El Topil restaurant in Oaxaca serves these with mezcal.
Yield: serves 4
- 8 jalapeño chiles
- 1⁄4 lb. queso fresco (fresh Mexican cheese)
- 1⁄2 cup coarsely chopped cilantro
- 1⁄2 cup coarsely chopped mint leaves
- 1 small yellow onion, peeled, and coarsely chopped
- 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.
- Mash together cheese, cilantro, mint, and onions. Stuff chiles with mixture, dividing it equally between them.
- Sauté chiles in a lightly oiled nonstick skillet over medium-low heat, turning occasionally, until soft and all sides are browned, about 15 minutes.