Stuffed Jalapenos

  • Serves

    serves 4


El Topil restaurant in Oaxaca serves these with mezcal.


  • 8 jalapeño chiles
  • 14 lb. queso fresco (fresh Mexican cheese)
  • 12 cup coarsely chopped cilantro
  • 12 cup coarsely chopped mint leaves
  • 1 small yellow onion, peeled, and coarsely chopped


Step 1

Trim and discard stem ends of chiles (always wear rubber gloves when handling hot chiles). Scrape seeds and veins out of each chile with a thin-bladed knife.

Step 2

Mash together cheese, cilantro, mint, and onions. Stuff chiles with mixture, dividing it equally between them.

Step 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.

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