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Chile Stuffing

40 mins
20 mins
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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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4 portions
  • 4 poblano peppers, roasted, seeded and clean
  • 400 grams panela cheese, in pieces
  • 5 tablespoons Maizena® Regular Cornstarch
  • 3 egg whites
  • 1/2 cups oil
  • 3 tomatoes, matches in rooms
  • 1/4 onions, in pieces
  • 1 clove garlic
  • 1 Cube Knorr® Switzerland Chicken Broth
  • 1/4 cups Water


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.


Dip a toothpick in the oil and if it bubbles immediately without burning, you are ready to cook the chiles.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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Ratings (3)
Maruka Hurtado
22/09/2018 13:13:34
Me intereso mucho la receta, a Mi siempre me quedan mal, ahora los are con esta receta, gracias, se antojan.
Sureña Zacatex
28/03/2018 20:38:50
Muy buena la receta quedó requisimo
Zaira Nassar
31/07/2017 19:40:27
Me encanta hacer esta receta, se le puede agregar una rafita de tomillo para darle un sabor único al caldillo, gracias esta riquisima

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