Does anyone have some spicy recipes to share?

Question

maybe with shrimp or chicken? i dont eat pork by the way

thanks in advance

Answer 1

How about a classic shrimp fra diavolo? Shrimp is simmered in a devilishly spicy tomato sauce with garlic and onion, then tossed with spaghetti. Enjoy!

** this recipe was triple-tested in the Good Housekeeping test kitchens **

Ingredients
1 package (16 ounces) thin spaghetti
Salt
1 tablespoon olive oil
1 medium onion, chopped
2 garlic cloves, crushed with garlic press
1/4 teaspoon crushed red pepper
1 can (28 ounces) whole tomatoes
1 pound shelled and deveined large shrimp
1/4 cup loosely packed fresh parsley leaves, chopped

Directions
1. Heat large, covered saucepot of salted water to boiling over high heat. Add pasta and cook as label directs.

2. Meanwhile, in nonstick 12-inch skillet, heat oil over medium heat. Add onion and cook, covered, 5 minutes or until tender and golden, stirring often. Add garlic and crushed red pepper; cook 1 minute.

3. Add tomatoes with their juice and 1/2 teaspoon salt; heat to boiling over medium-high heat, breaking up tomatoes with side of spoon. Reduce heat to medium and cook, covered, 5 minutes. Stir in shrimp and cook, covered, 5 minutes or until shrimp turn opaque throughout.

4. Drain pasta; return to saucepot. Add shrimp mixture; toss well to combine. Sprinkle with parsley.

For more spicy shrimp recipes, go to http://www.goodhousekeeping.com/recipefinder/recipe/Shrimp_Fra_Diavolo/rf/3326

Answer 2

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Answer 3

Chicken Enchiladas,are real good.Cut up some bonless chicken breast,green onions and bell pepper.Fry these 3 ingredients in a frying pan.Add a little bit of Lawerys Taco seasoning to your chicken while frying.This will add a good flavor.Next get a pan add a little grease to your pan.Once to grease is hot put a corn tortilla into the grease only for a few seconds.Just long enough to make the shell soft.Once all your shells are done warm up your red or green enchilada sauce on the stove.Once your ssauce is warm get a baking pan put a little sauce on the bottom of your baking pan.Take one corn tortilla at a time add your chicken,then olives,more green onion,and Mozarella or chedder cheese.Roll up your tortilla add more sauce to the top then cheese onion and olive.Keep repeating this until your baking pan is full.Next turn your oven on to 350 put your pan of enchiladas in until the cheese is melted.These are the best.My husband loves them.

Answer 4

Here is a favorite recipe of mine which is always a hit at parties. Spicy Corn Salad: 1/2 envelope of taco seasoning 1/4 cup water 1/4 cup vegetable oil 1/4 cup vinegar 1 15 1/4 oz whole kernel corn 1 1/2 cups diced tomatoes 1/2 cup sliced black olives 1/4 cup diced green pepper In large bowl stir together taco seasoning and water until well mixed. Stir in oil and vinegar. Next add rest of ingredients. cover, put in refrigerator over-night, stirring mixture occasionally. makes 8 servings. Wasabi and Sesame Grilled Chicken Just a mouthful of flavors. Lemon, soy sauce, sesame and Wasabi combine to overwhelm your taste buds and clear your sinuses. Makes 4 servings Ingredients: 4 boneless chicken breasts Sesame Marinade (recipe follows) 3/4 cup Wasabi Sesame Dipping Sauce (recipe follows) Preparation: Prepare the marinade according to the recipe. Marinate the chicken for 45-60 minutes at room temperature. Once the chicken is in the marinade, begin the Wasabi sesame sauce. Grill the chicken for 4-5 minutes on each side, on your grill until browned and the meat is firm. Serve chicken on 4 warm plates with some steamed or fried white rice. Drizzle a little of the sauce over the chicken and serve some on small plates or in a small dipping bowl on the side of each. Enjoy. Also, when I want to add spice to any meal, I always have and use Mexican Chilli Powder, Crushed red peppers, Ground chyenne pepper, crushed jalapeno and black pepper.

Answer 5

AMAZING CHICKEN FAJITAS
This is one my and my families all time favorite recipes. And you can alter the hotness by using more or less jalapeños and red pepper. And the chicken with the potatoes is such a nice difference of texture in the fajitas.
1 1/2 pounds boneless, skinless chicken breasts
2 tablespoons olive oil
3 tablespoons lime juice
2 cloves garlic
1 cup packed cilantro leaves
1/2 jalapeño, seeded (I usually use 2- with seeds, but it's crazy hot!)
Salt and pepper
1 tablespoon olive oil
2 tablespoons olive oil
3 potatoes, cut into 1/2 inch cubes
Salt and pepper
Cayenne to taste (about 1-2 TBS.)
10 flour tortillas

Slice chicken into even strips. Place chicken breasts in glass baking dish. In a blender combine oil, lime juice, garlic, cilantro, jalapeno and salt and pepper. Blend until smooth and pour over chicken. Cover with plastic wrap and let chicken marinate for 30 minutes. Cook in a large skillet over medium heat oil.

In a 9x13 glass baking dish toss potatoes with oil and seasonings. bake in 375 degree oven until crispy, about 30 minutes. Stir occasionally to prevent sticking. (I usually do this in a skillet too.)

Serve hot with onions and peppers, potatoes, grated jack cheese, salsa and sour cream.

Answer 6

Gulfstream_five_fifty
S Have you ever eaten Jezabelle sauce? Here is the recipe .?
Last night I had some of the best sauce I have ever tasted.
5 oz jar horseradish
8 oz jar pinapple preserves
8 oz jar apple jelly
1 oz dry mustard
2 teaspoon black pepper
Miix horseradish and musterd "WELL"
Combine the rest of the ingrediants and stir very well.
add red food coloring if the color does not appeal to you...My was brilliant red.
Will keep in fridge for years in a covered jar....Great with pork, chicken, turkey, beef, salmon, or beans...
enjoy..

Answer 7

This is my favorite dish - (you can substitute the pork for additional chicken)

Tinga

Ingredients
1 lb boneless, skinless chicken breast - cooked and shredded
1 lb pork loin, cooked and shredded
2 large white onions, finely chopped
5 large tomatoes, 4 cut into 1/4-inch dice
1 large carrot, cut into 1/4-inch dice
1 large potato, cut into 1/4-inch dice
3-5 canned chipotle peppers in adobo sauce (to taste)
1 (8 oz) can corn (optional)
1 tbsp minced garlic
1 tsp salt (more to taste)
2 tbsp olive oil

16 oz sour cream
20 tostada shells

Directions
In a small saucepan, boil diced carrot and potato until tender (about 10 minutes). Quarter one tomato and put in blender; add chipotle peppers, garlic and salt - process until smooth.
In large skillet, saute chopped onion in olive oil until translucent. Add cooked chicken and pork dices to onion. Add cooked carrot and potato dices. Add 4 diced tomatoes and corn (if using). Add chipotle puree. Stior to blend well and continue heating until warmed through.

To serve - spread 1 tbsp sour cream on top of tostada shell. Add 2 tbsp tinga mixtrure evenly over sour cream. Salt to taste.

Enjoy the best meal you've ever tasted.

Answer 8

When I have guests coming over and I need to whip up something quick I make pasta.

I use spiral pasta or spaghetti noodles or elbow macaronin cooked according to package instructions (but I add a tablespoon of extra virgin olive oil for additional flavor)

open a can of spanish style or hot and spicy tuna (dont drain)
open a can of mushroom soup
use about 1-2 cups of nonfat or skimmed milk
one cup all purpose cream
a little knorr savor
chopped basil
a can of button mushrooms, chopped
2 green bell peppers, sliced into bits (about the size of your smallest finger nail)
add a little sage (optional)
salt and paper to taste


saute onions and garlic in olive oil or nonfat butter/margarine
add in all the ingridients, cook over medium heat, bring to simmer.
pour sauce over pasta

add grated cheese

serve with toasted bread, garlic bread or sliced french loaf.

Answer 9

California Pizza Kitchen Thai Chicken Pizza

Spicy peanut sauce
1/2 C. peanut butter
1/2 C. hoisin sauce
1 Tbsp. honey
2 tsp. red wine vinegar
2 tsp. minced ginger
2 Tbsp. roasted sesame oil
2 tsp. soy sauce
1 tsp. Vietnamese chili sauce (or dried chili flakes)
1 Tbsp. oyster sauce
2 Tbsp. water

Thai chicken pieces
1 Tbsp. olive oil
10 oz. boneless/skinless chicken beast, cut into 3/4-inch cubes

For the pizza
make pizza dough, use your own recipe
cornmeal or flour for handling
2 C. shredded mozzarella cheese
4 scallions, slivered diagonally
1/2 C. white bean sprouts
1/4 C. shredded carrots chopped, roasted peanuts
2 Tbsp. chopped fresh cilantro

Combine sauce ingredients in a small pan over med. heat. Bring the sauce to a boil; boil gently for one minute. Divide into 2 portions for use on chicken and pizza; set aside.

To make Thai chicken
Cook the chicken in olive oil over med-high heat, stirring, until just cooked; 5 to 6 minutes do not overcook. Set aside in refrigerator until chilled through. Once chilled, coat the chicken with 1/4c sauce. Set aside in refrigerator.

To make the pizza
Use a large spoon to spread 1/4c sauce evenly over pizza dough within the rim. Cover sauce with 3/4c cheese.
Distribute half the chicken pieces over the cheese followed by half the green onions, bean sprouts, and carrots, respectively. Sprinkle an additional 1/4c cheese over the toppings and top the pizza with 1T chopped peanuts.
Transfer the pizza to oven; bake until crisp and golden and the cheese is bubbly, 9 to 10 min. When cooked through, remove pizza from oven. Sprinkle 1T chopped cilantro over the hot cheesy surface.

Repeat with remaining ingredients for a second pizza.

-- The California Pizza Kitchen Cookbook
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P. F. Chang's China Bistro Kung Pao Shrimp

½ tspminced garlic
3 ounces Kung Pao sauce**
½ tspMcCormick® Crushed Red Pepper
8 ounces shrimp (or scallops)
1 Tbsp. chopped green onion
5 whole chile pods
Sesame oil

Heat wok (smoking), introduce oil and shrimp, separate and velvet for 1 to 2 minutes. Do not overcook. Carefully pour shrimp and oil onto oil skimmer. Stir fry chile pods and onions; add garlic and Kung Pao sauce. Add shrimp, toss, and add peanuts and chile flakes.

** Kung Pao Sauce
1½ cups chicken stock
2 Tbsp. cornstarch
3/4 cup soy sauce
½ cup dry sherry
3 Tbsp. red chili paste with garlic
1/4 cup granulated sugar
2 Tbsp. red wine vinegar
2 Tbsp. Asian toasted sesame oil

-- Chef Stephen Yahwak of PF Chang's China Bistro
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Spiced Shrimp with Avocado Oil
--Cooking Light

These vividly seasoned shrimp are great on their own, served atop pasta, or as part of a tapas tray.

1 1/2 pounds medium shrimp, peeled and deveined
1 teaspoon sugar
1/4 teaspoon kosher salt
1 tablespoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon dried oregano
1 1/2 tablespoons avocado oil, divided
Lime wedges

Sprinkle shrimp with sugar and salt. Combine chili powder, cumin, coriander, and oregano. Lightly coat shrimp with spice mixture.

Heat a large nonstick skillet over medium-high heat. Add 1 teaspoon oil and half of shrimp; sauté 4 minutes or until done. Remove from pan. Repeat procedure with 1 teaspoon oil and remaining shrimp. Place shrimp on a platter; drizzle remaining 2 1/2 teaspoons oil over shrimp. Serve with lime wedges.
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Spicy Shrimp Tamales with Roasted Tomatillo Sauce and Goat Cheese

1 pound tomatillos, husked
1 white onion, peeled
4 garlic cloves
2 Anaheim green chiles, stems removed
2 teaspoons cumin
1 teaspoon salt
1/2 cup cilantro
2 cups prepared masa
6 ounces goat cheese, room temperature
1 bag dried cornhusks, cleaned and soaked
2 pounds jumbo shrimp, cleaned
1 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoon cayenne pepper
1 teaspoon coriander
Salt and pepper, to taste
2 tablespoons olive oil

Place tomatillos, onion, garlic, and green chiles in a roasting pan and bake in a preheated 400 degree F oven for 12 to 15 minutes. Transfer the roasted vegetables to a food processor along with any juices that are at the bottom of the pan. Add the cumin, salt, and cilantro. Pulse the mixture until combined but still chunky. You may add a bit of water or broth if the mixture is too thick. Reserve half the sauce to serve with the tamales.
In a deep bowl, combine the masa and remaining half of the tomatillo sauce. Beat until fully incorporated and the dough is green. Fold in the softened goat cheese.
Set the cornhusks on a sheet pan covered by a damp towel. Lay the husk flat on a plate with the smooth side up and the narrow end facing you. Spread a thin, even layer of the masa mixture over the surface of the husk with a tablespoon that is dipped in water. Fold the narrow end up to the center then fold both sides together to enclose the filling. The sticky masa will form a seal. Pinch the wide top closed.
Stand the tamales up in a large steamer or colander with the pinched end up. Load the steamer into a large pot filled with 2-inches of water. The water should not touch the tamales. Lay a damp cloth over the tamales and cover with lid. Keep the water at a low boil, checking periodically to make sure the water doesn't boil away. Steam the tamales for 2 hours.
Coat the shrimp with cumin, chili powder, cayenne, coriander, salt, and pepper. Heat oil in a saute pan, cook the shrimp for 5 minutes until pink. To serve, unfold the tamales, top with the spicy shrimp and spoon the reserved tomatillo sauce over the top.

–Tyler Florence, Food 911

Answer 10

Try these, they are my favorites:


Spicy Grilled Shrimp with Pineapple Salsa

1 pound large shrimp
1 cup pineapple, chopped
1/2 lemon, juiced
1 small tomato, diced
1/2 cup olive oil
1 small red onion, chopped
2 garlic cloves, minced
1 teaspoon parsley, chopped
1 teaspoon red pepper flakes

Peel shrimp and devein. Set aside. In bowl combine lemon juice, 1/4 cup olive oil, minced garlic, and red pepper flakes. Add shrimp and stir to coat. Let sit for 20 minutes. Meanwhile, in separate bowl combine pineapple, tomato, and onion and parsley. Drizzle on remaining oil and mix together. Remove shrimp from marinade and grill, broil or cook in cast iron pan until shrimp are pink. Plate and top with salsa.
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Spicy Pineapple Glazed Shrimp Kabobs

1 pound large shrimp, peeled and deveined
1 1/2 cups pineapple chunks, fresh or canned
1 red onion, peeled and cut into chunks
1 green bell pepper, seeded and cut into 1-inch squares
2/3 cup pineapple juice
3 tablespoons lemon juice
3 tablespoons lime juice
1 tablespoon minced ginger
1 jalapeno, seeded and finely chopped
2 tablespoons soy sauce
3 tablespoons honey
3 tablespoons chopped cilantro
8 wooden or metal skewers

Skewer the shrimp alternating with the pineapple, onion, and green pepper. In a small saucepan combine pineapple, lemon and lime juices with the ginger, jalapeno, soy sauce, honey and cilantro. Heat mixture over medium high heat and simmer until liquid is reduced by half. Brush or drizzle the kabobs with the pineapple glaze. Cook off in a hot cast iron grill pan or over an outdoor grill. Grill for 3 minutes per side and brush occasionally with the glaze. Serve hot.
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Caribbean Pepper Pot with Chicken and Shrimp

1 tablespoon vegetable oil
4 skinless, bone-in chicken thighs (about 1 pound)
1 1/2 teaspoons kosher salt, plus more to season chicken
Freshly ground black pepper
1 medium onion, halved and sliced
3 cloves garlic, smashed
1 teaspoon ground allspice
1/2 cup canned chopped tomatoes
4 cups chicken broth, low-sodium canned or homemade
1 bunch kale (about 1/2 pound), stemmed, leaves chopped
2 thick sweet potatoes (about 1 pound), halved lengthwise and sliced into 3/4-inch half-moons
4 ounces fresh okra, trimmed, halved lengthwise
2 bay leaves
1 Scotch bonnet chile, pierced (if you like it very spicy, mince it) *see Cook's Note
1/2 heaping teaspoon dried thyme
1⁄3 cup light coconut milk
8 ounces medium shrimp, peeled

Heat the oil in a Dutch oven over medium heat. Pat the chicken dry, and season with some salt and pepper. Add the chicken, smooth side down, to the pan and cook until brown, about 4 minutes. Transfer the chicken to a plate. Add the onion and garlic to the pot, and cook until the vegetables are softened, about 5 minutes. Stir in the allspice and tomatoes and cook until the juices are almost evaporated. Add the chicken broth, kale, sweet potatoes, okra, bay leaves, the 1 1/2 teaspoons salt, Scotch bonnet, and thyme. Bring the liquid to a boil, adjust the heat to maintain a gentle simmer. Cook, uncovered, until the chicken is cooked through and the sweet potatoes are tender, about 25 minutes.
Stir in the coconut milk and the shrimp and simmer until the shrimp turn pale pink and are firm but not tough and rubbery, about 2 minutes. Ladle the stew into warm bowls and serve.

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Spicy Shrimp and Bok Choy Noodle Bowl

tablespoons vegetable oil, 3 turns of the pan
2 teaspoons crushed red pepper flakes
4 cloves garlic, chopped
2 inches ginger root, peeled and cut into very thin matchsticks or grated
1/2 pound shiitake mushroom caps, sliced, a couple of cups
1 medium bok choy, trimmed and cut into 3-inch pieces, then cut sticks lengthwise
Salt and pepper
1 quart chicken broth
1 cup seafood stock, available on soup aisle or, 1 cup clam juice
1 1/2 pounds medium peeled and deveined shrimp
1/2 pound vermicelli (thin spaghetti)
4 scallions, cut into 3 inch pieces, then shredded lengthwise into thin sticks



Heat a medium soup pot over medium-high heat. Add vegetable oil, 3 turns of the pan, crushed red pepper flakes, garlic, ginger, mushrooms, and bok choy, then season with salt and pepper. Add chicken broth and seafood stock or clam juice. Put a lid on the pot and bring soup to a boil.
Add shrimp and noodles and cook 3 minutes. Add in scallions and cook 2 minutes, then turn off soup and let it sit 2 to 3 minutes more. Adjust salt and serve.

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Sauteed Shrimp with Corn in Spicy Wine Sauce

1 pound large shrimp, peeled, deveined and cleaned with salt, shells reserved
2 tablespoons vodka
1 large egg white, lightly beaten
3 tablespoons corn oil
5 garlic cloves, minced
1/4 cup sake
3 large plum tomatoes, peeled and finely chopped
1 1/2 cups chicken or shrimp stock
1 teaspoon coarse or kosher salt
1/2 teaspoon freshly ground white pepper
1 teaspoon cornstarch, mixed with 1 tablespoon water
1/2 cup fresh corn kernels, preferably white or frozen, thawed
1/4 cup finely chopped red bell pepper
1 large jalapeno pepper, minced
1 tablespoon peeled, grated gingerroot
3 scallions, finely chopped

Combine the shrimp, vodka and egg white in a medium bowl. Mix well and refrigerate for 30 minutes, turning occasionally.
Heat 1 tablespoon of the oil in a small saucepan. Add the garlic and cook over high heat until the ingredients release their flavor, about 1 minute. Add the reserved shrimp shells, sake and half the chopped tomatoes. Reduce the heat to medium and cook, stirring, for 3 minutes.
Add the stock, salt, white pepper and cornstarch mixture, bring to a boil, and reduce heat to low and cook for 20 minutes, or until the liquid is reduced by half, stirring occasionally. Strain through a fine sieve; set aside the liquid.
Heat the remaining 2 tablespoons of oil in a large skillet until hot but not smoking. Add the shrimp and stir-fry until half cooked, 1 to 2 minutes. Remove the shrimp with a slotted spoon; set aside.
Add the remaining tomatoes, corn, bell pepper, jalapeno pepper and gingerroot to the skillet. Cook, stirring occasionally for 2 minutes. Return the shrimp and the reserved liquid to the skillet. Stir-fry over medium heat until the ingredients are heated through and the shrimp are cooked, about 3 minutes. Add the scallions, toss and serve immediately.
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Spicy Honey Barbecued Chicken

1 cup soy sauce
3/4 cup finely chopped yellow onions
1/3 cup rice wine vinegar
1/4 cup honey
1/4 cup chopped fresh cilantro
2 tablespoons sriracha (hot red pepper chili paste)
2 tablespoons white sesame seeds
2 tablespoons chopped fresh gingerroot
2 tablespoons minced garlic
2 tablespoons sesame oil
12 skin-on chicken thighs (about 3 1/2 pounds), or drummettes
Honeyed Apple-Cabbage Slaw, recipe follows

In a large bowl, combine soy sauce, onions, rice wine vinegar, honey, cilantro, sriracha, sesame seeds, ginger, garlic and sesame oil, and stir well to combine. Place the chicken in a large plastic bag or baking dish and cover with the marinade. Toss to combine and place in the refrigerator, turning frequently, to marinate at least 6 hours.
Preheat the grill to medium and the oven to 350 degrees F.
Remove the chicken from the marinade, reserving the marinade. Pat the chicken dry, and grill the chicken, skin-side up, until browned, about 10 minutes. Meanwhile, place the leftover marinade in a small saucepan and bring to a boil. Lower the heat to medium and simmer until slightly thick, about 10 minutes.
Turn the chicken, and grill until the skin is browned and crispy, about 5 minutes. Transfer the chicken skin-side up to a roasting pan and roast, basting with the marinade occasionally, until cooked through, about 10 to 15 minutes more.
Arrange the chicken on a platter, and spoon the reduced marinade on top. Serve with the Honeyed Apple-Cabbage Slaw.

Honeyed Apple-Cabbage Slaw:
1/4 cup mayonnaise, plus 2 tablespoons
1/4 cup sour cream
1 tablespoon thyme honey
1 tablespoon apple cider vinegar
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 cups shredded green cabbage (about 1/2 head cabbage)
2 Granny Smith apples, cored and cut into matchsticks
1 large carrot, peeled and shredded
1 Belgian endive, cored and cut crosswise into 1/2-inch thick slices
1/2 cup very thinly sliced yellow onion, preferably sweet onion, such as Maui or Walla Walla
1/4 cup minced fresh parsley

In a bowl, combine the mayonnaise, sour cream, honey, vinegar, salt, and pepper, and whisk well. Set aside.
In a large bowl, combine green cabbage, apples, carrot, endive, onion and parsley. Toss with the dressing until evenly coated. Place in the refrigerator, covered, to chill slightly before serving.
Yield: 6 to 8 servings
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Chicken Enchiladas with Roasted Tomatillo Chile Salsa

Roasted Tomatillo Chile Salsa:
1 pound tomatillos, husked
1 white onion, peeled, sliced, quartered or whole
4 garlic cloves
2 jalapenos
2 teaspoons ground cumin
1 teaspoon salt
1/2 cup chopped cilantro leaves
1/2 lime, juiced
Enchiladas:
Extra-virgin olive oil
1/2 medium onion, diced
3 garlic cloves, chopped
1 1/2 teaspoon ground cumin
1/4 cup all-purpose flour
2 cups chicken stock, storebought
Chopped cilantro leaves
1 deli roasted chicken (about 3 pounds), boned, meat shredded
Salt and freshly ground black pepper
10 large flour tortillas
1/2 pound Monterey Jack cheese, shredded
2 cups sour cream
Chopped tomatoes and cilantro leaves, for garnish
Spicy Black Beans, recipe follows
Yellow Rice, recipe follows
Guacamole, optional


Roasted Tomatillo Chile Salsa:
1 pound tomatillos, husked
1 white onion, peeled, sliced, quartered or whole
4 garlic cloves
2 jalapenos
2 teaspoons ground cumin
1 teaspoon salt
1/2 cup chopped cilantro leaves
1/2 lime, juiced
Enchiladas:
Extra-virgin olive oil
1/2 medium onion, diced
3 garlic cloves, chopped
1 1/2 teaspoon ground cumin
1/4 cup all-purpose flour
2 cups chicken stock, storebought
Chopped cilantro leaves
1 deli roasted chicken (about 3 pounds), boned, meat shredded
Salt and freshly ground black pepper
10 large flour tortillas
1/2 pound Monterey Jack cheese, shredded
2 cups sour cream
Chopped tomatoes and cilantro leaves, for garnish
Spicy Black Beans, recipe follows
Yellow Rice, recipe follows
Guacamole, optional

Preheat oven to 400 degrees F.

For the salsa: On a baking tray, roast tomatillos, onion, garlic and jalapenos for 12 to 15 minutes. Transfer the roasted vegetables and any juices on the bottom of the tray to a food processor. Add the cumin, salt, cilantro, and lime juice and pulse mixture until well combined but still chunky.

Enchiladas: Meanwhile heat a 2 count of olive oil in a medium saucepan over medium heat. Add the onion and cook until soft and caramelized - this should take 5 to 7 minutes. Add the garlic and cumin then cook for a further minute. Sprinkle on the flour and stir to ensure the flour doesn't burn then gradually add the chicken stock to make a veloute. Continue stirring over a low simmer until the flour cooks and the liquid thickens. Turn off the heat, add half of the roasted tomatillo chile salsa, some additional fresh chopped cilantro and fold in the shredded chicken meat. Season, to taste, with salt and pepper.

Change the temperature of the oven to 350 degrees F and begin assembling the dish. Take a large baking dish and smear the bottom with some of the reserved tomatillo salsa. Now take the flour tortillas and briefly flash them over the stove-top flame (or put them briefly under the broiler if using an electric stove). Using a shallow bowl, coat each tortilla lightly with the reserved salsa mix. Put a scoop of the shredded chicken-enchilada mix on top of the tortilla followed by a sprinkle of the shredded cheese. Fold the tortilla over the filling and roll like a cigar to enclose it. Using a spatula place the tortillas in the baking dish and continue to do the same with all the tortillas. Finally pour over some more of the salsa and top with the remaining shredded cheese. Bake uncovered for about 30 minutes until bubbly and cracked on top. Garnish, cilantro and tomato.

Serve hot with Spicy Black Beans and Yellow Rice, the remaining tomatillo salsa, sour cream and fresh guacamole, if desired.


Spicy Black Beans:
2 cups (about 1 pound) dried black beans, picked over, soaked overnight
3 tablespoons extra-virgin olive oil
1/2 medium onion, diced
1 jalapeno pepper, chopped
2 cloves garlic, chopped
1 bay leaf
Kosher salt and freshly ground black pepper
In a large pot, soak beans overnight covered in water by 2 inches. Drain and set aside.

In the same pot, heat the olive oil. Add the onion, jalapeno pepper, garlic, and bay leaf and cook until the vegetables begin to soften, about 5 minutes. Add the beans and cover with water by about 1-inch. Bring to a boil, reduce the heat, cover, and simmer for 1 to 1 1/2 hours, or until the beans are tender. Remove the bay leaf and discard. Taste the beans and season with salt and pepper.

Yellow Rice:
2 cups long-grain rice
4 cups water
2 cloves garlic, smashed
1 tablespoon turmeric
1 teaspoon kosher salt
1 bay leaf

Put all the ingredients into a heavy-bottomed pot, stir well, and bring to a boil over medium-high heat. Reduce the heat to a simmer, cover, and cook over low heat until the rice has absorbed the water, about 15 to 20 minutes. Remove from the heat and let sit, covered, for 5 minutes. Discard the garlic and bay leaf, fluff with a fork, and serve.


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