CHILES RELLENOS - TUCSON'S EL CHARRO
Make and share this Chiles Rellenos - Tucson's El Charro recipe from Food.com.
Provided by Mme M
Categories Peppers
Time 35m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Stuff each chile with cheese, and set aside.
- Separate eggs and beat the whites until stiff. Beat yolks and fold into whites, along with flour, salt and pepper.
- Meanwhile, heat oil in a large skillet. Dip stuffed chiles, one at a time, into egg batter, then remove with a large spoon. Carefully lower coated chiles into hot oil, 3 or 4 at a time. Fry until golden brown on both sides. The chiles may be made ahead to this point.
- To serve immediately, arrange on platter or individual plates and pour warm Taco Sauce over each chile. Garnish with more cheese and run under broiler to melt cheese, if desired.
- May be made in advance up to the point of topping with cheese, and reheated in a 400-degree oven about 10 minutes.
Nutrition Facts : Calories 465.3, Fat 37.1, SaturatedFat 19.5, Cholesterol 168.5, Sodium 848.2, Carbohydrate 9.2, Fiber 2.2, Sugar 3.5, Protein 24.9
CHURRO CHEESECAKE BARS
Explore the meeting of cinnamon roll and churro in these Churro Cheesecake Bars. These Churro Cheesecake Bars are simple and simply delicious.
Provided by My Food and Family
Categories Spanish Food
Time 45m
Yield 24 servings
Number Of Ingredients 6
Steps:
- Heat oven to 350ºF.
- Beat cream cheese and 1/4 cup sugar in medium bowl with mixer until blended. Add vanilla; mix well. Add eggs, 1 at a time, beating on low speed after each just until blended.
- Combine cinnamon and remaining sugar; sprinkle half onto bottom of 13x9-inch pan sprayed with cooking spray. Unroll 1 can crescent dough on lightly floured surface; firmly press perforations and seams together to seal. Roll out dough to 13x9-inch rectangle; place in prepared pan. Spread with cream cheese mixture.
- Repeat rolling out of dough with remaining can of crescent dough; place over cream cheese-topped dough in pan. Sprinkle with remaining cinnamon sugar.
- Bake 25 to 30 min. or until golden brown. Cool completely before cutting into bars.
Nutrition Facts : Calories 170, Fat 10 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 35 mg, Sodium 220 mg, Carbohydrate 15 g, Fiber 0 g, Sugar 9 g, Protein 3 g
GARLIC PUREE - TUCSON'S EL CHARRO
If you use a lot of the puree, make a large batch, store in the refrigerator for only a week, as it could spoil. Chef Carlotta Flores, owner of El Charro Cafe.
Provided by Mme M
Categories Southwestern U.S.
Time 5m
Yield 1/2 cup
Number Of Ingredients 2
Steps:
- Smash the cloves with the side of a wide knife; the peel will slip off easily then. Put the peeled garlic in a blender with the water, and puree. Use within a week.
Nutrition Facts : Calories 35.8, Fat 0.1, Sodium 6.5, Carbohydrate 7.9, Fiber 0.5, Sugar 0.2, Protein 1.5
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