Chiles Rellenos de Pollo

Chiles Rellenos de Pollo

2-4 medium poblano peppers
1/4 cup water

1 pound skinless boneless chicken breasts (I am sure you could use ground beef)
(I just wing it with these spices...you'll soon figure out  what and how much you like of each)
cumin
cayenne pepper
salt
pepper
garlic powder
onion powder

Approximately 1 cup of a combo of diced onion and diced red, green, and/or yellow peppers
Pkg steamed brown rice
1 cup frozen or fresh corn
1-1/2 cups shredded Chihuahua cheese (or Mexi-blend)




If you want some heat but not too much cut your peppers in half (like mine) taking out the seeds and use 1/2 pepper per person.  Otherwise slit them on one side and take out the seeds.  Put in baking dish and cover with saran wrap.  Microwave for 6-8 minutes or until soft.

Dice veggies and add with chicken to a non-stick pan and cook until veggies are soft and chicken is cooked through.

 Meanwhile steam your brown rice.

  Mix cooked chicken, veggies, about 2 cups of rice, and 1-1/4 cups of cheese.

 Place poblanos in bottom of baking dish, pile on the stuffing as best you can or stuff your pepper.  Sprinkle with remaining cheese.

 Bake at 350 degrees for 20-25 minutes or until cheese is melted and filling is hot.

Scalloped Corn

My mom's been making this dish for as long as I can remember.  It's always at every Thanksgiving meal.

Scalloped Corn

1 egg
1 can creamed corn
pepper to taste
1 sleeve wheat saltine crackers, crushed
butter
Velvetta cubes or shredded cheddar
Can be doubled or tripled (I usually make double)

Mix eggs and corn.

 Add about 2/3 of the crackers and the Velveeta (use as much as you like.)

 Mix.

 Spread the rest of the crackers on top.

 Dot with butter.

 Bake at 350 degrees for 35-40 minutes or until it's set (jiggle it.) Longer for larger batches.

Cherry Cheesecake Pie

Cherry Cheesecake Pie

2 refrigerated ready-to-bake pie crusts

1/2 cup sugar
1 Tbsp cornstarch
2 - 8 oz low fat cream cheese, softened
1 large egg
1/2 tsp vanilla extract
1 can (21 oz) cherry pie filling
1 large egg white

Heat oven to 350°F.  Put bottom crust into pie plate. Unroll remaining crust on a cutting board; cut into 1/2-in.-wide strips. Cover with plastic wrap; refrigerate. Mix sugar and cornstarch in a medium bowl. Add cream cheese; beat with mixer on medium speed until smooth. On low speed, beat in egg and extract until just blended  Spread batter evenly in crust; spoon pie filling evenly over top.

Beat egg white with a fork until foamy. Brush on pastry strips. Arrange about 8 strips evenly spaced across pie filing. Place 8 more strips diagonally over first strips to form a lattice (discard remaining strips). Trim and press ends to bottom crust. Brush rim with egg white. Bake 50 to 60 minutes until crust is golden brown and cherries bubble. Remove to a wire rack to cool. Serve warm, at room temperature or cold.  Refrigerate covered.