To roast chile peppers: Cut a slit near the stem of each chile pepper. Skewer chile peppers and sear over an open flame, 6" to 10" from heat. Turn chilies, until blistered all over (if not removing skin) or until slightly burned, but not blackened (if removing skin),

Heat oil unti hot and remove from heat, pour chile to fry about 2 min in hot oil, then drain on paper towels. Put chile, tomato sauce, cumin, and garlic in blender and mix, add salt to your taste     strongServings:1/strong  

* Use any low fat cheese, Mozzarella Monterey Jack or cheddar. ** Let the number of hot chiles depend on the hotness of the chile. VERDE SAUCE: Boil tomatillos for approximately 15 20 minutes. Drain. Cool with cold water. Peel outer brown skin off. In a blender, blend all ingred

Rinse chiles, open flat and remove seeds. Drain on paper towels. Brown meat with onion and garlic. Drain. Add 1 tsp cumin, 1.5 tbs chili powder and salt. Stir. In a greased 9x13" pan, layer chiles, beef and additional chiles. Combine cheeses and sprinkle over chiles. Beat

Preheat oven to 375. Mix grated cheeses and spread evenly in buttered 10" pie plate. Beat eggs, add flour slowly, and the nbeat in half and half. If mixture is lumpy, strain it. Pour egg mixture over cheeses in pie plate. Carefully spoon chiles over the surface, then spoon

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 cast iron skillet until golden brown. Drain on paper towels. (For heavier batter add 1/4 cup

Recipe by: The Cuisines of Mexico by Diana Kennedy ISBN 0 06 012344 3 This dish consists of large chiles or bell peppers stuffed with meat or cheese, coated with a light batter, and fried. They are served in a light tomato broth. There is alays an exclamation of pleasure an

After mixing up a batch of pancake mix, place cheese in the chiles and dip the chiles in pancake mix. Fry until golden brown turning only once if possible. ~ Recipe By : From:     strongServings:ow

Prepare Chile Rub: Combine all rub ingredients in a small mixing bowl until well blended. Toss the shrimp, using 1/4 cup per pizza. Yield: 3/4 cup (enough for 12 large split shrimp). Prepare Texas Gremolata: Combine all gremolata ingredients in a small mixing bowl. Use

Yield: 6 to 8 pints Procedure: Caution: Wear rubber gloves while handling chilies or wash hands thoroughly with soap and water before touching your face. Peel and prepare chile peppers as described in making Mexican Tomato Sauce. Wash tomatoes and dip in boiling water for 3

Sift flour with a pinch of salt into mixing bowl. Cut in the butter and shortnening til mixture resembles fine bread crumbs, being careful not to over mix. Mix in liquid gradually, adding enough to bring the dough together in a ball. Wrap dough well and chill 20 30 minutes.

Position a rack in the center of the oven, and preheat to 400 degrees. Lightly butter a 1 1/2 quart round casserole. In medium saucepan, bring the water and salt to a boil over high heat. Gradually whisk in the cornmeal. Reduce the heat to low, and cook, stirring constantly, unt

Contributed to the echo by: Stephanie Dicamillo Originally from: "The Whole Chile Pepper" magazine, Dec. 1989 Chile Tuna Sea Shells Cook the macaroni in 4 quarts of salted water until just done but still firm. Drain and rinse in cold water. Combine all the ingredi

Trim off fat and cut pork into 1 inch cubes. Heat oil in a large heavy pot or Dutch oven. Add pork and cook until brown. Add onion and garlic. Cook until tender. Stir in flour. Cook and stir 1 to 2 minutes. Add stewed tomatoes, chopped chiles and tomatoes with hot chiles, br

Recipe by: [email protected] Coarsely chop and combine the chiles and the onion. Saute in the butter until the onion is translucent (about 3 minutes). Remove from the heat. Set aside. Bring the milk to a boil in a (2 1/2 Qt.) saucepan. Coarsely chop or cube the cheese in a

Put all ingredients into crock pot. Cook on high for about 6 hours. You can cook for longer. Just before serving add thickner to desired consistency. I suggest Wondra it doesnt lump and works almost instantly. Chile Verde     strongServings:1

3 sm hot chilies fresh or : dried 1 TB boiling water 1 TB oil 1/2 c water 1 TB vinegar 2 onions sliced 1/2 c chopped fresh coriander : or : parsley 1 ts oregano 1 ts salt Remove stems from chilies and break chilies open. Remove seeds

Make a vertical slit down the side of each chile and carefully remove the seeds, leaving the stem intact. Mix the veal and pork in a bowl. Add the salt and pepper. In a large heavy skillet, over a medium heat, cook the oil with the onion until translucent. Add the ground meat an

* Chiles should be roasted and peeled (See Sowest 1 for information) ** Use an all purpose cooking apple that is unpeeled and sliced. *** Chile should be seeded and finely chopped.     strongServings:8/strong  

Preheat the oven to 425=B0. In a small bowl, beat the butter, basil, garlic and lemon juice until well combined. Set aside. Parboil the potatoes and baby carrots for 5 minutes. Drain. Divide the fillets into 4 equal portions. Place the fillets in abuttered 9x13" pa

Wash chiles and cut stems so they are no longer than 1/4 inch. Cut a slit in each chile and place in bring made by dissolving 2 tbs salt in 3 cups water. Let chiles stand in brine for 4 or 5 days and change brine two or three times a day. On final day, drain chiles and rinse. Co

In these recipes, the chiles and tomatoes can be toasted by holding them over an open flame and charring the peel on all sides, or they can be roasted, by placing them under a broiler and turning occasionally until charred all over. In either case, the peppers are wrapped in moi

Roast and peel the chiles. Cook the beef in the 4 c boiling salted water. When done grind in a processor, not to fine. Place meat in a pan and add the raisins, onions, garlic salt, cloves and crushed corriander seeds. Mix well and simmer for a few minutes. This must be thic

Parch and peel chiles leaving stems on. Cut small slit below the stem, removing seeds if desired. Insert strips of Jack cheese being careful not to split chile. Prepare batter: Sift flour with baking powder and sald, then add cornmeal.Blend milk and slightly beaten eggs,

Stuff chilies w/jack cheese. Arrange chilies side by side in greased shallow 1 1/2 qt. baking dish. Beet eggs until thick and foamy, add milk, flour and baking powder blend. Pour egg batter over chiles cover all chiles with batter. Sprinkle with cheddar cheese.

Stuff chilies w/jack cheese. Arrange chilies side by side in greased shallow 1 1/2 qt. baking dish. Beet eggs until thick and foamy, add milk, flour and baking powder blend. Pour egg batter over chiles cover all chiles with batter. Sprinkle with cheddar cheese

* 7 oz. cans **shredded (approx. 12 oz.) Split chili peppers lengthwise and remove seeds and pith. Spread chilies in a single layer in a greased 9x13 inch baking dish. Sprinkle Cheddar cheese, green onions, and 1 1/2 cups of the mozzarella cheese over chilies. In a bowl, bea

(Stuffed Chiles with Shrimp and Crab) Slit the chiles and remove seeds and veins. Blanch quickly in water with 1 tablespoon of vinegar (about 1 min.). Drain and cool. In food processor, finely chop the shrimps and crabmeat. Mix in the minced scallions and mayonnaise.

* This is enough sauce for six to eight chiles.     strongServings:4/strong  

* This is enough sauce for six to eight chiles. Cut the cheese into pieces about 1/2 inch square and 2 1/2 inches long. Stuff each chile with one piece of the cheese. Roll each chile in flour until well coated. Make a batter by beating the whites of the four eggs until they

* California Chiles should be roasted and peeled.     strongServings:6/strong  

* California Chiles should be roasted and peeled.     strongServings:6/strong  

Peel fresh peppers by placing on an open flame until browned. Wrap chilies in a damp cloth to steam for five minutes. Pull peeling off. Slit green chiles. Cut cheese into slices that will fit into the green chile slits. (Be sure to remove seeds and membrane) Prepare a

Prepare tomato sauce; keep warm. Cut as small a slit as possible in one side of each chile to remove seeds. Leave stems on. Pat chiles dry with paper towels. Cut cheese into long thin sticks, one for each chile. Place one stick in each chile, using more if chiles are l

Cook meat in water. When done, grind or puree in blender. Mix in 1 ts. salt, spices, garlic, onion, and raisins. Add enough broth to moisten and cook untill thick. Parch and peel chiles and stuff with meat mixture. Prepare batter; combine flour, baking powder and 1/2 ts. salt, t

Servings: 2 Chop onion and crush garlic. Cook in oil until wilted. Add tomatoes and press through strainer. Mix with broth and bring to a boil. Season to taste with salt, pepper and oregano. Heat the chiles in boiling sauce for about five minutes. Barbara Zack

Servings: 2 Chop onion and crush garlic. Cook in oil until wilted. Add tomatoes and press through strainer. Mix with broth and bring to a boil. Season to taste with salt, pepper and oregano. Heat the chiles in boiling sauce for about five minutes. Barbara Zack

Wash the chiles, leaving the stems intact. Cut a cross in the tip of each chile so the vinegar can penetrate. In a large heavy skillet, over a mediumhigh heat, heat the olive oil until it smokes. Reduce the heat to medium and add the onions, chiles, carrots, and garlic. Coo

2 3 t chili powder *Finely chopped **drained, cut into bite size pieces In a heavy pot melt butter. Crumble meat into pot. Cook a few minutes until meat is no longer pink. Remove. To the pot, add onion and pepper. Cook a few minutes, stirring, until vegetables are soft. Add meat

Saute onions until translucent. Sprinkle salt in stockpot brown beef over medium high heat. Grind cumin & fennel add to meat with onion garlic, chili powder, cocoa & sugar. Stir in tomatoes & tomato sauce & 4 cups water. Bring to a boil reduce heat to simmer stir b