Cheese Stuffed Jalapeño Peppers

by V & V Supremo Foods, Inc.

25 Min

Servings

ingredients

Cheese Stuffed Jalapeño Peppers are perfect as a snack for parties, backyard barbecues, or to have at home while hanging out with your family! Try them today!

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Ingredients

6

large jalapeño peppers

6 large jalapeño peppers
¾ cup

Queso Fresco Cheese from V&V SUPREMO®, crumbled

¾ cup Queso Fresco Cheese from V&V SUPREMO®, crumbled
1 cup

Supremo® Brand Mexican Sour Cream from V&V SUPREMO®

1 cup Supremo® Brand Mexican Sour Cream from V&V SUPREMO®
2 Tbsp.

chopped epazote

2 Tbsp. chopped epazote
6

corn tortillas

6 corn tortillas
2 Tbsp

vegetable oil

2 Tbsp vegetable oil
½ Tbsp

salt, or to taste

½ Tbsp salt, or to taste
2 Tbsp

vinegar

2 Tbsp vinegar

7 Steps to complete

1

Make an opening in each pepper by slicing the top third off, lengthwise. Leave stem on. Scrape out seeds and veins.
2

Bring 3 cups of water to boil with salt and vinegar. Add peppers. Cover and cook for 5 minutes.
3

Remove peppers and dry on paper towels.
4

Mix queso fresco cheese with epazote, and stuff peppers.
5

Preheat a medium skillet over medium heat for 1 minute. Add oil and heat for another minute. Place peppers with cheese side up, and fry for 1 minute.
6

On a griddle or skillet over medium heat, warm the tortillas until soft
7

Place each jalapeño pepper in a hot tortilla. Top with sour cream

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Recipe by: V&V Supremo Foods, Inc.

From: Chicago, IL

Total Time :

25 Min
Ingredients :

8

INGREDIENTS:

6 large jalapeño peppers
¾ cup Queso Fresco Cheese from V&V SUPREMO®, crumbled
1 cup Supremo® Brand Mexican Sour Cream from V&V SUPREMO®
2 Tbsp. chopped epazote
6 corn tortillas
2 Tbsp vegetable oil
½ Tbsp salt, or to taste
2 Tbsp vinegar

DIRECTIONS:

1. Make an opening in each pepper by slicing the top third off, lengthwise. Leave stem on. Scrape out seeds and veins.
2. Bring 3 cups of water to boil with salt and vinegar. Add peppers. Cover and cook for 5 minutes.
3. Remove peppers and dry on paper towels.
4. Mix queso fresco cheese with epazote, and stuff peppers.
5. Preheat a medium skillet over medium heat for 1 minute. Add oil and heat for another minute. Place peppers with cheese side up, and fry for 1 minute.
6. On a griddle or skillet over medium heat, warm the tortillas until soft
7. Place each jalapeño pepper in a hot tortilla. Top with sour cream

Cheese Stuffed Jalapeño Peppers

Notes: