Poblano Shrimp Quesdillas

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This is Mexico’s answer to the grilled cheese sandwich! They are most delicious made with the rich, stringy cheese from Chihuahua made by the Mennonites, but lacking that, any good melting cheese such as mozzarella, string or even Monterey Jack are good substitutes. Quesadillas can be made with either corn or flour tortillas and the tortillas can be folded in half over the filling, or stacked with the filling in between. Cheese isn’t the only food you can use, I use what is on hand in my refrigerator. Just remember you are only toasting the quesadilla until the cheese melts so any filling needs to be cooked before using.

Ingredients

  • 2 teaspoons vegetable oil

  • ½ small onion, sliced

  • 1 poblano chile, roasted, peeled, stem and seeds removed, and cut in strips

  • 2 teaspoons dried epazote, or substitute dried oregano, Mexican preferred

  • 8 corn tortillas

  • ½ pound cooked small shrimp

  • 1 to 1 ½-cups grated mozzarella cheese

Instructions

Heat the oil in a heavy skillet until hot. Add the onions and saute until they are softened. Sprinkle the epazote or oregano over the top. Transfer the onions to a bowl and toss with the chile strips. Using a paper towel, wipe any excess oil out of the skillet.

Return the skillet to the heat, and warm the tortillas, 1 or 2 at a time, on one side over medium heat. Turn the tortillas and place some of chile mixture on one half of the tortilla. Sprinkle a little epazote over the mixture. Top with the shrimp and sprinkle some of the cheese over the top.

Continue to heat the tortillas until cheese begins to melt. Fold them over and continue on one side and then the other until the cheese has melted and the tortilla starts to crisp. They should be slightly crisp but still chewy.

 

Jalapeno Corn Muffins with Chile Orange Butter

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Take these “hot” muffins on your next picnic in place of ordinary bread or even chips. Flavored butters (or margarine) are easy to prepare and make tasty alternatives to a plain butter. Any unused butter can be frozen for latter use as a spread or for sauteing foods such as shrimp.

Ingredients

Muffins:

  • 4 jalapeño chiles, stems and seeds removed, chopped

  • 2 cups milk

  • 1 cup buttermilk

  • 3 eggs

  • 1 cup cornmeal

  • 3/4 cup flour

  • 1/4 cup sugar

  • 3 tablespoons baking powder

  • 1 ½ teaspoons salt

  • Chile Orange Butter:

  • 1 tablespoon New Mexico red chile powder

  • 1 tablespoon grated orange zest

  • 2 teaspoons orange juice

  • 1 pound unsalted butter, at room temperature

Instructions

In a bowl, combine all the ingredients for the chile butter and allow to sit at room temperature for an hour to blend the flavors.

Preheat an oven to 375°F and grease a muffin tin.

To make the muffins, mix the jalapeños, milk, buttermilk, and eggs together in a bowl.

In another bowl sift together the dry ingredients.

Add the dry ingredients to the liquid. Gently mix them until the dry ingredients are absorbed being careful not to over mix.

Pour the batter into the greased muffin tins and bake for 20 to 30 minutes or until done.

 

Seafood Stuffed Jalapenos

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These are quick and easy to prepare and can be made with roasted and peeled jalapeños or fresh out of the garden. Serve these chilled as an appetizer or even as a luncheon entree on a hot day.

Ingredients

  • 1 4 ½-ounce can crab meat

  • 1/4 cup salad shrimp, chopped

  • 1/3 cup grated Monterey Jack cheese

  • Mayonnaise

  • 8 to 10 fresh jalapeños, stems and seeds removed, split in half lengthwise

Instructions

In a bowl, combine the crab, shrimp, and cheese. Add enough of the mayonnaise to hold the mixture together and mix well. Fill each jalapeño with a mound of the mixture.

Serve immediately or chill well to serve later.

 

Marinated Jalapeno Mushrooms

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This marinated appetizer will keep for a long time and is better if made up a day in advance to allow the flavors to be absorbed by the mushrooms. It should be transported in a cooler but is best served at room temperature.

Ingredients

  • 4 canned jalapeños, drained and chopped, liquid reserved

  • ½ lemon

  • 1 ½ pounds button mushrooms, sliced

  • 1 tablespoon Dijon mustard

  • 1 tablespoon reserved jalapeño liquid

  • 1 tablespoon distilled vinegar

  • 1/3 cup vegetable oil

  • 1/4 teaspoon ground cayenne chile

  • Salt and freshly ground black pepper

  • 2 ounces Roquefort or Bleu cheese, crumbled

  • 2 green onions, sliced including some of the green

  • Garnish: Chopped parsley

Instructions

Place the mushrooms in a bowl and squeeze the lemon over them to keep them from turning brown.

In another bowl, whisk the mustard, jalapeno liquid, vinegar, and 1 tablespoon water together until well mixed. Whisk in the oil in a thin stream to form an emulsion. Season the dressing with the cayenne, salt, and pepper. Stir in the jalapeños, cheese, and onions.

Pour the dressing over the mushrooms and toss well to coat. Allow the mushrooms to sit at room temperature for an hour to blend the flavors.

Caribbean Chicken Drumsticks

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This recipe is the Caribbean answer to Buffalo wings. Although it calls for the chicken to be grilled, the drumsticks can also be broiled, baked, or even deep-fried before being dipped in the sauce.

Ingredients

Sauce:

  • ½ cup chopped onion

  • 2 tablespoons minced ginger

  • 1 tablespoon minced garlic

  • 1 tablespoon olive oil

  • 1 cup chicken broth

  • ½ cup catsup

  • 1 to 2 habanero chiles, stems and seeds removed, chopped

  • 2 bay leaves

  • 6 allspice berries

  • 5 juniper berries (optional)

  • 1/4 teaspoon ground white pepper

  • 2 pounds chicken wings

Instructions

In a saucepan, saute the onion, ginger, and garlic in the oil until soft. Add the remaining sauce ingredients, bring to a boil, lower the heat, and simmer until the sauce is reduced and thickened. Remove the bay leaves and place the sauce in a blender or food processor and puree until smooth.

 

To form the drumsticks, cut off the wing tips, remove the skin, and cut apart the two bones. Twist and remove the smaller bone. Cut the meat from one half the bone, keeping the meat in one piece. Turn the loosened meat over the attached meat for a mock drumstick.

Brush either the drumsticks or the grill lightly with vegetable oil to keep from sticking to the grill. Cook over a slow fire, turning frequently for 20 to 30 minutes.

To deep fry the drumsticks, heat the oil to 375°F and fry until golden, remove and drain. To bake, place some all-purpose flour in a paper bag, drop in the drumsticks and toss to coat. Shake off any excess flour, and place on a baking pan. Bake in a 350°F oven until done. If you don’’t want to mess with making the drumsticks, just use chicken wings.