Do not peel the peaches. The chipotle chile adds a nice hint of heat and smoke to this spectacular way to end a great meal off the grill. An interesting variation is to substitute Stilton cheese for the goat cheese. From the article “Perfectly Pungent Peaches” by Dave DeWitt here.

Ingredients

The Peaches:

2 tablespoons brown sugar

2 tablespoons lime juice

3 tablespoons raspberry vinegar

2 firm ripe peaches, cut in half vertically, pits removed

Finely chopped walnuts for garnish

Cheese Filling:

2 tablespoons cream cheese, at room temperature

2 tablespoons goat cheese, at room temperature

Raspberry Puree:

1 1/2 cups frozen raspberries

1 teaspoon lemon juice

1 tablespoon sugar

1/2 teaspoon ground chipotle chile

Instructions

Combine the brown sugar, lime juice, and vinegar in a small saucepan and simmer for 10 minutes to thicken slightly. Remove from the heat, allow to cool, add the peaches, and marinate for an additional 20 minutes. .

In a small bowl, mix the cheeses together and let sit at room temperature for 30 minutes to blend the flavors.

To make the puree, slightly thaw the raspberries. Place all the ingredients in a blender or food processor and puree until smooth.

Remove the peaches from the marinade and place them in a grill basket with handles.  Grill them flesh side down over a medium-hot fire. Grill for 2 to 3 minutes until the grill marks show.  Turn and grill until the peaches are soft.

To serve, spoon some of the raspberry puree on a dessert plate, place the peach cut side up on the sauce. Put a dollop of cheese in the center of the peach and top with additional puree, and garnish with the walnuts.

Heat scale: Mild

This is the classic enchilada dish served at the early 1960s Albuquerque restaurant, Videz, owned by Pete Benavidez. The restaurant was torn down to make way for Interstate 40, but the recipe lives on. From the article Albuquerque’s Food History is All About Chiles.

Ingredients

6-8 dried red New Mexican chiles, stems and seeds removed
1 clove garlic
1 teaspoon ground Mexican oregano
1/2 pound pork, either cubed from a roast, or chops, or even bones with meat
1 to 1 and 1/2 pounds very lean ground beef
12 corn tortillas
Vegetable oil for frying
2 cups grated cheddar or Monterey Jack cheese
1 medium onion, chopped

Instructions

In a large pot, cover the chiles with very hot water and soak for 20 to 30 minutes or until limp and partially rehydrated. Place the chiles in the blender (they should loosely fill 3/4 of the container, if more, make two small batches.) Fill the container up near the top with water. Drop in the clove of garlic and sprinkle the top with the oregano. Add a little salt at this stage if you wish. Blend for 2 to 3 minutes on high or until a homogeneous or orangish-red mixture is obtained.

Pour the mixture into a saucepan and add the pork. Cook, covered over a very low heat or uncovered at a slight bubble, for 2 to 3 hours. If cooked uncovered, periodically add water back to original level to maintain proper consistency which I can only describe as medium soupy.

Remove the pork pieces and save for another meal such as carne adovada. Place the chile sauce in the refrigerator and cool. Remove any fat that congeals on the top.

Season the beef with a little salt and pepper and sauté until the meat is no longer pink.

Combine the sauce and beef and simmer, covered, for an additional 30 to 45 minutes.

Fry three tortillas per person in a couple of inches of oil until they are slightly harder that the taco shells. As they are removed from the oil with tongs, dip each into the red chile pot until they are fully submerged. Remove, place on a plate and top with some cheese and onion.

Continue the process until the tortillas are stacked three high on each plate.

Ladle red chile, including a small amount of the meat, over the tortilla stack until it is puddled up as deep as it will stand around the base of the stack. Cover the enchilada lightly with grated cheese and place in a 250 degree oven for 20 minutes.

Heat Scale: Medium