Stuffed peppers with cheese and mince

Delicious and traditional Mexican dish that you can enjoy in the comfort of your home…..

stuffed peppers

Ingredients (2 servings)

  • 1 poblano chile, Poached
  • ½ cup fresh cheese
  • ½ cup chopped
  • 1 tablespoon flour
  • 1 egg
  • 1 tablespoon vegetable oil
  • Chowder for chiles.

For the broth

  • 4kg tomato
  • 20 grams of garlic, peeled
  • 500ml water
  • 120ml vegetable oil
  • 80 grams white onion, threaded
  • 2 liters chicken stock
  • 1gm marjoram
  • 250 grams cuaresmeno pepper with sliced, seeded
  • 40gm salt
  • 10gm chicken concentrate.


For the broth

  • Part the tomato into pieces, grinding with water and garlic. Strain.
  • Pour the oil in a saucepan and heat. Fry the onion and the slices until the onion is soft and transparent.
  • Add the liquid and strained tomatoes.
  • When take a red sauce, add chicken broth, marjoram, salt and concentrated.
  • Boil over medium heat for 20 minutes.

For chile

  • Fill the peppers, one hash and the other cheese. Flour them.
  • Break the egg and divide the yolk from the white. In a large bowl whisk the egg white until stiff peaks. Add the egg and continue beating.
  • Dip peppers in beaten egg.
  • Fry the peppers in oil until golden brown.
  • Serve on a plate coated with chowder.
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