Banana pepper stuffed with avocado and wrapped with serrano ham
Updated: Sep 3, 2019
From the avocado land, we present Chef´s Sergio Fernandez Puente recipe, an exquisite non-spicy dish, with the intense Mexican flavour.
- 6 banana peppers
- 6 oz. guacamole
- 2 oz. oaxaca cheese (quesillo)
- 6 slices serrano ham
- 6 oz. avocado pulp
- 1 teaspoon finely chopped onion
- 1 teaspoon finely chopped tomato
- 6 drops lemon juice
GROUND BAKED TORTILLA
- 6 baked – dried tortillas
Add 6 ounces of avocado pulp in a bowl; toss the guacamole ingredients and mix gently to incorporate ingredients evenly.
Make a “T” cut along the banana chili to remove the seeds and veins. One the chili is cleansed, fill with 1 ounce of guacamole and 1/3 oz. of the oaxaca cheese.
Wrap the chili with the serrano ham and put it on a previously oiled pan. Stir fry the chili until the serrano ham gets crispy.
GROUND BAKED TORTILLA PREP
Preheat the oven to 428°F, lay the tortillas on a baking sheet and put them in the oven for 20 minutes, once the tortillas are dried and completely crunchy insert them in the blender and ground them.
Set the grounded tortillas on the plate and place the stuffed chili over it along with the remaining of the avocado pulp, add the decoration over the plate around the chili.