Cheese-Stuffed Jalapeños in Almond Crust
This recipe for jalapeños stuffed with ricotta in a crust of almonds and whole wheat crackers is the different, easy-to-make, and original snack you were looking for. Prepare it for any family gathering or with friends and surprise everyone with its great flavor. In addition to being delicious, these stuffed jalapeños are healthy, as they are rich in protein and minerals.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
- 12 Jalapeño chiles
- water, for boiling the jalapeños
- 2 tablespoons white vinegar, for boiling the jalapeños
- 1 teaspoon salt, for boiling the jalapeños
- 1 1/2 cups requesón, for the filling
- 1 cup turkey deli ham, in small cubes for the filling
- 1/2 cups ear corn, yellow for the filling
- 1/4 cups celery, finely chopped for the filling
- 1 teaspoon garlic powder, for the filling
- 2 tablespoons chives, finely chopped for the filling
- 1 teaspoon oregano, for the filling
- salt, for the filling
- pepper, for the filling
- 1 1/2 cups wholegrain crackers, for the crust
- 1 cup almonds
- 1/2 cups Parmesan cheese, grated for the crust
- 1 tablespoon paprika, for the crust
- 2 tablespoons olive oil, for the crust
- dressing, for serving
Preparation
25 mins
20 mins
Low
- For the jalapeños, with the help of a knife, slice the peppers lengthwise, remove the veins and seeds with a spoon, and set aside.
- In a small pot, heat the water with vinegar and salt. Place the jalapeños and cook until softened. Drain and set aside.
- Mix the ricotta with turkey ham, yellow corn, celery, garlic powder, green onion, and oregano; season with salt and pepper and stir until fully combined. Set aside until use.
- Preheat the oven to 180 °C.
- Place the whole wheat crackers in a plastic bag and, with the help of a rolling pin, crush them and set aside.
- For the crust, on a cutting board slice the almonds lengthwise, in a bowl mix them with the whole wheat breadcrumbs, Parmesan cheese, and paprika. Set aside.
- Stuff the jalapeño peppers with the ricotta mixture and cover the surface with the almond crust. Place the peppers on a baking sheet lined with parchment paper and bake for 15 minutes at 180 °C.
- Remove from the oven, serve hot on a serving plate, and accompany with your preferred dressing.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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