Cheese-Stuffed Chiles in Tomato Sauce

Name: Cheese-Stuffed Chiles in Tomato Sauce
Prep time: 20 min
Yield: 4
Cuisine: Mexicana
Ingredients: 6 Poblano chiles; 1/2 kilos Oaxaca cheese; 5 eggs; 1/4 cups wheat flour; 1 cup vegetable oil, for frying; 1 kilo tomato; 1/2 onions, girl; 2 cloves garlic; 3 cups chicken broth; 1 teaspoon salt

CP Angelyna Rossi

This delicious recipe for cheese-stuffed chiles is a typical dish from Mexico, you have to try them. The traditional ones are with cheese, but you can fill them with tuna, beans, or change the cheese to your liking.

Reviewed by Editorial Team of Kiwilimón

Published: 29-06-2015

Preparation

20 mins

Low

The chiles are roasted, peeled, and carefully opened to be stuffed, deseeded, deveined, washed, and dried. The Oaxaca cheese is crumbled and used to fill the chiles. Whisk the egg yolks very well with a little salt; beat the egg whites to stiff peaks and gently fold them into the yolks. The stuffed chiles secured with a toothpick are dipped in egg and a little flour, fried in hot oil, drained, and placed on absorbent paper. Place the tomatoes, onion, garlic, and a cup of chicken broth in the blender and blend perfectly. Fry the tomato sauce for about 10 minutes until it starts to thicken, add salt to taste. On a flat plate, serve the stuffed chile with the hot sauce.