Step 1
Heat oil in a skillet over medium heat. Add onion; cook and stir until soft about 5 minutes. Add beef; cook stirring to break into very small pieces until browned about 5 minutes. Drain any excess grease. Stir in 2 tablespoons water and taco seasoning; cook until water evaporates about 5 minutes.
Step 2
Let beef mixture cool completely about 10 minutes. Stir in Chihuahua cheese.
Step 3
Preheat oven to 350 degrees F (175 degrees C).
Step 4
Cut tops off jalapeno peppers and scoop out seeds and ribs. Stuff with beef mixture using the thick end of a chopstick to pack in mixture. Stack upright against the edge of a casserole dish.
Step 5
Bake in the preheated oven until jalapeno peppers are soft about 45 minutes.
Step 6
Refrigerate jalapeno peppers until stuffing firms up 1 to 2 hours.
Step 7
Combine 1/4 cup water sugar and yeast in a small bowl. Let stand until foamy about 5 minutes.
Step 8
Combine flour 1 egg milk and butter in a large bowl. Pour in yeast mixture; mix until well combined. Turn dough onto a lightly floured surface and knead until mostly smooth but slightly sticky about 5 minutes.
Step 9
Form dough into a ball and place in a lightly greased bowl. Cover with a towel and let rise about 20 minutes.
Step 9
Line a baking sheet with parchment paper. Turn dough out onto a floured surface; push down to knock out air. Form into 1-inch buns and arrange 1 inch apart on the baking sheet. Cover with the towel and let rise until puffy about 1 hour.