This delicious poblano pepper stuffed with panela cheese, capeado and with tomato sauce is different from any other, since its coating is very spongy. In addition, the mixture of textures you will love and the best thing of all is that it is prepared in just 40 minutes. Light up at lunchtime with this sensational recipe.
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Ingredients4 portions
Preparation
Fill each chili with slices of cheese and dry very well with an absorbent paper towel.
Sprinkle each chili with 1 tablespoon of Maizena® Corn starch until it covers the entire surface very well. Reserve.
Beat the egg whites until nougat point, add the remaining spoonful of Maizena® Corn starch and the yolks. Mix carefully.
Heat half the oil in a pan, pass 2 of the chilies through the beaten egg and cook in the pan until golden brown.
Reserve on an absorbent paper towel and repeat the procedure with the remaining chilies.
Prepare a stew, liquefying the tomato, onion, garlic, cube Knorr® Switzerland Chicken broth and water. Strain.
Heat 1 tablespoon of the oil in a pot and cook the caldillo over medium low heat for 12 minutes.
At the moment of serving, bathe each chili with the tomato sauce.
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