Chile Relleno Casserole with Caldillo Sauce

8 Poblano peppers
5 large eggs
1 1/2 cups milk
3 tbsp flour
1 tsp baking powder
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp salt
1/4 tsp pepper
2-3 cups shredded Monterey Jack cheese 
1-2 cups shredded cheddar cheese

Caldillo sauce

4-6 Roma tomatoes
2 chile serrano
3-4 chile de arbol
1/4 white onion
2-3 garlic cloves
2 tsp tomato bouillon
1 tsp chicken bouillon
1/4 tsp oregano
1/2 tsp pepper
2 cups reserved cooking water
1 tbsp avocado oil

Wash and dry the peppers.  Heat the peppers over a gas burner, turning frequently until skin is black and charred.  Alternatively, the peppers can be broiled in the oven until black and charred, turning the peppers over to char both sides. Immediately place in a plastic zipper bag or a bowl with a lid and allow to steam for 20 minutes.  Using a sharp knife, remove the stem, slice open and remove the seeds.  Lay the pepper flat and scrape the outer char/skin from the pepper.  Set aside.

Preheat the oven to 350 degrees. In a bowl, add the eggs, milk, flour, baking powder, and seasonings and mix well. Spray a 9x13" baking dish with nonstick spray.  Lay half of the peppers in the bottom of the dish.  Spread half of the cheeses over the peppers.  Make another layer with the peppers and remaining cheese.  Pour the egg mixture over the entire casserole.  Bake for 45 minutes or until the center has puffed up, the eggs are set and the edges are golden.

Caldillo Sauce

In a medium sized pot, add 2-21/2 cups of water.  Score the tomatoes from stem to bottom four times.  This will make it easier to remove the skins once the tomatoes have boiled.  Add the tomatoes, onion, serrano chiles, and chile de arbol to the pot.  Heat until boiling and allow vegetables to boil unil tender.  

Remove the tomatoes and remove the skin.  Add the tomatoes, chiles, and onion and place in a blender with 2 cups of the cooking liquid.  Add garlic cloves, bouillon, oregano and pepper and blend until smooth.  

In a pan, heat the oil.  Add the tomato mixture and cook over medium heat for 15-20 minutes stirring occasionally until it reduces and becomes glossy.

Serve the casserole with the sauce on top.  Garnish with chopped cilantro, sour cream, green onion and avocado.

Instant Pot Tortilla Soup

1 small onion, diced
2 tbsp avocado oil
2 jalapenos, sliced in half
1 15 oz can black beans, drained
1 15 oz can pinto beans, drained
1 15 oz can chili beans, undrained
1 15 oz can corn (frozen can be substituted)**
1 15 oz can fire roasted tomatoes
1 can green enchilada sauce
1 7 oz can diced green chiles
3-4 cups chicken broth
1 taco seasoning packet or 2 tbsp homemade taco seasoning
2-4 cups cooked rotisserie chicken
1 can cream of chicken soup
1 cup chopped cilantro
Juice of 1 lime
Salt & pepper to taste
Chili powder, garlic powder, onion powder, cumin and crushed pepper flakes can be added for additional flavor.

**substitute 29 oz can of hominy for corn

Turn instant pot to sauté and add oil.  Once oil is hot, add diced onion and sauté until tender.  

Once onions have softened, add the jalapenos, beans, corn (or hominy), tomatoes, enchilada sauce, green chiles, chicken broth and taco seasoning. Stir the ingredients, place the lid on the instant pot and set the valve to pressure.  Set the timer for 8 minutes.

Once the instant pot has finished, turn the valve to quick release the pressure.  Once the pressure has released, remove the lid and remove the jalapenos.  Stir in the cream soup, chicken, cilantro, lime juice and any extra seasonings. 

Top with your favorite seasonings: tortilla strips, cilantro, sour cream, shredded cheese, avocado, green onions, lime wedges.

Soup freezes and reheats well.

 Roasted Corn, Potato and Poblano Chowder

• 4 ears corn, shucked
• 2 poblano peppers
• 1-2 tbsp olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 2 large russet potato, peeled and diced
• 1 teaspoon black pepper
• 1 teaspoon oregano
• 1 teaspoon cumin
• 1/2 teaspoon smoked paprika
• 1 teaspoon kosher salt
• 4 cups vegetable broth
• 1 15 oz can white beans, drained and rinsed
• 1  bunch cilantro, chopped (1/3 c for soup, rest for topping)
• 1/2 cup heavy cream
•  juice of 1 lime
•  
• Toppings:  cilantro, lime wedges, avocado, diced tomatoes, diced jalapeno pepper, shredded cheese

Roast the corn and peppers over stovetop flame  or grill until corn is charred and peppers have blackened and blistered.  Place the peppers in a bag and let them steam for about 10 minutes. Peel the outer skin of the pepper, dice and set aside.  Cut the corn from the cob and set aside.

Heat olive oil in a large pot over medium heat and add diced onions. Cook until softened, about 5 minutes. Add minced garlic and cook for 2 minutes, stirring so garlic does not burn. Add the potatoes, spices and broth.  Cover and cook for 15 minutes or until potatoes are fork tender. Add corn to the pot and cook for additional 2 minutes. Remove 1/3-1/2 of the soup and puree in a blender. Add pureed mixture back into the pot and stir to combine. Add peppers and beans and cook 2 minutes. Stir in cream, cilantro and lime juice. 

Note: if a thicker soup base is preferred, add a tablespoon of corn starch mixed with a tablespoon of water to the soup to thicken slightly. Also cheese can be added to thicken the soup. 

Serve hot with optional toppings.

Lasagna Spaghetti Squash

1 medium size spaghetti squash
1/2 onion, diced
8-16 oz mushrooms, chopped into small pieces
1 25 oz.  jar of your favorite pasta sauce
1/2 tsp garlic powder
1/2 tsp crushed chili pepper seeds
1 tsp Italian seasoning
1 cup ricotta cheese
2 cups shredded mozzarella cheese
Fresh Parmesan cheese
Salt/pepper to taste

Preheat oven to 400*. Pierce  12-15  1/2” cuts with a sharp knife into squash. Pour 1-2 cups of water into instant pot and place squash on a cooking rack inside the pot. Place lid and seal. Select manual and set the timer for 15 minutes. Quick release when done. Remove squash and allow to cool for 10 minutes.

While squash is cooking, sauté chopped onions and mushroom until no liquid remains in the pan. Add sauce, garlic powder, pepper flakes, and Italian seasoning. Heat until hot and bubbly, then reduce heat and simmer until squash is done.

Slice squash in half lengthwise, remove seeds and place on a baking pan. Shred the squash with a fork. In a bowl, mix ricotta cheese and 1 cup of mozzarella cheese. Add salt and pepper to taste.  Spread half of the ricotta mixture over 1/2 of the squash. Top with generous amount of sauce mixture and top with 1/2 of the remaining mozzarella cheese. Top with shredded Parmesan cheese. Bake 10-15 minutes until cheese is melted and slightly toasted.

Serve with garlic bread and salad. Enjoy!

Black Bean Soup (Electric pressure cooker)

3 - 15 oz black beans, drained/rinsed (can substitute other types of beans for combination of beans)
1 - 15 oz can petite diced tomatoes
1 - 15 oz can corn, drained/rinsed (the equivalent of fresh or frozen corn can be used)
4 C vegetable broth (can use chicken broth if preferred)
1 C dried red lentils (see note)
2 jalapeno peppers, finely diced seeds (remove seed for less heat)
1 red bell pepper, diced
1 onion, diced
2 carrots, peeled and diced

Spices (add after cooking)
1 tsp-1tbsp cumin
1 tsp chili powder
1 tsp garlic powder
salt and pepper to taste
1 C chopped cilantro

Toppings: sour cream, green onion, tortilla strips, chopped cilantro

Pour all ingredients except the spices into the pot. Lock lid to seal and set timer to cook for 7 minutes.  After the cooking process, let pot release naturally for about 5 minutes and then quick release.  Stir in the spices and cilantro and serve. 

Note: Red lentils become soft and dissolve in the pressure cooker adding a thickness to the liquid.  Lentils make the soup very creamy without having to add cream.  When cooking dried beans/peas in the electric cooker, it's best to add the salt after cooking because the salt makes the peas tough and they don't cook well.

Cinnamon Pecans

16 oz. pecans
1 egg white
1/2 cup sugar (I used Splenda)
1 tsp salt
1 tsp vanilla
2 tsp cinnamon

Preheat oven to 325 degrees. Add the egg white to bowl and whisk until bubbly - about 15 secs. Add the vanilla, sugar, salt and cinnamon. Whisk together until blended and creamy. Add the pecans and fold over with a rubber spatula until all the pecans are coated.

Coat a 9x13" baking sheet with a non-stick cooking spray. Spread the pecans into a single layer and bake for 20 minutes, turning the pecans halfway through the baking time. Spread onto foil and allow to cool for 30 minutes. Store in an airtight container.

*This recipe calls for regular sugar, but I substituted and equal amount of Splenda and added vanilla for extra flavor. These are great addition as a salad topping!

Strawberry Pretzel Salad (lower calorie/fat version)

2 cups crushed pretzels (whole wheat if you can fine them)
3/4 cup melted butter or margarine (I used a part canola heart healthy type)
3 tbsp Splenda
1 (8-oz) package non-fat or low-fat cream cheese
3/4 C Splenda
1 (8-oz) container whipped topping
1 (6-oz) box sugar-free strawberry or raspberry jello gelatin
2 cups boiling water
2 (10-oz) packages frozen strawberries
Whipped topping to garnish

Preheat oven to 400 degrees. To make the crust, combine pretzels, melted butter/margarine and Splenda. Press the mixture into a 9x13 in. pan and bake for 7 minutes. Set aside and allow to cool.

Combine cream cheese and Splenda in a bowl until creamy. Fold in whipped cream and spread evenly over the crust. Refrigerate until well chilled.

In a small bowl, dissolve the gelatin in the boiling water. Allow to cool slightly. Add the strawberries and pour over the cream cheese layer. Refrigerate until gelatin is set.

Serve with whipped topping garnish, if desired.

The original recipe called for regular butter, sugar, full fat cream cheese and regular gelatin. I substituted lower fat and sugar-free alternatives.