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Level: Moderate

Prep Time:

25 Minutes

Region:

Central Mexico
V&V Products Used:
Queso Fresco Queso Fresco » Queso Rancherito® Queso *Rancherito® »
Supremo® Sour Cream Supremo® Sour Cream » Rancherito® Sour Cream *Rancherito® Sour Cream »

Cheese Stuffed Jalapeño Peppers

This recipe is from
V&V Supremo®
Servings: 6

 

Another form of chile relleno, this snack from Puebla, Mexico can be rustic fare for casual parties. Most of the work can be done ahead of time, leaving only the frying of the chiles for the last minute. Although following the procedures in this recipe should result in virtually no-heat chiles, jalapeños can vary.

 

Ingredients


 

6 large jalapeños peppers

 

 

¾ cup V&V SUPREMO® QUESO FRESCO or V&V SUPREMO® QUESO *RANCHERITO®, crumbled

 

 

1 cup V&V SUPREMO® CREMA CHIHUAHUA®  V&V SUPREMO® CREMA SUPREMO® or V&V SUPREMO® CREMA *RANCHERITO® sour cream

 

 

2 Tbsp. chopped epazote

 

 

6 corn tortillas

 

 

2 Tbsp vegetable oil

 

 

½ Tbsp salt or to taste

 

 

2 Tbsp vinegar

 

 

 

 

Preparation

  1. Make an opening in each chile by slicing the top third off, leave stem on. Scrape out seeds, and veins.
  2. Bring 3 cups of water to boil with ½ tbsp. salt and 2 tbsp. vinegar, add chiles and cover, cook for 5 minutes, remove chiles and dry on paper towels.
  3. Mix queso fresco cheese with epazote, and stuff into chiles.
  4. Place a skillet over medium heat for 1 minute. Add 2 Tbsp. of oil. Add chiles with cheese side up, fry for 1 minute.
  5. Place each chile in a hot tortilla.

 

SERVING: Top with sour cream

 

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