Name: Stuffed Jalapeños with Chorizo
Prep time: 50 min
Cook time: 15 min
Yield: 4
Cuisine: Mexicana
Ingredients: 1/2 cups Teriyaki Kikkoman® Sauce, for the filling; 8 Jalapeño chiles; water, for the jalapeño pepper; 1 tablespoon white vinegar, for the jalapeño pepper; 2 tablespoons vegetable oil, for the filling; 2 tablespoons garlic, finely chopped, for the filling; 2 cups chorizo, crumbled, for the filling; 1/4 cups peanuts, finely chopped, for the filling; 1 tablespoon lime juice, seedless, for the filling; pepper, for the filling; 1 cup cheddar cheese, grated, for the filling; 1 cup flour, for breading; 2 eggs, for breading; 1 cup panko, for breading; vegetable oil, for frying; cheddar cheese, grated, for garnish; chives, finely chopped, for garnish; salsa macha, for garnish

Preparation

35 mins

15 mins

Low

For the cuaresmeño pepper. Using a knife, cut the jalapeño peppers lengthwise to create a sufficiently long opening for stuffing; remove veins and seeds to clean the pepper. Set aside. Boil enough water in a pot over high heat; once it starts to bubble lightly, lower the heat, pour in the vinegar, and cook the cuaresmeño peppers for 5 minutes; once the peppers are soft, remove from heat, drain, and dry thoroughly with a cotton cloth to remove excess water. Set aside.