Chile Rellenos - Mexican recipe

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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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FRESH GUACAMOLE

FRESH GUACAMOLE

Ingredients:

7 Ripe medium avocados, seeded and peeled
1/2 large onion, chopped
1 Garlic clove, crushed
1 Tomato, diced
1/2 lb Monterey Jack cheese, grated
2 Green chilies, diced
1/2 cup Fresh cilantro, finely chopped
1/4 cup Fresh lime juice
(dash of tabasco sauce * optional)

Directions:
In a large mixing bowl, coarsely mash avocados, leaving some chunks. Add remaining ingredientsand mix to blend.

Note: To store Guacamole, place a piece of plastic wrap directly on the surface of the Guacamole and refrigerate.

Yield: 6 Servings

Category: Vegetables, Appetizers, Misc.

Chile Colorado (Basic Red Chile Sauce) - Mexican recipes

Chile Colorado (Basic Red Chile Sauce) - Mexican recipes

Ingredients

2 tablespoons shortening
3/4 teaspoon salt
2 tablespoons flour
1/2 teaspoon garlic salt
1/4 - 3/4 cup Red Chile Powder
Oregano (optional)
Comino-Cummin (optional)
2 cups cold water*

Directions

Heat shortening in a medium saucepan on medium heat. Stir in flour and cook for 1 minute.
Add chile powder and cook for an additional minute.
Gradually add the water and stir, making sure that no lumps form.
Add seasonings to sauce and simmer at low heat for 10-15 minutes.

For a more mild flavor, tomato juice may be substituted.

NOTE: One pound of cooked beef or pork, ground, cubed, or shredded, may be added.

Yield: 2 cups

Cooking Time: 10-15 minutes Temperature: Medium, Low Freezes Well

Mexican recipes: Vegetarian Pozole

Mexican recipes: Vegetarian Pozole

Ingredients:

1 kilo of precooked corn
½ kilo of cleaned and sliced mushrooms
1 green pepper, sliced
1 red pepper, sliced
1 bunch of squash blossoms cleaned and chopped
2 poblano chiles, roasted and cut into strips
1 bunch of radishes
1 head romaine lettuce
1 1/2 onion
3 garlic
50g chile de arbol
oregano to taste
trocidos cracklings gluten or gluten

How to prepare:

Thoroughly wash the corn, bring to the boil with enough water until smooth and burst. adds garlic, salt and a pinch of oregano.
In a pan with 2 tablespoons acreite, half an onion and fry the garlic, both finely chopped. Add the mushrooms, gluten, slits red and green peppers, the squash blossoms and salt to taste.
Add the mixture to the container where the corn is cooked. Season with salt and oregano.
Pair it with chopped radishes, diced onion, lemon and sauce.