Stuffed Peppers with Panela Cheese
This is an easy recipe to make: Ideal for these patriotic holidays. Prepare these stuffed peppers with panela cheese, very light and delicious. Serve them with some good corn tortillas.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
5
Servings
- 5 Poblano chiles
- 250 grams panela cheese
- 3 eggs
- 200 grams flour
- 300 milliliters vegetable oil
Preparation
30 mins
0 mins
Low
- First, wash the peppers, dry them, roast them, and place them in a plastic bag to sweat. Remove the skin and, with the help of scissors, open them to remove the seeds and veins. I usually wash them again; many experts say not to do this because it removes the flavor, but I don't like dealing with the skin and seeds.
- Stuff them with panela cheese; if you like, you can add epazote and some cooked corn kernels. Separate the eggs, beat the whites to a stiff peak, and gently fold in the yolks.
- Heat the oil in a skillet; remember that if you burn it, it becomes toxic. Dust the peppers with flour, dip the floured peppers in the egg, and fry them, then drain them. You can serve them like this or in a tomato, garlic, and onion sauce.
- Serve them with white rice.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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