nd dredge lightly in Red Chile Crust. Cook on oiled flat
Take 1/2 of can of green chile and line bottom of oblong casserole dish.
Layer with strips of Jack cheese, remaining chile and Cheddar cheese.
Beat egg whites until stiff.
Beat egg yolks and evaporated milk.
Then add together and beat.
Add flour and salt; beat and pour over layers.
Bake at 325\u00b0 for 45 minutes.
Top with tomato sauce and cook another 30 minutes.
Wash chiles and remove seeds.
Wrap chile strips around cheese strips.
Place side by side in a shallow 13 x 9-inch baking dish. Beat eggs with salt, then add milk and mix well.
Pour over stuffed chilies.
Bake for 50 to 60 minutes in a 350\u00b0 oven.
Do not overbake since it toughens the protein in both eggs and cheese.
Serves 6 to 8.
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).
tuff the cheese into each chile.
Roll in flour.
Place the chile ingredients in a medium size
er open flame) roast chile until skin is charred
Mix bread crumbs with salt and garlic powder.
Remove stems from chile and seed if you want. Cut open and lay chile flat.
Divide the 1/2 cup cheese between the 4 chiles and place 2 strips of tomatoe in each.
Close up chile and sprinkle 1/2 cup of cheese on them.
Sprinkle bread crumbs on chiles. May not need the whole cup, maybe 3/4 cup.
Sprinkle the rest of the cheese on top of bread crumbs.
Microwave for 3 minutes or until cheese melts.
emove the seeds from each chile.
In a small bowl
lour.
To complete the rellenos, spoon the meat mixture into
hiles for this recipe unless you are a real chile-head!
large spoonful of the Recipe #332519 onto each of the
Rinse the chiles and discard the seeds.
Insert 1 strip of Jack and 1 strip Cheddar cheese in each chile, cutting a slit in one side of the chiles.
Dust the chiles with flour.
Beat egg whites until stiff.
Beat egg yolks and fold into whites.
Add melted butter (should not be hot) to the egg mixture.
Grease generously a 8x8 baking dish.
Pour a thick coating of batter on bottom of dish.
Place chiles on top of batter, and spoon remaining batter over chiles.
Bake at 375\u00b0 for 15 minutes.
Top with Picante sauce.
Split chiles and remove seeds and veins.
Cut Jack cheese into 1/4-inch strips to fit inside chile.
Fold chile over cheese. Mix Bisquick, sausage and cheese.
(May need to add a tablespoon or so of milk.)
Take sausage mixture and form it completely around green chile.
Press in hands so that mixture adheres completely to chile.
(Add toothpicks to hold together.)
Bake at 350\u00b0 for 15 to 20 minutes until brown.
Melt butter in pan.
Beat eggs in large bowl.
Blend in sifted flour with baking powder and salt.
Add chiles, cottage cheese and shredded Jack cheese.
Mix together and put in 9 x 13-inch pan. Bake at 400\u00b0 for 15 minutes, then reduce heat to 350\u00b0 and bake 35 to 40 more minutes.
Recipe may be halved for smaller size.
Slit each chile lengthwise and rinse under cold
Beat the eggs. Combine with milk, cilantro, bell pepper, spices, cheese, chiles, and tomatillo. Pour filling into the pie shell.
Bake at 350 degrees F (175 degrees C) for 45 to 50 minutes, or until knife inserted in center comes out clean. Cool to room temperature. Garnish each individual piece of pie with a dollop of sour cream and drizzle with your favorite salsa!
br>Take each canned whole chile pepper and stuff with a
Place the oil in a braising pan and heat over a piping hot grill. When the oil begins to sizzle, add the chicken. Cover with water, making sure the chicken remains submerged throughout the cooking process.
Generously sprinkle with salt and cumin. Lower the heat to medium-high, so the water continues to simmer. Move the braising pan to the grill and continue cooking for 30-45 minutes over a medium grill,
replenishing water in the pan as needed.
The chicken is done when it is firm and white on the outside, and when you slice into it, ...