Stuffed Pepper Tacos
In Mexico, the season for poblano chili runs from July to September, so it is common for people to get to work and prepare rajas with cream, stuffed peppers, or chiles en nogada, as these are Mexican recipes that cannot be missed on our tables.However, we know that to vary the weekly menu, we need to get creative with seasonal ingredients, so we share this recipe for stuffed pepper tacos, which can be paired with a cold Sidral Mundet® Apple Flavor.Click here to see more taco recipes!
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
- 4 Poblano chiles, grilled, cleaned, and opened for stuffing
- 400 grams Oaxaca cheese
- 3 tablespoons flour
- 1/4 cups cornstarch
- 4 egg whites
- 2 egg yolks
- vegetable oil
- corn tortillas
- Mexican red rice
- whole beans
- salsa
- Sidral Mundet® Apple flavor
Preparation
25 mins
3 mins
Low
- Stuff the poblano peppers with Oaxaca cheese and close with a toothpick.
- Mix the flour with the cornstarch. Use the flour mixture to coat the stuffed peppers. Set aside.
- With a hand mixer, beat the egg whites until they double in size and are firm. Then, incorporate the yolks and gently mix.
- Pass the breaded stuffed peppers through the egg mixture and fry in enough oil for 3 minutes or until golden brown.
- Serve the stuffed peppers in the corn tortillas and add red rice and salsa.
- Pair your stuffed pepper tacos with Sidral Mundet® Apple Flavor.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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