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 Cuisines > Mexican cuisine > Search results
Jalapenos with cheese
1 pound jalapeno peppers
2 cups vinegar
1 cup vegetable oil
3 carrots, in slices
2 medium onions, in slices
1 Tablespoon bay leaf
1 tablespoon oregano
1 tablespoon thyme
1 tablespoon sweet marjoram

1. Peel the peppers like poblanos: roast in the flame of a stove and then put in a plastic bag for 20 min at least, then hold under water while peeling them. (This peeling is optional.)
2. Cut one side of peppers and take out the seeds (keep one teaspoon of this seeds). Fill with a little amount of cheese and use a toothpick to close the peppers. In the vegetable oil fry the onion slices, carrot slices and the peppers just long enough to soften them. Add vinegar and spices and a teaspoon of seeds and let boil only 3 or 4 min. Let cool and keep in glass jars. You can use immediatly. 
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