Blog Page 11711

Chili Poblano Pie

Ingrients & Directions


12 ea Large fresh Poblano chilies
1/2 lb Monterey Jack cheese, cubed
1 x Or Chihuahua cheese, cubed
1/4 ea Small yellow onion, coarsely
1 ea Large garlic clove, halved
6 ea Eggs
3/4 ts Salt

CREMA F
1 1/2 c Whipping cream
3 tb Sour cream

Make the Crema Fresca ahead of time: mix cream and sour cream
together. Cover and let stand at room temp. until thickened, 8 hours
or overnight. Chill until ready to use.
Char the chili peppers over a gas flame until blackened on all
sides. Wrap them in a plastic bag and let stand for 10 minutes to
steam. Peel and core the chilies. Remove seeds, rinse and pat dry.
Preheat oven to 350 F. Generously butter a 9″ pie pan (preferably
porcelain or stoneware with 2″ sides). Open up chili peppers and
arrange around sides of pan skin side down, point toward center of
pan, extending about 1/2″ above rim. Cover bottom of pan with
chilies.
Finely grate cheese with onion and garlic in a processor using
on/off pulses, about 30 seconds. Add eggs and salt. Process until
smooth, stopping to scrape down the sides, about 15 seconds. Mix in
the Crema Fresca (the Mexican equivalent of creme fraiche). Pour this
filling over the chilies. Curl the edges of the chilies over the
filling.
Bake until golden brown and a knife inserted in the center comes out
clean, 45 to 50 minutes. Cover chili edges with foil to prevent
burning, if necessary. Cool for 5 minutes before cutting. Serve hot
or at room temperature. Serves 6 main course servings.

Yields
6 Servings

Chili Pie Ii

Ingrients & Directions


1 1/2 lb Lean ground beef round
1 md Onion, thinly sliced
12 Ounce, whole kernel corn,
Vacuum-packed can, drained
16 oz Can whole peeled tomatoes,
-undrained
8 oz Tomato sauce with cheese
1 ts To 2 t dried chili powder
1 ts Salt
1/4 ts Pepper
1/3 c Sliced stuffed olives
1/2 c Shredded Cheddar cheese
1 1/2 c Tortilla chips or corn chips
-coarsely crumbled

1. Crumble meat into a deep, 1 1/2-quart, heat-resistant, non-metallic
casserole. 2. Add onions and heat, uncovered, in Microwave Oven 7
minutes or until meat is browned and onions are tender. Stir
occasionally. Drain off excess fat. 3. Add corn, tomatoes, tomato
sauce, chili powder to taste and salt and pepper. Stir to combine. 4.
Heat, uncovered, in Microwave Oven 4 minutes, stirring occasionally.
5. Arrange olive slices on top of meat mixture and sprinkle with
cheese. 6. Heat, uncovered, in Microwave Oven 3 minutes. 7. Sprinkle
with tortilla chips and heat, uncovered, in Microwave Oven 1 minute.

Yields
4 Servings

Chilaquile Pie

Ingrients & Directions


1/4 c Oil
1 lg Onion, chopped
1 Green pepper, chopped
2 lb Ground beef
2 ts Chili powder
1/2 ts Oregano
1/4 ts Garlic powder
2 ts Salt
1/4 ts Black pepper
1 No.2 Can Las Palmas Red
-Chile Sauce
1 No.2 Can whole kernel corn
1 sm Can pitted black olives or
-more
10 Soft Tortillas
1 lb Tillamook Cheese, grated
Chopped green onions
Coriander sprigs
Sliced Radishes

Yield: 8 to 10

Preheat large skillet, add oil, onion and green pepper and saute until
onion is transparent. Add beef and stir fry until meat is crumbly and
has lost red color. Add seasonings and let simmer for a few seconds
to develop flavor, then add chili sauce, corn and olives. Cover and
simmer 30 minutes. Meantime, cut up the tortillas, or tear them, and
fry but do not brown, then drain. When meat mixture is ready, start
with a double layer of tortilla pieces in the bottom of a large, well
greased casserole and alternate layers of tortillas, meat mixture and
grated cheese, ending with cheese on top. Bake uncovered in 350
degree oven for 45 minutes. Garnish with green onions, sprigs of
coriander and sliced radishes.

Yields
8 Servings

Chiii Corn Pie

Ingrients & Directions


1 cn (14-1/2 ounces) Chicken
-Broth
1 Egg
1 pk (8 ounces)
-Corn Bread Stuffing
L’/2 pounds ground beef
3/4 c Chopped onion
2 tb Chili powder
1 cn (8 ounces) whole kernel
-golden corn, drained
2 md Cloves garlic, minced
2 ts Worcestershire sauce
1 c Shredded Cheddar cheese

Sour Cream Salsa

1. In large bowl, stir together 1 cup of the broth and egg until
blended. Add stuffing; toss to mix well.

2. Grease 9-inch pie plate. Reserve 1/2 cup stuffing mixture; press
remaining stuffing mixture on bottom and side of plate to form crust.

3. To prepare filling: In 10-inch skiilet over medium heat, brown
beef and cook onion with garlic, stirring to separate meat. Spoon off
fat. Add chili powder; cook 5 minutes more.

4. Add remaining broth, corn and Worcestershire. Heat to boiIing.
Reduce heat to low. Simmer 10 minutes. Remove from heat.

5. Stir cheese and reserved stuffing mixture into beef mixture. Spoon
into prepared plate. Bake at 350 degrees for 25 minutes or until hot.
Let stand 5 minutes before serving. Serve with sour cream and salsa.

Makes 8 servings.


Yields
8 Servings

Chicken-vegetable Pot Pies

Ingrients & Directions


12 oz Chicken Breast halves
2 1/2 c Water
2 x Med Baking potatoes *
1/2 c Chopped Celery
1 ts Dry Chicken Bouillon powder
10 oz Pkg frzn Mixed Vegetables
2 tb Unsalted Margarine
2 tb Flour
1 c Skim Milk
1 ts Poultry seasoning
4 oz Can drained sliced Mushrooms

-CRUST-
1 c Flour
1 ts Baking powder
1/4 ts Salt
1 tb Plus 1 1/2 t Margarine
1/2 c Nonfat Buttermilk

* peeled and cut into 1/2″ cubes Combine chicken and water in a large
saucepan. Bring to a boil. Cover, reduce heat, and simmer 30 minutes
or until chicken is tender. Remove chicken, reserving broth. Bone
chicken, and cut meat into bite-size pieces; set aside.
Add potatoes, celery, and bouillon pwder to broth; bring to a boil.
Cover, reduce heat, and simmer 15-20 minutes or until potatoes are
tender. Stir in mixed vegetables; set aside.
Melt 2 T margarine in a heavy saucepan over low heat; add 2 T flour,
stirring until smooth. Cook 1 minute, stirring constantly. Gradually
add skim milk; cook over med heat, stirring constantly, until mixture
is thickened and bubbly. Remove from heat; stir in poultry seasoning.
Combine reserved chicken, vegetable mixture, white sauce, and
mushrooms in a large bowl. Spoon into individual baking dishes that
have been coated with Pam.
CRUST: Combine 1 c flour, baking powder, and salt in a small bowl.
Cut in 1 T plus 1 1/2 t margarine with a pastry blender until mixture
resembles coarse meal. Stir in buttermilk. Spoon biscuit dough into 6
portions over chicken mixture. Bake at 350 deg F for 1 hour or until
biscuits are golden. PER SERVING: 314 calories, 18.6 g protein, 8.2 g
fat, 41 g carbohydrates, 27 g cholesterol, 2.2 mg iron, 458 mg
sodium, 116 mg calcium.

Yields
6 Servings