SALSA WITH ANCHO CHILES
Steps:
- Preheat the broiler. Roast the 2 whole jalapenos in a pie pan under the broiler, giving the peppers a quarter turn every 2 to 3 minutes, until blackened, about 6 minutes. Remove the stems and skins and discard the seeds (or keep the seeds if you like your salsa extra hot). Chop the jalapenos.
- In a bowl, combine the jalapenos with the remaining ingredients. Place in the refrigerator for up to 12 hours for flavor infusion.
ANCHO CHILE FETTUCCINI WITH CILANTRO-TOMATILLO CREAM SAUCE
Rather than make fettuccine colored with spinach or tomatoes, I wanted to create something with color AND flare. Here is my idea. Try serving with grilled skewered chicken and mushrooms, marinated with lime, garlic, cumin, salt and pepper.
Provided by Bryce Fegley
Categories World Cuisine Recipes Latin American Mexican
Time 1h
Yield 4
Number Of Ingredients 15
Steps:
- Heat 1 tablespoon olive oil in a skillet over medium high heat. Roast ancho chiles and 4 cloves unpeeled garlic. Press the chiles flat against the pan with a spatula until they begin to pop and smoke, then flip. When done, rehydrate chiles in a bowl of warm water for 30 minutes. Turn garlic until all sides are browned, about 15 minutes. Allow to cool, then peel.
- In a blender or food processor, combine chiles, 2 cloves roasted garlic, and eggs. Blend until smooth. Place the flour in a mound on a clean surface. Stir in 1/2 teaspoon salt with a fork, then make a well in the center. Pour in egg mixture. Working from the center outward, gradually incorporate the flour with a fork until dough is formed. Knead dough for 5 minutes, adding more flour if necessary. Prepare fettuccini according to your pasta machine's instructions. Lay the fettuccine flat on lightly floured surface for 15 minutes.
- In a blender or food processor, combine 2 remaining cloves roasted garlic, cilantro, tomatillos, jalapeno, cream cheese, sour cream, chicken stock, 1 tablespoon olive oil, cumin, salt and pepper. Blend until smooth. Pour into a saucepan over low heat, and cook until heated through.
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 2 to 3 minutes, or until pasta rises to the surface. Drain, and divide into serving portions; pour sauce over top.
Nutrition Facts : Calories 539.5 calories, Carbohydrate 59.7 g, Cholesterol 137.6 mg, Fat 27.5 g, Fiber 5.5 g, Protein 15.1 g, SaturatedFat 12.1 g, Sodium 484.1 mg, Sugar 1.7 g
ANCHO CHILE FRIES
Make and share this Ancho Chile Fries recipe from Food.com.
Provided by Brenda.
Categories Potato
Time 40m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees.
- Cut potatoes in half lengthwise, then cut into 1/4-inch-thick slabs. Cut slabs lengthwise into strips, gently pat strips dry with paper toweling and place on a greased foil-lined baking sheet (you may need 2 baking sheets).
- In a small bowl, combine oil, chile powder, sugar, garlic, salt and pepper.
- Pour mixture over the potatoes, and gently toss to combine using your hands.
- Bake about 30 minutes until tender and golden brown, carefully turning once halfway through.
Nutrition Facts : Calories 133, Fat 7, SaturatedFat 1, Sodium 170.6, Carbohydrate 16.9, Fiber 1.7, Sugar 2.8, Protein 1.6
ANCHO CHILE CHIPS
Steps:
- Heat oil to 375 degrees F. Fry potatoes, in batches and drain on paper towels. Immediately toss with ancho powder and salt.
ANCHO-CHILE CHICKEN BITES IN ANCHO-CHILI SAUCE
Here is a quick and easy recipe that is certain to satisfy your taste buds. The only problem you'll have is finding any leftovers!
Provided by Ken2729
Categories < 60 Mins
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Salt and lightly pepper both sides the chicken breast.
- Liberally add the ancho chili pepper onto both sides of the breasts.
- Cut the breasts into 1 inch cubes.
- Whisk the egg whites.
- In a Ziploc bag or mixing bowl, combine the flour, sugar, and 2 tablespoons of Acho Chili Pepper.
- Take a handful of the cut chicken and dip into the egg whites. (coat well).
- Place the chicken in the flour mixture and shake well. (coat well).
- Place the chicken in the deep fryer at 355 degrees for 6 to 7 minutes. Drain on rack and set aside on paper towel. (NOTE: You do not have to fry all at once. Fry in batches for best results.).
- For sauce:.
- Melt butter in non stick pan. (medium heat).
- Stir in honey and brown sugar until well blended.
- Stir in Chili and Barbeque sauces.
- Add remaining tablespoon of Ancho Chili pepper. Stir.
- Bring to boil then let simmer for 5 minutes.
- Place the chicken in a Tupperware bowl.
- Pour sauce over chicken.
- Put the top over Tupperware and shake chicken and sauce until chicken is evenly coated with sauce.
- Serve over rice, with cajun fries, or food of your choice.
Nutrition Facts : Calories 639.1, Fat 18.5, SaturatedFat 7.5, Cholesterol 91.2, Sodium 1108.1, Carbohydrate 88.8, Fiber 2.1, Sugar 63.7, Protein 31.1
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