This recipe is translated from Cookpad Mexico. See original: MexicoCalabaza capeada, rellena de quesillo y arroz blanco

Battered Zucchini Stuffed with Quesillo and White Rice

Manuel Valencia Estudiante De La UTVCO
Manuel Valencia Estudiante De La UTVCO @cook_28306074
Oaxaca De Juarez

Battered Zucchini Stuffed with Quesillo and White Rice

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Ingredients

1 hour
1 serving
  1. 2medium zucchinis
  2. 2eggs
  3. 1/3 cupflour (about 50 grams)
  4. 1Swiss chard leaf
  5. 3 1/2 ouncesquesillo (about 100 grams)
  6. 1/2 teaspoonsalt (about 3 grams)
  7. rice with carrots and potatoes
  8. 1 1/2 cupsrice (about 300 grams)
  9. 2 1/2 cupswater (about 600 milliliters)
  10. 1 tablespoonKnorr powder
  11. 1/8onion
  12. 1garlic clove
  13. 1carrot
  14. 1potato
  15. 1 teaspoonsalt (about 5 grams)

Cooking Instructions

1 hour
  1. 1

    Chop the carrots and onion into small cubes, dice the potato, and finely chop the garlic.

  2. 2

    Rinse the rice and fry it until it sounds like sand when it hits the pan.

  3. 3

    Remove some oil, add the onion and garlic, fry for a while, then add the water.

  4. 4

    Add the tablespoon of Knorr, the chopped carrots, and potato. Stir well and wait for the water to be absorbed.

  5. 5

    Boil the zucchinis, shred the quesillo, separate the egg yolks from the whites, and shred the quesillo.

  6. 6

    Remove the insides of the zucchinis and stuff them with quesillo.

  7. 7

    Prepare the batter with 2 egg whites, one yolk, and salt to taste. Coat the zucchinis in flour and batter them.

  8. 8

    Fry them for a while over medium heat and let them drain.

  9. 9

    Plate and enjoy.

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Manuel Valencia Estudiante De La UTVCO
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Oaxaca De Juarez

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