Name: Stuffed Peppers with Panela Cheese
Prep time: 30 min
Yield: 5
Cuisine: Mexicana
Ingredients: 5 Poblano chiles; 250 grams panela cheese; 3 eggs; 200 grams flour; 300 milliliters vegetable oil

Preparation

30 mins

Low

First, wash the peppers, dry them, roast them, and place them in a plastic bag to sweat. Remove the skin and, with the help of scissors, open them to remove the seeds and veins. I usually wash them again; many experts say not to do this because it removes the flavor, but I don't like dealing with the skin and seeds. Stuff them with panela cheese; if you like, you can add epazote and some cooked corn kernels. Separate the eggs, beat the whites to a stiff peak, and gently fold in the yolks.