Take this chile and stuff it

Danette Goulet

COSTA MESA -- It was the first time Judy Wheeler had ever entered a

contest, so capturing first place with a chance to go on to the state

fair finals and win $1,000 was the thrill of a lifetime.

While cooking has always been a love of hers, the 42-year-old Costa

Mesa resident, in her fourth semester of culinary school at Orange Coast

College, has recently decided to go pro.

“I’ve always enjoyed cooking,” she said. “My mother wasn’t the most

imaginative cook, so I had to be.”

With her feet just barely set upon her new career path, Wheeler was

convinced by roommate Stephanie Bartolone to enter both cooking contests

at the Orange County Fair this year.

“We heard about it at the last minute. I told her she was a good

enough cook. It was worth a try,” Bartolone said. “She was real nervous.”

The first contest Wheeler entered was the Hormel chili contest. She

won the second-place ribbon and $250, which isn’t too shabby.

The second contest required entrants to create a dish using two El

Torito products and a maximum of 10 other ingredients.

Currently a chef at the Newport Harbor Elks Club, Wheeler showcased

her abilities when she dreamed up an original recipe that she called

“Three Layered Stuffed Chiles” -- Anaheim chiles stuffed with corn bread

mix, mashed potatoes and pepper cheese.

Her culinary creativity paid off, earning the top prize. Included with

that honor was a T-shirt, apron, sombrero and another $250. The win also

qualified her for the state fair contest, in which the winners of all the

state’s county fairs will compete. The grand prize winner of that contest

will take home $1,000 and a year’s supply of El Torito products.

That prize, Wheeler said, could help her on her way to realizing her

dream -- to open a bed and breakfast in Taos, New Mexico, which would, of

course, feature a cafe.

Three Layered Stuffed Chiles

1 El Torito sweet corn cake mix

1 19-ounce can of El Torito fire-roasted tomato enchilada sauce

1/2 cup El Torito salsa

1 15-ounce can of black beans (drained)

4 Anaheim chiles

2 medium red potatoes

1/2 cup grated pepper cheese

2 tomatoes

1/2 cup brown onions (diced small)

2 green scallions (sliced small)

1 colored bell pepper (sliced small)

Make one slit down each chile, from stem to end. Using a teaspoon,

discard seeds. Place in broiler to roast all sides. Meanwhile, grate

cheese and set aside. Remove chiles from broiler and place in paper bag

to steam. Mix sweet corn cake and bake. Cut potatoes into small pieces

and boil for 15 minutes or until tender. In medium saucepan, combine

drained black beans, 1/2 can of enchilada sauce and brown onions. Simmer

on low heat. Dice one tomato into small pieces. Cut the top of one tomato

and hollow out to make a cup. Mash potatoes and season well. Keep warm.

Peel chiles, removing the skin. Stuff each chile first with one layer of

your corn cake, then the mashed potatoes, top with cheese. Add diced

tomatoes to the black beans. Place stuffed chiles in broiler until golden

brown. On serving platter, spread black bean mixture around. Place

hollowed tomato in the center and fill with salsa. Arrange stuffed chiles

around tomato. Garnish with chopped scallions and bell pepper.