I have loved the Mexican Recipe for Chiles Rellenos de queso that Gabriela de Clavo y Canela brings us today. Chiles Rellenos are very popular throughout Mexico, and can have the most varied fillings, from stews with meat, vegetables, varieties of cheeses, fruits, etc.
Many types of dried or fresh chili peppers can be stuffed. In the center of the country, the most basic, is the poblano chili stuffed with cheese in tomato sauceThere are also the most laborious, such as chiles en nogada that are consumed during national holidays. In today’s recipe, the poblano chili is used, which is a chili with a very characteristic smell, which is very slightly spicy, since it has little capsaicin content (an active component of hot peppers).
- For the chili peppers: 6 poblano peppers (similar to green peppers), panela type cheese (or another cheese of your choice), 5 eggs, flour to coat.
- For the tomato sauce: 4 roasted tomatoes, 1/4 of an onion, 1 clove of garlic, 3 tablespoons of ground bread, 2 cups of chicken broth, a pinch of marjoram and thyme, olives for garnish (optional).
How to make cheese stuffed chili peppers
The first step is remove the skin from the chili peppers. To do this, the poblanos are placed directly on the fire, they must look burned on all sides. They are placed inside a polyethylene bag so that they sweat, for half an hour. Then, with the help of a cloth, it is scraped to remove the skin. This process is finished under the jet of water and carving with your hands delicately. Make a longitudinal cut to extract the seeds (under running water). Drain them and fill them with cheese. Reserve.
Preparation of the caldillo: Roast the tomatoes with the piece of onion and garlic. Blend and strain them. In a saucepan, place a drizzle of oil and season this sauce for 10 minutes over low heat. Add 3 tablespoons of bread crumbs, mix, add the chicken broth and boil for 15 minutes over medium / low heat, stirring occasionally. Reserve.
In order to weather the chili peppers: Beat the whites until stiff, add the yolks one by one and beat for a few more minutes. Pass the chilies already filled with cheese through the flour, then through the beaten egg and fry them in a pan with hot oil. Flip them to fry on all sides. Drain on paper towels. Dip the weathered chiles in the tomato broth, boil for two minutes and serve bathed in the sauce.
The Cheese stuffed chilis they can be garnished with olives and served with a side of rice and Mexican tortillas. Whether on any given day of the week, or on special dates, stuffed chiles are always present on Mexican tables.
Paraguayan resident in Mexico, Gabriela considers that cooking is art and that art is available to everyone: a beautiful philosophy for someone who teaches us on his blog Clove y Canela traditional recipes from the countries in which he has lived, as well as the fusion (art) that He enters his kitchen thanks, precisely, to his experience as a globetrotter (he also lived for a few years in Brazil).
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