Stuffed with cheese pepper blanched, deep fried.
Depending on the region, this dish is stuffed with different types cheese, in the Texan-Mexican version, cheese asadera, asyago, monterey jack. The most difficult thing is to dip the pepper in a hot oil, because some pods have a weak peduncle, and from the severity of the batter can break. Try to do it carefully so as not to get burned. The batter in this recipe is made on beer, roll stuffed peppers first in flour so that the batter sticks well. And if batter rolls off a greasy surface, dill pepper with dough in the process. The dough should have a golden brown color, and air structure. Therefore, batter, especially made on an egg, beat very well. And when serving, batter with his airiness should soak tomato sauce.
Time: 1 hour. 45 min Difficulty: medium Quantity: 6 stuffed peppers B recipes use measured containers with a volume of: 1 glass (tbsp.) – 240 ml 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cups (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 6 chili peppers ancho blanched
- 250 gr Oaxaca cheese or mozzarella
- Special equipment: wooden skewers about 15 see in length
Batter:
- 1 bottle (350 ml.) Lager beer
- 1.5 tbsp. flour, plus more for dipping
- 1.5 tsp baking powder
- 1 tsp ground cumin
- 1 tsp fine salt, plus more to sprinkle
- Deep-frying vegetable oil
Mexican Tomato Sauce:
- 900 gr. ripe tomatoes, coarsely chopped, without cores
- 1/4 medium onion
- 6 cloves of garlic
- 5 sprigs of fresh cilantro
- 1 Serrano Chilli (with seeds)
- 1 tbsp. l salt
- 1/2 tsp ground cinnamon
Recipes with similar ingredients: ancho pepper, serrano pepper, cheese oaxaca, mozzarella cheese, tomatoes, tomato sauce, dark beer, cumin, cinnamon, cilantro
Recipe preparation:
- Prepare and start the chili pepper: Install the wire rack on the top shelf of the oven and preheat. Put chili on foil-covered baking sheet and fry, periodically turning with tongs until the skin is fried, for about 10 minutes. Put chili in bowl, cover and refrigerate for 10 min. Carefully remove the charred parts from the chili peel. Using a small knife, make a cut in the longitudinal direction along each side on chili to form a pocket. Gently cut and discard seeds.
- Cut the cheese into 6 parts half a centimeter, about 3/4 of the length chilli (chillies are likely to have different lengths, therefore the shape of the cheese must match chili). Put a slice of cheese in a chili pocket, so that they occupy 2/3. If cheese is bigger than chili, just cut off the excess. Sew chili with a wooden skewer, skewer or a toothpick. Skewers should be longer than chili so that they are easy could be removed after frying.
- Make batter and deep-fry: Mix the flour, baking powder, cumin and salt in a large bowl. Add beer and stir. homogeneity. Pour into a large, wide pan with a thick bottom oil about 7 cm deep. Heat over medium heat. If you there is a special thermometer, then measure the temperature: it should 180 ° C. Put the breading flour on a plate. While working with two lots, roll the chili in flour (moisture from the chili will create light paste with flour), then dip in the dough and carefully lay out in oil. Fry by turning chili each time until appears golden color and crisp, about 4 min. to the party. Using a pair of tongs, lay the chilli relos on dry paper towel. Sprinkle with salt to taste. Gently pull and discard skewers.
- Heat the sauce. Put a little sauce on a plate and place on him chili relinos. Repeat with the remaining sauce and chili. Serve Mexican Tomato Sauce: Mix in a Blender ingredients for sauce and mashed until smooth. Put the tomato puree in a medium saucepan and bring to a boil. Reduce heat and simmer until slightly thickened for about 10 minutes.
