Secret Recipes

Z'Tejas Southwestern Grill Chile Fudge Pie

Ingredients:

• 2 teaspoons Ancho purée*
• 1/2 pound butter
• 1/2 cup chopped walnuts
• 1/2 cup chopped pecans
• 2 eggs
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 1/2 cup flour
• 1 cup semisweet chocolate chips
• 1 (9-inch) unbaked pie shell

Preparation:

*For ancho purée: Ancho chiles, which are dried poblanos, are dark brown peppers found in the produce section. Remove seeds and stem from one ancho chile pepper. Place ancho in a small saucepan with water to cover. Bring to a boil and simmer until ancho is tender. Purée in a food processor.

Melt butter and let cool to warm. Toast pecans and walnuts until lightly brown. Beat eggs well and then add sugars and flour. Beat until smooth. Add warm butter and mix well. (It is important for butter to be warm so chocolate chips will melt some.) Add chile purée. Stir in nuts and chocolate chips. Pour filling into pastry shell and bake at 325 degrees F for 45 to 60 minutes until done.

Servings:

4

Z'Tejas Southwestern Grill

In 1989, the first Z'Tejas was born in an old Victorian house on Austin's historic 6th Street. The menu, largely influenced by the south, signifies the bold robust flavors of Arizona, California, Louisiana, New Mexico and Texas.

By 1993, Z'Tejas was operating two more locations in Scottsdale, Arizona. Today, they have 10 restaurants in the Western United States.

Where did they get our name? Well, the origin of the name is a story that varies depending on who's telling the tale. But as Shakespeare said, "A rose by any other name would smell as sweet."

To find a Z'Tejas near you, please visit: www.ztejas.com