Music and Sazon with Pepe Mondragon

The Recipe of the Week

WRLL 1450 AM  |  August 15, 2022

Chiles Stuffed with Cheese in Tomato Sauce 

Chef José Mondragón


  • 6 pieces of poblano chiles
  • 1 pound of Oaxaca cheese
  • 1/4 cup of wheat flour
  • Vegetable oil for frying
  • 1 pound of red tomatoes
  • 1/2 small onion
  • 2 garlic cloves
  • 3 cups of chicken broth
  • Salt to taste


  • Roast, peel and opened the chilles very carefully, and then take out the seeds, devein, wash and dry them.
  • Crumble the oxacan cheese and fill the chilles with the crumbled cheese.
  • Beat the egg yolks very well with a little salt. Beat the egg whites to the point of nougat and mix with the yolks in an enveloping way.
  • Secure the stuffed chilies with a toothpick and dip the chilles in the egg batter and a little flour.
  • Fry in very hot oil, drain, and place on absorbent paper.
  • Place the tomatoes, onion, garlic, and a cup of chicken broth in the blender and grind perfectly.
  • Saute the tomato sauce for about 10 minutes until it begins to thicken, add salt to taste.
  • On a flat plate, serve the stuffed chili with the hot tomato sauce.
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