Jalapeos Rellenos Stuffed Jalapenos
Soledad díaz of oaxaca’s el topil restaurant serves these with mezcal. For those that love hot peppers!! The heat is wonderful in this dish and the stuffing aids in cooling it down. Oh yum! Posted for the zaar world tour 2005.
Steps
Trim and discard stem ends of 8 jalapeo chiles.
Scrape seeds and veins out of each chile with a thin-bladed knife.
Mash together queso fresco , cilantro and mint leaves , and yellow onion.
Stuff chiles with mixture , dividing it equally between them.
Saut chiles in a lightly oiled nonstick skillet over medium-low heat , turning occasionally , until soft and all sides are browned , about 15 minutes.
Ingredients
jalapenos, queso fresco, cilantro, mint, yellow onion