Fire Roasted New Mexico Chiles Oven Baked With Peruvian Mango And Country House Brie Recipes

Steps:

• For the marinade: Slice the garlic cloves paper thin and put in a bowl. Add the olive oil, lemon juice, apple cider vinegar, raspberry balsamic vinegar, sea salt, black pepper, red chile flakes and 2 tablespoons water and whisk together. Set aside.
• For the stuffed chiles: Roast and blacken the chiles over an open flame until the skins blister. Immediately place the chiles in a plastic bag to sweat for 5 minutes.
• Remove the skins by scraping them off with the blunt edge of a paring knife. Make an incision from the head and stem of each chile towards the tail, large enough to prepare for stuffing. Try to remove as many seeds as possible by delicately removing the seed pod from each head. Place the chiles in a baking dish and pour the marinade over them. Let sit, refrigerated, while you cut and prepare the mangos and Brie for stuffing.
• Preheat the oven to 400 degrees F.
• Peel the mangos and cut into finger-length-sized spears. Remove the outer rind from the Brie and cut into finger-length-sized strips.
• Begin to lay alternate layers of sliced mango and Brie inside of the chiles until full, trying to slide the layers towards the chile tails so that the chiles are plump and full, always finishing the last layer with mango for color. Transfer the chiles to a flat baking dish or plate and delicately spoon the marinade over them. Bake until the cheese melts, about 10 minutes.
• Garnish with the chopped parsley.

Steps:

• Preheat the oven to 325 degrees F.
• For the dough: Mix the flour oil, baking powder, cinnamon, sugar. Add just enough water to make the dough silky. Roll the dough out 1/8-inch thick and cut with a 4-inch cookie cutter.
• For the fruit: Mash the fruit with the sugar, cinnamon, cloves and nutmeg. Spoon 2 tablespoons of fruit on one half of a circle of dough, then fold it over to look like a half-moon. Pinch the edges with a fork to seal.
• Bake until brown, about 15 minutes, then sprinkle with cinnamon sugar.

Steps:

• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Roast peppers on the top rack of the preheated oven until the skins are charred, about 5 minutes per side. Remove from the oven and allow to cool enough to handle, about 10 minutes. Set the oven to 350 degrees F (175 degrees C).
• While peppers are cooling, whisk eggs, flour, milk, baking powder, and salt together in a medium bowl until smooth. Slice the queso fresco into eight even rectangles, just shorter than the length of the peppers.
• Carefully peel off the waxy skin of the cooled peppers. Gently cut a slit down the length of the peppers and use a spoon to remove the seeds and membranes.
• Spread about 1/4 cup of the milk mixture on the bottom of a 9x13-inch baking dish. Wrap each pepper around a queso fresco rectangle. Place each chile/cheese wrap seam-side down in a single layer in the baking dish. Cover with remaining egg mixture. Sprinkle Cheddar cheese over the top.
• Bake in the preheated oven until the egg mixture has risen and the cheese is golden brown, about 30 minutes.

Steps:

• Begin by washing and drying the peppers.
• To roast two or more at a time, the oven is easiest. Place on a rack in a broiler pan or baking sheet about 2-inches from the heat.
• Leave under the broiler until they blacken and blister, turning from side to side to roast evenly. (This can take from 15 to 25 minutes). They are done when completely charred on all sides.
• Remove from broiler and place peppers in a brown paper bag; close tightly for about 15 minutes or until cool enough to handle.
• Remove peppers and peel off the skin using your fingers or the back of a knife.
• Remove stem and seeds.
• To roast on a barbecue grill or gas burner, place the pepper on a long handled fork or hold with tongs as close to the heat as possible.
• Rotate from sisde to side to roast evenly and proceed as above, cooking and turning as the skin blackens.
• To roast cut-up peppers, wash and seed peppers, cut into quarters and place skin side up on a rack in a broiler pan or baking sheet. Proceed as above.