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
- Boil water.
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.
Stuff with a piece of cheese, you can use a toothpick to close them.
Put flour on a plate, coat each chili with the flour. Set aside.
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.
Heat enough oil in a frying pan.
Take each chili and dip it in the egg, ensuring it’s well coated, then fry.
Remove them and place on paper towels to drain.
Serve immediately.