Soak dry chiles in water overnight or until
n each side. Place the chiles in a plastic bag and
Toast the chiles in the oven for 2
Prepare rice with butter according to basic recipe package directions except at end of 20 minutes simmer, stir in 4 slices cheese, cut in thin strips, and diced chiles.
Cover and let stand until desired consistency.
ood processor, combine the garlic, chiles, ginger, cilantro, lime zest and
omatoes, onion, garlic, and halved chiles and toast the vegetables, using
emperature before using.
Cut chiles in half lengthwise; discard seeds
00 degrees.
Roll the chiles in flour.
With a
In bowl, mix shrimp, tails intact, and salsa.
Cover; chill 1 hour.
Meanwhile, cook rice; add chiles, scallions, salt and pepper.
Mix. Skewer salsa coated shrimp; broil or grill until done.
Place on rice.
Serves 4.
lender, combine the achiote paste, chiles, canning sauce, oil and 3
inutes; set aside.
Toast chiles on clean baking sheet until
Turn selector control to \"Normal\".
Place bacon drippings and onions in 2-quart ovenware casserole.
Cook 7 to 8 minutes or until onion is tender.
Add chiles and tomatoes.
Continue cooking at \"Normal\" until some of the juices have cooked down, about 15 minutes.
Stir occasionally.
Add cheese cubes and stir. Whey they are almost melted, drop in eggs, one at a time.
Cover.
Bring chiles, garlic, oil, and 1 tsp. salt to a gentle simmer (oil should be barely bubbling) in a small saucepan over medium heat. Reduce heat immediately to maintain gentle simmer and cook until chiles and garlic are tender, 1-1 1/2 hours. Let cool.
Confit chiles can be made 2 weeks ahead. Cover and chill, or freeze up to 3 months.
Preheat oven to 150\u00b0F. Arrange chiles in a single layer on a large rimmed baking sheet and roast until thoroughly dried out (they should still be slightly pliable when warm), 12-16 hours.
To make custom chile flakes, once cool, crush dried chiles in spice grinder or mortar and pestle.
Dried chiles can be kept indefinitely. Store airtight at room temperature.
Brown diced onion in chicken broth.
Add cooked ground turkey. Stir refried beans into turkey mixture.
Spread into a 9 x 13-inch casserole dish that has been sprayed with a nonfat cooking spray. Sprinkle green chiles over top of turkey-bean mixture.
Spread 1/2 of cheese over this.
Pour taco sauce over cheese.
Sprinkle remaining cheese on top and bake at 400\u00b0 for 20 to 25 minutes. Cool slightly and spoon sour cream to make a cross on top of casserole.
Serve with low-fat tortilla chips.
Serves 32 (1/4 cup servings).
ext 6 ingredients (water through chiles); bring to a boil. Cover
Place the grating disc in food processor.
Grate both cheeses. Set aside.
Place slicing disc in food processor.
Slice green onions (use light pressure so very thin).
Set aside.
Place metal blade in food processor.
Place beans, taco mix and green chiles in work bowl.
Process until thoroughly mixed.
Scrape sides of the bowl.
Using cutting board and knife, cut the tomatoes and slice the avocados.
ore minutes.
Add the chiles, olives, capers and chicken.
up cooking liquid.
Puree chiles with 1/4 cup cooking
range bell peppers and fresh chiles on broiler pan. Broil