Mexican Stuffed Jalapeno

Mexican Stuffed Jalapeno

This Mexican dish is very common and easy to prepare. I learnt this from a chef in a Delhi Mexican food joint. I thought it can be an ideal starter for any party and I was right. It never failed to kick start any gathering. Though it is quite difficult to get Jalapenos in local markets in India, but we have a lot of alternatives, such as, Hyderabadi Mirchi or Hara Achar Ki Mirchi.. You can use any of these to prepare this dish. They even taste as good as Jalapenos. Here I am posting the vegetarian stuffing, you can use the options given below and see them vanish.

Preparation Time : 15 minutes
Cooking Time      :  40 minutes to 50 minutes (depending on the stuffing)
Difficulty              :  Easy
Serves                  :  4 - 6

Ingredients :

•  12 Jalapeno Chilies / Any long green chilies
•  2 big Potatoes, boiled, peeled and roughly mashed
•  1/2 cup American Sweet Corn
•  1/2 cup Green Onions, finely chopped 
•  1 tablespoon Olive oil for cooking the filling
•  5 -6 tablespoons Vegetable oil for pan frying chilies
•  Salt to taste
•  Pepper, freshly ground, to taste
•  1 teaspoon freshly ground, Roasted Cumin powder
•  3 tablespoons finely chopped Coriander leaves

Method :

 1) Wash Chilies well and dry them between two kitchen towels.

 2) Slit the chili lengthwise, only on one side, taking care not to slit open the back or tearing the top off.

 3) Remove the seeds and the membranes from inside and set aside.

 4) Heat Olive oil in a nonstick pan over medium high heat.

 5) When the oil is hot enough, add the chopped green onions, lower the heat and let it soften. This will take a couple of minutes.

 6) Add corns and a pinch of salt. Mix well and saute for a few minutes.

 7) Add mashed potatoes to the onions, mix well and add salt, pepper and cumin powder. Fry for 4 - 5 minutes.

 8) Once the corns seems to be slightly softened, add chopped coriander leaves, mix well and turn out on a flat plate.

 9) Let the mixture cool, till it is ready to handle.

 10) Fill the mixture into the ready chilies.

 11) Heat a skillet on medium heat, add a tablespoon of Vegetable oil.

 12) Once the oil is hot and well coated the pan, add the chilies, and slowly keep on turning on all the sides, till the skin becomes blistered and slightly blackened.

 13) Remove on a paper lined plate and serve hot with salsa of your choice.

Variations :

You  can use a non veg filling by using Minced meat/ pork / beef . In that case, add some chopped garlic and finely chopped onions and fry them before you fry the meat. The meat will take more time to cook than the potato fillings. Hence take your time to prepare a well cooked, and properly seasoned filling.

You can also make a vegan filling by using Soy granules instead of meat.

The fillings can also be made of tofu or any other innovations which you would like to add.