Cheese Stuffed Jalapeño Peppers How to Make (English)

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt reduces calories while maintaining creaminess

bacon

🥗Healthier: turkey bacon

💰Cheaper: pork belly

Turkey bacon is lower in fat but still provides a similar flavor.

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: processed cheese

Reduced-fat cheese lowers calories while processed cheese is often cheaper.

bread crumbs

🥗Healthier: panko

💰Cheaper: crushed crackers

Panko provides a lighter texture, while crushed crackers are usually less expensive.

Boil 3 cups of water with 2 tablespoons of vinegar and 1/2 teaspoon of salt.

Remove the top part of the jalapeño peppers by cutting along the center line from the tip to the stem.

Remove the seeds from the jalapeños after cutting them open.

Prepare the stuffing by mixing 3/4 cup of queso fresco and 2 tablespoons of finely chopped epazote using your fingers and set aside.

After 5 minutes, remove the partially cooked jalapeños from the boiling water and let them cool slightly.

Place the jalapeños with the open side down on a paper towel and pat them dry.

Fill the jalapeños with the cheese and epazote mixture that you prepared earlier.

In a separate frying pan, heat 2 tablespoons of vegetable oil until hot before placing the peppers in the pan.

Sauté the jalapeños for about 1 minute until ready to serve.

Serve the stuffed jalapeños on a tortilla and add 1 tablespoon of Chihuahua crema over the top.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens