Risa says "I came into the chile-head world a bit late. I always loved Szechuan food but never tasted hot chile paste until I met my [future] husband. On our first date we went to Chinatown, NYC and we ate at a restaurant that was one of those tiny places where only the Chinese ate. They served the little dish of hot chile paste on the side. Steve told me to try some on the salt & pepper scallops. So I did and wow! was that hot."
Later she tried some nachos at Chi-Chi's where she ate all the jalapenos on top of the nachos. After that there was no stopping her. "I try and cook at least 2 dishes a week with chiles in them."
Here are some of Risa's favorite recipes. You will be happy to see that these are low in fat!
Risa's Saturday Night Quesadillas
- 2 flour tortillas (fajita size)
- 1/2 zucchini -- sliced
- 1/4 chorizo sausage - casing removed (Risa uses soy chorizo)
- 3/4 cup salsa -- with olives
- 1 serrano chile (with seeds) -- minced
- 4 new potatoes -- cooked & sliced
- 4 shiitake mushrooms -- stemmed & sliced*
- 4 button mushrooms -- stemmed & sliced
- 1/2 cup Monterey jack or Cheddar Cheese -- shredded**
- 1/4 cup cilantro -- chopped as garnish
Heat a nonstick skillet. When hot, spray with some nonstick cooking spray. Saute the soy chorizo with the zucchini. When brown, remove from pan and set aside.
Place mushrooms, potatoes, and serrano chile in pan. Saute until mushrooms and potatoes are browned and chile is cooked. When brown, remove from pan and set aside.
Place a tortilla on work surface. Spread with some of the salsa, the soy chorizo mixture
