Chilaquiles Cha Cha Cha Recipes

STUFFED CHA-CHA CRAB CHILIES

Steps:

• Preheat broiler.
• For the sauce: Place tomatillos, onions, and garlic in a large heavy skillet. Heat over medium-high heat, turning often, until charred all over but still firm, about 5 minutes. Transfer mixture to a food processor and add cumin, cayenne, hot sauce, cilantro, lime juice and salt. Process to a coarse puree. Return mixture to skillet and keep warm while preparing the stuffed chilies.
• For the chilies: Place poblanos on a baking sheet and broil, turning a few times until all sides are charred. Place in a paper bag and seal. Let steam about 10 minutes to loosen the skin.
• Meanwhile, in a medium bowl, combine the goat cheese, Monterey Jack and crabmeat. Set aside.
• Peel poblanos, then cut a slit lengthwise down 1 side only, and carefully remove seeds. Stuff each with cheese mixture and place them cut side up on a baking sheet, gently pressing to seal. Broil until cheese is melted and poblanos are heated through, about 6 to 8 minutes. Transfer to serving plates and spoon sauce around the stuffed chilies.

CHA CHA'S WHITE CHICKEN CHILI

Steps:

• Heat the oil in a large saucepan over medium-low heat. Slowly cook and stir the onion until tender. Mix in the garlic, jalapeno, green chile peppers, cumin, oregano and cayenne. Continue to cook and stir the mixture until tender, about 3 minutes. Mix in the chicken broth, chicken and white beans. Simmer 15 minutes, stirring occasionally.
• Remove the mixture from heat. Slowly stir in the cheese until melted. Serve warm.

CHA CHA'S WHITE CHICKEN CHILI

Steps:

• Heat oil in a large sauce pan over medium-low heat.
• Slowly cook and stir the onion until tender.
• Mix in the garlic, jalapeno, green chile peppers, cumin, oregano and cayenne.
• Continue to cook and stir the mixture until tender, about 3 minutes.
• Mix in chicken broth, chicken and white beans.
• Simmer 15 minutes, stirring occasionally.
• Remove the mixture from the heat.
• Slowly stir in the cheese until melted.
• Serve warm.

CHA-CHA CHILI

Steps:

• Cook meat, add onion, celery and poblano about halfway through.
• You may have to a dd a little oil if it starts to stick.
• Add salt and pepper to meat so it will not be bland, we are building flavors here.
• Add garlic near the end, be careful not to burn as it will be bitter.
• Sprinkle McCormicks (packaged chili mix) and chili powder over meat and veggies and stir well.
• Cook over medium heat for a minute or so.
• Pour in chicken stock, canned tomatoes with juice and add chipoltles (this is how you control the heat), if using.
• Cook down for 15 or 20 minutes.
• Add rinsed beans and corn (with juice).
• To make this a soup: Add 2 more cans of stock.
• Top with green onion, cheese and sour cream.

CHILAQUILES

Steps:

• Stack tortillas and cut stack into 8 triangles.
• Heat oil in a 12-inch heavy skillet over medium heat until it shimmers, then fry tortillas in 6 batches, turning once, until golden brown, 3 to 5 minutes per batch. Drain on layers of paper towel.
• Purée salsa with 1/2 cup cilantro in a blender.
• Pour off all but 2 tablespoons oil from skillet, then cook garlic over medium heat, stirring occasionally, until pale golden, about 2 minutes. Add salsa mixture and cook, stirring, until sauce comes to a simmer, about 2 minutes.
• Whisk together sour cream, heavy cream, and 1/4 teaspoon salt.
• Spread tortillas on a platter, then spoon sauce over them. Drizzle with sour-cream mixture, then sprinkle with onion, cheese, and remaining 1/2 cup cilantro.