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 Recipes   •   San Marcos   •   Picadillo stuffed jalapeños

Picadillo stuffed jalapeños



  • San Marcos Jalapeño Peppers
  • ½ kg Ground Beef
  • 1 Potato
  • ¼ Onion
  • Oil
  • 2 Eggs
  • Toothpick
  • 1 cup Flour
  • Salt and Pepper


01. Cook the San Marcos Jalapeño Peppers on a comal.

02. After 15 minutes, put them inside a plastic bag for them to sweat. This will make them easier to peel and the flour and egg will stick better.

03. Chop the onion and the potato in small squares.

04. Pour the seasoned meat in a pan with oil until golden. Add the onion and the potato, and turn the heat off when the potato is soft.

05. Make a small opening in each pepper and remove the seeds. Fill them with the picadillo and use the toothpicks to close them. In a plate, put the flour and pass each pepper through.

06. Mix the whites of two eggs until they rise. Add each yolk one by one and mix again.

07. Heat the oil.

08. Pass each jalapeño through the egg mixture and pour it into the hot oil. Once they are golden on both sides, drain in absorbent towels. Ready to enjoy!

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