Stuffed Jalapeños with Beans and Chorizo

Yamilette González
This jalapeño stuffed pepper recipe is the perfect combination of jalapeño, beans, and chorizo, with the final surprise of being baked with cheese. Whether as a main dish, accompanied by rice, as a snack, or as an appetizer for a gathering, these stuffed jalapeños have great flavor and can be complemented with avocado and fresh cilantro. Take advantage of this easy and rewarding recipe to try a new dish.
Reviewed by Editorial Team of Kiwilimón
5
|
1 comentarios
261
Favorites
Collections
Planner
Grocery List
Ingredients
4
Servings
  • 12 Jalapeño chiles
  • water, hot to cook the chilies
  • 1/4 cups white vinegar, to cook the chilies
  • 1 cup chorizo, chopped for the filling
  • 1/4 cups onion, finely chopped for the filling
  • 1 1/2 cups pinto beans, whole, for the filling
  • 1/2 cups chicken broth, for the filling
  • 1/4 cups cilantro, finely chopped for the filling
  • 1/2 teaspoons cumin powder, for the filling
  • salt, for the filling
  • pepper, for the filling
  • 1 cup Oaxaca cheese, for the jalapeños
  • avocado, in cubes for garnish
  • leaves cilantro, for garnish
Preparation
20 mins
25 mins
Low
  • Cut the chilies horizontally to remove the seeds and veins. Set aside.
  • In a saucepan with enough hot water, add white vinegar and cook the chilies for 15 minutes. Drain and set aside.
  • For the filling, in a hot saucepan fry the chorizo, add the onion and sauté. Pour in the pinto beans, chicken broth, cilantro, and season with cumin, salt, and pepper; cook for 6 minutes. Let it cool.
  • Preheat the oven to 200 °C.
  • Stuff the chilies with the beans, place some Oaxaca cheese on top, and bake for 10 minutes, or until the cheese melts.
  • Garnish the chilies with avocado cubes and cilantro.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
Do you want to know what other nutrients this or other recipes have?
Provided by