Mexican · dinner
60m
Total time
4
Servings
—
kcal
medium
Difficulty
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FAQ · Things people ask
Oaxacan quesillo (string cheese) is the most traditional — it melts clean and has a subtle savory flavor. Monterey Jack, mozzarella, or Chihuahua cheese are all good substitutes. Avoid aged hard cheeses; they break rather than melt.
The chile was still wet when battered. After peeling and patting dry, dust the chile lightly with flour before dipping in the egg batter — the flour gives the batter something to grip.
Technically yes, but you will not get the same result. The batter does not crisp in the oven the same way, and the texture is softer throughout. If you must bake, broil for the last 3 minutes to add color.
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