First ever Culinary Cruise appearance, November 9-16, 2013.
I would LOVE for you to join me. Click here to see the gorgeous Mexican Coastal Cruise experience. I will be doing live demonstrations and working with the chefs to have special dishes for the participants to savor.
On May 29, 2013 at 2 PM Jane will present a Grilling Demonstration at the Corrales Library.
For more information and to sign up, click on the specific dates you are interested in.
ALL CHILE PRODUCTS 25% OFF UNTIL MAY 10, 2013 ORDER NOW!
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The complete book of all the Mexican regional recipes taught in the award winning Fairmont-Princess Cooking School in Scottsdale. Has such favorites as Rellenos en Nogado, Pollo Cauchate, Mayan Chilaquiles and the luscious Tres Leches. cake. Ebook $2.99.
A simplified way to prepare chiles rellenos. The flavor remains and the chiles are softer in texture.
Yield: Makes 4 to 6 servings.
2 Tablespoons butter, lard, or bacon fat 1 medium-size onion, chopped 1 garlic clove, minced 3 cups fresh or frozen while-kernel corn, thawed 1 large tomato, peeled and chopped ¼ to ½ teaspoon salt Freshly ground pepper Pinch of ground Mexican oregano 2- ½ cups shredded Monterey Jack cheese or mild Cheddar cheese or a mixture 12 green chiles prepared as for Chiles Rellenos de Queso (opposite) 1 cup half-and-half
1. Pre heat oven to 350F (175C). Melt butter in a large heavy skillet. Add onion and garlic, and cook until onion is soft. Add corn, tomato, salt, pepper, and oregano, and simmer, uncovered, 15 to 20 minutes, to reduce the liquid. Remove from heat. Stir 2 cups of the shredded cheese into corn mixture; let cool.
2. Stuff chiles with corn mixture and place them in a large shallow baking dish. Pour half-and-half evenly over the chiles and sprinkle with the reserved ½ cup cheese. Bake, uncovered, 25 minutes or until sauce is bubbly and cheese is lightly browned. Spoon Ranchero Sauce down the center of the chiles and serve any remaining sauce on the side