• IDEA KITCHEN •
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Pepper Recipes
Spicy Nacho beef Pizza
Velveeta Southwestern Corn Dip
Red Pepper Cheese Dip
Fresh Corn Salsa
Philly Cheesesteak Sandwich
Grilled Rainbow Chicken Kabobs
Chiles Rellenos
Chile Colorado (Red Chile Sauce)
Cheese-Stuffed Chiles
Salsa De Tomatillo
Red Snapper or Halibut In Poblano Sauce
Pepper Guide
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SPICY NACHO BEEF PIZZA – 35 minutes
1 lb ground beef
3/4 cup thick-and-chunky salsa
1 to 2 Tbsp finely chopped pickled jalapeño pepper
1 pkg (14 to 16 oz) thick or thin prebaked pizza crust (12")
3/4 cup nacho cheese and salsa dip
1/3 cup pickled jalapeño pepper slices
1. Heat oven to 450°F. Brown ground beef in large nonstick skillet over medium heat 8 to 10 minutes or until beef is not pink. Pour off drippings. Season with salt. Stir in salsa and chopped pepper.
2. Place pizza crust on baking sheet; spread with dip, leaving 1” border. Top with beef mixture and pepper slices. Bake in 450°F oven 12 to 15 minutes or until edge of crust is golden brown.
4 to 6 servings
VELVEETA Southwestern Corn Dip
Prep Time: 5 min
Total Time:10 min
WHAT YOU NEED
1 lb. (16 oz.) VELVEETA Pasteurized Prepared Cheese Product, cut into 1/2-inch cubes
1 can (11 oz.) corn with red and green bell peppers, drained
3 jalapeño peppers, seeded, minced
1 red onion, finely chopped
1/2 cup fresh cilantro, finely chopped
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
MAKE IT
MIX VELVEETA and corn in large microwaveable bowl. Microwave on HIGH 5 min. or until VELVEETA is completely melted, stirring after 3 min.
STIR in remaining ingredients.
SERVE hot with WHEAT THINS Crackers or assorted cut-up fresh vegetables.
TIPS
How to Make It Spicy
Save the seeds from one of the jalapenos and add to the dip. Or if you like it really fiery, no need to seed the peppers at all - simply slice off the stems and chop.
Keeping It Safe
Hot dips should be discarded after setting at room temperature for 2 hours or longer.
To Halve
Mix ingredients as directed in 1-qt. microwaveable bowl, cutting all ingredients in half. Microwave on HIGH 3 to 4 min. or until VELVEETA is completely melted, stirring after 2 min. Serve as directed. Makes 1-1/2 cups or 12 servings, 2 Tbsp. each.
Red Pepper Cheese Dip
Prep Time: 15 min
Total Time: 1 hr 15 min
Makes: 16 servings,
WHAT YOU NEED
1 container (8 oz.) PHILADELPHIA Whipped Cream Cheese Spread
1 cup KRAFT Shredded Mozzarella Cheese
1 jar (7 oz.) roasted red peppers, drained, chopped
1/4 cup chopped fresh or frozen chives
RED OVAL FARMS MINI STONED WHEAT THINS Snack Crackers
MAKE IT
MIX cheeses, red peppers and chives until well blended; cover.
REFRIGERATE at least 1 hour to allow flavors to blend.
SERVE as a dip with crackers.
TIPS
Size-Wise
Savor every bite of this tasty dip. Each 2-Tbsp. serving goes a long way on flavor.
Fresh Corn Salsa
Prep Time: 25 min
Total Time: 25 min
Makes: 3 cups or 24 servings, 2 Tbsp. each
WHAT YOU NEED
1-1/2 lb. tomatoes, chopped
1 cup fresh corn kernels
1/4 cup finely chopped red onions
1/4 cup chopped cilantro or fresh parsley
1 medium jalapeño pepper, chopped
1/4 cup KRAFT Zesty Italian Dressing
MAKE IT
COMBINE all ingredients except dressing in large bowl.
ADD dressing; mix lightly.
TIPS
How to Chop Tomatoes
Cut tomato into wedges, then cut each wedge into small pieces.
How to Remove Corn Kernels from Cob
To remove kernels from an uncooked cob, hold cob firmly at an angle. Carefully cut down
the ear (away from the body) with sharp knife, several rows at a time. Two medium
ears equal about 1 cup kernels.
Philly Cheesesteak Sandwich
Prep Time: 10 min
Total Time: 15 min
Makes: 4 servings
WHAT YOU NEED
2 Tbsp. oil
1 medium green or red pepper, cut into strips
1 medium onion, sliced
1 lb. deli roast beef, thinly sliced
4 French bread rolls, partially split, toasted
1/2 cup CHEEZ WHIZ Cheese Dip, heated as directed on label
MAKE IT
HEAT oil in large skillet on medium heat. Add peppers and onion; cook and stir until tender. Add meat; cook until heated through, stirring occasionally.
FILL rolls with meat mixture. Drizzle with CHEEZ WHIZ.
SERVE with ketchup or pizza sauce, if desired.
TIPS
Variation Substitute 1/4 lb. (4 oz.) sliced VELVEETA Pasteurized Prepared Cheese Product for the CHEEZ WHIZ Cheese Dip. Prepare meat mixture as directed. Top with VELVEETA; cover. Continue cooking until VELVEETA is completely melted when stirred. Fill rolls with the meat mixture and serve as directed.
Grilled Rainbow Chicken Kabobs
Prep Time:
30 minTotal Time:
1 hr 45 minMakes:
4 servings
WHAT YOU NEED
1 lb. boneless skinless chicken breasts, cut into 1-1/2 inch pieces
1 each red, yellow and green pepper, cut into 1-1/2 inch pieces
1/2 cup KRAFT Light House Italian Dressing, divided
MAKE IT
ARRANGE chicken and peppers alternately on four 10- to 12-inch skewers.
BRUSH with 1/4 cup of the dressing; cover. Refrigerate at least 1 hour or overnight to marinate.
PREHEAT grill to medium heat. Place kabobs on grill. Grill 12 to 15 minutes or until chicken is cooked through, turning and brushing occasionally with remaining 1/4 cup dressing.
TIPS
Grilled Rainbow Beef KabobsSubstitute cubed sirloin steak for the chicken. Instead of bell peppers, try cherry tomatoes, onion wedges and mango slices. Grill the beef kabobs 20 minutes or until cooked through.
Chiles Rellenos
6 Frieda's Fresh Anaheim Chiles
l 1/2 cups Monterey Jack or cheddar cheese, shredded
3 egg whites
3 egg yolks
Pinch of salt
Cooking oil for shallow-fat frying
3 tbsp. all-purpose flour
In broiler, roast chiles, turning frequently with tongs, till all sides are blistered (but not black). Remove chiles from oven; place in a brown paper bag. Close bag; allow peppers to steam for 15 minutes to loosen skins. Slip off skins from chiles. Slit chiles; remove veins and seeds.
Spread chiles open and stuff with shredded cheese. In a bowl, beat 3 egg whites until stiff. In another bowl, beat 3 egg yolks and fold into egg whites with pinch of salt. Heat 1/4-inch oil in a skillet. Place a large spoonful of egg mixture in skillet. Dredge stuffed chiles with flour and place in egg mixture. Fold egg over chile and cook until golden brown on both sides. Do not allow to burn. Makes 6 servings.
Chile Colorado (Red Chile Sauce)
2 oz. package Frieda's Dried New Mexico Chiles Hot or Mild
3 cups water
1/4 cup Frieda's Shallots, finely chopped
1/2 tsp. dried oregano, crumbled
Cumin powder, garlic and salt to taste
Break off stems and crack the chile pods, shaking out most of the seeds. Rinse pods and towel or drain dry. Retain the light orange seams. They have lots of flavor. Cover and soak the cleaned pods with 3 cups of boiling water. Allow at least 30 minutes for pods to soften, although they will be fine if left to soak overnight. When they are light red and spongy, include the water they have soaked in, and puree the pods in your blender for 1 1/2 minutes.
In a rice or sieve, over a container, stir the puree continuously with a wooden spoon until all that remains is a residue of seeds and fragments of chile skin. The resulting pure chile puree will have the color and texture of a smooth tomato sauce. Add all other ingredients and season to taste. Simmer for at least 10 minutes to cook chile. The flavor will improve over time as the spices and chile blend. Chile Colorado keeps well in your refrigerator or can be successfully frozen and thawed.
Cheese-Stuffed Chiles
1 cup sharp cheddar cheese, shredded
3 green onions, chopped
2 Frieda's Fresh Serrano, Yellow, Fresno, or Jalapeno, seeded and minced
1/3 cup chopped ripe olives
2 tbsp. fresh cilantro, chopped
2 tbsp. milk
Salt and pepper to taste
4 to 6 Frieda's Fresh Anaheim Chiles or 6 to 8 Frieda's Banana Chiles
Lettuce leaves or fresh cilantro for garnish
In food processor or with mixer, combine cheese, onions, the two chiles, olives, cilantro and milk until well blended. Season with salt and pepper to taste.
Wash and trim stems from Anaheim chiles. Slit chiles lengthwise; pull out ribs and seeds. Stuff chiles with cheese mixture, packing in mixture with the back of a spoon. Chill several hours or overnight.
To serve, arrange stuffed chiles on a platter lined with lettuce leaves. Garnish with cilantro, if desired. Makes about 36 appetizers.
Salsa De Tomatillo
The fresh taste is perfect for fried fish and seafood. Also works well with chicken, steaks, and cheese quesadillas.
2 lbs. tomatillos
3 dried chile pasilla de Oaxaca, or 2 ancho chiles and 2 chipotle chiles
4 garlic cloves, peeled
1/2 tsp. salt
1/4 cup cilantro, chopped
Remove the outer papery husks from the tomatillos. Drop the tomatillos into a large pot of salted, boiling water and cook for 4 minutes. Remove from the water with a slotted spoon and transfer to a blender or food processor.
Clean and dry the chiles. Cut off the chile stems and any hard area around the stems. Slit the chiles lengthwise and remove all the seeds. Open the chiles out flat and toast in the oven, pressing with a metal spatula, until they darken and release aromas. At the same time toast the garlic. Transfer the chiles and garlic to the blender with the tomatillos and add salt. Puree until almost smooth, keeping a bit of texture. Pour into a serving bowl and top with cilantro. Serve at room temperature.
Adapted from A Cook's Tour of Mexico, 1995
Red Snapper or Halibut In Poblano Sauce
6 Frieda's Poblano chiles
1 clove Frieda's Elephant Garlic or 2 cloves regular garlic
1/2 onion, sliced
10 cilantro sprigs
1 tbsp. corn or vegetable oil
Salt to taste
1 cup water
1/2 cup feta or Monterey Jack cheese, shredded
6 fish fillets, Red Snapper or Halibut
Steamed rice (optional)
Roast chiles and remove skins, seeds, and veins. Liquefy the roasted chiles, garlic cloves, onion, and cilantro in a blender or food processor. Preheat oven to 350F. Heat oil in a frying pan and add chile mixture. Cook over medium heat for 5 to 10 minutes. Do not brown. Add salt to taste, 1 cup of water, and cheese. Mix together until cheese melts and all is well blended. Arrange the fish fillets in an oven proof casserole dish. Cover with the poblano sauce and bake in the preheated oven for 30 minutes or until fish is just done. Serve with rice, if desired. Makes 6 servings.
For variation: Grill fish, then top with 2 to 3 tablespoons of poblano sauce.
Adapted from Peppers & Hot Chile, 1988.
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