So that you can prepare a rich garnish, try this recipe of stuffed peppers Mexican style with a few beans and very rich batters.
Learn more about Vanessa Cruz
Ingredients4 portions
Preparation
Roast the peppers over medium heat, turning from time to time until the skins are blackened and quartered.
Transfer the peppers to a plastic bag, seal it and set aside for about 15 minutes. Preheat the oven to 180ºC. Remove the peppers from the bag.
Peel them one by one, carefully, under a stream of cold water. Open them longitudinally and remove the seeds and ribs, carefully so that they remain intact. Fill them with refried beans.
Beat the egg whites in a large bowl. In another bowl, beat the yolks a little together with the salt. Gently pour the yolks in the bowl of the whites and mix.
Overcook the chiles. Arrange them in a refractory. Sprinkle the grated cheese and put them in the oven until the cheese melts.
|
|
|
|
Did you cook this recipe? |
Print recipe for: |
Complete your profile!:
To receive amazing recipes, tips and special items totally FREE you just need a valid email.We will use this data: