Teardrops n Tiny Travel Trailers

by **Raven** » Wed Feb 22, 2006 12:29 am

Ill take that White Chili Chicken recipe and add some Jalapeno Corn bread.
Jalapeno Corn bread.
1 package conrnbread follow recipe and add
1 tablespoon honey
1 Tablespoon Sugar
1 small can chopped jalepeno's. ( drained juice off)
1 small can cream corn,
1 more egg then recipe

Bake in a cast iron skillet as called for on the box. 350F temp for 30 minutes I think it is. I like to take premade mixes and doctor them up a bit.

Variations:
Use canned green chili brng down the heat
Use roasted hatch chili's to bring it up a volume

This one goes really good with BBQ chicken on the grill as well.
Enjoy
Raven

by **sdtripper2** » Wed Feb 22, 2006 1:25 am

Raven:

I think your idea of your cornbread sounds great with the White Chili Chicken!

I think Hatch Chilies are a main stay in New Mexico aren't they?
I need more information on the > http://www.hatch-chile.com/catalog.asp
Hatch Chile ... can you tell me more about their products you use and
for the cornbread what Hatch product do you use? Do you have to soak
dried chilies and then toast them in a skillet or do you use the powders?
The green chilies are like the best aren't they?

Thanks

by **asianflava** » Wed Feb 22, 2006 1:30 am

All this talk of chili and Frito pie made me go out and get chili fixins' tonight. When I got home, my wife told me that she did the cooking tonight. The pizza guy should be in 20min.

I'll make chili and rice tomorrow!

by **Raven** » Wed Feb 22, 2006 1:43 am

Steve
If I recall in San Diego there is just as your going up the mountain coming to Tucson a small town, I want to say Pine Valley but its not that.
Past Decondeo? Anyway, they have a farmers market there and they sell hatch chilis.
If not there most grocery stores have them in the spice section. The of course are dried.
Hatch chilis are a bit warmer then Jalapenos I think. And I can eat them all day. But a hatch will make me break swet in no time at all.
But dang it makes good sauce.
I take the dried ones and grind and use as a mix, a mole, and like salt or pepper. A spinkle to make it smile.

I have taken the fresh ones and stuffed them with cheese ( a mix of goat cheese, ricota, and mozzerela) and made rolenos. Fried stuffed chili.
I deep fry in peanut oil and use a beer batter for the chili.

I made them for the gem show one year and could not keep up. Everyone went wild over them.

If you want to order some hatch chili's, WORLD MARKETS carries them also.

Temecula has some nice farmers market on Saturday that has them. I go to that one often. Drive from Tucson to go to it!!
Small one, but has some really nice fresh food.
Good reason for a road trip. LOL..My dad comes just so he can buy some of their fresh donuts..
Hope this helps.
Raven

by **ARKPAT** » Wed Feb 22, 2006 2:50 am

Raven you beat me to the story about the Chille Judging Contest. I was ready just before I read your account of the story. I still laugh so hard again when I read it. :rofl:

Sorry about the hijack.
Pat

by **Raven** » Wed Feb 22, 2006 2:58 am

Pat
Thank you for making note of it.
Every time I read it I have laugh until I cry. :cry:

I tamed it down a bit for the room. But it was still funny. It seemed so perfect since everyone mentioned their chili. And of course the conversation started with Texans.. Oh they left themself open did'nt they?

cheers...
Raven
:lol:

by **Laredo** » Wed Feb 22, 2006 11:20 pm

Thank you kindly.

I have had a white chili that involved, I think, tomatillos (but it may have been underripe yellow tomatoes). Loved it. Will have to experiment with these!

by **mikeschn** » Sat Apr 08, 2006 5:49 pm

Laredo wrote:Mike,
your wish is my command. The package says:
CHILI PEPPERS, ONION, SALT, SPICES (INCLUDING RED PEPPER), GARLIC, RED AND GREEN BELL PEPPERS, SILICON DIOXIDE (TO PREVENT CAKING), AND JALAPEÑO PEPPERS.

Laredo...

I didn't have time to mix up a batch of your seasonings yet... you know, with selling trailers, and drooling over new ideas... there's not much time for cooking...

But I did mix up a batch of Tex Mex Chili... and topped it off with a habenaro pepper... Does this look like something you'd eat?

Mike...

by **Laredo** » Sat Apr 08, 2006 8:43 pm

yep.

by **mikeschn** » Sat Apr 08, 2006 8:50 pm

Okay then, I rest my case... you guys like it hot... Show me your hottest dish...

Obviously you can't grind your scotch bonnett peppers in a mortar if you want to show us how hot it really is... so I guess, you just have to use your imagination!

Mike...

by **Laredo** » Sat Apr 08, 2006 9:03 pm

I see a storm of pictures on the horizon ...

Mike,
did your recipe call for beans?

by **mikeschn** » Sat Apr 08, 2006 9:07 pm

I used beans in mine... but that's the northern way of doing it. I don't expect to see any beans in yours... so show me what you got! :lol:

Mike...

P.S. Here's a better view...

by **Kevin A** » Sat Apr 08, 2006 10:43 pm

mikeschn wrote:
Laredo wrote:Mike,
your wish is my command. The package says:
CHILI PEPPERS, ONION, SALT, SPICES (INCLUDING RED PEPPER), GARLIC, RED AND GREEN BELL PEPPERS, SILICON DIOXIDE (TO PREVENT CAKING), AND JALAPEÑO PEPPERS.

Laredo...

I didn't have time to mix up a batch of your seasonings yet... you know, with selling trailers, and drooling over new ideas... there's not much time for cooking...

But I did mix up a batch of Tex Mex Chili... and topped it off with a habenaro pepper... Does this look like something you'd eat?

Mike...

Mike, that fire extinguisher is a nice touch. :lol:

by **Boodro** » Sat Apr 08, 2006 11:36 pm

Mike , is that a Merlot I see ??? :thumbsup:

by **Guest** » Sat Apr 08, 2006 11:40 pm

Mike,
Did you have an accident?
It looks like you may have knocked a glass of wine into the chili... High Liquid Content.

Teardrops n Tiny Travel Trailers

Chili Mix

Corn Bread sounds great

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