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From:
Open
Sky Bed & Breakfast
Stuffed
Green Chile
12
Roasted Chiles; peeled and seeded
1
cup corn
1/2
cup golden raisins
1/2
cup roasted nut (roasted pinons preferred)
1
cup tofu sautéed and cubed (meat may be substituted)
1
cup shredded jack and cheddar blend
2-3
cups goat cheese (soft-ricotta will also work)
Mix
all ingredients (except chile and cheese blend) together in
bowl. Stuff into chiles. Place chiles on an oiled cookie sheet.
Sprinkle cheese combo generously on top of each chile. Put
in 375 degree oven for 15 minutes.
Red
Chile Sauce
1/4
cup vegetable oil
1/3
cup finely diced onions
2
cloves of garlic
1/2
cup Chimayo chile powder
2
cups water
1
round Mexican chocolate - 3 ounces (Ibarra brand)
1/4
cup ground canela (coffee grounder does nicely)
1/2
cup ancho powder
salt
to taste
Sauté
onions and garlic in vegetable oil until tender. heat water
(or chicken stock), add Chimayo chile and ancho powder to
dissolve, then add chocolate and whisk until melted. Add canela
and sautéed onions and garlic. Whisk until mixture
thickens. Place
sauce on plate and set baked chile on top.
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