Hatch Chile Fruit Pound Cake With Mango Cream Recipes

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HATCH CHILE FRUIT POUND CAKE WITH MANGO CREAM



Hatch Chile Fruit Pound Cake With Mango Cream image

"Get Out!!!"...There's chiles in my Dessert! Adapted from Central Market, Fort Worth, TX by Laura Winters 2007 Recipe Contest Winner.

Provided by TxGriffLover

Categories     Dessert

Time 20m

Yield 8 serving(s)

Number Of Ingredients 14

3/4 cup fresh mango, cubed
3/4 cup fresh pineapple, cubed
3/4 cup strawberry, sliced
1/4 cup roasted hatch chile, chopped
1 -2 jalapeno pepper, seeded and minced
3 tablespoons of fresh mint, thinly slivered
3 tablespoons fresh lime juice
2 tablespoons light brown sugar
8 slices lb cake, 1/2 -inch thick
3 tablespoons unsalted butter
1 cup whipping cream
1 teaspoon vanilla extract
2 teaspoons powdered sugar
1/4 cup mango sorbet

Steps:

  • Mix all fruit and chiles together carefully. Add jalapeños, mint, lime juice, brown sugar. Set aside.
  • Butter pound cake and place on outdoor grill until lightly toasted. In a martini glass, put grilled cake-top with fruit & chile salsa. Whip cream, add vanilla, powdered sugar and whip to mix. Add mango sorbet, whip just to mix. Top off your chile fruit salsa cakes-yum!

Nutrition Facts : Calories 183.8, Fat 15.5, SaturatedFat 9.6, Cholesterol 52.2, Sodium 15, Carbohydrate 11.6, Fiber 1, Sugar 8.7, Protein 1.1

KATO'S TRIPLE FRUIT POUND CAKE



Kato's Triple Fruit Pound Cake image

Your favourite summer fruits or berries baked in a light and tasty pound cake. What could be easier.

Provided by Baby Kato

Categories     Dessert

Time 1h25m

Yield 8 serving(s)

Number Of Ingredients 16

2 peaches, firm, ripe, peeled, cut into 1/2 inch pieces
2 pears, firm, ripe, pared, cut into 1/2 inch pieces
1 1/2 cups sour cherries, pitted, halved
2 tablespoons candied ginger, slivered
1/2 cup butter
1 cup white sugar, plus
2 tablespoons white sugar
2 1/2 cups flour
1 tablespoon baking powder
1/4 cup buttermilk
4 large eggs
1/2 teaspoon lemon extract
1/4 teaspoon fresh lemon rind
1 cup sour cream
2 tablespoons white sugar
1 teaspoon vanilla, pure

Steps:

  • Cake Combine peach and pear pieces with cherries and set aside.
  • Blend butter and sugar until light and fluffy.
  • Add flour and baking powder together.
  • Add milk to creamed butter and sugar mixture.
  • Add half of the flour to the milk and butter mixture and blend well.
  • Beat in 4 eggs, one at a time.
  • Add remaining flour mixture and blend well.
  • Add lemon extract, rind and fruit.
  • Pour into greased 9-inch springform pan.
  • Bake in 350F oven for 70 minutes.
  • Cool on rack in pan for 15 minutes.
  • Serve warm with Sour cream topping.
  • Sour Cream Topping: Combine sour cream, sugar and vanilla.
  • Finely chopped pieces of fresh fruit (cherries, peaches or pears) may be added to topping if desired.

CHICKEN HATCH CHILE VERDE SKILLET MACARONI AND CHEESE



Chicken Hatch Chile Verde Skillet Macaroni and Cheese image

I wish I could take credit for this one, but it's a winning recipe from the HEB Central Market recipe contest for hatch green chilies. Now it may be a little difficult to describe this dish and by looking at it, it may be a little difficult to imagine how it all comes together, but trust me: This is incredibly delicious.

Provided by Zhukov

Categories     Chicken Breast

Time 1h

Yield 8 serving(s)

Number Of Ingredients 19

1 lb elbow macaroni
2 tablespoons butter
3/4 cup chicken broth
8 tomatillos, husked and chopped
6 New Mexico green chilies, roasted, peeled, seeded and chopped (Hatch preferred, can use Anaheim)
1 medium white onion, chopped
2 garlic cloves, minced
1/2 cup cilantro leaf, loosely packed
1 teaspoon salt
1 tablespoon vegetable oil
1 1/2 cups half-and-half
2 cups monterey jack cheese, shredded
1 cup white cheddar cheese, shredded
4 ounces cream cheese, cubed
2 cups cooked chicken breasts, shredded (rotisserie chicken works fine)
3/4 cup tortilla chips, crushed
2 tablespoons butter, melted
1/2 cup pecans, chopped
2 cups monterey jack cheese, grated

Steps:

  • Cook pasta until al dente and drain. Butter 12-inch cast iron skillet.
  • Heat broth with tomatillos and Hatch chiles and cook for 10 minutes. Transfer to food processor and pulse. Add onion, garlic, cilantro and salt.
  • Heat oil in saucepan. Add tomatillo mixture and cook over medium-low heat for six minutes. Stir in half and half and cheeses until heated through. Toss in pasta and chicken and place in cast iron skillet.
  • Mix last four ingredients for topping and spread over pasta mixture. Place skillet under broiler for 15 minutes until golden brown.

Nutrition Facts : Calories 825, Fat 49.7, SaturatedFat 25.6, Cholesterol 144.7, Sodium 923.2, Carbohydrate 55.1, Fiber 4, Sugar 6.4, Protein 40.5

DELIGHTFULLY EXOTIC MANGO CAKE



Delightfully Exotic Mango Cake image

This moist cake is deliciously sweetened with mango pulp with a moist texture. Simply amazing and super easy!

Provided by LIV6

Categories     Desserts     Cakes     Sheet Cake Recipes

Time 50m

Yield 10

Number Of Ingredients 8

1 ½ cups canned sweetened mango pulp
1 cup white sugar
½ cup margarine
2 medium eggs
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
2 tablespoons whole almonds, or as desired

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
  • Beat mango pulp, sugar, margarine, and eggs together in a bowl using an electric mixer on medium speed until light and well mixed, 3 to 5 minutes.
  • Sift flour, baking powder, and baking soda together in a bowl. Stir mango mixture into flour mixture just until batter is combined. Pour batter into the prepared baking dish.
  • Bake in the preheated oven for 15 minutes. Gently press almonds into batter. Continue baking until a toothpick inserted in the middle comes out clean, about 20 minutes.

Nutrition Facts : Calories 306.4 calories, Carbohydrate 48.2 g, Cholesterol 37.2 mg, Fat 10.9 g, Fiber 2.1 g, Protein 4.4 g, SaturatedFat 2 g, Sodium 296.1 mg, Sugar 20.3 g

CHOCOLATE CHILE CAKE



Chocolate Chile Cake image

Make and share this Chocolate Chile Cake recipe from Food.com.

Provided by Elmotoo

Categories     Dessert

Time 1h5m

Yield 1 9inch layer cake

Number Of Ingredients 21

1 cup all-purpose flour, plus
2 tablespoons all-purpose flour
1 cup cake flour, plus
2 tablespoons cake flour (not self-rising)
2 cups granulated sugar
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsweetened non-alkalized cocoa powder
2 cups water
2 tablespoons ancho red chili powder or 2 tablespoons new mexico chile powder
1 tablespoon vanilla extract
1 cup unsalted butter, cut into pieces and softened
1/2 cup buttermilk
2 large eggs, at room temperature
3/4 cup unsalted butter
3/4 cup unsweetened non-alkalized cocoa powder
6 tablespoons buttermilk
1 1/2 lbs confectioners' sugar
1 1/2 tablespoons Bourbon
3 tablespoons vanilla extract
1 1/2 cups chopped walnuts

Steps:

  • For the cake, preheat the oven to 350 degrees and place a rack in the center of the oven.
  • Butter two 9-inch round cake pans and line the bottoms with circles of parchment or waxed paper.
  • Lightly dust the sides of the pans with flour, tapping out the excess.
  • For best results, use a mixer with a wire whip attachment.
  • Combine the flours, sugar, baking soda, salt, and cocoa and beat on low speed until well mixed.
  • In a medium saucepan, cook 1 cup of the water with the chili powder over medium heat until simmering.
  • Remove the pan from the heat and stir in the vanilla.
  • Add the softened butter to the dry mixture and beat thoroughly on medium-low speed.
  • The mixture should be grainy.
  • Raise the speed to medium and gradually add the remaining cup of water and the buttermilk.
  • Add the eggs on at a time, beating well after each addition.
  • Slowly add the hot water/chile mixture and continue to beat just until well combined--be sure not to overbeat.
  • Pour the mixture into the pans and bake for 35 to 40 minutes or until a toothpick inserted into the centers of the cake comes out clean.
  • To cool, set the pans on a wire rack for 15 minutes.
  • Then turn the cakes out onto the rack, remove the paper from the bottom, and immediately reinvert so that the risen tops don't flatten.
  • Let sit until completely cool before frosting.
  • For the frosting, combine the butter and cocoa in a large saucepan and melt over medium heat.
  • Stir in the buttermilk.
  • Add the confectioners' sugar a little at a time, stirring with a wired whisk between additions.
  • Stir in the bourbon and vanilla.
  • The frosting should stiffen as it cools.
  • When it has reached a spreadable consistency, assemble the cake.
  • If necessary, trim the tops of the cakes so they are level.
  • Place one of the cake layers onto a 9-inch round cardboard cake circle.
  • Spread 1 cup of the chilled frosting over the cake layer.
  • Sprinkle 1 cup of the chopped walnuts over the frosting.
  • Place the second layer of the cake onto the frosted base.
  • Use the remaining frosting to cover the top and sides of the cake.
  • Finish the top of the cake by holding the spatula at a slight angle and making several strokes to smooth the top.
  • To decorate the cake, press the remaining walnuts against the lower half of the side of the cake and on top of the cake.

CARIBBEAN COCONUT CHICKEN BITES WITH MANGO CREAM



Caribbean Coconut Chicken Bites With Mango Cream image

The Mango cream is key to these, so don't forget to dunk them! Be careful not to cut the pieces too large, it is raw chicken and must be cooked through, so if you cut them to large the coating will burn.

Provided by startnover

Categories     Chicken Breast

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 14

1 1/2-2 lbs boneless skinless chicken, cut into bite size pieces
2 1/4 cups flour
3 tablespoons sugar
1/2 teaspoon salt
1 1/2 cups milk (may need more if the batter is to thick)
1 tablespoon rum extract
1 tablespoon coconut extract
4 -5 slices white bread
3/4 cup flaked coconut
oil (for frying)
1 large ripe mango, peeled and pitted
1 cup sour cream
1 tablespoon coconut extract
1/3 cup sugar

Steps:

  • Mango cream:.
  • Place the mango in a mini food processor and pulse till it is a pulp.
  • Scrape all of this into a bowl adding the sour cream, sugar, and extract. Mix well and set aside. Do not refrigerate this, it is best served at room temperature.
  • For Chicken -- in a bowl place 1 cup plus 2 T flour and set aside.
  • In another bowl place the remaining flour (1 cup plus 2 T), sugar, and salt.
  • Stir milk and extracts into this. The mixture should resemble a thin pancake batter (you may have to add a little more milk).
  • Set this aside.
  • Place the bread slices in a food processor and pulse till you have fine crumbs, measure out approx 1-1/2 cups.
  • Place these on a pie pan and place in a 350°F oven till lightly toasted and dried out.
  • Mix toasted bread crumbs in a third bowl with the coconut.
  • Preheat a deep fryer with oil according to the directions of the fryer.
  • Place a cooling rack on a large cookie sheet and cover the rack with paper towels.
  • Now one at a time drag each chicken bite through the pan with just flour, then using a slotted spoon drop it into the milk mixture coat well and use the spoon to retrieve it.
  • Drop the coated bite into the coconut mixture being careful not to get to much of the excess wet mixture into the coconut. cover evenly with the coconut mixture and set on a second cookie sheet.
  • After all the chicken pieces are ready begin to cook them in the hot oil. Just do a few at a time to keep your oil from cooling to much and becoming gummy. The heat time will vary a great deal on this because it is raw meat and it depends on how big of chunks you make them. Make sure they are cooked completely, you may want to test the first one out and see how long it takes to get it done thoroughly.
  • I cook mine for approx 5 minutes and the batter should turn a nice golden brown.
  • Remove from oil and drain on the cookie sheet that has been prepared with paper towels. Serve with mango cream.

Nutrition Facts : Calories 923.7, Fat 23.7, SaturatedFat 14.4, Cholesterol 137.1, Sodium 685.9, Carbohydrate 116.8, Fiber 4.2, Sugar 43, Protein 54.2

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