When chile growers Joe and Martha Lujan of Las Cruces, New Mexico were kind enough to show Harald and his wife Renate around their chile fields and roasting facility, Martha  fixed them this tasty snack. Joe had just roasted a batch of green chiles, and Martha took some to the kitchen, stuffed them with Longhorn cheese, wrapped them in a tortilla and heated them in the microwave.

Ingredients

• Four New Mexican chiles (like Ortega, Sandia, Big Jim)

• 4 to 6 ounces Longhorn or cheddar cheese, grated

• 4 flour tortillas

Instructions

Roast and peel the chiles and cut open lengthwise. Remove the seeds and stuff with the cheese.

Wrap each chile tightly in a flour tortilla. Place on a microwaveable plate and heat for a couple of minutes on medium heat, until the cheese is melted.

Serve hot.

Sharon Hudgins discovered this recipe when she was living in the Russian Far East, where it was made with large white Japanese daikon radishes. The same recipe would be made in European Russia with the large, bulbous white radishes that grow there.

Ingredients

• 2 large daikon radishes, peeled and shredded

• 1 teaspoon salt

• 1 teaspoon sugar

• l to 2 hard-boiled eggs, peeled and chopped

• 1 apple, peeled, cored, and shredded

• 4 to 6 tablespoons sour cream

Instructions

Place the daikon in a bowl and sprinkle the salt and sugar over the top and toss to mix well. Let the radishes sit at room temperature for 30 minutes. Transfer the radishes to a large sieve and press firmly on the shredded pieces to get out as much moisture as possible and discard the liquid.

Return the daikon to the bowl, toss with a fork to separate the pieces, and add the chopped hard-boiled eggs and shredded apple. Stir in sour cream, mixing gently but thoroughly and serve.

The “horn” in this salad is actually a roasted poblano chile. The stuffing is a zesty mixture that is both rich and refreshing, with a contrast of textures. Serve it with a Mexican meal. From the article Exotic & Spicy Salads.

Ingredients

• 4 poblano chiles, roasted, peeled, seeds removed, stems left on

• 2 cups finely diced apples, such as Pippin

• 1 fresh lemon

• 1 cup crumbled blue cheese

• 3/4 cup chopped walnuts

• 4 cups mixed salad greens

• 2/3 cup extra virgin olive oil

• 1/3 cup red wine vinegar

Instructions

Allow the poblano chiles to reach room temperature before peeling them, being careful to keep the chiles whole and not tear them. Place the chiles on paper towels and refrigerate them.

Place the apples in a ceramic bowl and squeeze just enough lemon juice to lightly coat the apples. This step will prevent the apple from turning brown and keep them attractive, especially if this dish is prepared an hour or two ahead of time.

Combine the cheese and walnuts with the apples and toss. Stuff this mixture into the poblano chiles.

Arrange the stuffed chiles on a bed of greens.

Whisk the olive oil and vinegar together in a small bowl and pour the dressing over the chiles and lettuce. Serve immediately.

If you’re lucky, like David Karp, you have friends all over the world who prepare incredible adventurous meals. David discovered this recipe while exploring hot and spicy London. There he met Yousif and Katie Mukhayer, who served this at a splendid Sudanese banquet in their home. From the article Exotic & Spicy Salads.

Ingredients

• 5 tomatoes, seeds removed, diced

• 4 green onions, finely chopped

• 1 to 2 small green chiles, such as Thai, stems and seeds removed, minced

• 4 sprigs Italian parsley, finely chopped

• 1/2 cup vegetable oil

• 4 tablespoons smooth peanut butter

• Juice of 2 limes

• Salt to taste

Instructions

Combine the tomatoes, green onions, chiles and parsley in a bowl and set aside.

Whisk the oil into the peanut butter until smooth. Stir in the lime juice and season with salt. If the dressing is too thick, thin with a tablespoon or two of water.

Gently toss the vegetable mixture with the dressing until lightly coated.