Chili Egg Noodles
Serve as a side dish for Mexican Meat Loaf.
INGREDIENTS | SERVES 6
- 6 eggs
- ½ teaspoon chili powder
- ½ teaspoon salt
- 1 cup flour
- 2 dried ancho chilies
- 1 cup whipping cream
- 1 cup grated Cheddar cheese
- ½ teaspoon paprika
Separate the eggs and discard the whites.
Combine the egg yolks, chili powder, and salt in a small bowl. Mix, adding the flour until you have a workable dough.
Roll out the dough on a flat, floured surface. Let air dry about 1 hour. Cut into noodles by drawing a knife through the dough.
Bring 2 quarts of water to a boil in a large saucepan. Add the noodles; boil for 10 minutes. Drain and rinse in cold water.
Preheat oven to 350°.
Wash, peel, and seed the chilies. Cut into quarters and put in a blender or food processor. Add the whipped cream and blend until the chilies are finely chopped.
In a greased 2-quart casserole dish, layer the noodles, cheese, then sauce. Sprinkle the top with paprika.
Bake for 30 minutes or until bubbling hot.
While Americans typically only eat chicken eggs, other birds' eggs can provide some interesting taste sensations. Try duck or goose eggs when baking to give more fluffiness to your cakes and dessert bars. They also have a sweeter taste in casseroles and even as scrambled eggs.