Chile Stuffed with Cheese, Shrimp, Flour, Butter and Parsley


6 jalapeno peppers
enough water, to cook the chiles
2 tablespoons white vinegar, to cook the chiles
enough of salt
2 tablespoons butter, for the filling
1/4 cups onion, finely chopped
1 tablespoon garlic, finely minced
2 cups of cheap shrimp
1 package of cream cheese, 190 g
to taste salt and pepper
2 tablespoons parsley, finely chopped
enough of flour
2 eggs, beaten
enough of breadcrumbs
plenty of cooking spray


With the help of a knife, cut the chiles lengthwise, devein them and remove the seeds.

In a pot, heat the water over medium heat, cook the chiles with the vinegar and salt until they soften. Drain and reserve.

For the filling, in a skillet over medium heat melt the butter and cook the onion with the garlic, add the shrimp, the cream cheese, season with salt and pepper, add the parsley.

Let cool and reserve.

Fill the chiles with the previous preparation and bread with flour, egg and classic breadcrumbs.

In a skillet over medium heat, cook the chiles with a little spray oil until golden brown. Drain on absorbent paper.

Serve the chiles accompanied by a mix of lettuce.