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.
- 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.
- Mash together queso fresco (fresh Mexican cheese), cilantro and mint leaves, and yellow onion. 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.
These are HOT in every way. I couldn't get Jalapenos, so I used what they call here in Germany Big Red Holland Chilis (Scoville value of 10.000). They are smaller, so I served some of the stuffing without the chilis. The stuffing is awesome. The mint flavour was wonderful. The chilis were hot, real hot. Be sure to have enough to drink around. LOL A great snack and a party hit. Thanks.
Wow, these were too hot, even after browning for a few minutes longer than recommended time. However, I have high marks for the stuffing (mint was a great touch). Tried some stuffing prior to browning, and loved it. I split my peppers without cutting in half entirely also, and had trouble browning uniformly. Extra heat may also have been a result of strength of jalapeno peppers I used. (Caused me to cough and sneeze considerably while seeding and deveining.) My BF ate one and liked it, but the next one was too hot for him and he stopped. I ate two, and although I think I have a high tolerance for heat they were still too hot for me. Maybe if I had blanched peppers first, they would have been less hot and softer. Also, stuffing reduces considerably while heating, might want to really pack it in full. Really liked the stuffing though, will try this again with milder peppers as I also liked the relatively low-cal nature of these rellenos. Finally, I could not find queso fresco so I used pepper jack. Thank you!