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Mexican
Candied Jalapeno Strips
3 jalapeno peppers, seeded, stemmed and sliced
1 cup sugar
1. Cut the pepper slices once to make strips.
2. Combine the sugar with two cups of water and heat to make simple syrup.
3. Cook the jalapeno slices in the simple syrup for a few minutes, then strain
the syrup and let the strips cool for a few minutes.
4. Repeat the cooking process. Do this three or four times, reusing the syrup, or
until the strips are nicely candied.
Gaucho Stuffed Rib-Eye Steak
Yield: 4 servings o Heat Scale: Medium
1/4 cup olive oil
8 to 12 serrano chiles, stemmed, seeded if desired
16 garlic cloves, peeled
4 (10 to 12-ounce) rib-eye steaks, at least 1 inch thick
salt and freshly ground black pepper
green chile paste to taste
1. If grilling, preheat the grill.
2. Heat the olive oil in a small saucepan over moderate heat until hot. Add the
serranos and saute until the skins start to brown and the chiles soften, about 2
minutes. Remove with a slotted spoon and drain on paper towels. Add the garlic and
cook over low heat until soft and lightly browned, 4 to 6 minutes. Transfer to paper
towels and let cool.
3. With a paring knife, make five or six 1-inch horizontal slits along the edge of
each steak. Stuff each slit with either a garlic clove or chile. Season all over with
salt and pepper.
4. Grill the steaks, or saute in a lightly oiled cast-iron pan over high heat, 2 to 3
minutes per side for medium rare.
5. Coat serving plates with the green chile paste and top each with a steak. Serve hot.
Mexican Chicken Lasagna
2 Tbsp Vegetable Oil
1 Lg Onion -- chopped
2 Cloves Garlic -- minced
1 Red Or Green Bell Pepper
2 Cans Cream Of Tomato Soup
1 10 Oz Can Enchilada Sauce
1 1/2 Tsp Salt
1/2 Tsp Pepper
2 Tbsp Chili Powder
1 Tsp Ground Cumin
--Cheese Filling--
10 Oz Lasagne**
4 C Cooked Chicken -- Or Turkey
6 Oz Sharp Cheddar Cheese
6 Oz Monterey Jack Cheese
**Cook Lasagna according to package directions.
Heat oil in a wide frying pan over medium heat.
Add onion, garlic, and red or green pepper; cook, stirring, until onion is soft.
Stir in soup, enchilada sauce, salt, pepper, chili powder, and cumin.
Reduce heat and simmer, uncovered, until thickened (about 10 minutes); stir often.
Prepare cheese filling:
Stir together 1 pint small curd cottage cheese, 2 eggs, 1/3 cup chopped cilantro,
and 3 to 4 Tbl diced canned green chiles.
Grease a 9x13-inch baking dish and spread with a thin layer of sauce.
Arrange half the lasagne noodles in an even layer over sauce.
Spread half the cheese filling over noodles and top with half the remaining sauce.
Arrange half the chicken pieces over sauce and top with half the sliced
cheeses. Repeat layering, ending with cheese slices.
Bake uncovered in a 375F oven for 35 minutes or until bubbly.
Let stand, uncovered, for about 5 minutes before cutting into squares.
Mexican Pie
1 pound ground beef
1/2 cup chopped onion
1 1/4 ounces taco seasoning mix
4 ounces green chiles drained -- seeded and chopped
1 cup shredded Monterey Jack cheese
1 1/4 cups milk
3/4 cup bisquick. baking mix
3 eggs
1/8 teaspoon red pepper sauce
Heat oven to 400 degrees.
Lightly grease pie plate, 10 x 1 1/2 inches.
Cook and stir ground beef and onion until beef is brown; drain.
Stir in seasoning mix
Spread beef mixture in pie plate.
Sprinkle with chilies and cheese.
Beat remaining ingredients until smooth, 15 seconds in blender on high speed or
1 minute with hand beater.
Pour into pie plate.
Bake until golden brown and knife inserted halfway between center and edge comes out clean (25 to 30 minutes.)
Let stand 5 minutes before cutting.
Refrigerate any remaining pie.
Makes 6 to 8 servings.