Chili relinos (stuffed chili peppers) – a detailed recipe cooking. 
Photo of the dish:San An Time: 1 hour. Difficulty: easy Servings: 4 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 8 chili peppers ancho blanched (11-13 cm long)
- 350 gr Munster cheese, cut into 8 pieces (approximately 9 by 2.5 cm.)
- 700 gr. chopped tomatoes
- 1 chopped small onion
- 2 garlic cloves, chopped
- 3 tbsp. l olive oil
- 2 whole cloves of garlic
- 7 peas of black pepper
- 2 small bay leaves
- 1 cinnamon stick
- 1 sprig of fresh cilantro and additional leaves for decoration
- 4 tbsp. chicken broth
- Cooking Oil
- 6 large eggs, yolk and protein separately
- Dough flour
Recipes with similar ingredients: anchovy pepper, Munster cheese, tomatoes, tomato sauce, onions, garlic, black pepper, bay leaf, cinnamon, eggs, cilantro
Recipe preparation:
- Preheat the broiler in the oven. Place the chili peppers on foiled form; keep under the broiler, turning over, until the skin is charred, about 8 minutes. Put in a bowl, cover with plastic wrap and let cool, about 10 minutes. Peel the chili. Cut each along leaving uncut 1 cm above and 2.5 cm below. Remove the seeds and internal partitions, flush. Dry inside and out with using paper towels. Carefully put a piece of pepper in each pepper cheese.
- Beat tomatoes, onions and garlic in a blender until smooth. Heat olive oil in a large skillet over high heat, until it practically begins to smoke. Add the tomato puree, garlic, pepper, bay leaf, cinnamon stick and a sprig of cilantro and fry, stirring until thickened, 5-6 minutes. Add the broth reduce heat and simmer slowly until the broth thickens, remaining slightly liquid, 25-30 minutes. Salt. Strain to remove solid ingredients; keep warm.
- Preheat the oven to 180 ° C. Put the baking sheet on paper towels. Preheat in a large frying pan in a moderately strong 2.5-4 cm vegetable oil until the deep fat thermometer will show 180 ° C. Beat egg whites, 2 tbsp. l water and 1 tsp. salt with using a mixer into a strong foam. Beat the yolks separately, then gently add them to the proteins.
- Close the edges of the cuts in the peppers so that the cheese does not fall out, then roll in flour, cook two chilies at a time. (Any breaks cover well with flour). Using tongs, dip chili in egg mixture, covering well on all sides. Fry in hot oil until golden color, 2-3 minutes on each side. Shift with using a large slotted spoon or 2 scoops on a baking sheet paper towels, after allowing excess oil to drain back to the pan. Cook all the peppers in this way. Put in the oven to get rid of excess oil, about 5 min. Pour the tomato broth into 4 shallow bowls; put in 2 chili each. Garnish with cilantro. Recipe for chili relinos with batter on beer.
