SPRING HILL RANCH'S JALAPEñO WHITE SAUCE
Everyone knows (or *should* know) that New Mexico is famous for its chile sauces...and that the official State Question really is "Do you want green or red?" Well, there is a third sauce, and we don't really advertise it much. It is called Terciopelo Jalapeño, or "Jalapeño Velvet." Pour some of this over your next plate of...
Provided by Wiley P
Categories Other Sauces
Time 30m
Number Of Ingredients 9
Steps:
- 1. In a heavy pan over high heat, heat the heavy cream until it is just ready to boil. Stir in the sour cream. Once the sour cream dissolves, reduce the heat to medium.
- 2. Stir in the chicken base and jalapeño juice and simmer.
- 3. Meanwhile, make a roux by warming the butter in a saucepan over medium heat, adding the flour, and mixing with a wire whisk until the mixture is smooth and pale gold.
- 4. Add the roux to the simmering cream mixture, whisking briskly and constantly until the roux is completely incorporated. Remove the pan from the heat and stir in the minced jalapeño and the cheeses.
SPRING HILL RANCH'S JALAPEñO POPPERS
What southwestern get-together would be complete without having poppers on the appetizer table? The two keys to wonderful poppers are to (1) clean out the inside of the chiles really well so they are not too spicy hot , and (2) build some complexity into the filling to enhance the the flavor of the chiles. I think you'll love the way we have set these poppers up - all our friends and neighbors do!
Provided by Wiley P @WileyP
Categories Other Side Dishes
Number Of Ingredients 11
Steps:
- In a medium mixing bowl, combine the cooled chorizo and cream cheese. Thoroughly mix in the two cheeses. Sprinkle the chili powder, powdered oregano, ground cumin, granulated onion and granulated garlic over the mixture and thoroughly mix them in.
- Remove the stem ends from the jalapeños. Using a chile reamer, melon-baller or narrow bladed paring or boning knife, remove as much of the seeds and veins as you can. (Most of the spicy heat of a chile is in the seeds and veins - the more you remove, the more docile the spiciness.)
- Using a spoon, stuff the filling into the hollowed-out jalapeños.
- Lay a piece of bacon snuggly over the top and down the sides of each stuffed chile. Secure it in place with a wooden toothpick. Place the chiles in a popper rack or other accessory that will allow them to remain upright during the roasting.
- Using indirect medium heat on a grill or in a 350° oven, roast the poppers until the chiles are cooked through and the bacon has crisped up a little, about 45 minutes. Serve hot or at room temperature
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