Name: Plantain stuffed Chipotle Chiles (Chipotles Chiles Rellenos de Plátano)
Yield: Serves 6 as an antojito (appetizer)
Cuisine: Mexican
Ingredients: Green salad, if desired; 6 large eggs, separated; all-purpose flour seasoned with salt and pepper, for dredging; 2 ripe plantains, peeled and finely diced; 5 ounces soft goat cheese; 1 teaspoon dried oregano, preferably Mexican; 1 clove garlic, minced; 3 plum tomatoes, peeled, seeded, and diced; 1 small red onion, finely chopped; ¼ cup vegetable oil, plus more for frying; ½ (6-ounce) cone piloncillo, plus 2 tablespoons grated; 30 chipotle morita chiles; Add the plantain and gently mash with the back of a spoon to form a textured paste. Remove from heat and stir in the 2 tablespoons grated piloncillo and goat cheese until combined.

Preparation info

Serves
6

Difficulty
Medium

Appears in

Dos Caminos Mexican Street Food

By Ivy Stark

Published 2013

About

I learned to make these tasty little chiles stuffed with plantains and goat cheese about a year ago in Mexico City at El Centro Culinario Ambrosía, the country’s top culinary school (see sidebar). At Dos Caminos we serve them topped with a frisée, watercress, and shaved radicchio salad tossed with sliced radishes and vinaigrette made with the piloncillo syrup, mixed with lime juice and olive oil. You might also serve the sala