Battered Stuffed Chili in Tomato Sauce
Roasted and peeled poblano pepper, stuffed with cheese, covered in a fluffy egg batter and smothered in a traditional tomato broth.
70 min
Mexicana
2 servings
The story behind
The stuffed chili is a pillar of Mexican gastronomy that requires technique and patience. I love seeing how the batter absorbs the tomato sauce, creating a soft texture that contrasts with the melted filling, just as seen in this dish served with its black beans. It is a recipe that evokes Sunday meals and the artisanal seasoning of home cooking.
Instructions
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1Roast the poblano peppers directly over the flame, sweat them in a plastic bag, peel, and carefully remove the seeds.
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2Stuff the peppers with cheese and close them (you can use a toothpick if necessary).
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3Dredge the peppers in flour so the egg batter adheres better.
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4Whisk the egg whites until stiff peaks form and gently fold in the yolks. Dip the peppers into the mixture.
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5Fry the peppers in hot oil until the batter is golden on all sides. Drain on paper towels.
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6For the sauce: Blend the tomatoes, garlic, and onion. Sauté in a saucepan and season with salt; simmer until slightly thickened.
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7Serve the chili on a black plate, smother it generously with the tomato sauce, and place a portion of refried black beans with cheese to the side.
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