Cocina Lala®

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Cocina Lala®

Chile Cheese filling width

Name: Chile Cheese filling width
Prep time: 26 min
Cook time: 26 min
Yield: 4
Cuisine: Mexicana
Ingredients: 4 cups Water; 2 tablespoons piloncillo, grated; 5 ancho chili peppers, big; 400 grams Oaxaca cheese, Light LALA®; 1/4 cups flour; 2 eggs; 1 teaspoon salt; 1/2 cups oil, to fry the chiles and the tomato sauce; 2 cups green tomato; 1/8 onions; 1 clove garlic; 1 teaspoon salt; 2 tablespoons fresh coriander, finely chopped; 4 tablespoons cottage cheese, LALA®

10 mins

16 mins

Low

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Cocina Lala®

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This recipe will delight you to leave the traditional stuffed chilies, this time we take a dry chili to stuff it with cheese and give it that characteristic and delicious flavor. We love you and you will be fascinated by this delicious recipe.

Learn more about Cocina Lala®

Ingredients

4 portions

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Preparation

Heat the water in a pot and add the tablespoons of brown sugar. As soon as it starts to boil, dip the chiles for 3 minutes. Remove them and allow them to cool. Open the chiles on one side and fill with Oaxaca cheese.

Separate the white from the yolk and reserve.

Beat the egg whites until the nougat is in the blender and add the yolks one by one, continuing to beat until fluffing.

P the chilies through the flour and then mash with the yolk mixture.

Heat a little oil and fry the peppers.

Roast tomatoes, onion and garlic in a pan over high heat for 5 minutes. Over time grind the roasted ingredients in the blender.

In a pot, heat a little oil and cook the sauce for 5 minutes. Season

Serve chiles bathed in tomato sauce. Add a tablespoon of LALA cottage cheese and sprinkle with cilantro.