I used Poblano peppers, a large dark green chili with thick walls, perfect for stuffing.  The time consuming element of this recipe was preparing the chilis for stuffing, they need to be evenly blackened and blistered.  You then place the chilis in a sealed bag for about 20 minutes to steam.  This allows the skin to peel off very easily.  My stuffing consisted of tender yukon golds that were mixed with cheese.  Please enjoy!

For more chili rellenos recipes, click here.

• 6 Poblano Chiles
• 2 medium size Yukon gold potatoes
• 1 cup cream cheese
• 2 cups “Sargento”, shredded montery jack, cheddar, queso quesadilla, and asadero cheese
• ½ tsp. salt
• ½ tsp. freshly ground black pepper
• 2 eggs
• 1 cup flour, mixed with ¼ tsp. each, salt and pepper
• Corn oil

With a sharp knife, make a slit down one side of each Chile.  Heat a non-stick pan over medium heat, add Chiles to pan, cooking long enough for your skins to blister (turning frequently).  Place the Chiles in a strong airtight bag and allow to steam for about 20 minutes.  Remove Chiles from bag and peel off the skins.  Carefully remove the seeds through the slits with a small spoon.  Set aside.

Cut your potatoes into 1-inch pieces.  Boil potatoes on a low simmer until barely tender, drain immediately, cooling for about 5 minutes.  Meanwhile in a medium bowl mix together your cheeses, add your potatoes, salt, and pepper, and combine thoroughly being careful not to mash your potatoes.  Fill each Chile with potato/cheese mixture and set aside on a plate.  Cover with saran wrap and place in refrigerator for at least one hour.

Separate your yolks and whites into separate bowls.  Beat your whites to firm peaks.  Beat your yolks for about 1 minute, fold in your whites.  Pour egg mixture into a plate large enough for dipping.  On another large plate place your seasoned flour.  Remove your Chiles from the refrigerator, remove your saran wrap and let sit for about 15 minutes, bringing your Chiles to room temperature.  Heat a non-stick pan with enough oil to coat pan generously.  Bring heat to medium-high to high heat, your temperature should be about 375 degrees.  Coat your Chile in flour, then into your egg mixture.  Fry Chiles on each side for about 2 minutes until golden brown.  Serve immediately.      

Serves: 6

Total time: 2 hours

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For more recipes with pablano peppers, click here. 

• 1 large Poblano pepper
• 2 chicken breasts
• ¼ tsp. onion salt
• ¼ tsp. cumin
• Freshly ground pepper
• 4 tbsp. vegetable oil, divided
• 1 large handful fresh cilantro leaves
• 1 cup half and half
• 2 shallots finely chopped
• 2 large portabellas, chopped
• 2 slices jalapeno pepper cheese

Preheat oven to 375 degrees.

Place your poblano pepper on a skewer.  Char entire Pablano over an open flame on your gas stove.  Set aside to cool.  Meanwhile, pound chicken breasts to ½ inch thickness, sprinkle with onion salt, and cumin, set aside.  Roughly chop portabellas, and shallots, set aside.  Peel cooled poblano to remove all of the charred skin, remove stem, seeds, and roughly chop.  To a blender add the poblano pepper, cilantro, and half and half.  Blend completely, and set aside.  

In a large oven proof non-stick pan heat 2 tbsp. of the vegetable oil to medium heat, and brown portabellas and shallots.  Set aside.  To your pan add the remaining oil, heat to medium, saute chicken breasts to a nice golden brown, about 4 minutes each side.  Turn the heat on your pan down to low and add the portabellas, shallots, and pablano white sauce.  Lightly stir to combine.  Once your pablano white sauce is heated through, place the jalapeno cheese on each chicken breasts.  Place in oven until jalapeno cheese has just melted.  Serve immediately with cilantro rice, spooning your pablano white sauce over both the chicken and rice, YUM!

Serves: 2

Total time: 45 minutes

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For more egg casserole recipes, click here.

• 4 strips bacon
• ¼ cup minced onion
• 2 15-oz. cans black beans, drained and rinsed
• 3 tsp. olive oil
• 10 – 12 corn tortillas
• 2½ cups of your favorite salsa
• 2 cups grated Monterey jack cheese
• 8 eggs
• ¼ cup grated cojita cheese (optional)

Preheat oven to 350 degrees.  In a large nonstick skillet, sauté the bacon until crisp.  Remove and drain on a paper towel.  Pour off fat, leaving 2 tbsp. of the fat.  Sauté the onion in bacon fat for about 5 minutes to soften.  Add the beans, simmer and mash a little.  Add a little water if beans seem dry.  Add a little olive oil (this will give you more flavor).  Crumble your bacon and stir into bean mixture.  Remove from heat.

Turn your oven to broil.  Place your tortillas on a baking sheet, and broil for about 1 minute just to soften, and very lightly brown.

Turn your oven back to 350 degrees.  Pour your 3 tsp. olive oil in a 9×13 casserole dish, using a tortilla to to coat evenly.  Overlap the tortillas along the sides and bottom of casserole dish.  Spread the black bean mixture over the bottom.  Spread 1 cup of salsa, and scatter 1 cup of cheese evenly.  Using a soup spoon make 8 craters big enough to hold each egg.  Crack an egg into a small saucer and pour into crater.  The egg will settle in nicely.  Repeat with remaining 7 eggs.  Spread the remaining 1½ cups salsa over the egg layer, allowing the yolks to peek through.  Spread with the remaining cheese.

Bake for 30 minutes.  Remove and cool for 15 minutes allowing the rancheros to set.  If your prefer a firmer yolk, cook for about 40-45 minutes.  Sprinkle with cojita cheese.  Remove with a wide spatula.

Serves: 8

Total time: 60 minutes

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For more recipes with halibut, click here. 

For the halibut:

• Corn tortillas, 8 to 10
• 1 lb. halibut fillets
• 1 cup flour
• 2 eggs
• 1 tbsp. water
• 1 tbsp. whipping cream
• 2 cups panko bread crumbs
• Salt and pepper to taste
• 4 tbsp. olive oil

For the creamy avocado slaw:

• 1 avocado
• 2 green onions, chopped
• 1 clove garlic, chopped
• ½  cup sour cream
• 1/4 cup mayonnaise
• 2 tbsp. green salsa
• 1 tsp. cider vinegar
• 1 tsp. red pepper chili flakes
• ½ lime, juiced
• 2 cups cabbage, thinly sliced

Prepare you creamy avocado cabbage slaw first.  In a large bowl, mix all ingredients thoroughly, adding your cabbage last, tossing to coat cabbage evenly.  Place in refrigerator while you prepare you tacos.

Preheat oven to 350 degrees.  Place your tortillas in foil and warm in oven while you prepare your halibut.  Wash and trim skin off halibut.  Cut into 2- inch pieces.  Place flour in shallow dish.  In a medium size bowl, beat eggs with whipping cream and water.  Place panko bread crumbs in a shallow dish, add salt and pepper to taste.  Dredge halibut pieces one by one in flour, shaking to remove any excess flour, then dip into egg mixture, lastly coat with the panko bread crumbs.  Heat a nonstick skillet with olive oil until barely smoking.  Sauté halibut pieces to a golden brown turning once, about 5 minutes.  Place halibut pieces in an oven proof pan, to finish cooking.  About 8 minutes. 

To serve, place halibut pieces in warmed tortillas, and top with creamy avocado cabbage slaw.

Serves: 6

Total time: 60 minutes

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Interested in different types of enchiladas, click here. 

• 1 1/4 lb. tri-tip
• 2 tbsp. olive oil
• 1 onion, cut in half and sliced thin
• 1 tbsp. fresh oregano
• 1 tsp. cumin
• 1-4 oz. can diced green chiles
• ½ cup reduced sodium beef broth
• 1 tsp. corn starch
• 1 tomato, chopped
• 2 cups shredded cheddar and jack cheese
• 8 small corn tortillas
• 1-10 oz. can Las Palmas enchilada sauce
• 2 choppped green onions
• 2 tbsp. chopped fresh cilantro

Rub your tri-tip all over with the Pappy’s seasoning rub.  Cover and marinate atleast 2 hours, or overnite (for best results).  Preheat your oven to 300 degree’s.  Place tri-tip in a large casserole dish, coat with a little olive oil and cover with foil.  Bake for 2 hours.  Remove tri-tip and cool.  When tri-tip is cooled, chop into small pieces.  Set aside.  Reserve casserole dish for your enchiladas. 

If your tortillas are not soft, dampen with water, wrap in foil, and warm in over on low until hot.

Heat oil in a large pan over medium heat, add onion, cumin, and oregano.  Cook until onion is soft and kind of carmelized.  Mix cornstarch with broth and add to onion mixture with chiles.  Bring to a boil, stirring often, reduce heat and simmer until thickened, about 5 minutes.  Add chopped tri-tip and tomato, remove from heat and stir in 1 cup cheese.  Spread enough enchilada sauce to lighlty coat casserole dish.  Spoon enough mixture into each tortilla so you can wrap tortilla thoroughly and place seam side down in your casserole dish.  Pour remaining enchilada sauce to cover enchiladas, and cover with remaining cheese.  Bake covered in your 425 degree oven until heated through, about 20 minutes.  Sprinkle with cilantro and green onions, and serve immediately.

Serves: 4

Total time: 60 minutes

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For more enchilada recipes, check out this link to  the “Tex-Mex Cafe”, Thatsmyhome.com.

• 2 Chicken breasts, skinless and boneless
• 2 tbsp. olive oil
• 1 onion, cut in half and sliced thin
• 1 tbsp. fresh oregano
• 1 tsp. cumin
• 1-4 oz. can diced green chiles
• ½ cup reduced sodium chicken broth
• 1 tsp. corn starch
• 1 tomato, chopped
• 2 cups shredded cheddar and jack cheese
• 8 small corn tortillas

If your tortillas are not soft, dampen with water, wrap in foil, and warm in oven on low until hot.

Wash and pat dry your chicken breasts, pound with a mallet to tenderize lightly.  Place in a large casserole dish that has been lightly coated with olive oil.  Sprinkle chicken breasts with salt, pepper, and cumin.  Bake in oven (425 degrees), until cooked through, about 40 minutes.  (Turn breasts after 20 minutes to cook evenly).  Remove chicken breasts when cooled, and chop into small pieces.  Set aside.  Reserve casserole dish for your enchiladas.

Heat oil in a large pan over medium heat, add onion, cumin, and oregano.  Cook until onion is soft.  Mix cornstarch with broth and add to onion mixture with chiles.  Bring to a boil, stirring often, reduce heat and simmer until thickened, about 5 minutes.  Add chopped chicken and tomato, remove from heat and stir in 1 cup cheese.  Spoon enough mixture into each tortilla so you can wrap tortilla thoroughly and place seam side down in your casserole dish.  Sprinkle with remaining cheese and olives.  Bake uncovered in your 425 degree oven until heated through, about 15 minutes.

Serves: 4

Total time: 60 minutes

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2. Garlic and Lemon Marinated Chicken Breasts With Gnocchi and Sage Butter Sauce
3. Sauteed Chicken Breasts with Rosemary Sauce

I also like to add black oilves to this recipe and serve guacamole on the side.  My source for this recipe is the wednesday food section of the San Francisco Chronicle back in 2006.  Please enjoy!

If your a big fan of chipotle peppers and are interested in seeing more recipes click here.

For the chipotle beef

• 2 tsp. vegetable oil
• 1 cup chopped onion, in a small dice
• 1 lb. lean ground beef
• 2 chipotle peppers in adobo sauce, finely minced, 4 tsp. total
• ½ tsp. oregano leaves
• ½ tsp. cumin
• ¾ tsp. salt
• ½ tsp. garlic salt

For the salad

• 4 cups thick-cut tortilla chips
• 2 hearts of romaine cut into thin ribbons
• 1 cup drained and rinsed canned black beans
• 2 ripe tomatoes, diced
• 1 firm avocado, diced
• 1 cup salsa
• 1/ cup shredded cheddar cheese
• Sour cream to serve (low fat is great)

For the chipotle beef

Heat the vegetable oil in a large nonstick skillet.  Add the onion and sauté until translucent.

Meanwhile, place the beef in a medium bowl and the chipotle, spices and salts over the top.  Using your hands gently combine the meat and spices.  When the onions are ready, add the meat and fry until browned and cooked through about 8 minutes, stirring often. 

For the salad

As the meat browns, place the chips (I like to break them up) in the bottom of a large bowl.  Top with lettuce, beans, tomatoes and salsa, then top it all with the cheese.  When the meat is ready, place it on top of your salad and toss gently.  Serve immediately.

Serves:  4

Total time:  45 minutes

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