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Chile Seeds

Mexican Dishes Recipes

Mexican food has many unique flavors which you can enjoy from the comfort of your own home. With these Mexican dishes recipes am about to share, you will find the best examples of culinary creativity from the south of the border. Below are three recipes from this vibrant country.

CHILES RELLENOS (FRIED STUFFED CHILES)

12      large         Mild -- green chiles w/stems

<<<OR>>>

3      cans          Green chiles (4 oz.cns)

1/2  pound         Jack cheese cut into long>>>

Narrow -- strips.

-----BATTER-----

1      cup           All purpose flour

1      teaspoon      Baking powder

1/2  teaspoon      Salt

3/4  cup           Yellow or white cornmeal

1      cup           Milk

2                    Eggs -- slightly beaten

Parch and peel chiles leaving stems on.  Cut small slit below  the stem, removing seeds if desired.

Insert strips of Jack cheese being careful not to split chile.

Prepare batter:  Sift flour with baking powder and sald, then add

cornmeal.Blend milk and slightly beaten eggs, then combine milk mixture

with dry mixture and blend together. slightly moisten each chile with

water--dip in plain flour, then in batter.  Allow to drain slightly and

drop in deep fat which has been heated to 375 F.

Fry until golden. Drain on paper towels. Keep warm on platter in 300 F.

oven while completing frying and serve immediately.

Variations: For thicker crust "double-dip" (repeat dipping sequence).

For crunchy crust use buttermilk instead of sweet milk in batter.

Hint:  Keep one hand for "dry", the other for "wet".

Chiles Rellenos Casserole

• 2      cans          Whole green chili peppers*
• 3      cups          Sharp Cheddar cheese**
• 4      each          Green onions -- sliced
• 3      cups          Shredded mozzarella cheese
• 6      each          Eggs
• 4      cups          Milk
• 3/4  cup           All-purpose flour
• 1/4  teaspoon      Salt
• 2      cans          Green chili salsa

* 7 oz. cans **shredded (approx. 12 oz.) Split chili peppers lengthwise

and remove seeds and pith. Spread chilies in a single layer in a greased 9x13-inch baking dish.

Sprinkle Cheddar cheese, green onions, and 1-1/2 cups of the mozzarella

cheese over chilies. In a bowl, beat eggs, milk, flour, and salt together until smooth. Pour over chilies and cheese. Bake in a 325 degrees oven for 50 minutes or until a knife inserted in custard comes out clean.

Meanwhile, mix salsa with the remaining 1-1/2 cups mozzarella cheese.

Sprinkle over casserole and return to oven for 10 minutes or until cheese melts.  Let stand for 5 minutes before serving.

Chiles Rellenos Casserole W/Marinara

• 4      pounds        Jack cheese -- cut in strips
• 1      can           4 oz green chiles -- seeded
• Eggs
• 1/3  cup           Milk
• 1/2  cup           Flour
• 1/2  teaspoon      Baking powder
• 1      cup           Grated sharp cheddar cheese
• 1      can           Marinara sauce
  • • • • Pitted ripe olives(garnish)

Stuff chilies w/jack cheese.  Arrange chilies side-by-side in greased

shallow 1 1/2 qt. baking dish.

Beat eggs until thick and foamy, add milk, flour and baking powder -

blend.

Pour egg batter over chiles - cover all chiles with batter.  Sprinkle

with cheddar cheese.  Bake uncovered @ 375 30 minutes or until set.  Serve with heated marinara sauce and olives.

You can download over 25000 recipes from around the world here

About the Author

Gabriel Femi Emmanuel right on recipes around the world and you can download over 25000 recipes from his website @ http://www.foryourrecipes.totalh.com/index.htm

How's this recipe for blackberry jam? I created it myself. Will it come out alright?

Modifying a blackberry jam recipe?
Blackberry Jam
2 quarts fresh blackberries

1 1/4 cup red wine

3 Tbsp lemon juice

6 cups sugar

chopped chile pepper to taste

Cook the berries with water until heated. Strain to remove most of the seeds. Add the wine and lemon juices, sugar and chile pepper.

Cook rapidly to the jellying point, either using the sheet test or until it reaches 220 degrees (F) on the candy thermometer. As the mixture thickens, stir to keep from scorching.

Pour boiling hot into hot jars; adjust the lids. Process 10 minutes in a boiling-water bath. Start the counting time when the water returns to a boil. Remove the jars from the water and cool on a rack.

Makes four 12-ounce jars.

Will this work? And by the way, what would be a good pepper to use? I would like it to be sweet yet still relatively spicy. Recommendations are very welcome.

This questions has been re-posted just to get more opinions.

the only change I would make is to use surGel because of the time involved in cooking this down. you are not only cooking down the juice of the black berries but also the liquid from the wine.
I used to make jellies doing the cooking down method but when I ended up with 4 kids all under the age of 6, I would do darn near anything to get things done faster.