture made in the previous step. Since this tomato sauce is cooked, rectify seasoning with salt and pepper to taste.
3. roast the poblass peppers and turn constantly. Subsequently, place the peppers inside a clean plastic bag, knot the bag, extend a damp cloth on it and let stand for ten minutes. This will help easily detach the skin.
Trick: If the chiles are very picosos, place them in a bowl, cover with cold water, add a tablespoon of salt and squeeze a lemon, let them rest
4. Once the weather has elapsed, clean the chiles, removing the skin, and making a cut along this to remove seeds and veins, taking care not to break the Chile or give off the stem. Cut the cheese into small paintings and with this fill the people of people. Close the opening with the help of a stick. Book for the moment of falling.
5. For the capeado: split the eggs and separate the whites from the yolks, reserve in two different bowls. Special care must be taken to prevent them from breaking. Beat the egg whites ready and incorporate the yolks gently, one by one. Once they are firm, not beat more to prevent the mixture from falling.
6. Place flour on an extended plate and batter the peppers so that the capedo sticks better.
7. with the help of a large spoon to submerge the peppers in the capeado and fry in a pan with enough hot oil.
8. Turn the Chile carefully so that it is cold even and once it is cooked to place on a plate with absorbent paper.
9. Serve the chiles stuffed with cheese with caldillo and accompanied by white rice. If you want, you can also prepare a rich pumpkin and corn salad.
