Stuffed Chilies

Recipes of Other Dishes

Mexican Cooking

Ingredients serves 6

  • 12 medium chili peppers

For the filling

  • 2 lbs ground beef
  • 1 onion, finely chopped
  • 3 tomatoes, peeled and chopped
  • 2 green apples, peeled and chopped
  • 1 chili pepper, seeded and chopped
  • ½ cup seedless golden raisins
  • ½ cup pimiento-stuffed green olives
  • Oregano, thyme, salt, and pepper

For the batter

  • 3 eggs, separated
  • All-purpose flour
  • Oil for frying

For the sauce

  • 1 cup walnuts, chopped
  • 8 oz cream cheese
  • ½ cup cream
  • 1 tablespoon sugar


1 Blacken the peppers over the flame of a gas range, place in a plastic bag and let cool. Wash in cold water, remove and discard the skin and reserve.

2 The filling: brown the meat and onion for 5 minutes. Add the remaining ingredients and cook 15 minutes more. Fill the peppers on one side and reserve.

3 Beat the egg whites to soft peaks with a pinch of salt. Add the egg yolks. Dredge the chilies in flour and then in the egg batter. Fry until golden. Drain on paper towels and serve with the sauce.

Wine Pairing

Advice of Wine to combine

Suggest from Sommelier

The spicy framework of this dish complemented by the sweet-and-sour flavors of the meat filling. The best partner for this dish would be a spicy red wine with lots of black fruit, such as a year-old Syrah from Aconcagua.

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