o steam can escape; KEEP sauce warm over lowest heat, whisking
he chiles aside for the chile relleno topping. Chop up the other
b>Chile Cream Sauce:
Bring 2 cups water to boil in small sauce
abbage), water chestnuts, chile flakes, mushrooms, oyster sauce, mint and basil for
For the Chile Lime Sauce:
Combine all ingredients in
SAUCE: Place the peppers and salt
Beat Half& Half with eggs and flour til smooth.
Split open the chilies, rinse and remove seeds.
Wipe dry with paper towels.
Mix together the cheeses setting aside 1/2 cup cheese for the topping.
In a 1 1/2 quart casserole dish that is lightly greased layer the chilies, cheese mixture and egg mixture alternating till all is used.
Spoon the tomato sauce over the top and sprinkle the reserved cheese over the tomato sauce.
Bake uncovered for 1 hour at 375 degrees.
Enjoy!
arlic for 2 minutes. Add chile powder, salt, and cumin. Cook
Preheat oven to 350 degrees.
Spray a 9X13 casserole dish with cooking spray.
Beat the eggs in a large bowl.
Salt and pepper to taste.
Whisk in the evaporated milk, chiles, hot sauce and chese.
Bake for 45 - 50 minutes until set and brown on the edges.
Let sit 10 minutes before serving.
CHILE CREAM SAUCE:
Melt butter in a
hrimp completely. Reserve shells for sauce (recipe to follow) and rinse shrimp
hiles, chili powder, cider vinegar, chile-garlic sauce, oregano, and cumin. Stir
ix the chorizo mixture, rice, chile peppers, diced tomatoes, Monterey Jack
Combine cashews, green chile peppers, hemp milk, jalapeno pepper, and salt in a blender; process until smooth.
Pour cashew mixture into a small bowl; stir in 1 cup cilantro.
Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes.
Divide romaine lettuce among 4 bowls. Top with quinoa, black beans, red bell pepper, and onion. Drizzle cilantro sauce on top. Garnish with remaining 1/4 cup cilantro and chopped avocados.
ater.
Prepare the Green Chile-Horseradish Sauce and the Buttermilk Fried
Combine ketchup, honey, mustard, vinegar, soy sauce, red pepper flakes, chile-garlic sauce, hot pepper sauce, whiskey, and garlic in a saucepan; cook and stir over medium-high heat until sauce begins to bubble, 5 to 10 minutes. Remove saucepan from heat.
Heat the olive oil in a skillet over medium heat; cook the onion and bell pepper in the hot oil until they begin to soften, about 5 minutes. Add the garlic and ground turkey to the skillet; cook and stir until the turkey is completely crumbled and browned, another 5 to 7 minutes.
Stir the pureed tomatoes, barbeque sauce, ketchup, vinegar, Worcestershire sauce, mustard, and chile-garlic sauce into the turkey mixture. Simmer until completely heated, 7 to 10 minutes more.
rice vinegar, soy sauce, 2 tablespoons olive oil, chile-garlic sauce, turmeric, and
Make the Dipping Sauce: In a small bowl, combine
ibs are roasting, combine the sauce ingredients in a small bowl