Chile Corn on the Cob

2 quarts water
1/4 cup crushed caribe chile
2 tablespoons cider vinegar
1 teaspoon salt
4 ears corn, shucked

Cinnamon Squash Rings

2 tablespoons packed brown sugar
2 tablespoons milk
1 egg
3/4 cup soft bread crumbs
1/4 cup yellow or white cornmeal
2 teaspoons ground cinnamon

Green Chile Hominy

2 (13 ounce) cans white hominy
3 tablespoons onion, grated
1 1/2 cups sour cream
Salt, to taste
1 1/2 cups jack cheese, shredded

Poblano Chiles Stuffed with Cheese

Posted by Chyrel at recipegoldmine.com March 24, 2002 11:13:14

This is one of the most traditional, and most loved, dishes of Mexico.

Chile Rajas

6 poblano chiles, roasted and peeled
1 onion, halved and cut in strips
2 to 3 tablespoons vegetable oil
8 ounces cream cheese, cut into 4 to 5 pieces

Deep-Fried Squash Blossoms

Use the blossoms from winter squash, not zucchini.

Rajas con Queso (Peppers with Cheese)

Serves 6

Santa Fe Corn Souffle

2 cups fresh corn on the cob
5 tablespoons butter
1/4 cup finely chopped onion
3 large eggs, separated

Loaded Southwestern Baked Potatoes

4 (10 to 12 ounce) baking potatoes
1 1/4 cups Pace picante sauce
3 boneless, skinless chicken breasts, cut into thin strips

Papas con Rajas (Potatoes with Peppers)

Use this as a filling for tacos or quesadillas or as a substitute for hash browns.