Stuffed Chile Banderilla
Rexal
Don't know what snack to prepare for this weekend? This recipe is the perfect option for a pleasant gathering; these stuffed chiles with manchego cheese, covered in bacon, and encased in a crunchy batter will leave you amazed.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
6
Servings
  • 4 cups water
  • 1 teaspoon salt
  • 6 Jalapeño chiles, opened and seedless
  • 2 cups Manchego cheese, cut into strips
  • 12 slices bacon
  • 3/4 cups pancake mix, for the banderillas
  • 3/4 cups wheat flour, for the banderillas
  • 1/2 cups sparkling water, for the banderillas
  • 2 eggs, for the banderillas
  • 1 teaspoon REXAL® baking powder, for the banderillas
  • 2 cups vegetable oil, for frying
  • dressing, ranch, for serving
Preparation
30 mins
20 mins
Low
  • In a small pot, heat the water, add salt and the chiles, and cook for 15 minutes. Drain, let cool, and set aside.
  • On a board, fill the chiles with manchego cheese, wrap with bacon until fully covered, and insert a skewer.
  • For the banderilla batter, mix the flours with mineral water, eggs, and Rexal® baking powder in a bowl until you have a smooth mixture.
  • In a small pot, heat the oil over medium heat.
  • Dip the chiles in the banderilla batter and fry for 5 minutes or until golden brown. Place on absorbent paper to remove excess fat.
  • Serve with ranch dressing.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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