RE: [CH] Hotter Than Hell recipe

• Messages sorted by: [ date ][ thread ][ subject ][ author ]
• Next message: =Mark: "Re: [CH] Albuquerque-bound"
• Previous message: Paulino Garcia: "Re: [CH] What Is Guajillo Chile?"
• In reply to: Michael Schapansky: "RE: [CH] Hotter Than Hell recipe"

Twas Writ:
>
>One of my favorite quesadilla recipes comes from Southwest Tastes (of the
>series Great Chefs of the West)
>
>Brie and Papaya Quesadillas

We do a version at the club with pears and gorgonzola cheese w/a side of
"salsa" (in quotes 'cause the chef makes it and it is, simply, nasty pureed
"p... picante" looking stuff...).  Nevertheless, whilst I ain't no fanatic
about gorgonzola, I do like pears, and do like pears with chipotles,
so....I figure that may be a good sauce and/or chile to add to make it
interesting, at the least; other chiles would work as well, I'm sure.  A
good many members evidently like the combination of flavors, hence, I
figure the addition of chiles may turn some chileheads on...play around and
see..

Peace, Hendrix, and Chiles.......

Rael
rael64@earthlink.net
Redneck Sous Chef
Monk of the TCS
Order of Immaculate Twister
Keeper of the Faith
and a Towel...

• Next message: =Mark: "Re: [CH] Albuquerque-bound"
• Previous message: Paulino Garcia: "Re: [CH] What Is Guajillo Chile?"
• In reply to: Michael Schapansky: "RE: [CH] Hotter Than Hell recipe"