Vegetables & legumes
Cheese-Stuffed Chiles
Poblano peppers stuffed with cheese, battered and bathed in broth.
Vegetarian
Ingredients
- 4 poblano peppers, roasted and peeled
- 250 g melting cheese, in strips
- 3 eggs
- 50 g flour
- 4 tomatoes
- 1/2 onion
- 2 garlic cloves
- 1 bay leaf
- Salt to taste
- Oil for frying
- 400 g water
Step-by-step
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- Fill each poblano pepper with cheese strips and close with a toothpick.
- For the broth, put the tomatoes, onion and garlic in the mixing bowl. Blend 10 sec/speed 6 and strain.
- Cook the broth in the mixing bowl 10 min/100°C/speed 1 with the bay leaf, water and salt. Keep warm and set aside.
- Separate the egg whites and whip them; beat 4 min/speed 3.5 with the butterfly whisk to stiff peaks, then fold in the yolks 20 sec/speed 3.
- Coat the peppers in flour, dip them in the beaten egg and fry until golden.
- Serve them bathed in the hot broth.
Tips
- Drain the peppers well before battering so the egg sticks.
- Serve immediately so the batter stays light and fluffy.
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