The sweet chipotle chiles stuffed with cheese are a classic recipe from the city of Puebla and are served at Christmas. In this version, we replace the traditional egg batter with filo pastry and goat cheese with blue cheese to give them a fine dining touch.
First, boil the dried chipotle chiles in water with grated piloncillo for at least 40 minutes or until soft and flexible. Once the chiles are cooked, set them aside to cool, cut them in half, and remove the seeds.
Boil the tomatoes with garlic and onion in enough water for half an hour, preferably using the same water with piloncillo that you cooked the chiles in. Remove the ingredients from the water and place them in the blender to grind them. Then strain the sauce and cook until it thickens to a dense consistency. Season with salt and pepper to taste.
In a bowl, beat the cheeses and walnuts, and fill the chiles with the mixture.
The filo pastry is rolled out and cut into strips of 15 centimeters, wrap the chiles being careful not to tear the dough. Brush each chile with egg yolk to prevent them from opening while baking.
Bake the chiles at 180°C for 20 minutes.
To assemble the dish, create a sauce mirror, place the chiles, and decorate with piloncillo molasses and balsamic vinegar.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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