Chile Rellenos

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Chile Rellenos

Ingredients

12 Anaheim chile peppers, charred and peeled
1 pound Cheddar cheese, cut into strips
1 cup milk
1 cup all-purpose flour
1 egg, beaten
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon canola oil
1/2 cup all-purpose flour for coating

Directions

Remove seeds and membranes from peppers. Stuff each pepper with a strip of cheese.

In a small bowl combine milk, the 1 cup flour, egg, baking powder, baking soda, salt and canola oil; mix well to make a batter.

Pour enough oil in heavy frying pan to reach 1 inch in depth and heat over medium-high heat. Roll each pepper in the remaining flour and dip in the batter. Fry until lightly browned on both sides.

Footnotes

Use canned green chiles, or char fresh green chiles over a flame, then peel them. Remove seeds and membranes.

Nutritional Information

Amount Per Serving Calories: 741 | Total Fat: 42.3g | Cholesterol: 177mg
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Camarones A La Diabla (Shrimp In A Hot Red Sauce)

Camarones A La Diabla (Shrimp In A Hot Red Sauce)

Ingredients

14 large shrimp, devained, tails intact
1/3 cup of chopped red onion
2 large garlic clove chopped
1 jalepeno pepper minced, including seeds
2 tbs olive oil
1/2 can of tomato sauce
handful of chopped cilantro
salt to taste
1/2 tsp pepper
1/4 tsp of cayenne pepper
6 chiles de arbol, very gently roasted

1 tomato boiled
1 tbs butter

Directions

Rinse shrimp and pat dry. In a blender add the arbol chiles with the garlic and tomato. blend until smooth. In a sauce pan, add olive oil, and onion, and jalapeno. Sautee until caramelized.

add tomato/chile puree and tomato sauce, and seasonings, let simmer, once slightly thickened add shrimp let cook, stirring in sauce until done, add a squeeze of lime juice and cilantro and butter at the end, stir to incorporate. Ttaste for seasonings, if you desire it hotter, add some more cayenne or crushed peppers. Serve with sliced avocado, lime wedges, and hot corn tortillas.

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Charred Tomato, Chipotle, and Mango Salsa

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Charred Tomato, Chipotle, and Mango Salsa

Ingredients

2/3 pound plum tomatoes (about 3 medium)
1 to 2 canned chipotle chiles in adobo
1/4 cup fresh lime juice
1 tablespoon honey, or to taste
1 ripe mango

Directions

Preheat broiler.

Quarter tomatoes and transfer to a shallow baking pan.

Broil tomatoes 4 to 5 inches from heat until slightly charred, about 15 minutes.

Wearing rubber gloves, seed chipotles. In a blender or food processor puree tomatoes, chipotles, lime juice, and honey until smooth.

Peel mango and finely chop.

In a bowl stir together tomato mixture and mango and season with salt.

Salsa may be made 1 day ahead and chilled, covered.

Makes about 1 1/2 cups

 

MEXICAN RICE PUDDING (Arroz con leche)

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MEXICAN RICE PUDDING (Arroz con leche)

Ingredients

cinnamon stick
2" strip of lime zest, 3/4 " wide
1 cup rice
1 qt. milk
3/4 cup sugar
4 egg yolks
1 t Mexican vanilla
1/4 c raisins
1 T butter, cut into bits
ground cinnamon, for top

Directions

Bring 2 c water to boil in med saucepan, add cinnamon stick and lime zest, cover and simmer over med heat for 5 min. Pour in rice, let mix return to boil, stir once, then cover and cook over med-low heat for 20 min, until all the liquid is absorbed and the rice is tender.

Stir in milk, sugar, and salt and simmer over med to med-low heat, stirring frequently, until the liquid shows the first signs of thickening, 20-25 min.? Take from the heat and remove the cinn stick and zest.? Beat the egg yolks until runny, stir in the vanilla and a few T of the hot rice, the stir yolk concoction back into the rice mixture, Mix in HALF the raisins, then spoon the rice pudding into a decorative 8"square baking dish.

Browning and finishing the pudding.? Preheat the broiler and dot the rice pudding w/butter.? Set the dish under the heat long enough to brown the top, 3 or 4 min.? Sprinkle with remaining raisins and the ground cinnamon, and serve warm or at room temperature.

 

Chile Verde (Green Chile Sauce)

Chile Verde (Green Chile Sauce)

Ingredients

1 tablespoon shortening
1 cup chicken broth**
1/2 cup chopped onion
1/4 teaspoon garlic powder
2 tablespoons flour
3/4 teaspoon salt
1 cup chopped green chile*

Directions

Heat shortening in a medium-sized skillet on medium heat. Sauté the chopped onion in shortening. Add flour and cook for 1 minute. Add all remaining ingredients and simmer for 20 minutes.

* Varied amounts may be used.
** Two cups tomatoes with liquid may be substituted.

Yield: Approsimately 2 cups
Cooking Time: 20 minutes
Temperature: Medium
Freezes Well

Modo de Secar Chile Verde (Drying Green Chile)

Roasted and peeled green chile Cheesecloth String

Using string, tie stem ends of peeled chiles together in groups of five. Tie each group of five into a second length of string to form a long, continuous ristra.*

Place or hang chile in an aerated location.

Cover chile with cheesecloth and allow to dry completely.

Store in a cool, dry place.

* Spanish term for a string of chiles.

NOTE: Reconstituted dried green chile may be substituted for fresh green chile in sauce or stew recipes. To reconstitute, follow step 1 of Chile Verde Seco below.

KING RANCH CASSEROLE

 
KING RANCH CASSEROLE

Ingredients

1 whole chicken boiled and deboned
1 dozen corn tortillas
1 small onion (chopped)
1 package cheddar cheese (grated)
1 can cream of mushroom soup
1 can cream of chicken soup
1 small can of green chilies or fresh roasted (diced)
1 can chicken broth or fresh broth from cooked chicken

Directions

Combine soups and chicken broth in saucepan. Add green chilies. Stir until smooth and cook on low heat for approx. 10 mins. In an oblong casserole dish, place a layer of broken tortillas (6 of them), pieces of cooked chicken, half of chopped onions, half of sauce then grated cheese. Repeat layer ending with cheese. Bake at 325 degrees for one hour uncovered.

Multivitamins Complex Formula # 2

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PICNIC TACO SALAD

Ingredients:

2 lbs ground beef
2 packages taco seasoning mix
16 ounces cheddar cheese, shredded
1 red onion, chopped
1 yellow onion, chopped
2 heads iceberg lettuce, chopped
4 tomatoes, chopped
2 alvacados, chopped
1 can black olives, chopped
1 large bag of Doritos nacho chips, crumbled
1 8-ounce bottle Catalina salad dressing

Directions:

Brown ground beef with chopped yellow onion. Add 1 package of taco seasoning and water according to package directions.
Set aside to cool completely. In a large bowl mix together chopped lettuce, tomato, cheese, alvacado, red onion, olives, and 2nd package of taco seasoning. Add cooled beef mixture. Just before serving toss with the dressing and the last step is to mix in 3/4 of the package of crushed Doritos, leaving the rest on the side for people who want extra.
(they get soggy if you do them too early.)

Yield: 8-10 Servings

Mexican Lasagna Casserole

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. Mexican Lasagna Casserole

Ingredients

1 pound hamburger
1 package taco seasoning
1 large can refried beans
1 box rice a roni spanish rice
6 large flour tortillas
cheddar cheese (grated) about 2 cups or more if you prefer
green chilies (diced) use about 4 fresh roasted or 2 small cans
1 medium onion (diced)
Serve with sour cream and guacamole

Directions

Brown ground beef and drain.  Add taco seasoning and cook according to directions.  Prepare Spanish rice according to directions. (All you have to add is one can of diced tomatoes).  After meat and rice are done, layer 3 flour tortillas in 9X13 casserole dish.  I used a glass pan.  Spread half of the refried beans over the tortillas, add half the chopped green chilies.  Add half the meat then half of the chopped onions.  Spread half of the spanish rice and then half of the grated cheese.  Repeat layers ending with cheese.  Bake for 20 to 25 minutes on 350.  Serve with a dallop of sour cream on top of each individual serving.