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

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.