CHILLI ROASTER & SEEDER

Description

Chilli’s are not for everyone but those who love them will love this Chilli Roaster.

You can use it in an oven, smoker, BBQ, Weber or pizza oven and when they are cooked using the Camerons stuffing recipe you will want to keep coming back for more.

Made with quality stainless steel so it can easily be cleaned and is dishwasher safe.

Delicious recipes for fillings are on the back of the box. Remember to put a toothpick through the chilli to hold it in place. Cook for just 20 minutes for a hot & spicy taste, and up to 40 minutes for a milder flavour.

Comes with a free chilli seeder.

HERE ARE SOME TESTED CHILLI RECIPES WHICH ARE SO EASY TO MAKE AND SIMPLY DELICIOUS

FIRST ROAST THE CHILLIES SO THAT YOU CAN GET THE SKINS OFF, THEN PREPARE AS FOLLOWS:

CHILLI RELLANO CASSEROLE

12 Hatch green Chillies – roasted in chilli roaster for about 8 minutes
3/4 cup grated cheddar cheese
3/4 cup grated Monterey Jack cheese
4 eggs
1/2 cup cream
12 teaspoon flour
1/2 teaspoon salt

After peeling the roasted chilies, wash the skin off, seed and drain on paper towels. In a greased 9 x 9 baking dish, layer half of the chilies, cover with half of the mixed cheeses. Place remaining chilies on top and cover with the remainder of the cheeses. Mix 4 beaten eggs, cream, flour and salt. Bake at 350 degrees for 35 – 40 minutes until top is golden brown.

CHILLI CON QUESO

1 tablespoon olive oil
1/2 oz jar pimentos
2 tablespoons flour
1 cup Monterey Jack & Cheddar cheese mixed
Pinch celery salt, cumin and oregano
1 teaspoon black pepper
2 green onions-finely chopped
6 Hatch roasted Green chilies
1 can cheddar cheese soup
1/2 package onion soup
3/4 cup sour cream

Wash the skin off, seed the chilies and drain on paper towels. Heat oil and add onions, pimentos and chilies and cook until tender but not brown. Add flour, cheeses, soups and spices. Cook gently until cheeses melt and then add sour cream – heat thoroughly and serve.

STUFFED GREEN CHILLIES

6 Hatch green Chilies
3 eggs
2 tablespoon flour mixed with 1/2 teaspoon salt and black pepper
1 1/2 lb package cream cheese
1/2 cup corn meal
1/4 cup olive oil

Wash the skin off, carefully de seed and drain the chilies – keeping them in good shape. Stuff the chilli centres with the softened cream cheese – you can mix in shredded crab meat or chopped ham –
Separate the eggs – beat white until stiff and gently fold in the beaten egg yolks. Combine the flour and corn meal in flat bowl. Heat the oil. Place the stuffed chilies in the egg mixture and roll gently in the flour mix. Fry at a medium temperature for about 10 minutes until golden brown. Drain on paper towel and serve at once. Have a medium salsa for dipping.