Serves
6 portions

Prep time
30 min

Ingredients

2 Ancho chilies per person (Del Mineral® brand)

1/2 kilo (about 1.1 pounds) Panela cheese (fresh) or cheese of your choice

3 Egg yolks (beaten to a stiff peak)

1 Cup of vegetable oil

Instructions

  1. Boil water.
  2. Carefully use scissors to open each chili without reaching the stem, remove the seeds and veins. Place them in the boiling water to soften for a couple of minutes.

  3. Stuff with a piece of cheese, you can use a toothpick to close them.

  4. Put flour on a plate, coat each chili with the flour. Set aside.

  5. In a mixer, put the egg whites with a pinch of salt and beat them to stiff peaks, then add the yolks and continue beating.

  6. Heat enough oil in a frying pan.

  7. Take each chili and dip it in the egg, ensuring it’s well coated, then fry.

  8. Remove them and place on paper towels to drain.

  9. Serve immediately.