Cheese-Stuffed Chiles in Tomato Sauce

Angelyna Rossi
This delicious recipe for cheese-stuffed chiles is a typical dish from Mexico, you have to try them. The traditional ones are with cheese, but you can fill them with tuna, beans, or change the cheese to your liking.
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Ingredients
4
Servings
  • 6 Poblano chiles
  • 1/2 kilos Oaxaca cheese
  • 5 eggs
  • 1/4 cups wheat flour
  • 1 cup vegetable oil, for frying
  • 1 kilo tomato
  • 1/2 onions, girl
  • 2 cloves garlic
  • 3 cups chicken broth
  • 1 teaspoon salt
Preparation
20 mins
0 mins
Low
  • The chiles are roasted, peeled, and carefully opened to be stuffed, deseeded, deveined, washed, and dried.
  • The Oaxaca cheese is crumbled and used to fill the chiles.
  • Whisk the egg yolks very well with a little salt; beat the egg whites to stiff peaks and gently fold them into the yolks.
  • The stuffed chiles secured with a toothpick are dipped in egg and a little flour, fried in hot oil, drained, and placed on absorbent paper.
  • Place the tomatoes, onion, garlic, and a cup of chicken broth in the blender and blend perfectly.
  • Fry the tomato sauce for about 10 minutes until it starts to thicken, add salt to taste.
  • On a flat plate, serve the stuffed chile with the hot sauce.

Nutritional Information

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