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Jalapeños Stuffed with Cheese in Almond Crust

25 mins
20 mins
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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


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


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.


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


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.
Information per 100gr. Portion, provided by USDA
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