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Recipe of Chipotle Chile Capeado Stuffed with Cheese
Rexal

Rexal

Recipe of Chipotle Chile Capeado Stuffed with Cheese
Rexal

Rexal

Recipe of Chipotle Chile Capeado Stuffed with Cheese
Rexal

Rexal

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Chipotle Chile Capeado Stuffed with Cheese

25 mins
15 mins
Low
20
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If you are a lover of weathered chilies, we present a recipe that, in addition to having a spicy flavor, has a gratin mixture that you will love: a weathered chipotle chili stuffed with cheese. This is a delicious, easy and uncomplicated dish to prepare. This weathered chipotle chili is an ideal recipe to learn how to get a perfect weathered.
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Ingredients

6 portions
  • enough Water, hot
  • 1/4 cups piloncillo, granules (35 g)
  • 20 chipotle chilies, dry and whole
  • 1/2 onions, finely chopped, for the filling
  • 1 cup manchego cheese, diced, for filling
  • 1 cup Oaxaca cheese, diced, for filling
  • 1/4 cups parsley, finely chopped, for filling
  • enough black pepper, for the filling
  • 4 egg whites, for weathered
  • pinches salt, for weathered
  • 1 tablespoon Rexal® Baking Powder, 100g (uses 15g)
  • 4 egg yolks, for weathered
  • 1/4 cups flour, (35 g) for weathered
  • 1 cup flour, 125 g
  • enough vegetal oil, to fry
  • tortillas, To accompany
  • enough pico de gallo, To accompany

Preparation

In a saucepan with hot water, dissolve the piloncillo and cook the chiles for 6 minutes until they are hydrated and their skin softens. Drain.
On a table place the chilies, open them on one side and with the help of a knife, remove the veins and seeds. Drain them again on absorbent paper to remove excess water. Reservation.
For the filling, in a bowl mix the onion with the Manchego cheese, the Oaxaca cheese and the parsley. Season with pepper and integrate evenly.
Fill the chiles with the previous mixture, if necessary lean on toothpicks to close them correctly.
For the capeado, place the whites in a bowl and beat to the point of nougat, add salt and the Rexal® Baking Powder, incorporate until obtaining a consistent mixture. Pour the yolks one by one and continue beating; add the flour in the form of rain and finish mixing.
In a bowl, cover the chilies with flour, remove the excess and reserve. Dip the chilies in the weathered mixture until they are completely covered. Fry in hot oil on both sides. Drain on absorbent paper.
Cut the chilies into slices and serve on a tortilla with pico de gallo to taste.

PRESENTATION

Serve on a tortilla with pico de gallo.

TIPS

Cooking the chilies with piloncillo will reduce the itchiness. Remember to remove the excess water from the peppers before filling them, this will facilitate the weighting.

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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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