Cooking Magazine Cooking Magazine Cooking Magazine
Cooking Magazine

Google+

July 2018

Mexican Recipes

Healthy Snacks Recipes

Creamed Herring

Creamed Herring Recipe
4 oz Pickled HerringIn Sour Cream 1/2 c Apple Tart, Finely Diced 1 tb White Onion Finely Diced 1...

read more

Great Chiles Recipe

Great Chiles recipe and other mexican recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Great Chiles recipe  PDF


12 lg Fresh Poblano chilies
1/2 lb Monterey Jack or Chihuahua
cheese, cubed 1/4 sm Yellow onion, coarsely
chopped 1 lg Garlic clove, halved
6 Eggs
3/4 ts Salt
Creme Fresca: 1 1/2 c Whipping cream
3 tb Sour cream
Make the Creme Fresca ahead of time: mi 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, e tending 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. Mi in the Creme Fresca (the Me ican 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.

Great Chiles recipe and other mexican recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 3.5 Rating 3.5
732 people have voted
Last Reviewed on 2018-07-21



Saturday, Jul 21 2018 Download & Print Great Chiles recipe  PDF   Mexican recipes RSS   New

2018 Best Cooking Recipes

New Recipes

Tarragon Chicken Salad

New Cooking Recipes

Classic Barbecued Spareribs
Classic Barbecued Spareribs Recipe


2 lb Spareribs, in one piece (have the butcher trim the Fat and discard the Breastbone) 4 c Plum sauce MARINADE 4 tb Chicken broth 1/4 c Soy sauce 3 tb Honey or corn syrup 3 tb Hoisin sauce 2 tb Wine vinegar 2 tb Dry sherry or Shaoshing wine 1 ts Sugar 2 cl (medium) garlic, Chopped fine 1/2 ts Cinnamon pn (tiny) 5 spice powder (optional) DIPPING SAUCE Plum sauce Scallion, chopped Preheat the oven 10 375 degree F. Trim any e cess f...

Cooking Magazines: Appetizer Recipes » July 2018   Appetizer recipes RSS   Thumsb up

Dish Of The Day

Salmon Etouffee

Salmon Etouffee Recipe
2 Cans Salmon 15 1/2 oz. 6 Tablespoons Pareve margarine 2 Tablespoons Flour 1 1/4 Cups Onions ...
read more

Category: » Salmon Recipes

View more dishes

>