Cheese-Stuffed Jalapeños
Jose Xiloj cooked this in a Facebook video. SeeMeCook wrote it up from the video as a full recipe and added nutrition.
Watch the original videoImported by Jerry Vogel on SeeMeCook
Blanched jalapeños are filled with a cheese, cilantro, and milk paste, frozen briefly, then coated in whipped egg and flour and deep-fried until golden. The transcript does not provide exact ingredient quantities.
- Time
- 1 hour 35 minutes
- Cuisine
- Mexican
Ingredients
Steps
Bring a pot of water to a boil. Add piloncillo and a little salt.
Cut a T-shaped slit into each jalapeño without cutting all the way through.
Blanch the jalapeños in the boiling water for 4 minutes, then remove them.
Combine the cheese, fresh cilantro, and a splash of milk. Mix until a paste forms.
Carefully remove the insides of the jalapeños with a small spoon.
Fill the jalapeños with the cheese paste.
Freeze the stuffed jalapeños for 30 minutes.
Separate the eggs. Whip the egg whites with a little salt until stiff peaks form.
Slowly add the egg yolks to the whipped whites and continue whipping until fluffy.
Dredge each stuffed jalapeño in flour, then coat it in the egg mixture.
Deep-fry until golden brown. The transcript gives no oil temperature or frying duration.
Notes
Exact ingredient quantities are not provided. The transcript ends with the cook saying they had been waiting about 30 minutes; it does not specify whether this refers to resting or frying time, so no additional timing is inferred. The OCR product text identifies a Sargento 4 Cheese Mexican shredded blend but does not provide a recipe quantity.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 0
- Protein
- 0 g
- Carbs
- 0 g
- Fat
- 0 g
- Fiber
- 0 g
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