The best jalapeño peppers stuffed with Oaxaca cheese, the capeado gives them a sensational texture. Dare to prepare this delicious snack and consent to your guests.
Learn more about Helena Gómez
Ingredients24 portions
Preparation
Cut the top part (the stem) of each pepper, remove all the seeds and veins.
In a pan heat a little oil and add the onion, wait for it to settle.
Then add the oaxaca cheese and wait for it to melt.
Fill the chiles with the cheese mixture.
P the chilies through the flour, then dip them in egg and finally pass them through the crushed biscuit.
Put the chiles in a pot with hot oil and when they get the desired color take them out and place them on a plate with a paper napkin to absorb the excess oil.
Serve the hot peppers.
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