Stuffed chiles are a very popular dish for all occasions. They can be made from dried or green chilies, and filled with a variety of foods. In this case we will make a classic stew, poblano peppers stuffed with cheese. we will show you a typical Mexican food recipe, where we will taste the incredible mix of flavors for the most demanding palates.
Contents
Ingredients to make Chiles relents de quest in tomato sauce:
- 4 units of poblano peppers
- ½ kilogram of Tomatoes
- 100 grams of onion
- 2 garlic cloves
- to weather
- 4 units of Eggs
- 125 grams of wheat flour
- 3 sprigs of parsley
- to fill
- 400 grams of panel cheese
How to make Chiles relents de quest in tomato sauce:
- To make the Mexican sauce, boil the tomatoes with the onion and garlic.
- Let them cool a bit and blend them.
- Pour a teaspoon of olive oil into a pot and pour the mixture made in the previous step.
- Once this tomato sauce is cooked, correct the seasoning with salt and pepper to taste.
- Roast the poblano peppers and flip constantly.
- Subsequently, place the chiles inside a clean plastic bag, tie the bag, spread a damp cloth over it and let it rest for ten minutes. This will help to easily peel off the skin.
- Trick: If the chiles are very hot, place them in a container, cover with cold water, add a tablespoon of salt and squeeze a lemon, and let them rest
- Once the time has elapsed, clean the chiles, removing the skin, and make a cut along it to remove seeds and veins, taking care not to break the Chile or detach the stem.
- Cut the cheese into small squares and with this fill the poblano peppers.
- Close the opening with the help of a toothpick. Book for the time to weather.
- For the weathered: break 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 until stiff and gently incorporate the yolks, one by one.
- Once they are firm, do not beat too much to prevent the mixture from sinking.
- Place flour on an extended plate and coat the chiles in it so that the batter sticks better.
- With the help of a large spoon, submerge the chilies in the batter and fry in a pan with enough hot oil.
- Flip the chili carefully so that it is fried evenly and once it is cooked, place it on a plate with absorbent paper.
