Stuffed Jalapeños with Chorizo

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

Kikkoman

Enjoy this recipe for stuffed jalapeños with chorizo and teriyaki sauce, perfect for snacking and sharing with family or friends. This is an easy and quick recipe to make, dare to prepare it!

Reviewed by Editorial Team of Kiwilimón

Published: 08-07-2021

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. For the filling. In a pan with hot vegetable oil, sauté the garlic over medium-low heat until it turns shiny. Add the chorizo and peanuts and cook until golden; pour in the Kikkoman® Teriyaki Sauce, add the green onions and lime juice; season with pepper and cook for 5 minutes, stirring constantly. Let it cool slightly. Stuff the cuaresmeño peppers with the previous mixture, add a bit of cheddar cheese, and close with toothpicks. Repeat until all the filling is used. Once the peppers are closed, dip them in flour, then in egg, and coat with panko. Fry in hot vegetable oil, and drain on paper towels. Serve the peppers on a snack plate, garnish with green onions, and accompany with macha sauce and Kikkoman® Teriyaki Sauce.

Nutritional information

* Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.

Energy

324.1

kcal

16.21%

Carbohydrate, by difference

30.8

10.27%

Protein

12.4

24.8%

Total lipid (fat)

16.8

25.85%

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100

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Stuffed Jalapeños with Chorizo

Ingredients

Preparation

Nutritional information

Presentation

Tips

Stuffed Jalapeños with Chorizo

Ingredients

Preparation

Nutritional information

Presentation

Tips

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