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Jalapeño Pepper Stuffed with Huitlacoche

15 mins
30 mins
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This stuffed jalapeño pepper recipe is special for its huitlacoche filling. Also known as cuitlacoche, this fungus is native from Mexico and it contains important amino acids for our body. In addition, its flavor is very special, because it is similar to that of black truffles. If you did not know how to cook the huitlacoche, you are going to love this step by step with creamy pumpkin sauce.
Learn more about Brenda Villagomez


3 portions
  • 6 jalapeno Peppers
  • 2 liters Water, to cook the chiles
  • enough salt, to cook the chiles
  • 2 cups huitlacoche corn mushroom
  • 2 cups Water
  • 1 teaspoon baking soda
  • 2 tablespoons oil
  • 1 cup onion
  • 1 tablespoon garlic
  • 1 cup corn kernels, White
  • 1 cup fresh cheese, diced
  • 2 tablespoons epazote, finely chopped
  • 2 cups squash blossom, for the sauce
  • 1 cup cream cheese, for the sauce
  • 1 cup milk, for the sauce
  • 1 clove garlic, for the sauce
  • to taste salt
  • to taste black pepper
  • 1 tablespoon butter, for the sauce
  • enough squash blossom, to decorate
  • enough epazote, to decorate


With the help of a knife, remove the chili seeds and in a pot with water over medium heat, cook them for 10 minutes.
Place the huitlacoche in a bowl with water, baking soda and salt for 1 hour. Drain and remove the white part. Reservation.
In a skillet over medium heat, heat the oil and sauté the onion, garlic and corn kernels, cook until soft. Then add the huitlacoche, epazote and fresh cheese; Season with salt and pepper.
Fill the peppers with the previous preparation. Reservation.
For the pumpkin flower sauce: blend the pumpkin flower, cream cheese, milk, garlic, season salt and pepper.
In a pot over low heat, heat the butter, pour the sauce, season with salt and pepper, and cook for 10 minutes.
Serve a sauce mirror on a plate, place three peppers, decorate with pumpkin flower and epazote.


On a plate with mirror of pumpkin flower sauce, decorated with epazote and accompanied by a lemonade.


Bicarbonate helps remove the bitterness of the huitlacoche, in addition to softening it.

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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)
Lorena Ochoa
12/08/2019 16:40:44
Excelente receta, a nos encantó en casa

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