Name: Recipe for Cheese-Stuffed Chili
Prep time: 65 min
Cook time: 20 min
Yield: 2
Cuisine: Mexicana
Ingredients: 2 Poblano chiles; 1 cup panela cheese, in fajitas; 4 tomatoes, in half, for the sauce; 1 clove garlic, for the sauce; 1/4 onions, for the sauce; 1/4 cups water, for the sauce; salt, for the sauce; pepper, for the sauce; vegetable oil, for the sauce; 1 teaspoon thyme, for the sauce; 5 egg yolks, for battering; salt, for the yolks; 5 egg whites, for battering; 1 cup flour, for coating; vegetable oil, for frying; cilantro, for garnish

Preparation

45 mins

20 mins

Low

Roast the chiles on a griddle over medium-high heat until well charred, you'll notice the skin starting to turn black. Peel the chiles with a knife. Then, make a cut in the center to remove the veins and seeds, fill with panela cheese, and close the chili with toothpicks to prevent the filling from spilling out. Set aside.