1. Roast the chilies over the flame of the stove; peel their skins. Slice the chilies and remove the seeds. Blanch in boiling water and dry on paper towel. Fill one half of a chili with cheese and cover with the other half.
2. Dip each stuffed chili in the beaten eggs and dredge in flour to cover. Fry in hot oil.
3. In a saucepan heat the butter with the tomato sauce; add the fried chilies and cook over low heat for 10 more minutes. Serve hot.
Salmon Cebiche
Delicious salmon cebiche style.
Pasta with Bolonese Sauce
For pasta dishes based on tomato sauce, we preferably choose fresh red wines.
Orange-Marinated Cherimoya
This fruit is sweet, juicy, ripe, and aromatic, along with the freshness contributed by the orange juice is amazing dessert.