>chile until skin is charred and blistered, turning occasionally for
Mix well, cover and simmer for 15 minutes. The water should
heet at 425 degrees F for 20 minutes or until their
For the Sauce:
Combine the
he grill and continue cooking for 30-45 minutes over a
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!
To seed chiles, cut each chile in half lengthwise using scissors
br>Take each canned whole chile pepper and stuff with a
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.
Separate chiles to make 10 individual pieces. Slice both cheeses into 10 strips. Place one strip of each cheese inside each chile. Place cheese stuffed chiles in center of each tortilla. Fold end of tortilla over chile, envelope style; secure with wooden picks.
In small bowl, beat egg and milk until blended.
In small bowl, combine flour, chili powder and garlic salt. Dip tortilla in egg mixture. Deep fry tortilla one minute on each side or until golden brown.
heet pan.
Open up chile and place on egg roll
mmerse peppers into boiling water for 3 minutes and drain.
Wash chiles, remove seeds and pat dry.
Combine grated Jack cheese with grated Cheddar cheese.
In a 9 x 13-inch baking dish, layer half chiles and half cheese.
Repeat layers, saving 1 cup cheese for top.
Beat eggs until foamy.
Add baking powder, flour and salt. Set batter aside.
Slit each chile open lengthwise below stem and insert cheese.
Dip stuffed chiles in batter and fry in oil in a cast-iron skillet until golden brown.
Drain on paper towel. Makes 12.
Beat eggs, flour and milk until smooth.
Shred cheeses.
Mix two sauces together.
In greased casserole, layer first 1/2 of cheeses and 1/2 chiles.
Repeat.
Pour milk mixture over all. Bake at 350\u00b0 for 30 minutes.
Take out and pour tomato sauce mixture over top.
Bake 15 to 20 more minutes.
ake corn tortillas - see my recipe for tortillas de maiz here.
hiles and saute, stirring occasionally, for about 7 minutes, allowing most
ell.
Cook on low for 8-10 hours (or high
Make chile lime butter:
Stir together butter, shallot, zest, lime juice, chile and salt in a bowl.
Prepare fish:
Pat fish dry and sprinkle with salt.
Heat 1 tablespoon oil in a 12-inch nonstick skillet over moderately high heat until just smoking.
Saute 3 pieces of fish, using a spatula to turn once, until golden and just cooked through, 4 to 5 minutes.
Transfer to a plate and saute remaining fish in same manner.
Serve each piece of fish with a dollop of chile lime butter.