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GREECE APIO

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Recipe of Jalapeños Chilitos Rellenos
Recipe

Jalapeños Chilitos Rellenos

10 mins
5 mins
Low
55
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Typical dish from Veracruz, where they are also known as chiles cuaresmeños for consumption on the dates of Lent. They are called jalapeños because the municipality of Jalapa Veracruz has the property of origin as well as Tequila Jalisco Tequila.
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Ingredients

4 portions
  • 2 eggs
  • 1 cup flour
  • ground beef, cooked to taste
  • oaxaca cheese, or fresh
  • oils, the necessary
  • 8 chili Peppers, large, deveined

Preparation

Cook the previously deveined chilies in boiling water for 5 minutes or until they change color from light green to dark. Be careful not to overcook them so they do not fall apart. Add salt to taste.
Beat the white of 2 eggs (separate the yolk), when the head of the shake bowl, do not drip add the yolks with 2 tablespoons of flour. Reserve.
Drain the chiles and stuff 4 pieces with meat and 4 with cheese, pass them through the flour, that will make the milkshake stick to the chili.
While you fill the peppers, heat a pan with enough oil.
Pass the chiles one by one through the shake, place in very hot oil, with a spoon cover with boiling oil to prevent the egg from dripping, bake for about a minute on each side taking care not to burn.
Drain the chiles in a dish with absorbent paper or napkins.

PRESENTATION

Serve accompanied by an avocado sauce or some ground beans with corn tortillas.

TIPS

You can add 2 teaspoons of sugar when you are cooking the chiles so they are not very spicy. Add salt to the mixture just before passing the chiles, that prevents it from getting off.

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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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Ratings (1)
Juan Aldana
12/08/2020 22:12:57
aji? pimiento? NO!!!! son chiles Jalapeños por favor!

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