Mexican food has many unique flavors which you can enjoy from the comfort of your own home. With these Mexican dishes recipes am about to share, you will find the best examples of culinary creativity from the south of the border. Below are three recipes from this vibrant country.

CHILES RELLENOS (FRIED STUFFED CHILES)

12      large         Mild — green chiles w/stems

<<<OR>>>

3      cans          Green chiles (4 oz.cns)

1/2  pound         Jack cheese cut into long>>>

Narrow — strips.

—–BATTER—–

1      cup           All purpose flour

1      teaspoon      Baking powder

1/2  teaspoon      Salt

3/4  cup           Yellow or white cornmeal

1      cup           Milk

2                    Eggs — slightly beaten

Parch and peel chiles leaving stems on.  Cut small slit below  the stem, removing seeds if desired.

Insert strips of Jack cheese being careful not to split chile.

Prepare batter:  Sift flour with baking powder and sald, then add

cornmeal.Blend milk and slightly beaten eggs, then combine milk mixture

with dry mixture and blend together. slightly moisten each chile with

water–dip in plain flour, then in batter.  Allow to drain slightly and

drop in deep fat which has been heated to 375 F.

Fry until golden. Drain on paper towels. Keep warm on platter in 300 F.

oven while completing frying and serve immediately.

Variations: For thicker crust “double-dip” (repeat dipping sequence).

For crunchy crust use buttermilk instead of sweet milk in batter.

Hint:  Keep one hand for “dry”, the other for “wet”.

Chiles Rellenos Casserole

2      cans          Whole green chili peppers*
3      cups          Sharp Cheddar cheese**
4      each          Green onions — sliced
3      cups          Shredded mozzarella cheese
6      each          Eggs
4      cups          Milk
3/4  cup           All-purpose flour
1/4  teaspoon      Salt
2      cans          Green chili salsa

* 7 oz. cans **shredded (approx. 12 oz.) Split chili peppers lengthwise

and remove seeds and pith. Spread chilies in a single layer in a greased 9×13-inch baking dish.

Sprinkle Cheddar cheese, green onions, and 1-1/2 cups of the mozzarella

cheese over chilies. In a bowl, beat eggs, milk, flour, and salt together until smooth. Pour over chilies and cheese. Bake in a 325 degrees oven for 50 minutes or until a knife inserted in custard comes out clean.

Meanwhile, mix salsa with the remaining 1-1/2 cups mozzarella cheese.

Sprinkle over casserole and return to oven for 10 minutes or until cheese melts.  Let stand for 5 minutes before serving.

Chiles Rellenos Casserole W/Marinara

4      pounds        Jack cheese — cut in strips
1      can           4 oz green chiles — seeded
Eggs
1/3  cup           Milk
1/2  cup           Flour
1/2  teaspoon      Baking powder
1      cup           Grated sharp cheddar cheese
1      can           Marinara sauce

Pitted ripe olives(garnish)

Stuff chilies w/jack cheese.  Arrange chilies side-by-side in greased

shallow 1 1/2 qt. baking dish.

Beat eggs until thick and foamy, add milk, flour and baking powder -

blend.

Pour egg batter over chiles – cover all chiles with batter.  Sprinkle

with cheddar cheese.  Bake uncovered @ 375 30 minutes or until set.  Serve with heated marinara sauce and olives.

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About the Author:
Gabriel Femi Emmanuel right on recipes around the world and you can download over 25000 recipes from his website @ http://www.foryourrecipes.totalh.com/index.htm
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