Battered Chipotle Pepper Stuffed with Cheese

Rexal
If you are a fan of battered peppers, we present a recipe that not only has a spicy flavor but also features a delicious cheesy filling that you will love: a battered chipotle pepper stuffed with cheese. This is a delicious, easy, and uncomplicated dish to prepare. This battered chipotle pepper is an ideal recipe to learn how to achieve the perfect batter.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
6
Servings
  • water, hot
  • 1/4 cups piloncillo, granulated (35 g)
  • 20 chipotle chiles, dry and whole
  • 1/2 onions, finely chopped, for the filling
  • 1 cup Manchego cheese, in cubes, for the filling
  • 1 cup Oaxaca cheese, in cubes, for the filling
  • 1/4 cups parsley, finely chopped, for the filling
  • pepper, for the filling
  • 4 egg whites, for the batter
  • pinches salt, for the batter
  • 1 tablespoon REXAL® baking powder, 100 g (use 15 g)
  • 4 egg yolks, for the batter
  • 1/4 cups flour, (35 g) for the batter
  • 1 cup flour, 125 g
  • vegetable oil, for frying
  • tortillas, for garnish
  • pico de gallo, for garnish
Preparation
25 mins
15 mins
Low
  • In a saucepan with hot water dissolve the piloncillo and cook the peppers for 6 minutes until they hydrate and their skin softens. Drain.
  • On a cutting board place the peppers, open them on one side and with the help of a knife, remove the veins and seeds. Drain them again on paper towels to remove excess water. Set aside.
  • For the filling, in a bowl mix the onion with the manchego cheese, oaxaca cheese, and parsley. Season with pepper and mix evenly.
  • Stuff the peppers with the previous mixture, if necessary, use toothpicks to close them properly.
  • For the batter, place the egg whites in a bowl and beat until stiff peaks form, add salt and the Rexal® Baking Powder, mix until you have a consistent mixture. Pour in the egg yolks one at a time and continue beating; add the flour gradually and finish mixing.
  • In a bowl, coat the peppers with flour, remove the excess and set aside. Dip the peppers in the batter mixture until completely covered. Fry in hot oil on both sides. Drain on paper towels.
  • Slice the peppers and serve over a tortilla with pico de gallo to taste.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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