-2 T. vegetable oil
-1 sm. onion, chopped
-2 cloves garlic, minced
-7 Corno di Toro peppers or Poblano peppers, roasted, peeled, stems removed
-1/2 lb. queso fresco cheese
-1 c. grated cheddar cheese
-1/4 c. flour
-3/4 c. milk
-1/4 t. salt
Sauté the onion and garlic in the oil until soft, about 4 minutes. Remove from the heat and set aside.
In a greased 8″ x 8″ casserole dish, place a layer of chilies, side by side, then a layer of crumbled queso fresco cheese, then another layer of chilies. Sprinkle the cheddar cheese on top.
Beat the eggs with the flour until smooth. Add the milk, salt, and onion mixture; mix well. Carefully pour this mixture over the chilies.
Bake uncovered for 35 minutes at 350° or until a knife inserted in the custard top comes out clean and the casserole is lightly browned
Remove from the oven and let the casserole cool for 5- 10 minutes before cutting it with a very sharp knife.
-2 lb. fresh large Poblano chiles
-1 onion, quartered, cut crosswise into 1/4-inch slices
-4 garlic cloves, minced
-2 t. dried oregano, preferably Mexican
-3/4 c. crème fraîche or sour cream
-1/4 c. shredded Monterey Jack
Preheat broiler, build a medium-hot fire in a charcoal grill, or heat a gas grill to high. If broiling, place chiles on a rimmed baking sheet. If grilling, put chiles directly on grill grate. Roast, turning occasionally, until tender and nicely charred all over, 15–20 minutes.
Transfer chiles to a large bowl; cover with plastic wrap and let steam for 15 minutes. Peel chiles. Halve lengthwise; discard seeds. Cut crosswise into 1/4-inch strips.
Heat a large dry heavy skillet over medium-high heat. Add
onion; cook, stirring often, until beginning to char, 6–7 minutes.
Add garlic; cook until fragrant, about 1 minute.
Add oregano and 1 cup water; simmer until onion is tender and water has evaporated, 5–7 minutes.
Add chiles; cook until flavors meld, about 5 minutes. Remove from heat; stir in crème fraîche and cheese. Add water by tablespoonfuls if mixture is too dry.
Season to taste with salt. Enjoy!
Makes 2 cups (16 servings)
-3 medium tomatoes, finely chopped
-1 medium onion, finely chopped
-2 cloves garlic, minced
-2 to 3 fresh jalapeño peppers, seeded, ribs removed & finely
chopped (or substitute a mix of peppers in the box today)
-1 T. olive oil
-1 T. freshly squeezed lime juice
-2 T. chopped fresh cilantro
-Sea salt to taste
In large glass bowl, combine all ingredients and season to taste
Refrigerate for at least one hour. Enjoy!
-This recipe is best when made several hours ahead of time
(and refrigerated) and given time to marinate.
-For a different twist, try adding corn, black beans, peaches or
mangoes to your salsa.
-This salsa will keep for several days if covered and kept
Makes 2 cups
-1.5 cups red jalapenos, seeds removed and cut into 1″ pieces
-1 cup red bell pepper
-1 green apple, cored and chopped
-1 cup vinegar
-2 cups sugar
Place the chillies, bell peppers and apple in the bowl of a food processor and pulse until coarsely mashed.
Transfer the mixture (along with any juices) to a heavy-bottomed, high-sided pan. Add the vinegar and sugar. Stir well and bring to a boil.
Cook, stirring often, for 25-30 minutes or until the jelly thickens. A tiny bit of jelly when placed on a frozen plate will appear to be set, rather than runny.
The jelly will thicken as it cools so do not overcook it or else it will get too hard to spread.
Ladle the jelly into clean glass jars and allow to cool before covering. Keep in refrigerator or can them in a hot water bath for longer term storage.