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To Roast and Peel Chiles

Put chiles on a baking sheet. Place under a preheated broiler about four
inches from heat. Turn the chiles until they are completely blistered and
charred. Enclose the chiles in a paper bag and let them steam until they
are cool enough to handle. Under running water, start at the blossom end
and peel the peppers, discarding stems, ribs and seeds. Now they are ready
to use. If a broiler is not available, use a fork and hold each chile over
the flame of a gas stove top burner.

To Freeze Chiles

You need not blanch chile peppers before freezing them. Simply seed them
(skin by roasting and peeling if desired), chop them up and freeze in small
portions for later use.

To Dry Chiles

Cut entire whole plant at its base or harvest individual peppers and string
them from the stem ends on strong thread. Hang up to dry in a coll, dry,
airy place.


Spicy Mexican Fondue

1 15 1/2 ounce can refried beans
1/2 pound (2 cups) grated Cheddar cheese
2 tablespoons butter
2 tablespoons minced scallion
1 clove garlic, minced
1/2 teaspoon Worcestershire sauce
1 cayenne pepper, seeded and chopped
1 seeded and chopped Anaheim or poblano pepper
3/4 cup beer at room temperature

Combine all the ingredients except the beer in a heavy saucepan. Heat,
stirring, until mixture is heated thoroughly, 10 to 15 minutes. Add beer
gradually, stirring, Transfer to a fondue pot.

Accompany with tortilla chips or fresh vegetables for dipping.


Hot Pepper Jelly

5 medium sized jalapeno peppers
2 small green bell peppers and 1 small red bell pepper
6 cups usgar
2 cups cider vinegar
1 6 ounce bottle or 2 3 ounce pouches liquid pectin
several drops of red or green food coloring (optional)
6 half pint canning jars or jelly jars

Wear rubber gloves ans split open the hot peppers; remove and discard seeds
and coarsley chop peppers. Repeat with bell peppers. Place all the peppers
in a blender or food processor and puree until liquified.

In a large pot combine the pureed pepper with the sugar and vinegar over high
heat. Bring to a rolling boil, stirring ocnstantly, add the pectin, and
return to a rolling boil. Boil for exactly one minute.

Remove from heat, add coloring if desired, skim and immediately pour into
half-pint jars; complete the seals by boiling water bath processing for 10
minutes or sealing with paraffin wax.


Chile-Cheese Pan Souffle

1/2 cup butter
5 eggs
1/4 cup flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup chopped roasted and peeled poblano peppers
1 cup cottage cheese
8 ounces Jack cheese

Preheat oven to 350F.
Melt the butter in an 8 inch square pan. In a bowl lightly beat the eggs.
Add the flour, baking powder and salt and blend until well mixed. Add the
melted butter, the chiles, cottage cheese and Jack cheese. Mix until just
blended. Pour into the pan in which the butter was melted. Bake for 35
minutes or until puffed and golden brown. Serve immediately.


Chile Corn Soup

4 cups fresh corn
1 cup chicken broth
2 tablespoons butter
2 cups milk
salt and pepper
2 tablespoons roasted, peeled mild green chiles, diced (Poblano or Anaheim)
tortilla chips
1 cup Monterey Jack cheese, grated
fresh cilantro for garnish

Cut corn kernels off the cob; use a sharp knife or scraper. Put the corn
and chicken in a food processor and blend just long enough to break up the
kernels.

Strain the corn and broth mixture into a saucepan, pressing with the back of
a wooden spoon to extract as much liquid as possible. Discard the corn
kernels. Add buter and simmer slowly 5 minutes, stirring constantly. Add
milk, and salt and pepper to taste. Add the chiles and heat for another
minute to blend flavours.

To serve, place 3 or 4 broken tortilla chips in the bottom of soup bowls.
Place a few tablespoons of Jack cheese on top of tortillas. Ladle hot soup
over, garnish with cilantro.


Tex-Mex Casserole

4 ears fresh corn
butter
3 medium onions, sliced thin
6 or 7 medium zuchhinis, sliced thin
1 large seeded, chopped, drained tomato
8 ounce can of tomatillos, drained and diced, or 1 cup fresh
2 Anaheim chiles, seeded and chopped
1 small jalapeno chile, seeded and chopped
1 1/2 teaspoons fresh oregano, or 3/4 teaspoon dried
salt pepper and butter
1 cup grated jack cheese

Preheat oven to 350F.

Using a sharp knife, cut the corn from the cobs and set aside. In a
large skillet, heat a tablespoon of butter and saute the onions and
zucchini for 3 to 5 minutes over medium heat. Remove. Add another
tablespoon of butter and saute the tomato and tomatillos for 3 to 5
minutes.

Lightly grease a large casserole. Combine all the vegetables together;
season with oregano, salt and pepper. Sprinkle with the grated cheese
and dot with a little butter.

Bake the casserole, covered with its lid or with foil, for 30 minutes.
Run it briefly under the broiler to brown before serving.


Chile-Olive Dip

2 cans sliced black olives
8 to 10 poblano chiles, roasted, peeled and chopped, about 1 cup
3 scalliosn, cut into 1 inch lengths
1 small tomato, quartered and drained
2 tablespoons salad oil
2 tablespoons cider vinegar
1 tablespoon chopped fresh cilantro

Combine all ingredients in a blender and process until barely blended.
Serve as a dip with sliced jicama and/or tortilla chips.


Crab Stuffed Chile Rellenos

8 Anaheim chiles

1/2 pound cooked crab or Surimi mock crabmeat
2 teaspoons fresh lemon juice
1 1/2 teaspoons Dijon mustard
2 egg whites, lightly beaten
2 tablespoons fresh basil, finely chopped
3/4 cup fresh bread crumbs

Preheat ovent to 375F. Prepare chiles by charring under broiler. Place
in plastic bag to cool for ten minutes. Peel the chiles under cold water.
Slice open one side and remove seeds.

Sprinkle crab with lemon juice. Stir in mustard, mixing well. Add egg
whites and basil and blend. Add bread crumbs and toss mixture together.
Open chiles flat and fill with filling, then fold chiles together. Place
stuffed chiles on greased baking sheet, cover with foil and bake for 20
minutes. Remove from oven and serve with tomato salsa.


Chile-Pear Relish

2 1/2 pounds fresh pears, peeled, cored and sliced
1 cup brown sugar, firmly packed
3/4 cup cider vinegar
5 tablespoons chpped onion
1 teaspoon salt
1 teaspoon chile powder
1/4 teaspoon cumin
2 tablespoons chpoped pimiento
4 tablespoons chopped green Anaheim chiles
1 serrano chile, seeded and finely chopped

Place all ingredients in a heavy saucepan; stir to blend. Cover and cook
the mixture over low heat for 30 minutes, adding an additional 1/4 cup water
if necessary. Uncover and continue cooking for about 25 minutes or just
until the mixture is thickend, stirring frequently. Serve cold.


Cayenne Pepper Chicken

1 large whole chicken breast, skinned
1 tablespoon each cornstarch and soy sauce
1 egg white, slightly beaten
1 clove garlic, minced
cooking oil
12 dried cayenne peppers, halved and seeded
1/2 cup dry roasted peanuts

1 teaspoon cornstarch
1/2 teaspoon grated fresh ginger (or 1/4 teaspoon dried)
1 tablespoon sherry
2 tablespoons soy sauce
1 1/2 teaspoons sugar
2 teaspoons red wine vinegar
1 teaspoon chili paste with garlic
2 teaspoons hoisin sauce
3 tablespoons chicken stock
1 teaspoon sesame oil

Prepare seasoning sauce by mixing together ingredients. Set aside.

Place chicken in a small bowl with cornstarch, soy sauce, egg white and
garlic. Mix well and refrigerate for 1/2 hour.

Heat 2 tablespoons of cooking oil in a wok or heavy skillet. Add peppers
and cook until dark -- about 15 seconds. Lower heat, add chicken and
cook through -- about 2 or 3 minutes. Add seasoning sauce and cook
another minute until well combined and hot. Serve, sprinkling with the
peanuts, over hot fluffy rice.


Pasta with Fresh Chile Pepper and Tomato Sauce

8 ounces dried or 12 ounces fresh fettuccine or linguini
10 Italian plum tomatoes, quartered
1/3 cup good olive oil
3 cloves garlic, chopped
1 teaspoon oregano or 2 teaspoons fresh
2 small fresh ciles, chopped
salt and pepper
grated Parmesan cheese

Cook the pasta in boiling salted water. Heat the olive oil in a large
skillet, then add the tomatoes, garlic, oregano, chile peppers, salt and
pepper. Saute over medium heat about 5 minutes or until tomatoes are
softened but still hold their shape. In a warm bowl, combine sauce with
hot drained pasta and toss together. Serve immediately. Serve with
Parmesan cheese.

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