Chipotle BL Stuffed T’s
Morita chiles are red, fully mature Chipotles. This gives them a unique, medium – hot smokey flavor which is popular in many Southwestern dishes. These can be added to sauces (including Mole) to add smokey flavor and maintain the red color of the sauces. These peppers are about 2-4 inches in length, 1 inch in width, and have a deep brick reddish brown color. The word Chipotle translated to smoked chile. Consider the Chipotle a 6.5 on a scale of 1-10 (10 being the hottest). Scoville heat units 7,000-25,000.
Use Morita in enchilada sauces, chili, stews, barbecue ribs, and corn bread. Their smoky quality combines well with poultry, meats and fall squash.
Cherry Tomatoes – 2 pints, hollowed out
bacon – 6 slices
chipotles (rehydrated in hot water) – 4, diced
collard greens – 1 cup, finely chopped
salt and pepper – to taste
Cut off the tops and bottoms of the tomatoes and discard. Using a paring knife, remove the seeds and hollow out as best you can. Over medium heat, cook the bacon until crisp. Drain on paper towels and chop. Finely chop the collard greens and add them to the bacon in a bowl. Add mayonnaise and chipotles, and salt and pepper. Mix well, and stuff the tomatoes with the filling.