Pairs well with Stuffed Capeados Chiles
Show only recipes from Mexico
Stuffed Capeados Chiles
422.1K views • 3mo ago
7.8K
233
1.8% engagement
Delicious stuffed capeados chiles perfect for Lenten meals or any occasion where meat is not an option. Filled with cheese and coated in a fluffy egg batter, these chiles are a tasty and satisfying dish.
01:00:00 total
Serves 5
medium
Vegetable Highlight
🍯
🧂
🍋
🍫
🌶️
🍄
👅
Ingredients
- pasilla chiles - 10
- cheese - 1 piece (type not specified, use a melting variety)
- tomatoes - 9 (for the broth)
- onion - 1 (medium, chopped)
- cilantro - some (sprigs)
- garlic - 3 (cloves)
- flour - a little
- eggs - 9
- salt - to taste (to taste)
- oil - as needed (for frying)
- water - as needed (for the broth)
Instructions
- Toast the Chiles: Toast the pasilla chiles until they turn brown, then open them up to remove the seeds.
- Fill the Chiles: Break up the cheese and fill the toasted chiles with it.
- Prepare the Chiles for Frying: Coat the filled chiles with flour.
- Prepare the Tomato Broth: In a saucepan, sauté slices of onion in oil until browned. Blend the tomatoes with the sautéed onion, garlic, a little salt, and water to form a broth.
- Beat the Eggs: Separate the egg whites from the yolks. Beat the whites until stiff, then add the yolks and three teaspoons of flour, and beat until well mixed.
- Fry the Chiles: Heat oil in a pot. Dip the flour-coated chiles in the beaten egg mixture and fry until golden.
- Finish the Broth: Bring the tomato broth to a boil, then add cilantro and the fried chiles. Let simmer briefly.
- Serve: Serve the chiles hot, accompanied by rice if desired.
