Chile Con Queso Mini Bites
Ingredients| 1/2 cup chopped tomato 1/4 cup minced green onions 1 cl garlic minced 4 eggs beaten 1/2 cup (2 oz.) shredded cheddar 1/2 cup (2 oz.) monterey jack 1 cheese with jalapeno pepper 1 tsp chili powder 1/2 tsp cumin, 1/8 t. red pepper 1 can (4 oz.) chopped green 1 chiles rinsed & drained 1 whole green chiles sliced |
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Coat A Nonstick Skillet With Cooking Spray; Place Over Medium-
Highheat Until Hot. Add Tomato, Green Onions & Garlic. Saute Until
Onions Are Tender. Combine Tomato Mixture, Eggs, Cheeses, Chili
Powder, Cumin, Redpepper & Chopped Green Chiles. Stir Well. Spoon 1
T. Mixture Into Minature Muffin Pans Coated With Cooking Spray. Bake
At 425 For 8 To 10 Min. OR Until Centers Are Set. Remove From Oven;
Let Cool in Pans 1 Min. Loosen Edges With Knife & Remove From Pans.
Serve Warm. Garnish With Sliced Green Chiles If Desired. (Fat 2.
Chol. 40.)
Servings:
30
Also see ...
Chile Con Queso
* Use either Cheddar or Montery Jack Cheese (4 oz) ** Use 1 4 oz can of chopped green chiles, drained. strongServings:2/strong (Upload by user)
* Use either Cheddar or Montery Jack Cheese (4 oz) ** Use 1 4 oz can of chopped green chiles, drained. strongServings:2/strong (Upload by user)
Chile Corn Peppers
In a large, non stick skillet, heat oil and cook onion until transluent. Place vegetables in skillet and stir fry skillet and stir fry 2 minutes. Stir in chile pepper and vinger, cooking just long enough to warm through. Food Exchange per serving: 1 STRACH/BREAD EXCHANGE + 1 VEG (Upload by user)
In a large, non stick skillet, heat oil and cook onion until transluent. Place vegetables in skillet and stir fry skillet and stir fry 2 minutes. Stir in chile pepper and vinger, cooking just long enough to warm through. Food Exchange per serving: 1 STRACH/BREAD EXCHANGE + 1 VEG (Upload by user)
Chile Corn Cakes
2 TB olive oil 1/2 c red bell pepper chopped 1/4 c yellow bell pepper : chopped 2 c fresh corn kernels : approximately 4 cobs 2/3 c yellow onions chopped 1 TB pure chile powder 1 ts ground cumin 1/4 c rich chicken stock 3/4 c flour 1 ts (Upload by user)
2 TB olive oil 1/2 c red bell pepper chopped 1/4 c yellow bell pepper : chopped 2 c fresh corn kernels : approximately 4 cobs 2/3 c yellow onions chopped 1 TB pure chile powder 1 ts ground cumin 1/4 c rich chicken stock 3/4 c flour 1 ts (Upload by user)
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Chile Corn Souffle
Melt butter and blend in flour, salt, pepper and paprika. Add milk and cook and stir until thickened. Beat egg yolks lightly, add small amount of hot sauce, blend and return mixture to hot sauce. Cook, stirring, a few minutes. Drain chiles and add to sauce. Stir in corn. Beat e (Upload by user)
Melt butter and blend in flour, salt, pepper and paprika. Add milk and cook and stir until thickened. Beat egg yolks lightly, add small amount of hot sauce, blend and return mixture to hot sauce. Cook, stirring, a few minutes. Drain chiles and add to sauce. Stir in corn. Beat e (Upload by user)
Chile Cornbread Sunset
1. In a large bowl, mix cornmeal, flour, baking powder and salt. In a small bowl beat egg, egg whites, buttermilk, honey, butter and diced green chiles until blended. Add egg mixture to flour mixture and stir until dry ingredients are evenly moistened. 2. Spread batter in (Upload by user)
1. In a large bowl, mix cornmeal, flour, baking powder and salt. In a small bowl beat egg, egg whites, buttermilk, honey, butter and diced green chiles until blended. Add egg mixture to flour mixture and stir until dry ingredients are evenly moistened. 2. Spread batter in (Upload by user)
Chile Cream Sauce
This is creamy, hot and perfect to serve with noodles or grilled meats. PLACE ALL INGREDIENTS except butter in a saucepan over medium heat and cook until reduced by about 1/2. Pour into a blender and puree. Replace the sauce in the saucepan, place over low heat and whisk in the (Upload by user)
This is creamy, hot and perfect to serve with noodles or grilled meats. PLACE ALL INGREDIENTS except butter in a saucepan over medium heat and cook until reduced by about 1/2. Pour into a blender and puree. Replace the sauce in the saucepan, place over low heat and whisk in the (Upload by user)
Chile Dusted Duck With South Of The Border St
Info: from December 1992 "Chile Pepper Spicy World Cuisine" magazine posted by Perry Lowell, Mar. 93 Roast duck with stuffing is as easy to prepare as a turkey or a chicken, though it is doubtful that the Conquistadors at the first Thanksgiving took the time to st (Upload by user)
Info: from December 1992 "Chile Pepper Spicy World Cuisine" magazine posted by Perry Lowell, Mar. 93 Roast duck with stuffing is as easy to prepare as a turkey or a chicken, though it is doubtful that the Conquistadors at the first Thanksgiving took the time to st (Upload by user)
Chile Ginger Dessert Sauce
1. In a medium saucepan combine the sugar and water and bring to a boil. Cook, uncovered, over moderate heat for about 15 minutes. 2. Add the remaining ingredients, including enough grenadine to make a pleasant rosy color. Simmer 5 to 10 minutes. Let cool, then serve over v (Upload by user)
1. In a medium saucepan combine the sugar and water and bring to a boil. Cook, uncovered, over moderate heat for about 15 minutes. 2. Add the remaining ingredients, including enough grenadine to make a pleasant rosy color. Simmer 5 to 10 minutes. Let cool, then serve over v (Upload by user)
Chile Grande With Beans
Melt bacon fat in a heavy pan. Brown chopped onion and celery in it. add meat and brown it. Add ham rind and cover well with water. Add all other ingredients and bring to a boil. Add dried beans, lower heat, cook slowly until beans are done. Add water as needed. Remove some of (Upload by user)
Melt bacon fat in a heavy pan. Brown chopped onion and celery in it. add meat and brown it. Add ham rind and cover well with water. Add all other ingredients and bring to a boil. Add dried beans, lower heat, cook slowly until beans are done. Add water as needed. Remove some of (Upload by user)
Chile Head Chicken Fingers
Remove silver skin from chicken tenders and plce in a deep bowl. add Harissa sauce and buttermilk to cover. Let marinate for 1 hour. shake excess liquid off chicken and dredge in corn flour. Fry in 350x iol ill golden brown and crispy. Serve w/ Col. Hogan s Chick n Dippin Sauce (Upload by user)
TAG: chicken, ,
Remove silver skin from chicken tenders and plce in a deep bowl. add Harissa sauce and buttermilk to cover. Let marinate for 1 hour. shake excess liquid off chicken and dredge in corn flour. Fry in 350x iol ill golden brown and crispy. Serve w/ Col. Hogan s Chick n Dippin Sauce (Upload by user)
TAG: chicken, ,
Chile Heat Scale
Approximate Rating Scoville Units Chile Varieties : 10 100,000 300,000 Habanero, Scotch bonnet : 9 50,000 100,000 : Chiltepin : 8 30,000 50,000 Piquin, Cayenne : 7 15,000 30,000 : de Arbol : 6 5,000 15,000 : Serrano : 5 2,500 5,000 Jalape¤o, Chipotle, (Upload by user)
TAG: ", chile, ,
Approximate Rating Scoville Units Chile Varieties : 10 100,000 300,000 Habanero, Scotch bonnet : 9 50,000 100,000 : Chiltepin : 8 30,000 50,000 Piquin, Cayenne : 7 15,000 30,000 : de Arbol : 6 5,000 15,000 : Serrano : 5 2,500 5,000 Jalape¤o, Chipotle, (Upload by user)
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Chile Lime Potatoes
Heat oil in skillet over moderately high heat. Fry onion a minute or two, until soft. Add garlic, chilies, and tomato. Continue cooking another couple of minutes, stirring often to prevent scorching, then add lime juice, water, potatoes, salt, pepper, and oregano. Reduce heat to (Upload by user)
TAG: potatoes, ,
Heat oil in skillet over moderately high heat. Fry onion a minute or two, until soft. Add garlic, chilies, and tomato. Continue cooking another couple of minutes, stirring often to prevent scorching, then add lime juice, water, potatoes, salt, pepper, and oregano. Reduce heat to (Upload by user)
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Chile Oil
Heat chile and cumin together in a saute pan until barely smoking. Whisk in oil. Transfer to glass jar and let stand overnight for proper separation. Recipe By : Chef du Jour From: [email protected] (Louise M Mccartndate: Wed, 23 Oct 1996 14:31:26 Pst (Upload by user)
TAG: chile, ,
Heat chile and cumin together in a saute pan until barely smoking. Whisk in oil. Transfer to glass jar and let stand overnight for proper separation. Recipe By : Chef du Jour From: [email protected] (Louise M Mccartndate: Wed, 23 Oct 1996 14:31:26 Pst (Upload by user)
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Chile Pablano With Verde Sauce
* Use any low fat cheese, Mozzarella Monterey Jack or cheddar. ** Let the number of hot chiles depend on the hotness of the chile. strongServings:2/strong (Upload by user)
TAG: chile, ,
* Use any low fat cheese, Mozzarella Monterey Jack or cheddar. ** Let the number of hot chiles depend on the hotness of the chile. strongServings:2/strong (Upload by user)
TAG: chile, ,
Chile Paste
"Chile pastes are very popular throughout Southeast Asia and are used to add heat to a dish. The pastes can be added during cooking or can be used as a condiment or relish on the table. Vary the amount of garlic to suit individual tastes." Combine all the ingredie (Upload by user)
TAG: chile, paste, ,
"Chile pastes are very popular throughout Southeast Asia and are used to add heat to a dish. The pastes can be added during cooking or can be used as a condiment or relish on the table. Vary the amount of garlic to suit individual tastes." Combine all the ingredie (Upload by user)
TAG: chile, paste, ,
Chile Pepper Jamaican Jerk Marinade
Roast the pimento berries in a dry skillet until they are fragrant, about 2 minutes. Remove and crush them to a powder in a mortar or spice mill. Place all the ingredients in a blender or food processor and puree to make a sauce. Store in the refrigerator; it will keep for a mon (Upload by user)
TAG: pepper, chile, ,
Roast the pimento berries in a dry skillet until they are fragrant, about 2 minutes. Remove and crush them to a powder in a mortar or spice mill. Place all the ingredients in a blender or food processor and puree to make a sauce. Store in the refrigerator; it will keep for a mon (Upload by user)
TAG: pepper, chile, ,
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