Roast green chilli peppers under a 230 °C grill for 8 minutes, turning once, then cover 5 minutes.

Ingredients

• 180 gPeppers, hot chili, green, raw
• 240 gCheese, fresh, queso fresco
• 200 gEgg, whole, raw, fresh
• 45 gBread, crumbs, dry, grated, plain
• 500 gTomatoes, red, ripe, canned, packed in tomato juice
• 120 gOnions, raw
• 50 gOil, olive, salad or cooking
• 3 gSalt, table

Method

1. Roast green chilli peppers under a 230 °C grill for 8 minutes, turning once, then cover 5 minutes.
2. Peel peppers, slit them, remove seeds and fill each with 60 g queso fresco.
3. Beat eggs, lightly coat peppers in breadcrumbs and then egg.
4. Heat oil to 175 °C and fry peppers 3 minutes per side.
5. Blend tomatoes with onion and salt and simmer at 90 °C for 12 minutes; serve peppers in sauce.