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Stuffed Christmas Chipotles

30 mins
1h 20 mins
Half
22
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Chipotle sweet peppers stuffed with cheese, are a classic recipe of the City of Puebla and are served at Christmas. In this version, we replace the traditional egg-based capeado with filo pasta, the goat cheese with blue cheese, to give them a touch of haute cuisine.
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Ingredients

4 portions
  • 12 chipotle meco pepper
  • 250 grams piloncillo
  • 50 grams blue cheese
  • 250 grams cream cheese
  • 4 tablespoons walnut, milled
  • 250 grams pasta, edge
  • 1 egg
  • 8 tomatoes
  • 1 clove garlic
  • 1 onion
  • salt, to taste
  • black pepper, to taste
  • syrup, or molasses of piloncillo to taste

Preparation

First boil the dried chipotles in water with striped piloncillo for at least 40 minutes or until they are soft and flexible. Once cooked the chipotles, reserve them to cool down, cut them in half and deflect them.
Boil the tomatoes with garlic and onion for half an hour in sufficient water, preferably using the same water with brown sugar with which I cook the chilies. Remove the ingredients from the water and put them in the blender to grind them. Then strain the sauce and cook until it thickens and a thick sauce remains. Salpimiente to taste.
In a bowl whisk the cheeses and the nut, fill the chiles with the mixture.
The phyllo dough is kneaded and cut into strips of 15 centimeters, wrap the chiles taking care not to break the dough. Coat each chili with egg yolk to prevent them from opening when baked.
Bake the chilies at 180º C for 20 minutes.
To assemble the plate we make a sauce mirror, put the chilies and decorate with brown sugar molasses with balsamic vinegar.

PRESENTATION

Accompany with tortillas.

TIPS

If you prefer chipotle peppers to be softer, let them soak for 24 hours before cooking.

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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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