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Jalapeños Stuffed with Chorizo Bean

20 mins
25 mins
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This recipe for stuffed jalapeño pepper is the perfect combination of jalapeño, beans and chorizo, with the final surprise that they are gratinated with quesillo. Whether as a main course, accompanied by rice, as a snack or as an entrance for lunch at a meeting, these stuffed jalapeños have a great flavor and you can complement it with avocado and fresh cilantro. Take advantage of this easy and rewarding recipe, to try a new dish.


4 portions
  • 12 jalapeno Peppers
  • enough Water, hot to cook the chiles
  • 1/4 cups white vinegar, to cook the chiles
  • 1 cup sausage, chopped for stuffing
  • 1/4 cups onion, finely chopped for the filling
  • 1 1/2 cups pinto beans, whole, for filling
  • 1/2 cups chicken soup, for the filling
  • 1/4 cups coriander, finely chopped for filling
  • 1/2 teaspoons cumin powder, for the filling
  • to taste salt, for the filling
  • to taste black pepper, for the filling
  • 1 cup Oaxaca cheese, for the jalapeños
  • enough avocado, in buckets to decorate
  • leaves coriander, to decorate


Cut the chiles horizontally to remove the seeds and veins. Reservation.
In a saucepan with enough hot water pour white vinegar and cook the chiles for 15 minutes. Drain and reserve.
For the filling, fry the sausage in a hot saucepan, add the onion and acitron. Pour the berry beans, chicken broth, cilantro and season with cumin, salt and pepper; Cook for 6 minutes. Cool
Preheat the oven to 200 ° C.
Fill the chiles with the beans, place some Oaxaca cheese on top and bake for 10 minutes, or until the cheese melts.
Decorate the peppers with avocado and coriander cubes.


Serve on an extended plate, accompany with avocado and coriander leaves.


Cook the chiles with vinegar to prevent its itching from being very intense; In addition, if you wish you can add honey or sugar.

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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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