Tag Archives: pickled jalapeño

TexMex Jalapeño and Mozzarella Stuffed Meatballs


These are a cross between Texan sausage balls and a stuffed Italian meatballs but it does work, trust me!

These are gluten free as the breadcrumb mix is based very loosely on the American style biscuit mix but using masa lista and rice flour instead, this mix makes a much lighter meatball, as if it is full of wheat breadcrumbs!

The oven has to be hot to ensure the outside of the ball seals before the mozzarella melts!

Makes 20, serves 6.


50g masa lista, Mexican corn flour

75g glutinous rice flour

1 tablespoon gluten free baking powder

50g butter

1 tablespoon smoked paprika

3 tablespoons dried oregano

1-2 teaspoons chipotle chilli powder

salt and pepper

200g Cheddar, grated

1kg minced pork

20 mini fresh mozzarella balls

10 slices jalapeño chilli, pickled or fresh


In a large bowl, measure the flours and baking powder, add the cubed butter.

Rub the butter into the flours until it resembles breadcrumbs.

Add the smoked paprika, oregano, chipotle powder, salt, pepper and grated cheese.

Mix well and then add the minced pork, using your hands, squish the meat through the flour and cheese mix until completely combined.

Divide the meat into 20 portions.

Flatten a portion and stuff with a mozzarella ball and half a slice of jalapeño. Form into a ball ensuring a good seal. Repeat with the remaining meat.

Set the meatballs aside in a fridge for at least 2 hours.

Preheat the oven to 210 degrees Centigrade.

Line a baking sheet with baking parchment.

Bake the meatballs for 20-25mins until golden.

Quesadillas with Avocado, Edamame and Jalapeño


I recently found a new brand of soft gluten free wraps and thought I might try them as a quesadilla instead of using my regular corn tortillas.

The boys call this a green quesadilla, it is rather green but utterly delicious and filling! I certainly don’t miss the meat in it but if you want maybe a little leftover chicken would work well.

I love edamame, fresh soya beans, I tend to buy them in their pods in the freezer section of our local Asian food shop, they are easy to cook from frozen and any leftovers can be used here or in salads or just to nibble on.

They are also a fab veg for in the school lunch boxes, still in their pods, the boys love them!


2 gluten free or regular tortilla wraps

6 tablespoons defried beans

1/2 cup cooked edamame

1 avocado, sliced

handful of fresh coriander

a few pickled jalapeño chillies, I like quite a lot!

50g grated cheese


Warm a large frying pan over medium heat.

Spread each wrap with a layer of beans.

Top one wrap with all of the avocado, edamame, coriander, jalapeño and chilli.

Sprinkle with cheese and pop the other wrap, bean side down, on top.

Slide onto the pan and cook for 3-4 mins, flip over and repeat.

Slide onto a plate, cut into wedges and serve with a wedge of lime.