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.