I was just reading the importance of happiness to health. Did you know that eating chiles creates an endorphin reaction, creating a sense of well being or happiness? I think it is time for all of us to enjoy the benefits of chile eating. I think alot of people think of chile and chili eating as winter time pleasure, whereas we actually need them year round. When you think about it, the areas of the world where chile eating is both a passion and a pleasure--obesity is just not found. Chiles create a sense of well being without requiring over eating. To make it easier to purchase our pure mild and hot chiles, I am placing them on a 25% off special until July 10, 2022. (Quesadilla, pictured)
I always like to remember the U. of Philippines study that revealed eating at least one half teaspoon a day two thirds of the time of the hottest chile you can endure will keep away cancer and heart disease and other debilitating diseases. And what a pleasant habit? To remind yourself to eat chilies, place a little vessel of chilies on the table at all times, that way you can season food with chiles instead of salt and be healthier for it. An example is on corn on the cob, grill it without adding any oil of any kind and grill until some of the kernels are a bit browned. Then enjoy the corn with fresh lime juice and crushed chile, such as caribe chile. It is amazingly good!
A fact that I frequently don't write about is that our chilies are 100% pure chile--No additives whatsoever. Almost no one but us can say this. It is always smart to store them in glass containers in the refrigerator or freezer, along with our Cumin and Mexican oregano and any green leafy herbs.
Another benefit of regular chile eating is that your body will not build up plaque in your arteries as chilies act like Drain-o in your vascular system. I can go on and on about chile health and well being benefits--they help you both inside with aiding digestion to assisting in having a clear complexion.
I have two classes set for this month featuring New Mexican traditional favorites--and lots of chile. If you want to have a fun evening out, come join us Thursday evening, July 14 for "New Mexican Favorites" and or for our ever popular "Take a Tortilla and..."class set for July 21--both classes are scheduled to start at 5 PM.
I will be setting more day classes as soon as I know I can after my knee replacement surgery on July 26. I have high hopes I will be up very soon, but do not know yet.
Here's a couple of recipes using chiles--
Quesadillas are one of the most versatile of all light meals or appetizers. Restaurants in Old Mexico serve a much simpler version of quesadillas. There, generally a quesadilla is a freshly baked corn tortilla oozing with quick-melting cheese and served with a side dish of freshly made salsa. Sometimes they are fried, though not often. Quesadillas are one of the most fun foods to garnish and present in creative and pretty ways. Innovation is the key to a great quesadilla; just use your favorite or on-hand ingredients and let your imagination roll.
Yield: 1 quesadilla
1 teaspoon unsalted butter, melted
1 wheat-flour tortilla (10 to 12 inch size)
2 to 4 tablespoons grated Monterey Jack and Cheddar cheese combination or any substitution, such as goat cheese, asadero, or other quick-melting cheese
6 to 8 sliced pickled jalapeños
Other fillings as desired: sautéed chorizo, sliced grilled chicken or other meat, baby shrimp, cooked pinto or black beans, any sliced seared vegetables, chopped onion and tomato
Garnishes: Caribe chile, cremas made from thinned sour cream or crème fraiche, cilantro leaves, salsas as desired
1. Preheat a comal (Mexican flat griddle), tapa or griddle to medium heat. Brush some of the butter lightly in the shape of half a tortilla on one side of the comal.
2. Place the tortilla on the butter. Place the cheese on the buttered half of the tortilla, allowing a ½-inch margin around the edge of the tortilla. Scatter the jalapeño slices and any other fillings over the cheese.
3. When the cheese starts to melt, fold the other half of the tortilla over the fillings and lightly press until the edges hold together. Brush the top with more of the butter. Flip the quesadilla by gently placing a pancake turner under the curved edges of the quesadilla and rolling it over. Cook until browned. Remove from the heat, slice into 4 or more sections, and garnish as desired.
Reprinted from Jane Butel’s Real Women Eat Chiles.
GRILLED CORN, RED PEPPERS AND GREEN CHILES SALAD
with Jalapeno Lime Cream Dressing
Vegetables are wonderful fresh off the grill and made into a salad. Or, you can use grilled vegetables left over from a day or so before. You can substitute whatever vegetables you wish.
Cooking Time: 8 to 10 minutes
Yield: 4 servings
2 large or 3 medium ears of fresh corn, husked
1 large red bell pepper
1 large red onion, cut into ¼-inch slices
3 fresh green chiles, parched, peeled and chopped (or 1, 4 ounce can)
1, 15 ounce can black beans, drained
4 cups mesclun or woodland greens, well rinsed
½ cup Jalapeno Lime Crème Dressing, recipe follows
Corn chips, optional
1. Preheat an outdoor grill, stovetop grill or broiler to medium-high heat.
2. Place the corn, bell pepper, onion slices, and fresh chiles on the grill-(if using canned chilies add them with the beans.) Cook 8 to 10 minutes, rotating them as they blister, until they are uniformly charred on the edges. The onion slices should be almost soft.
3. Cut the corn off the cob. Place the bell pepper and green chiles in ice water, then peel and chop into ½ inch dice. Toss the vegetables with the black beans and greens. Add the dressing, toss lightly and serve. Garnish with the corn chips, if desired.
Per serving: Calories 225, Protein 14 g., Carbohydrates 43 g., Fiber 10 g., Fat 2 g., Saturated Fat 0 g.,
Cholesterol 1 mg., Sodium 403 mg.
Jalapeno Lime Crème Dressing
The combination of flavors is perfect for a wide range of salads as well as for a sauce to serve with meats or vegetables.
1 cup plain yoghurt or ¾ cup nonfat sour cream with ¼ cup skim milk whisked in
1 or 2 fresh jalapenos, minced
¼ cup coarsely chopped cilantro
2 teaspoons freshly squeezed lime juice (1/2 lime)
1/2 teaspoon lime zest
1. Combine the yoghurt, jalapenos, cilantro, lime juice and zest. Whisk together or place in a jar and shake. This dressing will keep at least 2 weeks covered in the refrigerator.
Reprinted with permission from Jane Butel’s Quick and Easy Southwestern Cookbook..