For those who don’t want to tackle making candy, I’ve included a recipe for a hot and sweet chocolate cookie. The heat of these cookies is dictated by the heat of the chile, and sometimes I substitute chopped jalapeños for the green chile for a more fiery treat.
Here is a recipe for unleavened corn tortillas with chile powder added. For a leavened version, see the recipe for Sonoran Enchiladas. The yield will vary as to the size that they are rolled out, but a 7-inch diameter is standard. Feel free to use blue corn masa harina to make the slightly coarser blue corn tortillas.