Chiles Capones (Stuffed Peppers)
Over a year ago
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Ingredients
Accompaniment
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Description
Another form of Chile Relleno most of the work can be done ahead of time, this snack from Puebla, Mexico can be rustic fare for casual parties.
Method
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1
1.Make an opening in each chile by slicing the top third off, leave stem on. Scrape out seeds and veins.
2.Bring 2 cups of water to boil with ½ tbsp. salt and 2 tbsp. vinegar, add chiles and cover, cook for 2 minutes, remove chiles and dry on paper towels.
3.Mix V&V SUPREMO® QUESO FRESCO cheese with epazote, and stuff into chiles.
4.Heat 2 tablespoons oil in frying pan, add chiles with cheese side up, fry for 3 minutes.
5.Place each chile in a hot tortilla, and top with some V&V SUPREMO® CREMA SUPREMO® sour cream. Eat as a taco.
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