Stuffed Jalapeño Tacos

Name: Stuffed Jalapeño Tacos
Ingredients: 12 medium-large, fresh jalapeño chiles, stems intact (ones that weigh about 2 ounces are perfect); 1 small cone (about 1 ounce) Piloncillo (Mexican unrefined sugar), roughly chopped OR 2 tablespoons dark brown sugar; Salt; 12 ounces Mexican melting cheese (Chihuahua, asadero or quesadilla) or Monterey Jack, brick or mild cheddar, shredded (about 3 ½ cups) - don’t use pre-shredded; 1/2 cup chopped fresh cilantro (divided use); 2 soft-ripe avocados, pits removed, flesh scooped from the skins; 1 green or knob onion, finely sliced crosswise (for the knob onion, finely chop the white bulb); A tablespoon or two fresh lime juice; 5 eggs, separated; 2 tablespoons flour, plus about ½ cup for dredging; About 1/2 cup freshly grated Mexican queso añejo or other garnishing cheese such as Romano or Parmesan; 12 warm corn tortillas

www.rickbayless.com

Blistered chiles stuffed with cheese and fried to golden perfection, served with zesty guacamole—simple yet unforgettable!

View full recipe on www.rickbayless.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.rickbayless.com.

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Ingredients

12 medium-large, fresh jalapeño chiles, stems intact (ones that weigh about 2 ounces are perfect)
1 small cone (about 1 ounce) Piloncillo (Mexican unrefined sugar), roughly chopped OR 2 tablespoons dark brown sugar
Salt
12 ounces Mexican melting cheese (Chihuahua, asadero or quesadilla) or Monterey Jack, brick or mild cheddar, shredded (about 3 ½ cups) - don’t use pre-shredded
1/2 cup chopped fresh cilantro (divided use)
2 soft-ripe avocados, pits removed, flesh scooped from the skins
1 green or knob onion, finely sliced crosswise (for the knob onion, finely chop the white bulb)
A tablespoon or two fresh lime juice
5 eggs, separated
2 tablespoons flour, plus about ½ cup for dredging
About 1/2 cup freshly grated Mexican queso añejo or other garnishing cheese such as Romano or Parmesan
12 warm corn tortillas