posted by Ashalah on Food

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Every week my friend Adriana and I have this tradition of cooking dinner together over a bottle of wine and some good conversation, no matter the weather. It’s definitely a highlight of my week and so far, every dish we’ve attempted has been delicious.

Cooking with friends is the only reason I like cooking; cooking for just myself is never as fun which is why more often than not, I will make mac and cheese or a simple sandwich. So maybe it is with selfish reasons that I relish these meals made with Adriana but I do love the company and it keeps me from becoming a complete hermit like I’m wont to do during the winter.

The meal we made last week was born on a Superbowl Sunday many years ago in New York with two of my closest friends, Shareeza and Pearl. Actually, it was born on the Food Network earlier that week on one of Rachael Ray’s 30 Minute Meals and I decided I HAD TO MAKE IT.

Rachael Ray’s Chili Suizas Bake

First, I should say that this is most definitely NOT a 30 Minute Meal, especially if you follow her recipe exactly and make the salsa verde from scratch. That is exactly what was done that first time; it took the three of us nearly three hours to make the chili in my tiny kitchen using my magic bullet blender on the interesting little tomatillos I had never even laid eyes on before that day’s trip to Whole Foods.

It was one of the best chilis I had ever had, made all the better by laughter and there’s really nothing better than fresh salsa made from scratch. However, I don’t have all the time in the world and even with cutting out making my own salsa and substituting it with pre-jarred salsa verde it takes about an hour and a half to two hours to make. Unfortunately my kitchen, while larger than my New York City one, does not come equipped with an army of prep cooks who slice and dice everything into neatly, correctly portioned bowls for my use and I have a feeling even a good cook couldn’t accomplish this dish in half an hour. I’m onto you, Rachael Ray.

Last week Adriana and I conquered this dish (my third time) over a bottle of Clayhouse Adobe Red, a deliciously smooth blend of reds. I can’t tell you how much jarred salsa verde to replace the 12-16 tomatillos the recipe calls for, and I probably use too much which is why it has to simmer for so long to reduce, but either way, it is still my favorite.

A rule of thumb I have with this dish is that it always will be more spicy the second or third day after so how spicy it is the first night is always a gauge of how spicy it will be down the line of leftovers, which there will be plenty. When I cut into the poblanos last week, the spice went straight to the back of my throat without my even needing to put it in my mouth. I knew I was in for it and when we sat down to eat we both exclaimed how spicy it was.

Let’s just say it has become atomic over the past couple days and my tongue is still numb 4 hours after eating the last of the leftovers. I’m not the biggest spicy food lover but I make an exception for this dish. It’s delicious!

Chili Suizas Bake

(taken from foodnetwork.com)

Ingredients

• 3 large poblano peppers
• 2 tablespoons extra-virgin olive oil, 2 turns of the pan
• 2 pounds ground chicken (I use turkey)
• 1 onion, chopped
• 1 jalapeno, seeded and finely chopped
• 4 cloves garlic, finely chopped
• 12 large or 16 medium to small tomatillos, peeled, rinsed and halved (or 16 oz salsa verde in a jar)
• 1/4 cup cilantro, a handful
• 2 cups chicken stock
• 2 teaspoons honey
• Salt and pepper
• 1 lime, juiced
• 1/2 cup creme fraiche
• 3 cups lightly crushed tortilla chips
• 1 cup shredded Swiss cheese, about 1/3 pound
• 1 cup shredded Monterey Jack cheese, about 1/3 pound

Directions