You will love this recipe to step away from traditional stuffed chiles; this time we use a dried chile to fill it with cheese and give it that characteristic and delicious flavor. We love it, and you will be thrilled with this delicious recipe.
1/2 cups vegetable oil, to fry the chiles and the tomato sauce
2 cups tomatillo
1/8 onions
1 clove garlic
1 teaspoon salt
2 tablespoons fresh cilantro, finely chopped
4 tablespoons cottage cheese, LALA®
Preparation
10 mins
16 mins
Low
Heat water in a small pot and add the tablespoons of piloncillo. Once it starts to boil, immerse the chiles for 3 minutes. Remove them and allow them to cool. Open the chiles on one side and fill with Oaxaca cheese.
Separate the egg white from the yolk and set aside.
Beat the egg whites until stiff peaks form in the mixer and add the yolks one by one, continue beating until fluffy.
Coat the chiles in flour and then dip them in the egg yolk mixture.
Heat a little oil and fry the chiles.
Roast the tomatoes, onion, and garlic on a hot griddle for 5 minutes. After that, blend the roasted ingredients in a blender.
In a pot, heat a little oil and cook the sauce for 5 minutes. Season to taste.
Serve the chiles covered with tomato sauce. Add a tablespoon of LALA cottage cheese and sprinkle with cilantro.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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