CHILES RELLENOS

This healthier version of chiles rellenos is pan sautéed and then roasted, as opposed to deep-fried. The delicious roasted flavor of toasted pumpkin seeds and cornmeal enlivens the coating. The stuffed chiles can be refrigerated up to a day ahead before coating and cooking.

• 3 cups Monterey Jack Cheese
• 1/2 cup Queso or Mexican Cheese
• 1/2 cup mild cheddar cheese
• 8 medium fresh poblano chiles, roasted, peeled, seeded and deveined
• or 8 canned green chiles, rinsed
• 1/2 cup all purpose flour
• 4 eggs, lightly beaten
• 2 cups pumpkin seeds
• 2 cups yellow cornmeal
• salt & pepper, to taste
• canola oil, for sautéing
• 1 cup salsa
• 1/2 cup Crema or sour cream

Combine the three cheeses in a large mixing bowl. Divide the cheese mixture into eight equal portions. Carefully cut a lengthwise slit in each cleaned chile and stuff a portion of cheese inside each chile. Refrigerate the chiles for at least 1 hour.

Season the flour with salt and pepper. Place the beaten eggs in a shallow bowl. In a food processor, process the pumpkin seeds until finely chopped, then add the cornmeal, salt and pepper and blend to combine. Place the mixture in a separate shallow bowl.

Preheat the oven to 350°F. Gently dip each stuffed pepper in the seasoned flour, then in the egg wash and finally in the pumpkin seed coating. Heat 1/2-inch of canola oil in a sauté pan until hot. Gently sauté the chilies on all sides until golden brown. Remove the chiles from the oil, using a slotted spoon, and place them on a baking sheet. Bake the chiles just long enough to melt the cheese.

Serve immediately with salsa and Crema.

Makes 8 stuffed Chiles

Chef's Tip: To make peeling easier when roasting peppers, char the skins over an open flame or on the grill until completely blackened. Then place the peppers in a mixing bowl and cover with plastic wrap. Let the peppers stand for 5 minutes to steam and release the skins.

FROZEN MARGARITA PIE

For the CRUST:

• 2 cups butter cookies or vanilla wafers
• 1 cup thin salted pretzel sticks
• 1 large egg white
• 1 T. canola oil
• 1 T. water

In a food processor, combine the cookies and pretzels and process until finely ground. Add the egg white, oil and water and pulse until moistened. Spray a 9" pie pan generously with non-stick cooking spray. Press the crust mixture into the bottom and sides of the pan. Bake the crust at 350 °for 10 minutes. Cool completely.

For the FILLING:

• One 14oz. can sweetened condensed milk
• 1/2 cup lime juice
• 2 T. tequila
• 1 t. freshly grated orange zest
• 3 egg whites
• pinch of cream of tartar
• 1/4 cup sugar
• 1/3 cup whipping cream

In a mixing bowl whisk together the condensed milk, lime juice. tequila and zest.

In a separate bowl, using an electric mixer, beat the egg whites till foamy. Add the cream of tartar and continue to beat. Gradually add the sugar and continue to beat the egg whites until stiff and glossy.

In another bowl, beat the cream with an electric mixer until soft peaks form.

Using a rubber spatula, gently fold the egg whites into the condensed milk mixture. Then fold in the whipped cream. Pour the filling into the cooled crust and freeze, uncovered, until firm, about 1 hour. Cover and freeze for at least 6 hours more.

Allow the pie to soften slightly before serving.

MARGARITAS FOR 4

• 1 lime, cut in half
• coarse sea salt
• 1/2 cup freshly squeezed lime juice (from about 4 limes)
• 2 tablespoons superfine granulated sugar
• 1/2 cup Triple Sec
• 1 cup Gold tequila
• Ice Cubes

To salt the margarita glasses, rub the outside rims of 4 big glasses with the cut lime and press the rims of the glasses lightly into a plate of salt, to coat.

Combine the lime juice, sugar, Triple Sec, tequila and two big handfuls of ice in a large cocktail shaker, pitcher or blender. Shake, stir or blend the margaritas well, about 15 seconds, then strain into the salt rimmed glasses and serve.