As I've mentioned before,
the backs of product packages are great places to find good recipes like the
one I found here for mushroom soup. Another excellent source is the manufacturer’s website. The goal, of
course, is to sell their products, and what better way than with a great recipe. This is how I happened to find myself
rummaging through the Melissa's Produce website, a package of Hatch Chile Powder in
hand. I was expecting recipes for stew
or chili. I was not expecting this easy and surprisingly good recipe for smores.
Former Girl Scout
that I am, I consider myself something of an expert here, so I had to try these. I had everything on hand and, with the
exception of the chocolate drying time, these took only minutes to prepare. They
are also really good! The hatch chile
powder provides heat and a light smokiness.
One bite and chocolate warmth spreads throughout your mouth. One of these will not be enough; you will have
to have more. I topped mine with a light
dusting of fleur de sel. You might want
to try sanding sugar, sprinkles, or even red hots. Whatever you choose, it’s a tasty way to warm
up your palate on a frosty evening.
Hatch Chile Smores
5 Graham Crackers -- halved then quartered
10 Marshmallows
1/2cup Chocolate Chips
1/2 teaspoon New Mexico Hatch Chile Powder
10 Marshmallows
1/2cup Chocolate Chips
1/2 teaspoon New Mexico Hatch Chile Powder
Preheat the oven to
350ยบF.
On a baking sheet, place half of the cracker quarters. Top each cracker with a marshmallow and place
in the oven. Bake until the marshmallow
begins to melt, about 5 minutes. Remove
the crackers from the oven and immediately top them with the remaining cracker
quarters, pressing down slightly. Melt
the chocolate in the microwave and mix in the chile powder. Dip each cookie in the chocolate, coating all
sides and place on parchment pepper to dry.
Makes 10 smores.
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