1,001 Best Hot and Spicy Recipes (105 page)

3.
Soften the tortillas, if necessary. Place one-fourth of the cheese on half of each tortilla. Top the cheese with the salsa mixture and fold the tortilla in half. Repeat with the remaining tortillas.

4.
Brush the top of the quesadillas with a little of the remaining oil and place them on the grill, oiled side down. Cook for 1 minute, brush the top with oil, turn, and cook for an additional minute.

5.
Cut each quesadilla in thirds, arrange them on a plate, and serve.

 

Variation

Quesadillas can be heated on an ungreased heavy skillet. Heat until brown spots appear, turn, and heat on the other side until the cheese has melted.

Yield: 6 servings

Heat Scale: Varies, but usually mild

 

½ cup (118 mL) sour cream
¼ cup (59 mL) chevre (goat cheese)
1 small chipotle chile (if dry, soak it in water first to soften)
Half-and-half or heavy cream as needed
1 tablespoon (15 mL) finely chopped cilantro
6 large poblano chiles
½ pound (224 g) chevre (goat cheese)
⅓ pound (151 g) low-fat cream cheese
¼ pound (113 g) cambozola or sago bleu cheese
2 eggs, beaten
1 cup (236 mL) blue cornmeal
½ cup (118 mL) canola or vegetable oil

 

1.
In a food processor or blender, blend together the sour cream, the ¼ cup (59 mL) goat cheese, and the chipotle until very smooth. Add enough half-and-half or cream to achieve a pourable consistency. Add the cilantro and process for a few seconds longer. Pour the cream into a squeeze bottle, but make sure the cilantro is fine enough that it doesn’t clog the opening.

2.
Roast the poblanos on a grill, over gas burners, or under a broiler until the skins blister and blacken. Remove the peppers from the heat, place them in a bowl, and cover tightly with plastic wrap. Allow the peppers to cool completely. Peel the peppers, carefully slit them along one side, and remove the seeds. Leave the stems intact.

3.
Mix or process the three cheeses together and, using a pastry bag with a plain tip or a coupler, pipe the mixture into the cavities of the peppers, or spoon it in. Refrigerate until ready to assemble the final dish. (Chilling the rellenos until they are very cold will help keep the blue-corn coating crispy after the rellenos are sautéed.)

4.
Right before serving the chile, place the eggs and the blue corn in two separate, shallow bowls. Heat the oil in a large skillet over medium-low heat. Dip the rellenos in the egg mixture first and then into the blue corn. Sauté the rellenos until they are lightly browned, turning each one three times in the hot oil to ensure even crisping. Drain on a double thickness of paper towels.

5.
Place the rellenos in shallow bowls and artistically drizzle the Chipotle Cream over them.

Yield: 4 servings

Heat Scale: Medium

 

8 large poblano chiles, roasted and peeled
1 cup (236 mL) golden raisins (or substitute regular raisins or currants)
½ cup (118 mL) toasted pine nuts, pumpkin seeds, or sunflower seeds
1 cup (236 mL) cooked yellow corn kernels
1 cup (236 mL) cubed tofu, drained and sautéed for 5 minutes in a robust oil (such as peanut or sesame) in a frying pan
1 cup (236 mL) shredded Monterey Jack cheese
2 cups (473 mL) soft goat cheese or feta

 

1.
Preheat the oven to 375°F (190°C). Grease a baking sheet.

2.
Cut a slit in the side of each poblano and remove the seeds. In a large bowl, mix together the raisins, pine nuts or seeds, corn, tofu, and cheeses. Stuff this mixture into the poblano chiles.

3.
Place the stuffed chiles on the prepared baking sheet. At the slit in the poblanos, place a teaspoon (5 mL) or so of shredded cheese. This cheese will melt and allow to chile to hold together better in the oven.

4.
Bake the poblanos for 15 to 20 minutes or until the cheese is bubbling. Serve the chiles on heated plates, covered with a mole sauce from Chapter 2.

Yield: 4 servings

Heat Scale: Medium

 

2 teaspoons (10 mL) brown sugar
¼ cup (59 mL) water
¼ cup (59 mL) tamari
4 jalapeño chiles, stems and seeds removed, thinly sliced
2 cloves garlic, peeled and minced
Juice of 2 limes
1 pound (454 g) tempeh, sliced into thin strips (available at natural foods stores)
½ green bell pepper, stem and seeds removed, cut lengthwise into thin strips
½ red bell pepper, stem and seeds removed, cut lengthwise into thin strips
½ yellow onion, peeled and sliced
4 flour tortillas

1.
Preheat the oven to 350°F (180°C).

2.
In an ovenproof casserole, mix together the brown sugar, water, tamari, chiles, garlic, and lime juice. Mix in the sliced tempeh. Marinate the mixture for at least 45 minutes.

3.
Add the bell pepper and onion to the tempeh mixture and mix gently. Bake the tempeh for 15 minutes, covered. Remove the cover and broil for 3 to 5 minutes. Spoon the tempeh into the tortillas and serve sizzling hot.

Yield: 6 servings

Heat Scale: Mild

 

For the Salsa de Tomate Asado:
1½ cups (354 mL) heavy cream
6 medium garlic cloves, unpeeled
1 medium onion, unpeeled and halved crosswise
3 -4 large tomatoes (2 ¾ pounds [1250 g])
Salt, to taste

 

1.
In a small saucepan, simmer the cream until reduced to about 1 cup (236 mL).

2.
In a large skillet or griddle, roast the garlic and onion over high heat, turning several times, until the garlic is dark on all sides and somewhat softened and the onion is partly charred. Add the tomatoes and roast until the skins start to come off.

3.
Peel the garlic, onions, and tomatoes and put them in a blender. (It’s okay if a few charred bits get into the mixture.) Purée on medium speed until smooth. Add the cream and purée until smooth. Season with salt to taste and keep warm.

 

For the Stuffed Poblanos:
½ cup (118 mL) unsalted butter
1 medium onion, peeled and chopped
2 medium garlic cloves, peeled and minced
½ cup (118 mL) pimiento-stuffed green olives, sliced
¾ cup (177 mL) pitted prunes, diced
¾ cup (177 mL) dried apricots, diced
¾ cup (177 mL) dried peaches, diced
1½ teaspoons (7.5 mL) cumin seed, ground
1½ teaspoons (7.5 mL) ground cinnamon (Ceylon preferred)
¼ teaspoon (1.25 mL) ground cloves
6 large green poblano chiles, roasted, peeled, and seeded
Salt, to taste

1.
Preheat the oven to 350°F (180°C). Grease a baking sheet.

2.
In a saucepan, melt the butter over medium heat. Add the onion and garlic and sauté until the onion is soft. Add the olives and the dried fruits and continue to sauté until the fruits are soft, 1 to 2 minutes. Add the spices and cook for 1 more minute. Taste for seasoning and add salt as needed.

3.
Carefully fill the chiles with the mixture and bake them for 7 minutes.

4.
To serve, spoon the Salsa de Tomate Asado on individual plates and place one chile on each plate, over the salsa.

Yield: 6-8 servings

Heat Scale: Hot

 

4 pounds (1.82 L) firm tofu
6 tablespoons (90 mL) flavored oil (such as peanut, sesame, or avocado)
2 cups (473 mL) Super-Rich Vegetable Stock (page 48)
2 medium onions, peeled and chopped
3 cloves garlic, peeled and minced
1 teaspoon (5 mL) dried oregano
2 teaspoons (10 mL) crushed coriander seed
2 tablespoons (30 mL) honey
⅓ cup (79 mL) ground red New Mexican chile
¼ cup (59 mL) ground ancho chile
1 tablespoon (15 mL) chile caribe (crushed hot red chiles, such as piquin or santaka)
3 tablespoons (45 mL) sherry vinegar or rice wine
¼ cup (59 mL) toasted pumpkin seeds
1 tablespoon (15 mL) ground cinnamon
Salt, to taste

 

1.
Place several layers of paper towels on a cookie sheet. Slice each cake of tofu in half lengthwise and place the slices on the towels. Cover the tofu with several more layers of paper towels and another cookie sheet. Then put some heavy objects on the sheet to weight down the tofu; heavy canned goods will work (and Todd suggests using your thick French cookbooks). Allow the tofu to sit for 20 minutes. Cut the tofu into ½-inch (1 cm) cubes.

2.
In a large skillet, heat the oil over medium heat. Add the cubed tofu and sauté it until golden brown. Set aside.

3.
In a blender, combine 1 cup (236 mL) of the stock with the onions, garlic, oregano, coriander, honey, ground chiles, chile caribe, sherry vinegar, pumpkin seeds, cinnamon, and salt. Purée for a few seconds, add the
remaining stock, and blend again. Transfer the mixture to a large bowl and gently mix in the sautéed tofu.

4.
Refrigerate for 1 to 2 hours. Remove the mixture from the refrigerator and allow it to stand for 10 minutes.

5.
Pour the mixture into a deep saucepan and bring to a boil. Turn the heat down and simmer for 1 hour. Adjust the seasonings and serve.

Yield: 8-10 servings

Heat Scale: Medium

 

For the Sauce:
½ cup (118 mL) chopped canned New Mexican green chiles
2 quarts (1.9 L) vegetable stock
6 bay leaves
2 tablespoons (30 mL) Mexican oregano
½ cup (118 mL) diced onions
½ cup (118 mL) diced fresh tomato
Salt, to taste
2 tablespoons (30 mL) masa harina
2 tablespoons (30 mL) all-purpose flour
1 cup (236 mL) water

 

1.
In a pot, combine the chiles, broth, bay leaves, oregano, onions, tomato, and salt. Bring to a boil, reduce the heat, and simmer for 15 minutes. Mix the masa and flour with the water, add the mixture to the sauce, and simmer, stirring constantly, until the sauce has reduced and thickened to the consistency of cream gravy.

 

For the Casserole:
3½ cups (826 mL) chopped green New Mexican chiles
1 dozen eggs
2 tablespoons (30 mL) minced garlic
1 tablespoon (15 mL) ground cumin
1 teaspoon (5 mL) salt
1 teaspoon (5 mL) freshly ground black pepper
4 large eggplants, unpeeled, sliced into ¼-inch (.5 cm) thick slices
Cracker crumbs for dredging
Peanut oil for frying
12 ounces (336 g) grated cheddar cheese
12 ounces (336 g) grated Monterey Jack cheese

1.
Preheat the oven to 350°F (180°C).

2.
In a large bowl, beat the eggs with a wire whisk. Add the garlic, cumin, salt, and pepper. In a large frying pan, heat the peanut oil to 350°F (180°C). Dip the eggplant slices into the egg mixture, coat them with the cracker crumbs, and fry them in the peanut oil until golden brown. Transfer the slices to paper towels to drain.

3.
Pour a small amount of the sauce into the bottom of a 3-inch (7.5 cm) deep, 8 × 13-inch (20 × 32.5 cm) casserole. Add one-fourth of the eggplant slices, one-fourth of the remaining sauce, one-fourth of the green chiles, and one-fourth of the cheeses. Repeat this process until there are 4 layers, the last topped with cheese. Bake for 45 minutes.

Yield: 6 servings

Heat Scale: Medium