Battered Chipotle Pepper Stuffed with Cheese

Name: Battered Chipotle Pepper Stuffed with Cheese
Prep time: 40 min
Cook time: 15 min
Yield: 6
Cuisine: Mexicana
Ingredients: water, hot; 1/4 cups piloncillo, granulated (35 g); 20 chipotle chiles, dry and whole; 1/2 onions, finely chopped, for the filling; 1 cup Manchego cheese, in cubes, for the filling; 1 cup Oaxaca cheese, in cubes, for the filling; 1/4 cups parsley, finely chopped, for the filling; pepper, for the filling; 4 egg whites, for the batter; pinches salt, for the batter; 1 tablespoon REXAL® baking powder, 100 g (use 15 g); 4 egg yolks, for the batter; 1/4 cups flour, (35 g) for the batter; 1 cup flour, 125 g; vegetable oil, for frying; tortillas, for garnish; pico de gallo, for garnish

Rexal

If you are a fan of battered peppers, we present a recipe that not only has a spicy flavor but also features a delicious cheesy filling that you will love: a battered chipotle pepper stuffed with cheese. This is a delicious, easy, and uncomplicated dish to prepare. This battered chipotle pepper is an ideal recipe to learn how to achieve the perfect batter.

Reviewed by Editorial Team of Kiwilimón

Published: 05-06-2020

Preparation

25 mins

15 mins

Low

In a saucepan with hot water dissolve the piloncillo and cook the peppers for 6 minutes until they hydrate and their skin softens. Drain. On a cutting board place the peppers, open them on one side and with the help of a knife, remove the veins and seeds. Drain them again on paper towels to remove excess water. Set aside. For the filling, in a bowl mix the onion with the manchego cheese, oaxaca cheese, and parsley. Season with pepper and mix evenly. Stuff the peppers with the previous mixture, if necessary, use toothpicks to close them properly. For the batter, place the egg whites in a bowl and beat until stiff peaks form, add salt and the Rexal® Baking Powder, mix until you have a consistent mixture. Pour in the egg yolks one at a time and continue beating; add the flour gradually and finish mixing. In a bowl, coat the peppers with flour, remove the excess and set aside. Dip the peppers in the batter mixture until completely covered. Fry in hot oil on both sides. Drain on paper towels. Slice the peppers and serve over a tortilla with pico de gallo to taste.