Name: Cheese-Stuffed Jalapeños in Almond Crust
Prep time: 45 min
Cook time: 20 min
Yield: 4
Cuisine: Mexicana
Ingredients: 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.