--Appetizers--Entrees--Sides--Desserts--Misc--
Black Bean Salsa
Deborah's Tamale Dip
Layered Mexican Bean Dip
April Fool's Tacos
Casserole-Style Chiles Rellenos
Chicken Chalupas
Chile Relleno
Chili Relleno Bake
Grilled Chile Rellenos
Mallorca Paella
Mary's Chicken Enchiladas
Mexican Beef and Chips Casserole
Mexican Chicken/Turkey Manicotti
Ortega Chicken Fajitas
Pico de Gallo Chicken Quesadillas
Pollo Relleno
Puerco Pibil
Rob's Vegan Chili
Shredded Beef
Southwest Chicken Stir-Fry
Swiss Enchiladas
Tex-Mex Chicken and Tortilla Stack
Mexican Corn Bread
Reduced-Calorie Taco Salad
Sweet Spanish Corn Cake
Taco Soup
Apple Enchiladas
Cream Cheese Flan
Mexican Fruitcake
Super Fajita Marinade
Black Bean Salsa
2 (15-ounce) cans black beans, rinsed and drained
1 (17-ounce) package frozen whole kernel corn, thawed
2 large tomatoes, seeded and diced
1 large avocado, peeled and diced
1 small onion, diced
1/8 to 1/4 cup chopped fresh cilantro leaves
2 tablespoons lime juice
1 tablespoon red wine vinegar
Salt and pepper
Mix all ingredients thoroughly in a large bowl. Cover and chill overnight. Taste and add salt, pepper, or more lime juice as necessary. Serve with tortilla chips as an appetizer, or with grilled chicken breast as a meal. Paula Deen
Chili Relleno Bake
½# gr. beef
½# chorizo
1 c. onion, chop
2 cloves garlic
2 can whole chilies
2 c. shred. ched., div.
4 eggs
1/4 c. flour
1-1/2 c. milk
½ tsp. salt
Tabasco sauce to taste
In large skillet, crumble together the beef and chorizo. Cook over med. heat, stirring until meat is browned.
Add onion & garlic; cook until onion is limp. Drain off fat.
Line a 9X9" baking dish with half of the chilies; top with 1-1/2 cups of the cheese.
Add the meat mixture and top with remaining chilies; set aside.
Beat together eggs and flour until smooth; add milk, salt, Tabasco.
Blend well. Pour the egg mixture over casserole. Bake, uncovered, at 350 F for about 40 min. or until knife inserted off center comes out clean.
Sprinkle remaining ½ c. cheese on top. Let stand 5 min. before serving.
Source: Kathy's Kitchen
6 large poblano chiles
2 tbl. extra virgin olive oil
1 med. onion, finely chopped
2 cloves garlic, finely chopped
2 jalapenos, chopped
1/2 red bell pepper, chopped
1/2 c. chopped fresh cilantro
1 tsp. ground cumin
1 can baked beans
1-3 tsp. hot sauce
12z pepper jack or Monterey jack cheese
Salt and freshly ground black pepper, to taste
Cut poblano chiles in half lengthwise to create a boat for filling: scrape out seeds.
Heat olive oil in nonstick skillet. Add onion, garlic, jalapenos, bell pepper, cilantro and cumin and cook over med. heat until golden brown, 4 min.
Remove from heat and stir in baked beans, hot sauce and 8z cheese.
Add salt and pepper to taste. Spoon the mixture into the hollowed chiles and sprinkle with remaining cheese.
Preheat grill to medium. Arrange chiles on grill away from heat. Cook until chiles are tender and cheese is browned and bubbling, 30-40 min.
Remove from grill and serve at once. Serves 6. From: My Daughter, Mary - ref:07/02/05
Go To Top
Banana leaves
5 lb. pork butt (cut into 2" chunks)
Juice of 5 lemons
A splash of good Tequila
Mix: (Wet mixture)
1/2 c. white vinegar
1/2 c. orange juice
2 habanero peppers (finely chopped)
(To mellow out the hot, leave the seeds and membranes out)
8 garlic cloves(chopped)
2 Tbsp. salt
For Achiote Paste: (Dry mixture)
5 Tbsp. annato seeds
2 tsp. cumin seeds
½ tsp. cloves
½ Tbsp. black pepper
8 allspice seeds
Grind these spices in a coffee grinder. Use this grinder for spices only, no coffee.
Combine wet mixture and dry mixture in a blender and blend well. Pour the mixture into a large ziplock bag, including the lemon juice and Tequila. Add the meat and marinate for several hours in fridge.
Line a 13" baking pan with the banana leaves, allow leaves to hang over the sides, pour in contents of ziplock bag, use excess overhanging leaves to finish wrapping pork mixture and tightly cover with foil, so no steam escapes.
Cook at 325°F for 4 hours.
Serve over rice, Yum!! From: My Daughter, Mary - ref:05/01/04
1 1- to 1.5-ounce envelope fajita seasoning mix
1/2 cup water
2 tablespoons cooking oil
12 ounces skinless, boneless chicken breast halves, cut into 1-inch pieces
Nonstick spray coating
1 medium yellow or green sweet pepper, cut into squares
1 small zucchini, bias-sliced
1/2 small onion, cut into thin wedges
2/3 cup salsa
1 teaspoon chili powder
1/2 cup frozen whole kernel corn
1/2 cup cooked or canned black beans, rinsed and drained
8 8-inch flour tortillas (optional)
1/2 cup shredded reduced-fat Colby-Monterey Jack cheese (optional)
For marinade, in a medium mixing bowl combine fajita mix, water, and oil. Rinse chicken; add to marinade. Stir to coat. Let stand at room temperature for 15 minutes.
Spray a wok or large skillet with nonstick coating. Preheat over medium heat. Add sweet pepper, zucchini, and onion; stir-fry for 2 to 3 minutes or until crisp-tender. Remove from wok.
Drain chicken; discard marinade. Add chicken to wok. (If necessary, add 1 tablespoon cooking oil during cooking.) Stir-fry for 4 to 5 minutes or until no pink remains. Return vegetables to wok.
Stir together salsa and chili powder. Add salsa mixture, corn, and beans to wok. Cook and stir for 1 to 2 minutes more or until heated through.
Serve with warm tortillas and cheese, if desired. (To heat tortillas, wrap in microwave-safe paper towels; micro-cook on high power for 30 seconds). Makes 4 servings.
From:Better Homes and Gardens - ref:08/16/03
2 garlic cloves, minced
8 tbl. fresh parsley, chopped (flat Italian type)
1/2 tsp. powdered saffron or 1 g. saffron strands
Coarse salt
1 cup olive oil
1 1/4# pork ribs, cut into small pieces
2 1/2# chicken, cut into small pieces
1/2# squid, cut into small pieces
1/2# rabbit, cut into small pieces
1# small or med. shrimp, shelled
1 med. onion, chopped
2 tomatoes, peeled and chopped
1 red pepper, chopped
1# cooked mussels, reserve few shells for decoration
3 cups short-grain rice
1 lemon
7 cups hot fish broth
Parsley sprigs and lemon wedges for garnish
In small bowl or mortar, mash garlic, parsley, saffron and salt. Set aside.
Heat olive oil in paella pan with a 15" base. Add pork and rabbit.
Fry, stirring a few minutes. Remove to warm platter.
Add chicken, sprinkled with salt, and fry over high heat until golden on all sides. Remove to warm platter.
Add squid. Sprinkle with dash of salt. Remove to warm platter.
Add shrimp and saute about 3 min. or until barely pink. Remove to warm platter.
Add onion, tomato and peppers. Saute until soft. Return cooked pork, rabbit, chicken, and shrimp to the pan.
Add parsley-garlic mixture. Add cooked mussels. Stir in rice, and juice of 1 lemon.
Fry 2 or 3 minutes. Pour over the hot fish broth, while stirring. Bring to fast boil.
Simmer for 20 min., without stirring. Turn off heat and shake pan lightly to prevent rice from sticking. Cover with dry towel for 10 minutes. This allows rice to absorb any excess broth.
Garnish with lemon wedges and parsley sprigs before serving.
Tips: The final parsley sprinkling-put parsley into olive oil and refrigerate for 1 hour before sprinkling over cooked paella.
As a personal favorite: I would add chorizo or some type of spicy sausage and some cayenne pepper. I asked the chef about chorizo and he said it is not a traditional additive. From:Son Amar Restaurant, Mallorca, Spain - ref:05/28/05
Casserole-Style Chiles Rellenos
2 large poblano or green sweet peppers (8 ounces)
1 cup shredded Monterey Jack cheese with jalapeno peppers (4 ounces)
3 beaten eggs
1/4 cup milk
1/3 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon ground red pepper
1/8 teaspoon salt
3/4 cup shredded cheddar cheese (3 ounces)
1 cup picante sauce
1/4 cup dairy sour cream
Quarter the peppers and remove stems, seeds, and veins. Immerse peppers into boiling water for 3 minutes. Drain. Invert on paper towels to drain well.
Place half the peppers in a well-greased 1-1/2-quart casserole. Top with half of the shredded Monterey Jack cheese. Repeat layers.
In a medium mixing bowl combine eggs and milk. Add flour, baking powder, red pepper, and salt. Beat until smooth. Pour egg mixture over peppers.
Bake, uncovered, in a 450° F oven for 15 minutes or until set. Sprinkle with the shredded cheddar cheese. Let stand about 5 minutes or until cheese melts. Serve with picante sauce and sour cream.
Makes 4 main-dish servings.
Nutritional facts per serving calories: 352 , total fat: 24g , saturated fat: 13g , cholesterol: 215mg , sodium: 891mg , carbohydrate: 17g , protein: 20g -
From:Better Homes and Gardens - ref:05/03/03
2-3# boneless beef chuck*
1 jar of chunky salsa (hot or medium according to taste)
Spray crock pot with Pam. Place meat in crock pot and top with salsa. Place cover on pot and cook for 8 hours. Take meat out and shred onto serving platter. Make tacos, enchilladas or burritos.
Note: boneless pork or chicken may be substituted.
From: Kathy's Kitchen - ref:03/29/03
2 cups flour
2 cups sugar
2 eggs
2 teaspoons baking soda
1 cup chopped nuts (pecans or walnuts)
20z can of unsweetened crushed pineapple with juice
Frosting:
2 cups confectioners' sugar
1 stick margarine
8 ounce package cream cheese
1 teaspoon vanilla
Mix ingredients and bake in greased 13 x 9 inch pan 30 to 40 minutes at 350°F. Frost cake when cool. From: Susan - ref:05/25/02
2 tbl. veg. oil
1 1/2 cup sliced onion
1 cup green pepper, strips
1 cup red pepper strips
1 pound boneless chicken breast, strips*
2 1/2 cup chunky salsa
2 tbl. diced jalapenos
½ cup frozen guacamole, thawed
1 cup shredded Monterey jack cheese
8 soft flour tortillas, warmed
Taco sauce (optional)
Heat oil in med. skillet over med. heat.
Add peppers and onion; cook, stirring constantly, for 3-4 min.
Remove from skillet. Add chicken to skillet; cook, stirring constantly, for 4-5 min. Add onion-pepper mixture, 1 cup salsa and jalapenos; heat through.
Spread 1 tbl. guacamole on each tortilla. Top with ½ cup chicken mixture and 2 tbl. cheese; fold into burritos.
*Marinade chicken at least 2 hours prior to cooking.
Kathy's Kitchen - ref:05/18/02
Go To Top
3 limes, juiced
2 green onions, chopped
3 cloves garlic, minced
3 tablespoons chopped fresh cilantro
2 tablespoons vegetable oil
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon ground coriander
1/4 teaspoon ground anise seed - optional
In a medium bowl, combine the lime juice, green onions, garlic, cilantro, oil, red pepper, coriander and anise, if desired. Whisk all the ingredients together.
Coat mixture over your favorite meat, cover, and refrigerate for 12 to 24 hours.
Kathy's Kitchen - ref:05/18/02
1 (21 oz) can apple fruit filling
6 (8 - inch) flour tortillas
1 tsp ground cinnamon
1/3 cup butter or margarine
1/2 cup sugar
1/2 cup firmly packed light brown sugar
1/2 cup water
Spoon fruit filling evenly down center of each tortilla; sprinkle evenly with cinnamon. Roll up, and place, seam side down, in a lightly greased 2-quart baking dish.
Bring butter and next 3 ingredients to a boil in a medium saucepan; reduce heat, and simmer, stirring constantly, 3 minutes.
Pour over enchiladas, let stand 30 minutes.
Bake at 350°F for 20 minutes. Thanks, Chef Nana - ref:05/11/02
Tex-Mex Chicken and Tortilla Stack
1 - 9 ounce package (2 cups) frozen chopped cooked chicken
1 cup finely chopped, peeled jicama
1/2 cup taco sauce
8 - 10 inch flour tortillas
1 - 6 ounce container frozen avocado dip, thawed
2 cups chopped lettuce
1 - 16 ounce can refried beans with green chili peppers or Mexican- style beans, drained and mashed
1 - 8 ounce carton light or regular dairy sour cream
1/3 cup chopped red sweet pepper
1/3 cup sliced green onions
1 cup shredded reduced-fat or regular cheddar cheese, Cojack cheese, or Monterey Jack cheese with jalepeno peppers
1/4 cup sliced pitted ripe olives
Taco sauce (optional)
Thaw chicken. In a medium mixing bowl combine chicken, jicama, and the 1/2 cup taco sauce; set aside.
Place one of the flour tortillas on a platter. Spread with half of the chicken mixture.
Spread half of the avocado dip onto a second tortilla; place, avocado side up, atop chicken. Sprinkle with half of the lettuce. Top with a third tortilla; spread with half of the beans. Top with another tortilla; add half each of the sour cream, red pepper, green onions, and cheese.
Repeat layers, ending with remaining sour cream, red pepper, green onions, and cheese. Sprinkle with olives. Serve immediately or cover and chill for up to 3 hours.
To serve, cut into wedges. Pass taco sauce. Makes 8 main-dish servings.
Make-Ahead Tip: Assemble tortilla stack. Cover and chill up to 3 hours.
Better Homes and Gardens - ref:05/04/02
Go To Top
Pico de Gallo Chicken Quesadillas
1 tomato, diced
1/2 onions
1 lime, juiced
1 tablespoon chopped fresh cilantro
1/2 jalapeno pepper, seeded and minced
salt and pepper to taste
1/2 tablespoon olive oil
1 skinless, boneless chicken breast -- thinly sliced
4 (12 inch) flour tortillas
1/2 onions
1 green bell pepper, thinly sliced
2 tablespoons pico de gallo salsa
2 cloves garlic, minced
2 ounces shredded Monterey Jack cheese
salt and pepper to taste
1 (8 ounce) container sour cream
In a small bowl combine the tomato, onion, lime juice, cilantro, jalapeno, salt and pepper. Set the pico de gallo aside.
In a large skillet, heat 1/4 tablespoon of the olive oil. Add the chicken breast meat and saute until cooked through and juices run clear. Remove chicken from skillet and set aside.
Put the remaining 1/4 tablespoon of olive oil in the hot skillet and saute the onion and green pepper until tender. Stir in the minced garlic and saute until the aroma is strong. Finally, mix in half of the pico de gallo and the previously sauteed chicken breast meat. Set this mixture aside; keep warm.
In a heavy skillet, heat one flour tortilla. Spread 1/2 of the shredded cheese on the tortilla and top with the chicken mixture. Add the remaining cheese and top with the remaining tortilla. Flip and grill on the opposite side. Make sure both sides are equally grilled. Remove quesadilla from skillet and cut into quarters. Serve with sour cream and remaining pico de gallo.
http://www.allrecipes.com - ref:05/05/01
½ cup butter or margarine-softened
1/3 cup Masa Harina
1/4 cup water
1 10 oz pkg. frozen corn-thawed
1/3 cup sugar
3 Tbs. yellow cornmeal
2 Tbs. whipping cream
1/4 Tsp baking powder
1/4 tsp. salt
Sliced chili peppers
chopped parsley
With an electric mixer, beat butter or margarine until fluffy. Gradually beat in masa harina. On low speed, beat in water.
Place corn in the bowl of a food processor, or use a blender and pulse until chopped coarse. Stir in masa mixture.
In a small bowl, stir together sugar, cornmeal, cream, baking powder, and salt. Stir into corn mixture.
Spread in a greased, 8-inch-square baking pan. Cover with foil. Place in a larger pan and pour boiling water half way up the side of the smaller pan.
Bake at 350°F for 50 minutes or until set. Remove smaller pan from water, uncover, and let stand 15 minutes.
Sprinkle with chilies and parsley, if desired. Makes 8 servings.
Thanks to Susan - ref:05/12/01
Go To Top
4 6- or 8-inch corn tortillas
Nonstick spray coating
3/4 pound lean ground beef or turkey
1 medium onion, chopped
1 clove garlic, minced
1 8-ounce can tomato sauce
1 tablespoon vinegar
1/2 teaspoon ground cumin
1/4 teaspoon crushed red pepper
4 cups shredded lettuce
1/2 cup chopped green or sweetred pepper
1/4 cup finely shredded cheddarcheese
12 cherry tomatoes, halved
For tortilla bowls, wrap tortillas in foil. Warm in a 350° F. oven for 10 minutes.
Spray four 10-ounce custard cups with nonstick spray coating. Carefully press 1 tortilla into each cup. Bake in a 350°F oven for 15 minutes or until crisp. Cool; remove from custard cups.
Meanwhile, in a large skillet cook meat, onion, and garlic until meat is no longer pink andonion is tender. Drain fat.
Stir in tomato sauce, vinegar, cumin, and red pepper. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes.
Divide lettuce among 4 serving plates. Place a tortilla on each plate. Spoon beef mixture into tortillas.
Sprinkle with green or sweet red pepper and cheese. Serve with cherry tomato halves. Makes 4 servings.
Make ahead tip: Prepare tortilla bowls. Place in large freezer container with paper towelsbetween bowls and crumpled around sides to protect the shells. Seal, label, and freeze upto 1 month.
Nutrition facts per serving: 278 calories, 11 g total fat, 67 mg cholesterol, 440 mg sodium,24 g carbohydrate, 4 g fiber, 23 g protein.
From: Better Homes and Gardens - ref: 05/19/01
1 cup granulated sugar
½ cup water
1 ½ cup evaporated milk
1 1/4 cup condensed milk
1-8 ounce cream cheese
½ cup butter, softened
5 eggs
1 tsp. vanilla
Syrup:
Combine sugar and water in medium saucepan; cook over low heat, stirring constantly, for 3-4 minutes or until dissolved. Increase heat to high and boil without stirring, for about 15 minutes or until caramel colored. Quickly pour over bottom and sides of custard cups. (If syrup hardens, soften over low heat)
Custard:
Combine evaporated milk, condensed milk, cream cheese, butter, eggs and vanilla in blender. Blend well. Pour mixture into prepared custard cups. Arrange in large pans; pour hot water into pans to 1" depth.
Bake at 350°F for 35-45 min. or until knife inserted near center comes out clean. Cool in pans on wire rack for 20 mins. Chill several hours or overnight. Run knife along sides, gently shake and invert onto serving plate. Kathy's Kitchen - ref:05/26/01
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Mexican Chicken/Turkey Manicotti
8 uncooked manicotti shells
1 package (8-oz.) cream cheese, softened
2 cups shredded Jack Cheese with jalapeno
1 medium green onion, sliced (2 tablespoons)
2 tablespoons chopped fresh cilantro or parsley
1 clove garlic, finely chopped
1 pound cooked shredded chicken or turkey
1 - 2 small or 1 large jars thick-and-chunky salsa
Heat oven to 350°F.
Cook and drain manicotti shells as directed on package.
Lay out on a sheet of waxed paper to cool.
Mix cream cheese, 1 cup of Monterey Jack cheese, the onion,
cilantro and garlic in medium bowl. Stir in chicken.
Fill manicotti shells with chicken mixture.
Coat bottom of 13 x 9 inch pan with some of the salsa.
rrange filled shells in pan. Pour remaining salsa over shells.
Sprinkle with remaining 1 cup of Monterey Jack Cheese.
Cover and bake 40 - 45 minutes or until filling is hot in center.
Makes about 10 shells.
Serves 6 people.
From Betty Crocker - April 1998 Page 22 - Sherri Jackson - ref:11/28/99
Mexican Beef And Chips Casserole
1# ground beef or chicken
2 tbl. dry minced onion
1/4 tsp. garlic powder
1 can Golden Mushroom Soup
1 pkg. reg. corn chips
1 10z can enchilada sauce
Ortega chilies
2 c. shredded cheese
Black olives
Crumble beef, onion flakes
and garlic in a 2 qt. casserole dish.
Cover and cook on HIGH for 5 min.
Drain meat, and put into another bowl.
Stir in soup.
Now put a layer of chips in first dish.
Then a layer of meat mixture,
then enchilada sauce topped with cheese.
Repeat until ingredients are used,
and sprinkle one last layer of chips on top.
Cook 15 min. more on High setting.
Add ripe olives and ortega chilies,
top with sour cream and chopped green onions.
( Can be made in crock pot)
Kathy's Kookbook - ref:05/03/98
Mary's Chicken Enchiladas
4 c. cooked cubed chicken
1 can enchilada sauce, hot
1 pkg. corn tortillas, torn in pieces
2 c. cheddar/monterey jack cheese
1 onion, chopped
1 can black olives
Spray an 8"x8" pan with cooking spray.
Layer tortillas, cut up chicken, onion, sauce and cheese.
Layer this way until all your ingredients are used up (3 layers).
Sprinkle top layer with cut up black olives.
Bake in 350° oven for 20-25 min.
or until hot and bubbly.
Thanks to my daughter Mary - ref:01/01/98
Shell: phyllo dough, thawed
Your favorite ice cream
Lettuce: buttercream frosting tinted green
Meat: chocolate, chopped into chunks
Cheese: coconut tinted orange
(place coconut and food coloring in a plastic bag and shake until coated.)
Sour cream: whipped cream
Tomatoes: maraschino cherries, quartered
To prepare the shells,
cut phyllo dough into 4-5 inch squares.
Place 2-3 overlapping pieces into muffin tins.
Bake according to manufactures directions.
(You may even want to sprinkle them with cinnamon-sugar prior to baking.
When cool, assemble.
Place a scoop of ice cream in a "shell".
Place frosting in a pastry bag with a flat wide tip.
Squeeze out some lettuce.
Add "meat", "cheese", "sour cream" and "tomatoes".
from:http://www.web-holidays.com/fools/foolrec.htm - ref:4/1/00
4 lg. chicken breasts, cooled & diced
1 can chicken soup
½ c. chopped green onions w/tops
1 sm. onion, chopped
1 pint sour cream
3/4 c. Monterey jack, grated
1 sm. can chopped black olives
1 sm. can green chilies
3/4# cheddar cheese, grated
10-12 med. flour tortillas
Combine all ingredients,
except tortillas and ½ of each cheese;
set aside 1 ½ cup of this mixture.
Add chicken to remainder.
Place 3 tablespoons chicken mixture on each tortilla,
fold and place seam side down in 9x9" casserole.
Top with remaining mixture and rest of cheeses.
Refrigerate overnight.
Bake 45 min. at 350°F.
Serves 8.
Thanks to my friend Jan from Maui, HI - ref:3/21/99
12 corn tortillas
1 med. onion chopped
1 clove garlic (minced)
½ lb. ground chicken
1 (16 oz.) can tomato puree
2 cans chopped green chilies
2 ½ cups defatted chicken stock
2 cups dry instant milk powder
½ lb. grated swiss cheese
Fresh cilantro
Dash of tabasco
Place tortillas in foil in a 350°
oven for 15 min. to soften.
While tortillas are in the oven,
cook onions and garlic until soft.
Add a little stock, if necessary,
to prevent burning.
Add chicken and cook over
med. heat until chicken is cooked.
Add puree and chilies.
Simmer for about 10 min.
Combine stock and dry milk in a sauce pan,
mixing thoroughly and bring to a simmer.
Dip each tortilla in the milk sauce and
place a ¼ cup of the filling
down the center of the tortilla.
Roll around the filling and
place seam side down
in a baking dish that has been
coated with non-stick spray.
Thanks To My Cousin Greg W. Hurley, NY - ref:1/24/99
6 medium boneless chicken breast
2 ounce Monterey jack, cut in strips
1/3 cup cornmeal
2 tablespoon snipped cilantro
1/2 package taco seasoning mix
1/4 teaspoon black pepper
1 beaten egg
1/4 teaspoon red pepper
4 ounce can whole green chilies, cut lengthwise
8 ounce bottle green or red taco sauce
2 ounce Monterey jack
Rinse chicken; pat dry.
Place each breast half between 2 pieces of plastic wrap.
Pound chicken with a meat mallet to 1/8" thickness.
Remove plastic.
In a bowl combine cornmeal and seasoning mix.
Place egg in another bowl.
For each roll, place 1 chili pepper on a chicken piece.
Place 1 cheese strip atop chili pepper near one edge.
Sprinkle with some of the cilantro and peppers.
Fold in sides of chicken.
Roll up, starting from edge with cheese.
Repeat to make 6 rolls.
Dip rolls into egg, then into cornmeal mixture.
Place rolls, seam down, in a shallow baking pan.
Bake, uncovered, in a 375°F oven for 25-30 min.
Heat taco sauce.
Sprinkle chicken with cheese;
serve with sauce.
Garnish with chopped tomato and cilantro. from Kathy's Kookbook - ref:5/2/99
8 green chiles (canned)
8 oz. Monterey Jack cheese, cut in strips
4 eggs, separated
1/4 tsp. cream of tartar
1/4 tsp. salt
2 tbl. flour
Oil for frying
Insert a long narrow pie shaped strip of cheese in each chile.
Dust completely with flour and chill thoroughly.
Beat egg whites until very stiff with 1/4 tsp. cream of tartar.
Beat egg yolks well with salt.
dd to whites, sprinkle flour over all and then fold lightly together.
Dip each chile in the batter,
then slide it into about ½" of hot oil in a large frying pan.
Be sure each chile is well covered with batter.
Cover any bare spots with more batter.
Turn chiles right away and continue frying until both sides are a golden brown.
Don't crowd them in the pan. When done, drain on paper towels.
Serve hot with sauce.
Sauce:
1 c. onion, diced
1 garlic clove, mashed in ½ tsp. salt
1 c. green bell pepper, diced
2 c. tomatoes, canned, mashed
4 c. broth or water
1/4 tsp. white pepper
1 tsp. oregano
Cook onion, garlic and pepper in 2 tbl. of oil until soft.
Add remaining ingredients and cook for another 5 min.
Mix about 3 tbl. flour with a little water until smooth;
add to boiling sauce and cook for 3-4 min. until thickened.
The chiles rellenos may be made ahead and refrigerated.
To reheat, place in 350° oven for about 10 min.
Kathy's Kookbook - ref:4/29/00