Stuffed Chiles in Sauce

A very Mexican side dish is these stuffed chiles in sauce; they will be the perfect complement to your meals.
Ingredients
4
Servings
  • 4 bananas
  • 1 pound queso fresco
  • 1 teaspoon chicken bullion
  • 1 clove garlic
  • 3 eggs
  • vegetable oil
  • flour
  • oregano
Preparation
1h 30 mins
0 mins
Medium
  • Roast the chiles on the griddle until the skin loosens, then place them in a plastic bag to cool. Make a cut to remove the veins and seeds, wash them, fill them with cheese, and secure them with toothpicks. Set aside.
  • Boil the tomatoes in a little water and blend them with the garlic, consommé, and oregano. In a skillet, sauté the mixture and let it simmer until seasoned.
  • Whip the egg whites to stiff peaks, then fold in the yolk and a little salt.
  • Heat a skillet with plenty of oil. Once hot, dust the chiles in a little flour, dip them in egg, and place them in the oil until they are nicely browned.
  • Place all the chiles in the consommé and let them season for a few more minutes. Serve with white rice, and you're done.

Nutritional Information

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