Just before serving your favorite hot chile recipe, add one square of chocolate for each quart of finished chile.
Stir vigorously (it will rise).
No one will guess that the distinctly Mexican flavor is chocolate.
ot to taste.
Chile Recipe
Wayne's Chili
Saute together the ground beef, onion and celery.
Place beef mixture in a crock-pot along with the tomato sauce, soup, chile, pepper and chili powder.
Add water (by rinsing the 3 cans) to the crock-pot.
Simmer all day on low.
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.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium casserole dish.
Mix the soup, milk, rice, and chile peppers into the casserole dish. Place chicken in the dish. Season with salt and pepper, and top with cheese.
Bake covered 1 hour in the preheated oven. Mix in the peas. Let stand covered 5 minutes before serving.
To Make the Easy Cornmeal Crust: Cut the butter
nd dredge lightly in Red Chile Crust. Cook on oiled flat
ise en place for this recipe. (Assemble your ingredients).
You
hili sauce (see below for recipe link).
# Sprinkle with fresh
minutes.
Stir in chile powder and remove from heat
Place onions, chile peppers, ginger, and garlic in
Place the chile ingredients in a medium size
or 1 minute.
Add chile powder and cook for an
he crisp tortilla with the chile mayonnaise. Distribute the warm scallops
or another use. Add ginger, chile flakes, and peppercorns to juice
armalade-like texture.
This recipe makes about 24 oz of
Chile sauce:
in a large
he jalapeno version for this recipe. It's the one that
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).
up coconut, 3 red chile peppers, green chile pepper, 2 tablespoons water