In 1858, it was described as a "green chile pepper stuffed with minced meat and coated with eggs".

It is typically stuffed with melted cheese, such as queso Chihuahua or queso Oaxaca or with picadillo meat made of diced pork, raisins and nuts, seasoned with canella; covered in an egg white batter, simply corn masa flour and fried, or without any batter at all.

Some regional versions in Mexico use rehydrated dry chiles such as anchos or pasillas.

[4] Variations, which can be seen based on regional tastes or experimentation, include: A recipe from 1914 (as "chili reinas") is published in a period guidebook to San Francisco restaurants.

[8] In Guatemala, the pimiento pepper is stuffed with shredded pork and vegetables.