Authentic home cooking from Mexico, with US measurements. 
Cheese-Stuffed Chiles
Delicious cheese-stuffed chiles for the weekend. My mother always makes them with quesadilla cheese and poblano and caribe chiles, a small, delicious yellow chile.
Cheese-Stuffed Chiles
Delicious cheese-stuffed chiles for the weekend. My mother always makes them with quesadilla cheese and poblano and caribe chiles, a small, delicious yellow chile.
Open in Cookpad AppSteps
- 1
Start by roasting the chiles. Place them directly over the flame and roast on all sides. Then, place them in a plastic bag and seal it. Let them sit for 10 minutes.
- 2
Remove the bag and use a spoon to carefully peel off all the skin. Gently open the chiles just enough to remove the seeds inside.
- 3
Stuff them with your choice of cheese, such as quesadilla, Oaxaca, quesillo, fresco, or any melting cheese you prefer.
- 4
Separate the egg whites and yolks into two bowls. Beat the egg whites until stiff peaks form, then add the yolks.
- 5
Add a pinch of salt, a pinch of pepper, and 1 tablespoon of flour.
- 6
Spread a little more flour on a plate. Coat the cheese-stuffed chile with flour as shown in the following photos.
- 7
Prepare a pan with plenty of oil and let it heat up. Coat the chile in the egg batter.
- 8
Place the chile in the pan, wait half a minute, and begin to spoon the hot oil over the chile. This will prevent the batter from spreading when you turn it over.
- 9
Turn the chiles over and they will be ready. Serve with some rice, beans, and tortillas.
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