[marmalady]

Okay, muy chicos and chicas,

GREEN CHILE CHEESECAKE WITH PAPAYA SALSA

Crust:
¼ cup butter
1 cup blue cornmeal
¼ cup boiling water

Filling:
8 poblano chiles
1 ½ cups sour cream
2 eggs
1 lb.cream cheese
2T butter
½ cup cilantro
1 cup grated Monterey Jack
1 ½ cups grated Cheddar
½ cup chopped jalepeno

Salsa:
1 papaya
2 cloves garlic
½ red bell pepper
½ cup chopped red onion
2T cilantro
¼ cup rice vinegar

Preheat oven to 325; for crust, melt butter and in a bowl stir together with cornmeal and water. Press mixture into bottom of a 10 inch springform pan.

For filling, roast and peel poblanos and jalepenos and chop. In a food processor, blend sour cream and eggs. Add cream cheese and butter and blend til smooth; transfer to a bowl and stir in chiles, cheese, cilantro and salt. Pour filling over crust, and bake in middle of oven 45 minutes, or til center is just set; cool in pan on a rack.

For salsa, peel and seed papaya and chop; mince garlic; stir everything together and season to taste. Slice cake and spoon salsa over; serve with tortilla chips.

BABY CILAPITAS

makes 16-24

1/3 cup butter soft 3 oz.queso fresco or goat cheese 3/4 cup flour
3/4 cup masa harina 8oz. cooked chicken ½ cup sour cream
½ cup diced avocado 2T cilantro ¾ tsp. lime zest
4tsp.chopped scallions 2tsp. chipotle in adobo 2tsp. lime juice
salt/pepper
cilantro leaves/slivered orangepeel

For shells: Beat together butter and cheese in medium bowl til smooth; beat in flour and masa harina; add enough water (2-3T) to form a soft dough. Shape into 16-24 balls and press into 2 1/2 inch tart pans or 24 minimuffin pans. Bake at 375 for 14-16 minutes til golden.
For filling: stir together chicken, sour cream, avocado, cilantro, scallion, chipotle pepper, lime zest and juice, salt/pepper. Fill warm shells with chicken mixture. Garnish with orange zest and cilantro.

CORN/CRAB CAKES WITH CHIPOTLE MAYO

8 servings

1 cup corn 7 green onions 4tsp. mustard
2tsp. coriander ½ tsp. cayenne ¼ cup butter
6 beaten eggs 24 oz.crabmeat 1 1/3 cups breadcrumbs
1/3 cup breadcrumb 1/3 cup cornmeal

Cook corn, green onion,mustard, coriander,and cayenne in butter about 5 minutes. Cool, add eggs, 1 1/3 cups bread crumbs,and crabmeat. Shape into patties; stir together 1/3 cup breadcrumbs and cornmeal,and coat patties.
Heat oil in heavy skillet over medium heat; saute patties 2-3 minutes each side, til golden brown; drain.

Chipotle mayo - 1 cup mayo and 2 canned chipotles & 1 clove garlic. Mix well and refrigerate.


GRILLED MARGARITA MARINATED CHICKEN

serves 4

2T orange liqueur 2T lime juice ¼ cup tequila
¼ cup olive oil 2 garlic cloves 1 jalapeno
½ tsp. salt ¼ cup cilantro
4 skinless chicken breasts

Combine all ingredients in a ziplock; add chicken, seal; marinate 1 hour in fridge. Grill over medium high heat til chicken is done.

Enjoy! More Later!!