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Chile con queso capeado

Battered Chile Pasilla Stuffed with Panela Cheese

Battered Chile Pasilla Stuffed with Creamy Panela Cheese. This irresistible recipe combines the smoky heat of pasilla chiles with the luxurious creaminess of panela cheese, all wrapped in a golden, crispy batter. Each bite offers a harmonious blend of flavors and textures, creating a memorable experience that will tantalize your senses.


4 Pasilla chiles
2 cups Panela cheese
4 egg whites
4 egg yolks
2 cups flour
vegetable oil
3 cups tomato sauce


1. On a griddle or comal, roast Pasilla chiles for 10 minutes or until charred. Place them in a plastic bag and let them sweat for 5 minutes. Remove Pasilla chiles from plastic bag and peel. Remove seeds and veins.
Stuff each Pasilla chile with two Panela cheese slices and secure with a toothpick.
2. For the batter: Whisk egg whites until doubled in size, frothy, and white. Using a spatula, gently fold egg whites into egg yolks until completely incorporated. Season with salt and pepper.
3. Coat stuffed chiles with plenty of flour and dip in batter covering completely.
4. In a pot over medium heat, heat plenty of vegetable oil and deep-fry for 5 minutes or until golden brown. Drain on a paper towel-lined plate.
5. Serve battered chile Pasilla stuffed with Panela cheese with tomato sauce on top.