Ancho Dried Whole chile Peppers - 8 oz. Best Buy
Brand: TheLatinProducts List Price : low price to display |
Ancho Dried Whole chile Peppers - 8 oz. Detail
Ancho Whole Dried Chiles The dried form of a Poblano Pepper, this de-stemmed chile has medium-thick wrinkled flesh. Heat ranges 3-5 on a scale of 1-10, the same heat and flavor profile as Guajillo or Pasilla Negro chiles. Use in salsa and soups, enchilada or combine with the Pasilla and Guajillo to make the traditional mole sauces. Approx. 4-5â? long, 3â? wide.
Ancho Dried Whole chile Peppers - 8 oz. Sale Price
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TheLatinProducts |
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TheLatinProducts |
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Ancho Dried Whole chile Peppers - 8 oz. Customer Rating
:A wonderful South of the Border cornbread featuring cheese, cream style corn and jalapeno peppers.
2 (8.5 oz.) pkgs. corn bread/muffin mix
Ancho Dried Whole Chile Peppers - 8 Oz.
1 medium onion, chopped
2 cups shredded Cheddar cheese
1 (14.75 oz.) can cream style corn
1-1/2 cups sour cream
4 eggs, beaten
1 (4 oz.) can green chilies, chopped
1/3 cup vegetable oil
1 tablespoon jalapeno pepper, finely chopped
Directions
Preheat oven to 350 degrees. Lightly grease a 13x9x2-inch baking dish.
In a bowl, combine the corn bread mix and onion. Combine the remaining ingredients. Add to the corn bread mixture just until moistened. Pour into the prepared baking dish.
Bake for 50 to 55 minutes or until lightly browned and the edges pull away from the sides of the pan. Serve warm. Refrigerate leftovers.
=> Mexican Cornbread Recipe: Southwestern Corn Bread
This reduced calorie cornbread is just the thing for those watching their diets.
1 (15.25 oz.) can whole kernel corn, drained
1 cup all purpose flour
1 cup cornmeal
1/2 teaspoon baking soda
1/2 teaspoon salt
1 egg
2 egg whites
3/4 cup fat free milk
1/4 cup canola oil
1 cup shredded reduced fat Cheddar cheese
1 (4 oz.) can green chilies, chopped
Directions
Preheat oven to 350 degrees. Prepare a 9-inch square baking dish with nonstick cooking spray.
Place the corn in a food processor or blender. Cover and process until coarsely chopped. Set aside.
In a bowl, combine the flour, cornmeal, baking soda and salt.
In a small bowl, combine the egg, egg whites, milk and oil. Stir into dry ingredients just until moistened. Add the cheese, chilies and corn.
Pour into the prepared baking dish. Bake at 40 to 45 minutes or until a toothpick inserted near the center comes out clean. Serve warm.
=> Recipe Mexican Cornbread: Jalapeno Cornbread
A cornbread recipe that has real zip.
1-1/2 cups cornmeal
1/2 cup all purpose flour
6 tablespoons sugar
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
2 eggs
1 cup buttermilk
1/4 cup olive oil
1 to 3 jalapeno peppers, seeded and finely chopped
Directions
Preheat oven to 400 degrees. Grease a 9-inch square baking pan.
In a bowl, combine the cornmeal, flour, sugar, baking powder and salt.
In a separate bowl, whisk the eggs, buttermilk and oil. Add to the dry ingredients and stir just until moistened. Stir in jalapenos. Pour into the prepared baking pan.
Bake for 20 to 22 minutes or until a toothpick inserted near the center comes out clean. Cut into squares or wedges. Serve warm.
Mexican Cornbread Recipe - Best Mexican Cornbread
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[http://www.best-chili-recipes.com]
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