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Recipe of Chile Stuffed with Cheese

Chile Stuffed with Cheese

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A delicious chilli stuffed with cheese is a complete and very rich dish. Chiles can get a little spicy but clean well to avoid it.


6 portions
  • 3 tomatoes, in cubes and without seeds
  • 1 cup chicken broth
  • 1/2 onions, puked
  • 1 clove garlic, chopped
  • 6 poblano chiles, Roasted, peeled, without seeds and without veins
  • 100 panela cheese
  • 1 tablespoon flour
  • 4 eggs
  • 2 cups oil


Blend the tomato, chicken broth, onion and garlic until a homogeneous mixture is obtained; pour it in a pot. Bring to boil over medium-high heat; cover the pot. Cook it over medium-low heat, maintaining a gentle boil 15 min., Stirring occasionally.
Fill each chili with 1 slice of cheese; fold in the long sides of each chili to completely enclose the cheese. Secure them with a toothpick.
Spread flour on a plate and coat, one by one, turning them over to cover them; Carefully shake off the excess flour.
Heat the oil in a skillet over medium-high heat. Meanwhile, beat the egg whites until soft peaks form. Add the yolks. Beat them at low speed only until mixed.
Dip a chili in the egg mixture, turning it over to cover it well.
Drain excess milkshake and carefully add the chili to the hot oil.
Repeat with the other chiles. Cook from 1 to 2 min. on the side or until golden brown, turning them once.
Put them on absorbent paper to remove excess grease.
Put a chili on a plate and put hot sauce on top.

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Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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Ratings (5)
Elvira Tovar
23/10/2018 18:29:52
Debra Juarez
05/11/2017 08:07:23
Me gusta muy mucho
Cynthia Ortiz
10/10/2017 10:58:42
Muy ricos y fácil
JmP 27
28/03/2016 14:34:45
A través de Android Muy deliciosos y fáciles, me encantaron
Bren Duran
07/03/2015 11:56:11
A través de Android Me gustó mucho aunque me falto sala. En verdad muy rico.

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