Chiles Rellenos
Ingredients
4 fresh poblano chile peppers
1/2 pound lean ground beef (or chicken or pork)
1 onion, chopped
1 clove garlic, chopped
salt and pepper to taste
3 eggs, separated
1 cup shredded mozzarella cheese
2 roma (plum) tomatoes, chopped
1/2 cup all-purpose flour
1 cup corn oil
Directions
Place whole peppers over an open flame (gas burner) or under the broiler. Roast, turning frequently until evenly black and blistered.
Remove from heat, place in a plastic bag, and let them sweat for a while. This will allow the skins to peel of easily.
While the peppers are sweating, place the ground beef in a skillet over medium-high heat. Cook, stirring to crumble, until evenly browned.
When beef is fully cooked, add the onion, garlic and tomato, and cook for a few more minutes. Season to taste with salt and pepper.
Remove the peppers from the bag, and peel off the burnt skin. You may wish to wear protective gloves.
Run peppers under cool running water to rinse away any burnt pieces.
Make a small vertical slit in the side of the peppers, and remove the seeds and veins.
Stuff each pepper halfway with the ground beef mixture, then fill the rest of the way with shredded cheese.
Close the slits, and secure with toothpicks.
Whip egg whites in a large glass or metal bowl until thick and fluffy. Add the egg yolks, and whip for a minute to blend in.
Meanwhile, heat 1/4 inch of oil in a large heavy skillet over medium-high heat. Coat the stuffed peppers with a light dusting of flour, then dip them in the egg so they are fully covered.
Carefully place in the hot oil, and fry on both sides until golden.
Drain on paper towels, then serve on a large platter.
Serve with side of Spanish rice.
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Apple Crisp
Total Time: 1 hr, 20 min.
INGREDIENTS:
5 cups all-purpose apples, peeled, cored
and sliced
1/2 cup white sugar
1-1/2 teaspoons all-purpose flour
1/2 teaspoon ground cinnamon
1/4 cup water
1/2 cup quick-cooking oats
1/2 cup all-purpose flour
1/2 cup packed brown sugar
1/8 teaspoon baking powder
1/8 teaspoon baking soda
1/4 cup butter, melted
DIRECTIONS:
Preheat oven to 350 degrees F
Place the sliced apples in a 9x9 inch pan.
Mix the white sugar, 1-1/2 teaspoon flour and ground cinnamon together, and sprinkle over apples.
Pour water evenly over all.
Combine the oats, 1/2 cup flour, brown sugar, baking powder, baking soda and melted butter together.
Crumble evenly over the apple mixture.
Bake at 350 degrees F for about 45 minutes or until crisp is golden brown.
Serves 6
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Cheesy Baked Potato & Bacon Soup
Total Time: 40 min.
Ingredients:
2/3 cup butter
2 tablespoons finely chopped fresh garlic
2/3 cup flour
4 cups milk
3 cups half-and-half
4 large baking potatoes, baked, cooled, peeled and cubed
4 -6 green onions, chopped
12 slices bacon, cooked and crumbled
1 1/2 cups shredded cheddar cheese
1 cup sour cream
salt and pepper ( I use seasoned salt)
Directions:
In a large soup pot melt butter over medium-high heat.
Add in garlic; cook stirring for about 2 minutes.
Add in flour then stir until smooth (about 1 minute).
Gradually add milk and half and half stirring constantly until thickened and smooth.
Add potatoes and onions; bring to a boil, stirring constantly.
Reduce heat; simmer for 10 minutes.
Add remaining ingredients; stir until cheese is melted.
Serve immediately.
Serves: 8
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Chicken Enchilada Soup
Ingredients:
1 15-ounce can black beans, rinsed and drained
1 14.5-ounce can diced tomatoes (I used the kind with sweet onion in it)
1 10-ounce package frozen whole kernel corn
½ cup chopped onion
½ cup chopped yellow, green, or red bell pepper (I used red, which is my favorite pepper)
1 10-ounce can enchilada sauce (I used mild)
1 10.75-ounce can condensed cream of chicken soup
1½ cups milk (I used skim)
1 cup shredded Pepper jack cheese (4 ounces)
2 chicken breasts
Directions:
In a 3½ to 5 quart slow cooker, combine drained beans, tomatoes, corn, onion, and bell pepper.
Place 2 chicken breasts on top of mixture. In a large bowl, whisk together enchilada sauce and soup.
Gradually whisk in milk until smooth.
Pour sauce mixture over ingredients in cooker.
Cover; cook on low heat for 6 to 8 hours or on high for 3 to 4 hours.
Remove chicken and cut or shred into bite sized pieces.
Add chicken back into soup.
Top with pepper jack cheese and serve.
Can also be topped with avocado, sour cream, or crushed tortilla chips. Note: if the soup is too thick for you, just add a little more milk after it’s all cooked.
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Queso Broccoli Potato Chowder
Ingredients:
1/4 cup butter
1 cup finely chopped red bell pepper
1 cup finely chopped onion
3 poblano peppers, seeded and finely chopped
2 garlic cloves, minced
1/2 (20-oz.) package refrigerated Southwestern-style hash brown potatoes
1/4 teaspoon ground cumin
2 (14-oz.) cans low-sodium fat-free chicken broth
1/3 cup all-purpose flour
1 1/2 cups milk
1 cup half-and-half
1 cup (4 oz.) freshly shredded asadero cheese*
1 cup (4 oz.) freshly shredded sharp Cheddar cheese
1 (12-oz.) package fresh broccoli florets
Sautéed chopped ham
Directions:
1. Melt butter in a Dutch oven over medium-high heat; add bell pepper and next 3 ingredients, and sauté 4 to 5 minutes or until tender.
Add potatoes and cumin, and sauté 5 minutes or until browned and tender.
Gradually stir in broth, stirring to loosen particles from bottom of Dutch oven.
Bring to a boil; cover, reduce heat to low, and simmer 25 minutes.
2. Whisk together flour and next 2 ingredients.
Stir into potato mixture, and cook over medium heat, stirring constantly, 5 minutes or until thickened.
Reduce heat to low.
3. Add cheeses, and cook, stirring constantly, until cheeses melt and mixture is thoroughly heated.
4. Place broccoli in a 1-qt. microwave-safe glass bowl.
Cover tightly with plastic wrap; fold back a small edge to allow steam to escape.
Microwave at HIGH 3 to 4 1/2 minutes or until broccoli is crisp-tender, stirring after 2 minutes.
Drain and pat dry. Stir hot broccoli into chowder.
Top each serving with sauteed chopped ham.
*Monterey Jack cheese may be substituted.
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