Chiles Stuffed With Cheese
These Chiles Stuffed with Cheese offer a comforting and satisfying taste of traditional Mexican cuisine. The combination of savory cheese, aromatic herbs, and flavorful chiles creates a delightful experience. The chiles are stuffed with a rich mixture, dipped in a light batter, and fried to golden perfection, offering a satisfying texture and a burst of flavor in every bite. Serve them hot, with or without a sauce, for a truly authentic experience.
Ingredients
- 1/2 cup Bread, wet
- 1/2 cup Tomatoes, chopped
- 1/2 cup Queso Mexicano (Mexican cheese)
- 1 tablespoon Onion, chopped
- 1/2 clove Garlic, minced
- 1 tablespoon Parsley, chopped
- 1/2 teaspoon Salt (Quantity estimated (not specified in original recipe))
- 1/4 teaspoon Pepper (Quantity estimated (not specified in original recipe))
- 1/4 cup Sliced olives
- 1/4 cup Mushrooms or raisins, chopped
- 1 tablespoon Butter (or vegetable shortening) (Originally lard. Substituted with butter for modern preference. Can also use vegetable shortening for similar texture.)
- 4 medium Chiles (Quantity estimated (not specified in original recipe))
- 1 large Egg (Quantity estimated (not specified in original recipe))
- 2 tablespoons All-purpose flour (Quantity estimated (not specified in original recipe))
- 2 cups Oil (for frying) (Quantity estimated (not specified in original recipe))
Instructions
- 1In a bowl, combine the wet bread, chopped tomatoes, Queso Mexicano, chopped onion, minced garlic, chopped parsley, salt, pepper, sliced olives, and chopped mushrooms or raisins. Mix well to combine.
- 2If using mushrooms or raisins, heat the butter (or vegetable shortening) in a skillet over medium heat. Add the chopped mushrooms or raisins and cook until tender, about 5 minutes. Remove from heat and let cool.
- 3Carefully stuff the chiles with the bread and cheese mixture. Be gentle to avoid tearing the chiles.
- 4In a shallow dish, whisk the egg. Place the flour in another shallow dish.
- 5Heat the oil in a deep fryer or large skillet to 350°F (175°C). Dip each stuffed chile in the flour, then in the egg batter, ensuring it's fully coated. Carefully place the coated chiles in the hot oil and fry for 2-3 minutes per side, or until golden brown and crispy. Alternatively, saute in butter until golden brown.
- 6Serve the chiles hot, with or without your favorite sauce.