Chile Cheese Puffs
INGREDIENTS:
-Pam Coombes
3 Dried chile piquins
4 Green chiles, skinned,seeded
And chopped
1 Green chile, skinned,seeded
Cut into strips
1/2 c Lemon juice
1/4 ts Salt
1 lg Onion, sliced and separated
Into rings
2 c Monterey jack or cheddar
Cheese, grated
1 c Heavy cream
2 tb Olive oil
6 Potatoes, boiled, diced
-Pam Coombes
3 Dried chile piquins
4 Green chiles, skinned,seeded
And chopped
1 Green chile, skinned,seeded
Cut into strips
1/2 c Lemon juice
1/4 ts Salt
1 lg Onion, sliced and separated
Into rings
2 c Monterey jack or cheddar
Cheese, grated
1 c Heavy cream
2 tb Olive oil
6 Potatoes, boiled, diced
Mix the piquins, lemon juice, and salt. Add the onion rings and toss until coated. Cover and marinate, at room temp, for 30 minutes. Drain. Combine the cheese, creamand chopped chile in a blender and puree until smooth. Heat the oil and slowly add the cheese mixture, stirring constantly. Simmer over low heat until the sauce thickens, about 5-10 minutes. To serve, pour the sauce over the hot potatoes and garnish with the drained onion rings and chile strips. The Fiery Cuisines 05/20 02:11 am Pam Coombes Fairfax, VA FOOD AND WINE BB TOPIC: FOOD SOFTWARE TIME: 05/20 2:24 AM
TO: ALL FROM: PAM COOMBES (RNCM95A) SUBJECT: R-MM VEGGIES
TO: ALL FROM: PAM COOMBES (RNCM95A) SUBJECT: R-MM VEGGIES