Jalapeno peppers stuffed with special cheese accompanied by white pozole. This recipe is ideal for national holidays!
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Ingredients7 portions
Preparation
Ssake the chiles over medium heat, once roasted put 10 minutes into a plastic bag.
Make an opening along them and remove the seeds trying not to break the chiles.
In the refractory pour salt water and the juice of the lemons and put the chiles to soak for 10 min.
Once soaked drain them and let them dry a little outdoors.
While crumble the cheese and mix it with the chopped onion.
Fill the chiles with the cheese mixture put on a plate, put a spoonful of cream on top and go.
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