Fiery Fruit Cobbler

New Mexico’s favorite chile and Texas’ favorite stone fruit in one pan. What’s not to love?

Makes 8 servings BISCUITS

2 cups flour

3 teaspoons baking powder ½ teaspoon salt

½ cup shortening

1 cup milk

COBBLER

2 tablespoons water

½ cup sugar, or to taste 1 lemon, for both juice and

zest

3 pints fresh peaches

½ cup roasted, peeled and diced Hatch chile 1 cup sweetened condensed milk

For the biscuits:

Heat oven to 450 degrees. Mix the flour, baking powder and salt. Sift once.

Cut in the shortening and mix until dough forms crumbs. Mix in the milk to form a ball that does not stick to the sides of the bowl.

On a floured board, kneed the dough until it is not sticky to the touch, about 2 minutes.

Roll out the dough to about ½inch thick and cut into 2-inch rounds using a floured cutter.

For the cobbler:

Mix the water, sugar, zest and juice and set aside to make syrup. Sprinkle the peaches and Hatch chiles with syrup and stir to coat. Place them in the bottom of a 9-inch by 12-inch glass baking dish and set the biscuit rounds on the fruit.

Brush the dough with sweetened condensed milk and sprinkle with sugar.

Bake until the biscuits are golden brown, 30-45 minutes. Serve hot straight out of the oven or at room temperature. Serve with ice cream or drizzled with sweetened condensed milk.

Nutrition per serving:

444 calories, 17 g fat (6 g saturated fat), 16 mg cholesterol, 689 mg sodium, 65 g carbohydrates, 2 g dietary fiber, 41 g sugar, 8 g protein