Green Chile Chocolate Lava Cakes

Directions

1. Rinse the Rio Luna Organic Diced Green Chiles.
2. In a small saucepan, heat the cream and the diced green chiles together until the mixture starts to bubble at the edges. Simmer for about 3 - 4 minutes. Strain the mixture in a fine mesh strainer, pressing against the diced green chiles.
3. Add the chocolate into the heavy cream and chill in the refrigerator until hardened.
4. Grease two 6 - 8 oz ramekins and dust with cocoa powder. Set aside.
5. In a medium bowl, mix together the sugar, salt, eggs, vanilla, and the diced green chiles. Whisk well for about 2 minutes. Stir in the flour.
6. Evenly divide the batter among the ramekins, then roll a heaping tablespoon of ganache into a ball and place in the batter until it is fully covered.
7. Microwave one ramekin for 1 minute and 15 seconds, or two for 2 minutes. Allow to sit for a minute, then carefully turn out onto a plate (be careful as the ramekin will still be hot).