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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!
If you make these cheese stuffed jalapeño chiles, be sure to snap a photo and share it with us on social media using the #mamalatinatips hashtag. I’d love to see it and have a chance to share it as well.
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.
Buen Provecho!
Check out my previous weeks’ Lenten recipes here:
7 Weeks of Lenten Recipes, week 1 – Tuna Patties
7 Weeks of Lenten Recipes, week 2 – Spicy Shrimp Soup
7 Weeks of Lenten Recipes, week 3 – Mexican Potato Roll
7 Weeks of Lenten Recipes, week 4 – Shrimp Cocktail
7 Weeks of Lenten Recipes, week 5 – Soy Tostadas
7 Weeks of Lenten Recipes, week 6 – Nopales with Chile Negro
Print the Cheese Stuffed Jalapeño Chiles Below
Cheese Stuffed Jalapeño Chiles
Ingredients
- 10 Large Fresh Jalapeno Chile Peppers
- 200 g (about 1/2 lb) Oaxaca or Manchego Cheese or any good melting cheese
- 2 Eggs
- 1 Box of Bread Crumbs
- Oil for deep frying
Instructions
- 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.
Did you make this recipe?
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