Cheese-stuffed chiles are a classic of Mexican cuisine, so you can't miss this traditional step-by-step recipe. The best part is that the batter and the sauce will add even more flavor to the stuffed chili, enjoy!
Roast the chiles on a griddle over medium-high heat until well charred, you'll notice the skin starting to turn black.
Peel the chiles with a knife. Then, make a cut in the center to remove the veins and seeds, fill with panela cheese, and close the chili with toothpicks to prevent the filling from spilling out. Set aside.
Blend the tomato, garlic, onion, and water, then season with salt and pepper. Add the oil to a saucepan over medium heat and add the thyme, pour in the tomato sauce, and cook until it thickens. Set aside.
Use a fork to beat the egg yolks with a little salt in a bowl, then beat the egg whites with a hand mixer until they reach a stiff peak, add the beaten yolks, and fold in gently.
Coat the chiles in flour and egg. Pour enough oil into a deep skillet, and when it's hot, fry the chiles, remove from heat, and place on absorbent paper to remove excess grease.
Serve the cheese-stuffed chili on a flat plate, pour a little of the sauce, and garnish with a sprig of cilantro.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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