Photo: Chiles Capones
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, jalapenos can vary.
Memorial Day Weekend is here, V&V Supremo; one of the nation’s oldest family-run Hispanic food business, wants to share some authentic recipes to celebrate !a la Mexicana!
6 Large jalapeños
¾ Cup V&V SUPREMO® QUESO FRESCO or V&V SUPREMO® QUESO *RANCHERITO®, crumbled
2 Tbsp. chopped epazote (optional, or use herb of your choice)
½ Cup V&V SUPREMO® CREMA SUPREMO® or V&V SUPREMO® CREMA *RANCHERITO® sour cream
6 Corn tortillas
- 1. Make an opening in each chile by slicing the top third off, leave stem on. Scrape out seeds and veins.
- 2. Bring 2 cups of water to boil with ½ tbsp. salt and 2 tbsp. vinegar, add chiles and cover, cook for 2 minutes, remove chiles and dry on paper towels.
- 3. Mix V&V SUPREMO® QUESO FRESCO or V&V SUPREMO® QUESO *RANCHERITO® cheese with epazote, and stuff into chiles.
- 4. Heat 2 tablespoons oil in frying pan, add chiles with cheese side up, fry for 3 minutes.
- 5. Place each chile in a hot tortilla, and top with some V&V SUPREMO® CREMA SUPREMO® or CREMA V&V SUPREMO® *RANCHERITO® sour cream. Eat as a taco.
Yields 6 servings