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.

Ingredients

4 serv.

jalapenos↗8
lb queso fresco (fresh Mexican cheese)↗1⁄4
cup cilantro, chopped↗1⁄2 cup
cup mint, chopped↗1⁄2 cup
small yellow onion, chopped↗1

Step-by-step instructions

1
Trim and discard stem ends of 8 jalapeño chiles (always wear rubber gloves when handling hot chiles). Scrape seeds and veins out of each chile with a thin-bladed knife.
2
Mash together queso fresco (fresh Mexican cheese), cilantro and mint leaves, and yellow onion. Stuff chiles with mixture, dividing it equally between them.
3
Sauté chiles in a lightly oiled nonstick skillet over medium-low heat, turning occasionally, until soft and all sides are browned, about 15 minutes.

Source: food.com

Original recipe ↗

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