Antojitos & Botanos
Appetizers

6 large Jalapenos 
6 slices Monterey Jack 
or Mozzarella cheese 
  (1/2" thick) 
all purpose flour for dredging 
1/4 cup vegetable oil 
2 large or 3 small eggs, separated 



Place peppers in a bowl 
and add scalding water 
to cover. 
Let stand 30 minutes 
to 1 hour until softened. 
Leave stems on and slit 
down one side removing 
and discarding all the seeds.

Place one slice of cheese 
inside each pepper, and 
dust with flour. 
Heat the oil.

Beat the egg yolks until 
thick and lemon colored. 
Beat the whites until 
they stand in peaks. 
Fold the yolks into the whites 
and dip each pepper 
in the egg mixture 
until well coated.

Fry at once in hot oil 
turning once and spooning 
oil over the uncooked places. 
Cook until golden brown.

  
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