Stuffed Chiles with Panela Cheese and Beans

Name: Stuffed Chiles with Panela Cheese and Beans
Prep time: 25 mins
Cook time: 15 mins
Total time: 40 mins
Yield: 8
Cuisine: Mexicana
Ingredients: 2 cups panela cheese , for the filling, diced; 2 cups refried beans; 2 cups onion, for the filling, finely chopped; 1 clove garlic, for the filling, finely chopped; parsley , for the filling, finely chopped; 8 ancho chiles, soaked in water with piloncillo; 5 egg whites, whipped to stiff peaks; 1/3 cups olive oil; salt and pepper

Mauricio Eggleton

Prepare this classic that cannot be missed on Mexican tables! This recipe for chiles stuffed with panela cheese and beans is a complete dish for lunchtime.

Reviewed by Editorial Team of Kiwilimón

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Ingredients

Servings

2 cups panela cheese , for the filling, diced
2 cups refried beans
2 cups onion, for the filling, finely chopped
1 clove garlic, for the filling, finely chopped
parsley , for the filling, finely chopped
8 ancho chiles, soaked in water with piloncillo
5 egg whites, whipped to stiff peaks
1/3 cups olive oil
salt and pepper

Preparation

25 mins

15 mins

Low

Soak the chiles in water with piloncillo and remove the veins and seeds to fill them.
Cook the chopped onion and minced garlic in a pan over medium heat until nicely golden.
Once the onion and garlic are ready, add the refried beans and season with salt and ground black pepper.
Stuff the chiles with the mixture of panela cheese and beans.
Whip the egg whites until stiff peaks form or until firm using a mixer with a whisk attachment.
Dip the stuffed chile in the batter and fry in a pan until golden brown on both sides.
Serve the chiles stuffed with cheese and beans and accompany with fresh pico de gallo.

Nutritional Information

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

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