My mom makes a great stuffed chile, or chile relleno, that calls for zero meat, which makes it a great recipe to feature in this last of seven weeks of Lenten recipes. Of course, they are great for all year round, so enjoy them anytime!
Cheese Stuffed Jalapeño Chiles
Makes 10 Chiles
- 10 Large Fresh Jalapeno Chile Peppers
- 200 g (about 1/2 lb) Oaxaca or Manchego Cheese or any good melting cheese
- 2 Eggs
- Box of Bread Crumbs
- Oil for deep frying
Wash the Jalapeño Peppers, then with a sharp knife carefully slice the chiles lengthwise, just enough to access the inside without losing the integrity of the shape of the chile, and revealing the inside. Remove the veins and seeds. Cut cheese into long thick pieces and fill each chile.
In a bowl, break the eggs and stir them briskly so that the whites and yolks are well mix with each other. Pour the bread crumbs onto a plate. In a deep pan or fryer, heat oil to frying temperature. Meanwhile, take the chiles one by one by the stems and dip them first in the egg mixture and then into the bread crumbs, then dip them again in the egg mixture and once again in the bread crumbs, so that they are double coated. Now carefully place them one by one into your hot oil when it’s ready. Let fry until golden brown. Remove carefully with a slotted spoon and place on a paper towel or bag to drain away excess oil.
Check out my previous weeks’ Lenten recipes here:
Check out different Lenten recipes in Spanish underneath my Spanish translation of Cheese Stuffed Jalapeño Chiles
I invite you to check out other yummy recipes in English from my sister bloggers below: