Cuaresmeños Peppers Stuffed with Oaxaca Cheese Capeados
Undoubtedly, these cuaresmeños peppers stuffed with Oaxaca cheese capeados are ideal for botanear.
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Average Rating: 5.0
Cuaresmeños Peppers Stuffed with Oaxaca Cheese Capeados
Undoubtedly, these cuaresmeños peppers stuffed with Oaxaca cheese capeados are ideal for botanear. 5 Servings | 01:10:00 Hours
Ingredients
- 5 cuaresmeños chiles.
- 4 eggs.
- 1/4 Oaxaca cheese shredded.
- 1 cup of flour.
- Oil for frying.
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Preparation
- We place the chiles in direct flame.
- We leave to tatemar for a lapse of 15 minutes moving constantly.
- We remove from the fire.
- We put in a plastic bag.
- We allow ourselves to sweat for 15 minutes.
- We take a chili.
- We remove the skin.
- We open the chili.
- We remove the veins and seeds.
- Fill with Oaxaca cheese to taste.
- We close with the help of a toothpick optional.
- We pass the chilies through the flour and we reserve.
- We put a deep bowl.
- We add the egg whites and reserve the yolks.
- We beat perfectly at the point of nougat.
- We add the yolks.
- We beat for 5 minutes and we booked.
- We put a pan on the fire.
- We add oil and let it heat.
- We take a chili.
- We went through the egg.
- We add to the pan.
- Let fry for a period of 15 minutes moving constantly.
- Remove from heat and place on absorbent paper.
Ready! We have our cuaresmeños peppers stuffed with Oaxaca cheese capeados finished.











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