he chiles aside for the chile relleno topping. Chop up the other
1 1/2 teaspoons crushed Mexican oregano (crush between fingers) 1
arlic for 2 minutes. Add chile powder, salt, and cumin. Cook
minutes. Stir in the chile powder, paprika, cumin and oregano
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).
Ray Davis, the preacher's father, didn't care for chile like his mother and brother did, and she made it at least once a week. When a bowl was set before Ray, he would comment...\"Dam Old Chile again!\"
Brown the pork; add the onions and saute until onions are soft.
Pour off excess fat.
Stir in the chile, raisins and sugar. Beat the egg whites until they form peaks.
Combine flour and egg yolks and mix thoroughly.
Fold the egg yolk mixture into the whites until combined to form a batter.
Take about 1 teaspoon of meat mixture, roll it in the flour and shape into 1-inch balls. Dip the chile balls into the batter and deep fry in 350\u00b0 oil until golden brown.
Drain on paper towels.
Place the chile ingredients in a medium size
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.
In a large skillet, brown sausage and ground beef, breaking up meat as it cooks.
Add onion and garlic; cook until onion is tender.
Drain well, as chorizo is quite greasy.
Cut the chilies into strips length-wise.
Line a 9x9\" square baking dish with half of the chilies; top with 1 1/2 cups of cheese.
Add browned meat mixture then top with remaining chilies; set aside.
Beat together eggs and flour until smooth; add milk, salt, and Tabasco or cayenne pepper.
Pour egg mixture over casserole.
Bake, uncovered, in a 350F oven ...
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.
Brown sausage until crumbled and well done. Add onion and cook until soft.
Add salsa and simmer until mixture thickens. Beat milk, egg, flour, salt and m.s.g. until fluffy.
Add cheese. Layer chilies, sausage mixture, egg and cheese mixture in an 8 x 8 x 2-inch baking pan that has been sprayed with nonstick cooking spray.
Repeat layers ending with egg and cheese mixture.
Bake at 350\u00b0 for 40 minutes.
er open flame) roast chile until skin is charred
Mix the milk, eggs, salt,pepper,and flour.
Spray a pan (9x13) with a nonstick cooking spray.
layer chilies, then the mixture made in step 1, then the cheese.
Continue this order until you run our of ingredients and put EXTRA cheese on the top!
Bake at 350 degrees for about 50 minutes.
Allow about 10 minutes before serving!
n heated oven.
(The chile de arbol or cayenne pods
f black beans to the recipe, to good effect. If the