Ingredient - Cheese
Poblano chiles impart a distinctive taste to these rellenos and are usually milder than the New Mexican varieties. The filling is a combination of traditional Mexican and New Southwestern ingredients.
Although it’s easy to prepare and extremely tasty, believe me, this ain’t your grandmother’s cheese ball. Although this type of appetizer has graced party tables for years, this one will soon become a new favorite. I use pecans because they are so plentiful here, but substitute walnuts or almonds if you prefer.
This is the classic enchilada dish served at the early 1960s Albuquerque restaurant, Videz, owned by Pete Benavidez. The restaurant was torn down to make way for Interstate 40, but the recipe lives on. From the article Albuquerque's Food History is All About Chiles.
This popper recipe is from Mark Masker's review of the Jalapeño Jeaven's rack. Read the entire Burn! Blog article here.
The Texas Jersey Cheese Company, near LaGrange, Texas, makes 750 pounds of cheese a week. The star is a pepper Jack cheese (using large chunks of jalapeño chiles), and this is one of their star chile cheeserecipes.
Serve with refried beans. In northern New Mexico, home-fried potatoes are also served.
Every year on the Saturday preceding the Super Bowl, Wild Oats Market in Albuquerque sponsors the Chef’s Invitational Souper Bowl Soup Contest. In 1995, W.C. defeated a dozen of other Albuquerque chefs with this grand prize winner. Use whatever wild mushrooms you have to make 9 ounces—we have suggested a mixture, below. W.C. gathered most of the musrooms from the Sandia Mountains near Albuquerque and urges aficionados to learn about wild mushrooms.
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