Cheese-Stuffed Chipotle Chillies

History & Origin

The chipotle chilli, meaning "smoked chilli" in Nahuatl (chilli + pochtli, smoke), is one of the most iconic chillies in Mexican gastronomy. It is made by drying and smoking ripe red jalapeños for several days over mesquite or oak wood embers, transforming the fresh heat of jalapeño into a deeply smoky flavour with notes of leather, tobacco and dried fruit. The technique of stuffing and battering chillies has deep roots in Mexican colonial cuisine. Chiles en nogada, stuffed rajas and chillies in sauce are all examples of this tradition. In the case of chipotles, the adobo-sauced version is most common, but stuffed chipotles represent a more sophisticated preparation that enhances the smoky flavour with the creaminess of cheese. The states of Chihuahua, Sonora and especially Oaxaca have their own traditions with stuffed chipotles. In Oaxacan traditional markets it is common to find versions stuffed with local cheese blends served over rice or with cream sauce. This recipe combines the stuffed chilli tradition with the unique flavour profile of chipotle, creating an appetiser that surprises with its combination of smoky, spicy and creamy notes.