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Jalapeños Stuffed with Cheese in Almond Crust

25 min
20 min
Easy
37
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This recipe of jalapenos stuffed with cottage cheese in an almond crust and integral biscuit is the different snack, easy to make and original you were looking for. Prepare it for any family reunion or with friends and surprise them all with its great flavor. In addition to being delicious, these stuffed jalapeños are healthy, being rich in protein and minerals.
Learn more about California Almonds

Ingredients

4 servings
  • 12 jalapeno Peppers
  • enough of Water to cook the jalapeños
  • 2 tablespoons of white vinegar to cook the jalapeños
  • 1 teaspoon of salt to cook the jalapeños
  • 1 1/2 cups of curd for the filling
  • 1 cup of Turkey ham diced for filling
  • 1/2 cup of corn yellow for the filling
  • 1/4 of cup of celery finely chopped for filling
  • 1 teaspoon of garlic powder for the filling
  • 2 tablespoons of chives finely chopped for filling
  • 1 teaspoon of oregano for the filling
  • to taste of salt for the filling
  • to taste of black pepper for the filling
  • 1 1/2 cups of whole wheat cookies for the scab
  • 1 cup of almond
  • 1/2 cup of parmesan cheese grated for the scab
  • 1 tablespoon of paprika for the scab
  • 2 tablespoons of olive oil for the scab
  • enough of dressing To accompany

Preparation

For the jalapeños, with the help of a knife cut the peppers along, remove the veins and seeds with a spoon and reserve.
In a pot, heat the water together with the vinegar and salt. Place the jalapeños and cook until they soften. Drain and reserve.
Mix the cottage cheese with turkey ham, yellow corn, celery, garlic powder, chives and oregano; Season with salt and pepper and stir until completely incorporated. Reserve until use.
Preheat the oven to 180 ° C.
Place the wholemeal cookies in a plastic bag and with the help of a roller, beat them until crushed and reserve.
For the crust, cut the almonds over a table, in a bowl, mix them together with the whole-grain biscuit powder, Parmesan cheese and paprika. Reservation.
Fill the jalapeno peppers with the cottage cheese mixture and cover the surface with the almond crust. Place the peppers in a tray with wax paper and bake for 15 minutes at 180 ° C.
Remove from the oven, serve hot on an extended plate and accompany with the dressing of your choice.

PRESENTATION

Serve hot on an extended plate, decorate with almonds in halves.

TIPS

It is important to add vinegar to the water when cooking jalapeños, as it will significantly reduce its characteristic itching. If you wish, you can dissolve some honey to give it a sweeter touch.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Esha
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