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So this a good recipe that my wife cued me in on.  I just took the original mexican lasagna recipe and tweaked a little.  Ok… I add jolokia’s, so I guess I tweaked it a lot.

For this recipe I normally use fresh ingredients but for sake of time I went with canned.

Ingredients:

1 Bhut Jolokia Peppers

1 Bag of your favorite shredded cheese

1/4 can of black beans

1 small can of whole kernel corn

Corn tortillas

Spanish Rice

1 lb of your favorite ground beef

1 Tablespoon of cumin

1 clove of garlic

You are going to be using an 8 by 8 brownie pan for this.  To start, you are going to want to brown the beef on medium heat with a large skillet.  While the meat is browning finely chop your jolokia pepper into a fine mash like consistency.

While the meat is still browning, add the chopped peppers to the meat

After the meat is browned, strain it.   Add it back to the skillet and stir in 1/4 cup of water, the cumin and garlic.  Let simmer until all water has evaporated.

While the meat is simmering, layer the bottom of your brownie pan with tortilla.

All you do now is layer.  Meat, beans, corn, rice, cheese, more tortilla, then another layer of goodies.  Top with tortilla’s and cheese.

Once you’ve layered everything, back at 325 degrees F for 30 minutes or until your cheese is melted.

Enjoy!  And Be careful! This can be quite spicy.  🙂

Pepper Freak

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I made a pretty kickass omelet today.  I usually just make my omelets with eggs and cheese which come out perfect every time. This time I decided to add a habanero, onion and red chile pepper.  

Here’s a quick recipe:

3 Eggs
1 Red chile
1 Habanero
1/4 medium onion
1/4 Cup shredded Cheese

In a small skillet, warm a tablespoon of olive oil. Place a large skillet on a large burner set just under your medium setting.  Chop habanero and chile into tiny pieces, almost a mince.  Cut onion into whatever size you feel.  Saute all 3 in the olive oil. 

Submerge 3 eggs in warm water for 5 minutes.  Crack into a bowl and beat.

Take a tablespoon of butter and melt into large skillet. It should not smoke but sizzle vigorously at the right temperature. 

THIS IS TOO HOT:

If you get smoke, remove pan from heat and shake for 30 seconds to cool. Slightly turn down your temperature and place pan back on heat.

To make the perfect omelet, pour eggs into skillet and stir vigorously with a spatula for 5 seconds.  Wait 30 seconds, then shake the pan to spread more liquid.  Add cheese.  take spatula and circle outside of pan to loosen omelet. Add onions, chile and habanero. After 1 minute, Fold edge of omelet over and roll onto a plate.  The bottom should be browned just perfectly.  Garnish with oregano and Cayenne pepper. (Or your favorite powdered chile). 

The process is so quick I could not get photos after the butter stage.  Maybe later, I’ll have Melanie take the photos while I cook.

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