Recipes By Cuisine - Southwestern
Santa Fe Chile and Corn Cakes
- 4 green Anaheim chiles
- 3 cups corn kernels, scraped from the cob
- 3 green serrano chiles, seeded, chopped
- 1 tsp salt
- 1/2 tsp pepper
- 3 tbsp all-purpose flour
- Oil/clarified butter
- Roast the Anaheim chiles over an open flame until black. Soak in water, peel, seed, and dice them. Process the corn in an Oster® Food Processor until it resembles a pur'ee, about 2 minutes. In a bowl mix together the corn pur'ee, chopped chiles, salt and pepper. Slowly add the flour, small amounts at a time, while stirring. In a medium saucepan heat the clarified butter over high heat. Using a slotted spoon, gently drop spoonfuls of the batter into the hot butter. When the edges are brown, after about 2 minutes, turn the fritters over and cook another 2 minutes. Remove the fritters and allow them to drain on paper towels.
Chicken Chili in Cornbread Bowl
- Serves 2
- 1 pound ground chicken
- 1/4 cup red pepper, diced
- 1/4 cup green pepper, diced
- 1/4 cup onion, diced
- 15 ounces spicy chili beans, canned
- 15 ounces Mexican style diced tomatoes, canned
- Fresh diced chili, to taste
- 2 eight-inch round corn breads, from the grocery store
- 8 ounces cheddar cheese, shredded
- Sour cream
- Saute ground chicken in skillet, add peppers and onions.
- Open cans of beans and tomatoes with Oster® Can Opener and pour contents into skillet.
- Add chilies. Cook until heated through.
- Scoop out center of corn breads but leave about 1/2 inch on the bottom.
- Place cornbreads in ovenproof soup bowls.
- Fill bread bowl with chicken chili; top with cheese.
- Place under broiler for 2 minutes.
- Serve with sour cream.
Chicken and Black Bean Tamale Pie
- Serves 6