Easy to make, so yummy! It made enough for my husband and I, and lunch for me the next day. When the girls are able to eat them, I will have to double the recipe. I made refried beans and spanish rice to serve with them. Enjoy!!
Ingredients:
8 canned green chilies
8 oz Monterey Jack cheese
1/4 c. all-purpose flour
3 eggs, separated
1 Tbsp. water
3 Tbsp. all-purpose flour
1/2 tsp. salt
oil for frying
Sauce:
1/2 onion, minced
1 clove garlic, minced or pressed
1Tbsp. oil
1 c. chicken broth
1 can (16 oz.) tomatoes with liquid, chopped
1/2 tsp. chili powder
1/2 tsp. dried oregano leaves
Salt and black pepper
Drain, rinse and gently remove seeds and membranes from chiles.
Cut cheese into narrow strips. Place strips inside chiles. Coat outside of stuffed chiles with the 1/4 c. flour. Set aside.
Make sauce by saute-ing onion and garlic in heated oil until golden. Add broth, tomatoes and liquid, chili powder, oregano, salt and black pepper. Simmer for 10 min.
Meanwhile, beat egg whites until they form soft peaks. Beat egg yolks until creamy with 1 Tbsp. water, the 3 Tbsp. flour and salt. Fold into whites.
Heat 1-inch oil in frying pan. Dip stuffed chiles into fluffy egg batter. Ease into hot oil. Fry 3-4 min. or until a deep golden brown on each side. Drain on paper toweling.
Serve with heated sauce.
Quick Tip: You can also use your favorite salsa, heated, for the sauce.
Posted by: Tonya
Showing posts with label chili. Show all posts
Showing posts with label chili. Show all posts
Friday, May 20, 2011
Chili-Cheese Potatoes
Also from Rachael Ray yesterday-really good with the chili meatballs! Kids also ate these.
*Extra good with some sour cream on top!
Ingredients
1 thick slice good quality Pullman white bread
4 tablespoons butter
2 teaspoons Frank’s Red Hot or other hot sauce
1 tablespoon chili powder, a palmful
1 1/2 teaspoons smoked sweet paprika, half a palmful
1 teaspoon garlic powder or granulated garlic, 1/3 palmful
1/2 cup shredded sharp yellow cheddar cheese, a couple of handfuls
1/4 cup Parmigiano-Reggiano cheese, a handful
4 large red skin potatoes, cleaned
EVOO – Extra Virgin Olive Oil, for drizzling
Salt and pepper
Yields: Serves 4
Preparation
Preheat oven to 250˚F. Place rack in middle of oven.
Pulse-grind bread in food processor to form soft crumbs. Place rack in middle of oven. Scatter crumbs on baking sheet and toast 15 minutes, until light golden. Raise oven temperature to 450˚F.
Let the crumbs cool in a bowl and melt the butter. Toss crumbs with butter, hot sauce, chili powder, smoked paprika, garlic powder and cheeses.
Cover the cooled baking sheet with parchment paper. Trim a thin slice off the bottom of each potato, giving it stability. Trim the ends then thinly slice the potato across but not all the way through the potato -- stop 1/4 of an inch shy of all the way through. Slices should be 1/8 of an inch thick but no more than 1/4 inch.
Gently fan out the potato slices and rinse off the starchy juice. Turn potatoes cut side down on a microwave-safe dish and cook on high 10 minutes. Let cool enough to handle, about 5 minutes, then set the potatoes cut-side up on baking sheet, leaving lots of room around each potato. Coat with liberal drizzles of EVOO and season with salt and pepper.
Roast potatoes 30 minutes then remove from oven and gently stuff the chili-cheese mixture in the ridges of the potatoes. Turn on broiler and broil potatoes in the middle of the oven until deeply brown and bubbly, 3-5 minutes.
Posted by: Erin
*Extra good with some sour cream on top!
Ingredients
1 thick slice good quality Pullman white bread
4 tablespoons butter
2 teaspoons Frank’s Red Hot or other hot sauce
1 tablespoon chili powder, a palmful
1 1/2 teaspoons smoked sweet paprika, half a palmful
1 teaspoon garlic powder or granulated garlic, 1/3 palmful
1/2 cup shredded sharp yellow cheddar cheese, a couple of handfuls
1/4 cup Parmigiano-Reggiano cheese, a handful
4 large red skin potatoes, cleaned
EVOO – Extra Virgin Olive Oil, for drizzling
Salt and pepper
Yields: Serves 4
Preparation
Preheat oven to 250˚F. Place rack in middle of oven.
Pulse-grind bread in food processor to form soft crumbs. Place rack in middle of oven. Scatter crumbs on baking sheet and toast 15 minutes, until light golden. Raise oven temperature to 450˚F.
Let the crumbs cool in a bowl and melt the butter. Toss crumbs with butter, hot sauce, chili powder, smoked paprika, garlic powder and cheeses.
Cover the cooled baking sheet with parchment paper. Trim a thin slice off the bottom of each potato, giving it stability. Trim the ends then thinly slice the potato across but not all the way through the potato -- stop 1/4 of an inch shy of all the way through. Slices should be 1/8 of an inch thick but no more than 1/4 inch.
Gently fan out the potato slices and rinse off the starchy juice. Turn potatoes cut side down on a microwave-safe dish and cook on high 10 minutes. Let cool enough to handle, about 5 minutes, then set the potatoes cut-side up on baking sheet, leaving lots of room around each potato. Coat with liberal drizzles of EVOO and season with salt and pepper.
Roast potatoes 30 minutes then remove from oven and gently stuff the chili-cheese mixture in the ridges of the potatoes. Turn on broiler and broil potatoes in the middle of the oven until deeply brown and bubbly, 3-5 minutes.
Posted by: Erin
Chili Meatball Bites with Cheesy Dipper
Found these on Rachael Ray's website yesterday and tried them for dinner-AMAZING!!! AND, my kids ate them too!!
Ingredients
2 tablespoons EVOO – Extra Virgin Olive Oil, plus extra for drizzling
1 small onion, finely chopped
1 bell pepper, finely chopped
2 to 3 cloves garlic, finely chopped or grated
2 tablespoons chili powder
2 teaspoons ground cumin
Salt and ground black pepper
1 1/2 to 2 cups crushed tortilla chips (just use the bits in the bottom of the bag)
1 14.5-ounce can kidney beans, drained, rinsed and patted dry
1 1/2 pounds ground sirloin
2 tablespoons butter
2 tablespoons flour
1/2 cup beef stock
1 cup milk
1 cup shredded sharp yellow cheddar cheese
Yields: Serves 4 as a snack
Preparation
Preheat oven to 400ºF.
Place a medium skillet over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons. Add the onion, bell pepper and garlic to the pan, and cook until the veggies are tender, about 5 minutes. Add the spices to the pan and cook another minute. Season the veggies with salt and pepper, and transfer to a bowl to cool.
Spread the crushed chips out on a plate or in a pie dish.
When the veggies are cool, add the beans and meat to the bowl, season with salt and pepper and combine. Shape the mixture into two-bite-sized balls and roll each of them in the crushed chips. Arrange the meatball bites on a baking sheet, drizzle lightly with EVOO and bake until golden brown and cooked through, about 15 minutes.
While the meatballs are baking, place a pot over medium heat with the butter. When the butter has melted, sprinkle the flour over top and cook about 1 minute. Whisk the stock and milk into the butter-flour mixture and bring up to a bubble. Season with salt and pepper, and simmer until thickened, about 2 minutes. Remove pot from heat and whisk in the cheese until melted.
Serve the chili meatball bites with the cheesy dipper alongside.
Posted by: Erin
Ingredients
2 tablespoons EVOO – Extra Virgin Olive Oil, plus extra for drizzling
1 small onion, finely chopped
1 bell pepper, finely chopped
2 to 3 cloves garlic, finely chopped or grated
2 tablespoons chili powder
2 teaspoons ground cumin
Salt and ground black pepper
1 1/2 to 2 cups crushed tortilla chips (just use the bits in the bottom of the bag)
1 14.5-ounce can kidney beans, drained, rinsed and patted dry
1 1/2 pounds ground sirloin
2 tablespoons butter
2 tablespoons flour
1/2 cup beef stock
1 cup milk
1 cup shredded sharp yellow cheddar cheese
Yields: Serves 4 as a snack
Preparation
Preheat oven to 400ºF.
Place a medium skillet over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons. Add the onion, bell pepper and garlic to the pan, and cook until the veggies are tender, about 5 minutes. Add the spices to the pan and cook another minute. Season the veggies with salt and pepper, and transfer to a bowl to cool.
Spread the crushed chips out on a plate or in a pie dish.
When the veggies are cool, add the beans and meat to the bowl, season with salt and pepper and combine. Shape the mixture into two-bite-sized balls and roll each of them in the crushed chips. Arrange the meatball bites on a baking sheet, drizzle lightly with EVOO and bake until golden brown and cooked through, about 15 minutes.
While the meatballs are baking, place a pot over medium heat with the butter. When the butter has melted, sprinkle the flour over top and cook about 1 minute. Whisk the stock and milk into the butter-flour mixture and bring up to a bubble. Season with salt and pepper, and simmer until thickened, about 2 minutes. Remove pot from heat and whisk in the cheese until melted.
Serve the chili meatball bites with the cheesy dipper alongside.
Posted by: Erin
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