chile

Flour Shell Taco Seasoning

What’s Cooking in Gail’s Kitchen? A Cut Above: Flour Shell Taco Seasoning! In case you weren’t already aware, foodie taco lovers will justify any version of homemade tacos. For instance, have you ever thought of sprinkling spiced seasoning on the outside of the tortilla? Me either, until now. Not only does it control the amount of salt that is used, it also renders immediate satisfaction of crispy saltiness before your teeth sink into the scrumptious filling inside. Talk about drool-worthy. Game on!

FLOUR SHELL TACO SEASONING

Ingredients:

1 teaspoon Himalayan salt, finely ground

1/2 teaspoon onion powder

1/2 teaspoon garlic powder

1/2 teaspoon cumin powder

1/2 teaspoon smoked paprika 

1/2 teaspoon chili powder

1/8 teaspoon cayenne pepper 

Instructions:

Combine together Himalayan salt, onion powder, garlic powder, cumin powder, smoked paprika, chili powder, and cayenne pepper seasonings. Mix well; set aside. Prepare homemade tacos according to your favorite recipe. Preheat the oven to 350°. Using a nonstick baking sheet, arrange the meat-and-cheese-filled flour tacos in rows. Spray each outer shell with nonstick oil. Sprinkle taco seasoning on each side; flip and repeat. Bake until the cheese inside is melted and the tortillas have crisped up, about 5-6 minutes.  Serve with micro-greens and jalapeño pepper slices, if desired. Serve warm. 

Blistered Jalapeño Poppers

What’s Cooking in Gail’s Kitchen? A Cut Above: Blistered Jalapeño Poppers! The next time you are in the grocery store, check the refrigerated section for Mexican ingredients. Oftentimes, this is where chorizo is found, as well as the popular Mexican cheeses. I stumbled on to this discovery one time and decided to try a bag of shredded chihuahua cheese. Its taste resembles a slight cheddar sharpness with a mild, buttery finish. And the best part is, it melts like a dream…which makes it perfect for creamy dips, dense fillings, and bubbly fondues. 

BLISTERED JALAPEÑO POPPERS

Ingredients: 

10-12 jalapeño peppers, washed and patted dry

1 tablespoon olive oil

12 ounces Mexican chihuahua cheese, shredded

Chile Lime seasoning, to taste 

Instructions: 

Slice the jalapeños in half lengthwise, removing and discarding veins and seeds. Place the peppers, cut side down, on a wire rack on a foil-lined baking sheet. Brush with olive oil. Broil on High setting for approximately 5 minutes to char. You will see them blister, so watch carefully. Remove the peppers from the oven and carefully flip them over. Fill each jalapeño pepper with Mexican chihuahua cheese. Mound the cheese since it will shrink down as it melts. Sprinkle with chile lime seasoning, to taste. Return the baking sheet to the oven. Broil for 3 minutes longer, or until the cheese is  blistered and bubbly. Watch closely. Transfer the stuffed jalapeños to a platter. Serve while warm. 

Queso Casa Dip

What’s Cooking in Gail’s Kitchen? Home Cooking: Queso Casa Dip! Here’s an all-around favorite for any social gathering. The cheese delivers a smooth creamy taste followed by a “bite” of chile!  Some say it’ll curl the tines of a fork. Just kidding! But seriously, it’s so popular you’ll have your friends asking for the recipe! 

QUESO CASA DIP

Ingredients:

4 cups cheddar cheese, extra-sharp finely shredded 

1 1/2 cups Monterey Jack cheese, shredded 

1 tablespoon cornstarch 

2 tablespoons butter

1/7 teaspoon garlic powder

1/2 cup milk

1/4 cup Greek yogurt

1 ghost chile pepper, cut-up and seeds discarded*

2 Roma tomatoes, cut-up

2 green onions, cut-up

16-ounce can green-chile and lime refried beans

Greek Yogurt and jalapeños for garnish

*Ghost peppers are extremely hot, so you may substitute jalapeño peppers instead. 

Instructions:

Empty cheese into a large bowl, sprinkle with corn starch, and toss to coat. Melt butter into a large saucepan and add garlic, cheeses, and milk. Set on low heat and cook slowly, stirring mixture to keep from scorching. As it melts, fold in the 1/4 cup of Greek yogurt. Continue for 10-15 minutes until mixture is smooth and velvety. Add fresh tomatoes, green onions, and the ghost pepper. Stir gently to blend. Keep warm. Meanwhile, place refried beans in a microwave-safe dish and heat through. To serve, layer refried beans on a platter, pour Queso dip over top. Dollop with Greek yogurt. Serve with tortilla chips, café style. 

Underground Chile Chocolate Bread

What’s Cooking in Gail’s Kitchen? Splurge-Worthy Goodness: Underground Chile Chocolate Bread! Don’t you hate it when you’re in the mood to bake something delicious and then find yourself short one key ingredient? That happens to me whenever I find “buttermilk” listed on a recipe. Truth-be-told, I seldom buy it. Thankfully there are two ways to transform ordinary milk into buttermilk. You can use white vinegar, or you can use lemon juice. It’s the acidity that works like magic. Now you’re probably wondering why we want buttermilk in the first place. Well, other than the rich creamy taste, buttermilk helps breads to rise with more body and a softer texture. Is it any wonder pancakes, mashed potatoes, and even fried chicken taste better bathed in buttermilk. Keep that under your hat.

UNDERGROUND CHILE CHOCOLATE BREAD

Ingredients:

3/4 cup milk, mixed with 2 teaspoons vinegar

1 tablespoon chili powder

1 2/3 cups flour

1/4 cup cocoa powder

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 cup vegetable oil

1 2/3 cups sugar

2 large eggs, room temperature

Instructions:

Preheat oven to 350°. Line a loaf pan with parchment paper. Set aside. Pour vinegar into a measuring cup, then fill with milk until you reach the 3/4 mark. Let sit for five minutes to thicken, then whisk. This is a substitute for buttermilk. In a large bowl, combine chili powder, flour, cocoa powder, baking powder, baking soda, vegetable oil, sugar, eggs, and “buttermilk”. Mix until just evenly combined. Do not over stir. Pour batter into the prepared loaf pan. Bake for one hour, or until a cake tester inserted in the center comes out clean. Cool bread on a wire rack before removing from loaf pan. Slice and serve.

Quesadilla Chile Relleno

What’s Cooking in Gail’s Kitchen? Splurge-Worthy Goodness: Quesadilla Chile Relleno! Before you shake your head and walk away, hear me out. Green poblano peppers are a pretty mild distant cousin to the jalapeño and habanero. You could almost say they’re from the “other side of the tracks”, so to speak. Personally, I think they’re underrated. If you look up their classification, they might even be referred to as sweet. Now, I don’t know about that. What I do know is they smell somewhat earthy, tend to hold their shape, and are absolutely scrumptious when bathed in Mexican cheeses. In my opinion, they definitely deserve a second chance. What have you got to lose?

QUESADILLA CHILE RELLENO

Ingredients:

2 large flour tortillas

2 tablespoons butter

1 cup Mexican-style four cheeses, shredded

2 poblano peppers, roasted, peeled, and sliced in strips

1/4 cup yellow onion, chopped

1/4 cup ranch dressing, prepared

1/4 teaspoon cayenne pepper

1/4 teaspoon sriracha sauce

Instructions:

Butter one side of each flour tortilla. Set aside. Warm an iron skillet or nonstick pan over medium heat. Place one tortilla in the skillet, butter side down. Add half the Mexican cheeses. Arrange the poblano peppers in a single layer over cheese. Scatter chopped onion over all. Add remaining Mexican cheese blend. Place the remaining tortilla on top, butter side up. Press down lightly. Cover the pan with a lid. Cook 3-4 minutes until tortilla is lightly browned and cheese is melted. Using a spatula, flip over the quesadilla. Cover with lid. Cook 2-3 minutes longer until golden brown. Do not burn. Transfer quesadilla to a cutting board. Let rest for 2 minutes to avoid a flood of gooey cheese. In a small bowl, combine prepared ranch dressing, cayenne pepper, and sriracha sauce. Mix well. Cut the quesadilla into 6 triangles. Serve with sriracha ranch dipping sauce.

Jalisco Pico de Gallo

What’s Cooking in Gail’s Kitchen? Enjoyable Eats: Jalisco Pico de Gallo! It wasn’t until recently I dined at a family-owned Mexican cantina where the recipes truly originated from Guadalajara. I know this because the waitress explained that Jalisco-style dishes might taste different than anything else I tried before. “For starters,” she explained, “only fresh vegetables are used. We use Mexican oregano for flavor.” I was intrigued. So much so, I made a batch of pico de gallo when I returned home. The Jalisco-style street tacos come later. Stick around and tell me what you think.

JALISCO PICO DE GALLO

Ingredients:

7 Roma tomatoes, sliced and chopped

1 1/2 tablespoon kosher salt

6 Serrano chile, stems removed

3 jalapeño peppers, stems removed

1 sweet onion, chopped

2 tablespoons Mexican oregano, dried

2 teaspoons garlic powder

3 teaspoons cumin powder

1 cup cilantro leaves, chopped

1 tablespoon orange/mango juice

1 tablespoon lime juice

Instructions:

In a large bowl, place Roma tomato chunks. Sprinkle with kosher salt. Using a mini chopper, pulse Serrano peppers until finely chopped. Add to the bowl. Next, place jalapeño peppers in the mini chopper; pulse until finely chopped. Scrape sides and add to the bowl. Add chopped sweet onion to tomato mixture. Sprinkle on Mexican oregano, garlic powder, and cumin powder. Mix well. Fold in chopped cilantro leaves. Drizzle with orange/mango juice and lime juice. Gently stir. Transfer pico de gallo and liquid to covered jars and refrigerate. The flavors intensify as they marinate. Serve with tortilla chips or as a topping for Mexican dishes.

Red Chile Garlic Chicken

What’s Cooking in Gail’s Kitchen? The Next Step: Red Chili Garlic Chicken! If you are a fan of stir-fry, this sauce is often a staple inspired by the fusion flavors of the Far East. Take a quick peek at the ingredient list to see what I mean: ginger and garlic popular in China, chili peppers from Thailand, Vietnamese soy sauce, and sweet rice vinegar used in Japan. It’s all in there. Personally I’m a fan of the sweet heat mixed with the cashew crunch. Skip the take-out for tonight and try this version for yourself.

RED CHILI GARLIC CHICKEN

Ingredients:

1/2 cup dried red chiles

1-2 tablespoons olive oil

1 pound chicken tenders, boneless and skinless

1/4 teaspoon sea salt

1/8 teaspoon black pepper

1/4 teaspoon garlic powder

3/4 cup brown sugar

1/4 cup rice vinegar

2 tablespoons red wine

1 tablespoon soy sauce

1 tablespoon corn starch

1 teaspoon ginger powder

1 teaspoon paprika

1/8 teaspoon garlic powder

1/2 cup cashews

1 tablespoon toasted sesame seeds

3 green onions, snipped

Instructions:

In a microwave-safe bowl, heat 1 cup water for 2 minutes. Add clili peppers; cover. Set aside for 30 minutes, then drain water. Meanwhile, warm olive oil in medium skillet. Turn heat to high setting and add chicken tenders. Season with sea salt, black pepper, and 1/4 teaspoon garlic powder. After 3-4 minutes, when chicken turns brown, flip over. Reduce the heat to medium setting and cover. Cook chicken until firm, about 5 minutes longer. The chicken will release itself from the surface when it is ready. Set pan aside. For the sauce, in a medium skillet combine brown sugar, rice vinegar, red wine, soy sauce, corn starch, ginger powder, paprika, and garlic powder. Bring to a gentle boil on medium-high heat. Stir often. Mixture should not foam. Sauce will thicken after 7-8 minutes. Remove from heat. Pour sauce over chicken tenders. Add drained chiles, cashews, sesame seeds, and green onion snips. Heat through, stirring occasionally, to blend flavors. Serve with choice of cooked rice.

Green Chile Soup

What’s Cooking in Gail’s Kitchen? The Next Step: Green Chile Soup! I was rushing through an airport recently and knew I wanted something to eat. The waitress at the Mexican restaurant recommended the full bodied taste of Green Chile Soup. It hit the spot. From the first tangy spoonful of mild green chiles to the gentle creaminess on my tongue, I knew this wasn’t your typical soup. It may have been a regional delicacy, but by making it at home, I saved myself a round trip ticket to Colorado.

GREEN CHILE SOUP

Ingredients:

20 green chiles, large

1 yellow onion, chopped

1 tablespoon butter

1/2 teaspoon sea salt

1/4 teaspoon garlic powder

3 cups chicken broth

1 cup heavy cream

1/3 cup Greek yogurt

Monterey Jack cheese and cilantro, for garnish

Instructions:

Place green chiles on a wire rack over a foil-lined baking sheet. Roast on Broil until blistered and charred. Remove from oven. Cool. Discard stems and seeds. In a large pan, warm butter over medium heat. Add chopped onion. Sprinkle with sea salt and garlic powder. Cook until soft. Add roasted chiles and chicken broth. Reduce heat and simmer for 20 minutes. Transfer to a food processor and blend until smooth. Transfer mixture back to pan. Stir in cream and Greek yogurt. Gently warm mixture until soup is heated through. Serve with fresh cilantro and Monterey Jack cheese.

Underground Chile Chocolate Bread

What’s Cooking in Gail’s Kitchen? Splurge-Worthy Goodness: Underground Chile Chocolate Bread! Don’t you hate it when you’re in the mood to bake something delicious and then find yourself short one key ingredient? That happens to me whenever I find “buttermilk” listed on a recipe. Truth-be-told, I seldom buy it. Thankfully there are two ways to transform ordinary milk into buttermilk. You can use white vinegar, or you can use lemon juice. It’s the acidity that works like magic. Now you’re probably wondering why we want buttermilk in the first place. Well, other than the rich creamy taste, buttermilk helps breads to rise with more body and a softer texture. Is it any wonder pancakes, mashed potatoes, and even fried chicken taste better bathed in buttermilk. Keep that under your hat.

UNDERGROUND CHILE CHOCOLATE BREAD

Ingredients:

3/4 cup milk, mixed with 2 teaspoons vinegar

1 tablespoon chili powder

1 2/3 cups flour

1/4 cup cocoa powder

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 cup vegetable oil

1 2/3 cups sugar

2 large eggs, room temperature

Instructions:

Preheat oven to 350°. Line a loaf pan with parchment paper. Set aside. Pour vinegar into a measuring cup, then fill with milk until you reach the 3/4 mark. Let sit for five minutes to thicken, then whisk. This is a substitute for buttermilk. In a large bowl, combine chili powder, flour, cocoa powder, baking powder, baking soda, vegetable oil, sugar, eggs, and “buttermilk”. Mix until just evenly combined. Do not over stir. Pour batter into the prepared loaf pan. Bake for one hour, or until a cake tester inserted in the center comes out clean. Cool bread on a wire rack before removing from loaf pan. Slice and serve.