he chiles aside for the chile relleno topping. Chop up the other
auce onto chile relleno serving plate; PLACE chile relleno over sauce; TOP chile relleno with additional
arlic for 2 minutes. Add chile powder, salt, and cumin. Cook
To Make the Easy Cornmeal Crust: Cut the butter
nd dredge lightly in Red Chile Crust. Cook on oiled flat
allet until flat. Cut green chile peppers in half and remove
rrange 1 can of the chile peppers on the bottom of
he crisp tortilla with the chile mayonnaise. Distribute the warm scallops
Make the tequila at least 48 hours in advance: Place red chiles in tequila. Allow to infuse for 2 days or more.
Combine tequila, Triple Sec, guava nectar, orange juice, and lime juice in a pitcher and reserve in the refrigerator until ready to use.
To serve, rim a rocks glass with salt by rubbing a lime wedge around the outside and then dipping the glass in salt.
Fill the glass with ice, add the margarita mixture, and garnish with a skewered chile pepper (if using).
ish or pie plate for easy dipping and coating, (dredging).
mix together eggs, milk, flour, salt and pepper.
place chilies in a deep dish pie plate, or any medium size casserole dish.
place cheese on top.
pour egg mixture over.
Bake in 350 degree oven for 40-45 minutes until light brown on top.
for a larger crowd, easy to double in the 9 x13 pan.
Chile sauce:
in a large
ast iron skillet for this recipe) with a little butter, margarine
9 inch pan (see Recipe #300887). Use lots of beans
Brown hamburger meat with chopped garlic. When brown, add taco seasoning and water. Drain and set aside.
Spray 9x13 casserole dish with cooking spray.
Tear chile peppers open and line bottom of casserole. Layer all hamburger meat and 2/3 cheese on top of chiles.
Top with another layer of chiles and top with remaining cheese.
Combine eggs, flour and milk. Pour over chile mixture.
Cover with foil and bake at 325F for 45 minutes.
Remove foil and allow to rest for 10-15 minutes before serving.
slit 1 side of each chile lengthwise and remove seeds and
Grate enough cheese needed; about 1 cup for each Chilechanga.
Pour between 1/4 and 1/2 inch oil in a skillet. Begin heating slowly over low heat.
Place a stack of tortillas on a plate, cover with plastic wrap and microwave for up to 30 seconds.
Microwave the chiles before using so they are warm, but not hot to the touch.
Remove one tortilla at a time to assemble. Evenly pile approximately 1/3 of the cheese lengthwise along the center of tortilla.
Stuff the pepper with 1/3 of the cheese, then place over the cheese on the ...
aprika to taste. (Ground ancho chile powder can be substituted for
Combine the gelatin and cake mix, mixing together well.
Add oil, eggs, water, and lemon extract; mixing together.
Pour batter into a greased and floured 9x13 inch baking pan.
Bake according to cake mix package directions.
(You may choose to use a pan size other than 9x13).
For the frosting:
Mix together the lemon juice and powdered sugar.
After the cake has baked, but is still warm, ice with the frosting.
Mix cheeses together.
Layer cheeses and chiles in a 9-inch square pan.
Beat eggs until light and fluffy; add milk.
Slowly sprinkle in flour; mix well.
Pour mixture over cheese and chiles. Bake at 350\u00b0 for 50 minutes.
Let cool in pan for 10 minutes, then cut into small pieces.
Serve while hot.