📍 Where this dish comes from: Michoacán · Lake Pátzcuaro and Janitzio Island
Discover the history of this region →
Discover the history of this region →
Servings: 10 servings
Calories: 110kcal
Ingredients
- 10 large jalapeños halved lengthwise, seeds removed; sub: mini bell peppers for less heat
- 12 oz cooked pork-belly carnitas finely chopped; sub: pulled pork shoulder or shredded rotisserie chicken
- 1 cup shredded Oaxaca or Monterey Jack cheese sub: pepper Jack or mozzarella
- 2 tbsp reserved pork fat or avocado oil sub: butter or ghee
- 1/2 tsp ground cumin sub: smoked paprika
- 1/4 tsp dried oregano sub: Mexican oregano or thyme
- 1 pinch sea salt & black pepper
- Optional toppings: chopped cilantro lime wedges, sour cream drizzle
Instructions
- Preheat & prep: Heat oven to 400°F. Line a rimmed sheet with parchment.
- Season the filling: Warm pork fat in a skillet over medium. Add chopped carnitas, cumin, oregano, salt, and pepper. Sauté 3 min to re-crisp and perfume.
- Stuff the peppers: Divide carnitas among jalapeño halves, packing firmly. Top each with a generous sprinkle of shredded cheese.
- Roast: Arrange stuffed peppers cut-side up on the sheet. Bake 15 min, broiling the last 1–2 min for extra browned cheese.
- Finish & serve: Rest 3 min, then plate. Shower with cilantro and add lime wedges.
Nutrition
Serving: 1serving | Calories: 110kcal | Protein: 6g | Fat: 9g | Fiber: 0.5g
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About This Dish
These fiery green “boats” sail in with everything you love about classic carnitas — slow-rendered pork belly that’s crisp on the edges, juicy inside — tucked into jalapeño halves and blanketed with melted cheese.
Health Benefits
- Pork belly carnitas provide the protein and fat that make these poppers filling.
- Jalapeños are virtually carb-free, keeping this dish very low-carb.
Pairs Well With
- Shrimp & Avocado “Esquites” Salad
- Mexican Street-Style Zucchini (Calabacitas a la Elote)