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6–8
servingsEasy
Published 2001
Veracruzan cooks love stuffed jalapeños in many guises: fresh and green, smoke-dried, even lightly marinated, as in this unusual appetizer or snack. I came across several different versions, all including the preliminary cooking with sugar (said to take out some of the heat) and instant coffee. This recipe is based on one that I had from Gregoria Arreola, the cook at Restorán El Tabachín in Córdoba.
If you are starting with uncooked chicken breast, use about 8 ounces boneless, skinl
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