Stuffed Chili Peppers
4 servings
25 minutes
Stuffed chili peppers are a true embodiment of Mexican cuisine, combining spiciness, rich cheese flavor, and delicate texture. This recipe originates from traditional Mexican dishes where fresh peppers are filled with aromatic fillings and undergo thermal processing to reveal all flavor nuances. Baked and peeled peppers soaked in roasted aroma are filled with gooey cheddar cheese that melts and absorbs the heat. The egg batter adds airiness and a slight crunch to the dish, making it a perfect complement to fresh salsa or sour cream sauce. This is not just an appetizer but a culinary masterpiece conveying the passion and temperament of Mexican cuisine.
1
Place large chili peppers on a rack and bake in the oven at 220 degrees until they blacken. Then remove them, place in a plastic bag, and let sit for 5-10 minutes. After that, remove, peel off the skin, and remove the seeds. Fill the peppers with grated cheese and coat each in flour.
- Chili pepper: 12 pieces
- Cheddar cheese: 400 g
- Wheat flour: 200 g
2
Separate the egg whites from the yolks and beat them separately. Whip the whites to a thick foam. Gently mix the whites with the yolks. Dip the peppers in the egg mixture and quickly place them in a hot oil pan. Fry on all sides.
- Chicken egg: 6 pieces
- Vegetable oil: to taste
