Stuffed chiles are a jewel of New Spain cuisine that combines the indigenous technique of poblano chile with cheese and European seasoning. In Puebla they prepare for the May 5th party and family celebrations. The melted cheese inside the roasted chili is one of the most satisfying textures in Mexican cuisine.
Mexican
Chili stuffed with cheese
Chiles stuffed with cheese from Mexico: traditional recipe step by step, with chef tips and clear times.
- Mexico
- Main course
- Vegetarian
- High protein
- medium
40 min
Tiempo de Preparación
4
Servings
Nutrición por ración
- Calories 480 kcal
- Protein 20 g
- Fiber 3 g
- Carbohydrates 22 g
- Fat 36 g
- Sodium 540 mg
Story behind the dish
Preparation
Chiles stuffed with cheese is a preparation from Mexico with medium difficulty. Reserve about 65 minutes in total (40 for mise en place and preparation, 25 for cooking). Follow the 7 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 8 large poblano chiles.
- Have ready: 400 g of Oaxaca cheese in strips.
- Have ready: 4 eggs separated into whites and yolks.
- Have ready: 100 g of wheat flour.
- Have ready: 400 ml of vegetable oil for frying.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
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Roast the poblano peppers over direct flame until the skin burns…
Roast the poblano peppers over direct flame until the skin is completely charred; sweat in a bag for 10 minutes.
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Peel
Peel, make a side cut and remove seeds and veins, being careful not to break the chili.
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Fill each chili with strips of Oaxaca cheese and close with thread...
Fill each chile with strips of Oaxaca cheese and close with kitchen string if necessary.
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Prepare sauce by blending roasted tomatoes with onion
Prepare sauce by blending roasted tomatoes with onion, garlic and salt; cook 10 minutes and set aside. Taste before serving: the balance between salt, acidity and fat defines the final result.
Taste before serving: the balance between salt, acidity and fat defines the final result
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Flour the stuffed chiles and dip them in whipped egg whites…
Flour the stuffed chiles and dip them in whipped egg whites mixed with yolks.
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Fry in hot oil at 175 C until the coating is golden and…
Fry in hot oil at 175 C until the coating is golden and crispy on all sides. Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later.
Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later
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Remove the thread
Remove the thread, serve the chiles bathed in hot tomato sauce.
Chef's tips
- Test for salt and doneness before serving; the last adjustment makes the difference.
- Use fresh and seasonal ingredients: the quality of the product is noticeable in the final result.
Variations
- Version with minced beef instead of cheese.
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