• #avocadolover

Banana pepper stuffed with avocado and wrapped with serrano ham

Actualizado: 4 de sep de 2019

From the avocado land, we present Chef´s Sergio Fernandez Puente recipe, an exquisite non-spicy dish, with the intense Mexican flavour.

INGREDIENTS


- 6 banana peppers

- 6 oz. guacamole

- 2 oz. oaxaca cheese (quesillo)

- 6 slices serrano ham


GUACAMOLE


- 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

GUACAMOLE PREPARATION

Add 6 ounces of avocado pulp in a bowl; toss the guacamole ingredients and mix gently to incorporate ingredients evenly.


STUFFED CHILI

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.


PLATE DECORATION

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.