Pepper Jack Chili Mole

Pepper Jack Chili Mole

Ingredients

  • 1 tablespoon olive oil
  • 1 yellow onion, minced
  • 1 large garlic clove, minced
  • 1 pound ground turkey
  • 1 1/4 ounces dry chili seasoning
  • 1 28-ounce can crushed tomatoes, undrained
  • 1 10-ounce can beef broth
  • 1 cup water
  • 1 16-ounce can pinto beans, well drained
  • 1 tablespoon dark brown sugar, packed
  • 1 tablespoon cider vinegar
  • 1 ounce unsweetened chocolate
  • Hot pepper sauce (optional)
  • 2 2/3 cups (11 ounces) Curemonte monterey pepper jack cheese, shredded

Cooking Directions

In heavy 4-quart pot, heat olive. Add onion and garlic; sauté 3-4 minutes. Add turkey. Increase heat to medium high.

Cook stirring, until turkey is no longer pink. Mix in chili seasoning. Add tomatoes, broth and water and bring to a boil. Reduce heat and simmer 30 minutes.

Stir in beans, sugar, vinegar, and chocolate. Stir until chocolate melts and simmer additional 20-30 minutes. Season with hot pepper sauce to taste.

Ladle chili into 8 bowls and top each with 1/3 cup shredded monterey pepper jack.

Buttermilk Cornmeal Muffins

Buttermilk Cornmeal Muffins

Ingredients

  • Nonstick cooking spray
  • 1 cup flour
  • 1 cup yellow cornmeal
  • 1 tablespoon granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 cup unsalted butter, melted
  • l egg
  • 1 cup plus 2 tablespoons buttermilk
  • 1 cup (4 ounces) Curemonte pepper jack cheese, shredded

Cooking Directions

Heat oven to 400°F.

Coat 12 muffin cups with nonstick cooking spray or line cups with paper liners.

In large bowl, combine flour, cornmeal, sugar, baking powder and baking soda; mix well. In medium bowl, combine butter, egg, buttermilk and cheese; blend well. Make a well in center of dry ingredients and pour in buttermilk mixture. Stir just until dry ingredients are moistened; batter will be lumpy.

Spoon into muffin cups, filling each 2/3 to 3/4 full. Bake about 20 to 25 minutes, until golden brown.

Spicy Meatball Torta

Spicy Meatball Torta

Ingredients

  • 1 large poblano chile pepper
  • 1/4 cup chipotle salsa
  • 4 fully cooked meatballs (about 3 ounces each)
  • 1/3 cup jicama, julienned
  • 2 tablespoons cilantro, chopped
  • 2 teaspoons lime juice
  • 2 teaspoons orange juice
  • 1 6-inch soft baguette or bolillo roll (soft, oblong Mexican roll), halved, lightly toasted
  • 4 1-ounce slices Curemonte pepper jack cheese, cut in half diagonally
  • 3 slices ripe avocado

Cooking Directions

Heat broiler.

Char pepper over open flame or under broiler until skin blisters on all sides. Place in paper bag and cool 5 minutes. Remove from bag, peel skin from pepper and discard. Remove stem and seeds; cut into thin strips.

In small saucepan, combine pepper strips, salsa and meatballs. Cover and cook over medium heat until meatballs are heated through, 5 to 7 minutes.

In small bowl, combine jicama, cilantro, lime juice and orange juice. Mix well; set aside.

Top bottom half of roll with 2 slices cheese. Arrange meatballs and sauce over cheese. Top with remaining 2 slices cheese and place directly under broiler until cheese is melted. Spoon jicama mixture over melted cheese, top with avocado. Close sandwich and cut in half. Serve immediately.