Stuffed Jalapeño Chiles
A typical dish from Veracruz, also known as cuaresmeños chiles for their consumption during Lent. They are called jalapeños because the municipality of Jalapa in Veracruz has the property of origin just like tequila from Tequila, Jalisco.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
-
-
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- oaxaca cheese, or fresh
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- 8 Jalapeño chiles, large, deveined
Preparation
10 mins
5 mins
Low
- Boil the previously deveined chiles in boiling water for 5 minutes or until they change color from light green to dark. Be careful not to overcook them so they don’t fall apart. Add salt to taste.
- Whip the egg white of 2 eggs (separate the yolk), when the mixing bowl is turned upside down and does not drip, add the yolks with 2 tablespoons of flour. Set aside.
- Drain the chiles and stuff 4 pieces with meat and 4 with cheese, dust them with flour, this will help the batter stick to the chile.
- While you stuff the chiles, heat a pan with enough oil.
- Dip the chiles one by one in the batter, place in very hot oil, using a spoon to cover with boiling oil to prevent the egg from dripping, cook for about one minute on each side, being careful not to burn them.
- Drain the chiles on a plate with absorbent paper or napkins.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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