Mexican cuisine · Vegetable Dishes

Stuffed Xcatik Chilies

Mild yellow Yucatán chilies filled with cream cheese, briefly fried and finished in a tomato-oregano sauce.

Ingredients · for 4 servings

• 8 xcatik chilies (or mild yellow banana peppers)
• 250 g queso fresco (or young gouda)
• 600 g tomatoes
• 1 white onion
• 3 cloves garlic
• 1 tsp dried oregano
• 2 bay leaves
• 4 tbsp vegetable oil
• 150 ml water
• Salt, pepper

Instructions

1. Char the chilies black all over directly over a gas flame or under a hot broiler for 6–8 min., then let steam in a covered bowl for 10 min. and peel off the skin.
2. Slit each chili lengthwise on one side, carefully scrape out the seeds with a spoon, leaving the stem attached so it holds together when filled.
3. Cut the cheese into strips, fill the chilies with it and close the opening with a toothpick.
4. For the sauce, blend the tomatoes, half the onion and the garlic smooth with the water; heat 2 tbsp oil in a wide pot and simmer the purée with oregano and bay leaves uncovered for 10 min. until thick, then season with salt and pepper.
5. Heat the remaining oil in a pan and fry the stuffed chilies for 2 min. per side until lightly browned and the cheese inside softens.
6. Place the chilies in the sauce, let simmer covered over low heat for 8 min., remove the toothpicks and serve sprinkled with the remaining onion in thin rings.