Chicharron De Pargo Recipe
A plate full of fried fish and two (2) of our toritos.
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Ingredients
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Fish Preparation
Toritos Preparation
Method
Fish Preparation
- 1
- 2
Coat the Fish
After marination, take the fish fillets and coat them evenly in cornstarch, ensuring all sides are covered.
- 3
Heat the Oil
In a large frying pan, heat the vegetable oil over medium-high heat until hot.
- 4
Fry the Fish
Carefully place the coated fish fillets in the hot oil and fry for about 4-5 minutes on each side, or until golden and crispy. Remove and drain on paper towels.
Toritos Preparation
- 5
Prepare the Filling
In a mixing bowl, combine cream cheese, shredded cheddar cheese, crumbled bacon, salt, and black pepper. Mix until well combined.
- 6
Stuff the Peppers
Take the green chili peppers and carefully slice them open lengthwise without cutting through. Stuff each pepper with the cheese and bacon mixture.
- 7
Skewer the Peppers
Using the wooden skewers, secure the stuffed chili peppers to keep the filling intact during cooking.
- 8
Cook the Toritos
You can either grill or bake the toritos. If grilling, place them on a preheated grill over medium heat for about 10-12 minutes. If baking, place them on a baking sheet and bake in a preheated oven at 375°F (190°C) for 15-20 minutes until the peppers are tender and the cheese is melted.
