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Jalapeño Pepper Stuffed with Huitlacoche

15 min
30 min
Easy
36
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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.

Ingredients

3 servings
  • 6 pieces of jalapeno pepper
  • 2 liters of Water to cook the chiles
  • enough of Salt to cook the chiles
  • 2 cups of huitlacoche corn mushroom
  • 2 cups of Water
  • 1 teaspoonful of baking soda
  • 2 spoonfuls of oil
  • 1 Cup of onion
  • 1 tablespoon of garlic
  • 1 Cup of corn kernels White
  • 1 Cup of fresh cheese diced
  • 2 spoonfuls of epazote finely chopped
  • 2 cups of squash blossom for the sauce
  • 1 Cup of cream cheese for the sauce
  • 1 Cup of milk for the sauce
  • 1 clove of garlic for the sauce
  • to taste of Salt
  • to taste of black pepper
  • 1 tablespoon of Butter for the sauce
  • enough of squash blossom to decorate
  • enough of epazote to decorate

    Preparation

    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.

    PRESENTATION

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

    TIPS

    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.
    Calories
    909
    kcal
    45%
    Carbohydrates
    46.6
    g
    16%
    Proteins
    31.4
    g
    63%
    Lipids
    70.2
    g
    108%
    Fiber
    6.3
    g
    13%
    Sugar
    13.3
    g
    15%
    Cholesterol
    177
    mg
    59%
    Esha
    Rate this tip
    Ratings (1)
    Lorena Ochoa
    12/08/2019 16:40:44
    Excelente receta, a nos encantó en casa

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