Chile Relleno Torta

  • 1/2 lb cheddar cheese, grated
  • 1/2 lb monterey jack cheese, grated
  • eggs
  • 1/3 cup flour
  • 1 2/3 cups half-and-half cream
  • 1 (4 ounce) can green chilies, drained (even better, substitute fresh Hatch Chile
  • 1/4 cup salsa


  1. 1
    Preheat oven to 375F.
  2. 2
    Mix grated cheeses and spread evenly in buttered 10 inch pie plate.
  3. 3
    Beat eggs, add flour slowly, and then beat in half and half.
  4. 4
    If mixture is lumpy, strain it.
  5. 5
    Pour egg mixture over cheeses in pie plate.
  6. 6
    Carefully spoon chiles over the surface, then spoon salsa over all.
  7. 7
    Bake about 45 minutes or until center is set.

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Twice Baked Sweet Potatoes


  • 6 sweet potatoes, even in size and scrubbed
  • 4 tablespoons brown sugar
  • 4 tablespoons butter, room temperature
  • 4 ounces cream cheese, room temperature
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • Salt and freshly ground black pepper


Preheat oven to 375 degrees F.
Place sweet potatoes on sheet tray and bake for 1 hour or until soft. Remove from oven and let stand until cool enough to handle.
Split potatoes and remove the flesh to a medium sized bowl, reserving skins. In another bowl, add brown sugar, butter and cream cheese and the all of the spices and mash with a fork or rubber spatula.
Add the butter and cream cheese mixture to the sweet potato flesh and fold in completely. Add the filling back to the potato skins and place on a half sheet tray. Bake for 15 minutes or until golden brown.
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Grapefruit and Honey Marinade for Pork or Chicken

1/4 cup grapefruit juice
1 tablespoon grapefruit peel, grated
1 teaspoon ground red pepper
1/2 teaspoon cayenne
1 teaspoon crushed garlic
1/4 cup honey
1/8 cup olive oil

1.  Combine all ingredients in a bowl.
2.  Stir until well blended.
3.  Let chicken or pork marinate for desired amount of time.  (Recommend overnight for pork, at least a few hours for chicken)
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