Recipe of Chiles stuffed with cheese in tomato sauce

ByFoodsDiary Staff

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.

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:

  1. To make the Mexican sauce, boil the tomatoes with the onion and garlic.
  2. Let them cool a bit and blend them.
  3. Pour a teaspoon of olive oil into a pot and pour the mixture made in the previous step.
  4. Once this tomato sauce is cooked, correct the seasoning with salt and pepper to taste.
  5. Roast the poblano peppers and flip constantly.
  6. 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.
  7. 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
  8. 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.
  9. Cut the cheese into small squares and with this fill the poblano peppers.
  10. Close the opening with the help of a toothpick. Book for the time to weather.
  11. For the weathered: break the eggs and separate the whites from the yolks, reserve in two different bowls.
  12. Special care must be taken to prevent them from breaking.
  13. Beat the egg whites until stiff and gently incorporate the yolks, one by one.
  14. Once they are firm, do not beat too much to prevent the mixture from sinking.
  15. Place flour on an extended plate and coat the chiles in it so that the batter sticks better.
  16. With the help of a large spoon, submerge the chilies in the batter and fry in a pan with enough hot oil.
  17. Flip the chili carefully so that it is fried evenly and once it is cooked, place it on a plate with absorbent paper.

 

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