Subj : NM Chili To : Ruth Haffly From : Dave Drum Date : Wed Jan 10 2024 06:01:00 -=> Ruth Haffly wrote to Dave Drum <=- DD> No actual cacti were harmed in the m aking of this recipe: DD> Title: Cactus Chicken-Fried Steak DD> Categories: Beef, Dairy, Chilies, Poultry DD> Yield: 6 Servings RH> So, why name it cactus CFS? (G) I'd definatly modifly this if I were RH> to make it--cut way down on the salt for sure. Also, NM chili powder? RH> Possibly ancho chilis? DD> I didn't name it so I've no clew. The following recipe should DD> answer your quibble about "NM chili powder?" DD> Title: Green Chilies Rellenos (Stuffed Green Chilies) DD> Categories: Latino, Vegetables, Chilies, Cheese DD> Yield: 5 Servings DD> 10 lg Green chilies; NuMex, Big DD> - Jim or Anaheim, roasted, RH> They do grow a lot of Anaheims out there. (G) Back in 2006 we drove RH> cross country from LA (landed there from Honolulu) up to LVNV, then RH> down to AZ and across. Routed thru Hatch, NM about a week after their RH> big fall chili fest; the aroma of roasted chilis was still in the air. Hatch chilies are of the NuMex cultivar and the "terrior" (compisition of the soil) gives them a slightly different flavour from regular NuMex and/or Anaheims. Anaheims were taken from New Mexico to California in the early 1900s and were bred to be milder in order to suit the taste of the "norteamericanos" of that time. They became popular in Anaheim, a city in California, and the peppers go by either name—the city or the state. NuMex (with the Hatch, Big Jim and heirloom cultivars) are virtually identical to California and Anaheim peppers, with one distinct difference: they are much, much hotter. Hatch chilies are New Mexico chilies that are grown in the small town of Hatch, New Mexico, and are considered premium green chilies. The Big Jim chile holds the Guinness Book of World Records as the largest chile pepper in the world, with individual fruits routinely exceeding 14" in length. The peppers are mild when still green, but become more spicy as they ripen to red. They are rarely used as in their ripe form. Poblanos are the other big green chile. They are dark green in color, wide at the stem and narrow along the length of the pepper. When they're mature, they’re about 4" long and 2" wide. When left to fully ripen and dry out, the dehydrated and dried poblano peppers are called ancho chilies. Both fresh poblanos and their dried counterparts are commonly carried in grocery stores throughout the United States. Fresh poblanos are typically found near all the other fresh produce, while whole dried ancho chilies are usually in the specialty Hispanic foods aisle or in the spice aisle as ground ancho chile powder. Sorry, you triggered my chilehead gene. Bv)= I'm a "member" of the Chile Pepper Institute. "The Chile Pepper Institute is the world's only international, non-profit organization dedicated to the research and education related to Capsicum, or chile peppers. Established in 1992, The Chile Pepper Institute builds on the research of chile peppers since the famous horticulturist Fabian Garcia (the father of the New Mexico chile pepper industry) began standardizing chile pepper varieties in 1888. MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Chilli-Stuffed Poblano Peppers Categories: Beef, Vegetables, Cheese Yield: 4 servings 1 lb 90% lean ground beef * 15 oz Can chilli w/o beans 1/4 ts Salt 1 1/2 c Mexican cheese blend; - shredded, divided 1 md Tomato; fine chopped 4 Green onions; chopped 4 lg Poblano chile peppers 1 tb Olive oil * original called for turkey - UDD Heat broiler. In a large skillet over medium heat, cook hamburger, crumbling meat, until no longer pink, 5-7 minutes; drain. Add chili and salt; heat through. Stir in 1/2 cup cheese, tomato and green onions. Meanwhile, cut peppers lengthwise in half; remove seeds. Place on a foil-lined 1z5" X 10" X 1" baking pan, cut side down; brush with oil. Broil 4 in. from heat until skins blister, about 5 minutes. With tongs, turn peppers. Fill with hamburger mixture; sprinkle with remaining cheese. Broil until cheese is melted, 1-2 minutes longer. Lorrie Grabczynski, Commerce Township, Michigan Makes: 4 servings RECIPE FROM: https://www.tasteofhome.com Uncle Dirty Dave's Kitchen MMMMM .... Ketchup + hot sauce = better catsup. --- MultiMail/Win v0.52 * Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12) .