Ingredients: |
Ingredients: 24 fresh jalapeños
1 pound BBQ hash or chopped BBQ
1 cup fresh farm cheese finely crumbled
1/3 cup currents
1/2 cup golden raisins
1 cup pine nuts
2 tsp. *seasoning *(mix equal amounts of chili powder, garlic powder, celery salt, ground ginger, paprika, oregano and keep remainder for future use)
3 large eggs
2 cups breadcrumbs
4 tbs flour
3 tsp dried oregano
4 cups vegetable oil
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Directions: |
Directions:1. Wear gloves to protect fingers! Make cut under half of stem lengthwise on one side of peppers forming a "T." Pry open; remove seeds using tip of a paring knife and kitchen shears.
3. Stir together hash, cheese, fruit, nuts, and seasoning.
5. Fill jalapeños with meat and cheese mixture, pressing seams closed after filling, so that contents are compacted and chili retains its shape.
6. Lightly beat eggs in a small shallow bowl. Stir together breadcrumbs, oregano and 1 tsp. salt in another shallow bowl.
7. Dip jalapeños in egg, letting excess drip off, then coat with breadcrumbs, transferring to a work surface. Repeat coating with egg and crumbs to form a second layer.
8. Heat 2 inches of oil to 325°F in a medium saucepan. Fry 4 jalapeños until golden brown all over, 5 to 6 minutes. Transfer to several layers of paper towels to drain. Repeat, heating oil to 325°F between each batch. |
Personal
Notes: |
Personal
Notes: The family would be treated to these sweet and savory snacks on special occasions. I remember watching Mamo make these after a visit from our cousin Sol Metzger. He often would bring fresh barbecue from his restaurant located in downtown El Paso. After he left Mamo would disappear to shop for fresh jalapeños or poblanos. She would prepare this appetizer with Aunt Helen’s fresh cheese and piñones from the ranch. I never did like them when I was younger but now just the thought of them makes my mouth water. I searched everywhere for a recipe and finally decided to make them as close as I could remember. I hope they become a favorite for you all as they have for Charles and me. Oh, by the way, if the skins are a little thick you might want to roast and peel them before stuffing the chile but they should be fine either way. They make great tapas!
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This recipe for Mamo’s stuffed jalapeños (chilitos) is from