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

NEW MEXICO FRUIT EMPANADAS

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.

HOW TO FIRE ROAST BELL PEPPERS

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.

BAKED CHILES RELLENOS

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.