Fried Stuffed Chilies

Stuffed chilies with picadillo filling. Chili, chili, chili. It couldnt be more Mexican, so if you dont like spicy food or have trouble handling it, we advise against following this recipe.

Details

  • Preparation Time: 30 minutes
  • Cooking Time: 15 minutes
  • Difficulty: 2
  • Spiciness: 3
  • Number of Servings: 4

Ingredients

  • 2 cups Tomato, concentrate

  • 8 pieces Chili peppers, red chili, fresh

  • 3 cups Tomato sauce, without salt

  • 100 g Wheat flour, white, multi-purpose

  • 5 pieces Egg, fresh

  • 0.5 teaspoons Salt, table

  • pieces Oil, plant, sunflower

Steps

  1. Wash the chilies, dry them with a paper towel, and roast them directly on the burner from all sides. Roast them until the skin turns brown. Then place them in a bowl, cover with plastic wrap, and let them sit for 10 to 15 minutes to soften the skin. Peel the chilies and carefully remove the seeds.

  2. Fill each chili with picadillo sauce and press firmly to keep them together. Preheat the oven to 120 degrees. Spread flour on a shallow plate and coat each chili in it. Then take two larger bowls, carefully separating the egg whites and yolks. Beat the egg whites and salt with an electric mixer until stiff. Beat the yolks into a frothy mixture, gradually adding the remaining flour with a whisk. Once you have a smooth mixture, gently fold in the egg whites.

  3. Place a deep pan on the stove and heat the oil well. Dip the chilies in the egg mixture and place them in the hot oil. Once they turn golden brown, fry them on the other side. Transfer them to a paper towel with a slotted spoon to drain. Arrange them on a baking dish and place them in the preheated oven. Heat the tomato sauce on the stove, ladle it onto plates, and then add the warm chilies.

Nutrition Information (Per 100g)

  • Calories: 82.22 kcal
  • Fat: 1.59 g
    • Saturated Fat: 0.51 g
  • Carbohydrates: 11.53 g
    • Sugars: 4.92 g
  • Protein: 3.84 g
  • Fiber: 1.28 g

Advice

Fry in a large amount of fat. The food should float in it. For frying, use fats that do not contain water, such as coconut oil or good quality oil. The frying fat is hot enough when small bubbles form around a wooden spoon handle.