Hatch Green Chile Chicken Enchiladas
A very tasy & fun recipe from Julie at the “Lovely Little Kitchen”.
1 tablespoon butter
1 tablespoon flour
1 cup chicken broth
1/4 cup heavy cream
2 tablespoons chopped Hatch green chile
2 1/2 cups shredded Monterey jack cheese
Garnish: Avocado slices, green onions, fresh cilantro
1 cup chopped or shredded cooked chicken
1 14 ounce can black beans, drained and rinsed
1 14 ounce can corn, drained and rinsed
1/4 cup chopped Hatch Green Chile
2 ounces cream cheese, softened
1/4 teaspoon chili powder
1/4 teaspoon ground cumin
1/4 teaspoon garlic powder
1/4 teaspoon salt
8 soft taco size flour tortillas
Preheat oven to 350 degrees.
For the Sauce:
In a medium pan, melt butter over medium high heat. Whisk in flour to form a paste and cook for about 2 minutes. Gradually whisk in the chicken broth, and bring to a gentle boil, whisking occasionally. When the sauce has thickened slightly, stir in the heavy cream, green chile, and 1/2 cup of the cheese. Stir until smooth. Remove from heat and set aside.
For the Filling:
In a large bowl, mix together chicken, black beans, corn, green chiles, cream cheese, and spices. Divide the mixture between eight flour tortillas. Pour enough sauce to cover the bottom of a greased 9 by 13 baking dish. Roll the tortillas around the filling, and place in the pan seam side down. Pour remaining sauce over the filled enchiladas, and sprinkle remaining cheese over the top. Bake for 30 minutes uncovered, or until hot and bubbly and the cheese is beginning to brown. Garnish with avocado, green onions and fresh cilantro.
Click here for the Green Chile
Click here for the Chile Powder
A Quick & Easy Chicken Quesadilla Recipe!
This avocado chicken quesadilla recipe is a delicious quesadilla with a Balsamic Reduction that is ready in 30 minutes. Perfect for a weeknight dinner or lunch. From Denise at the “Sweet Peas & Safron” website.
1/2 cup balsamic vinegar
1 tablespoons brown sugar
4 12- inch tortillas
16 slices of mozzarella cheese
1 bunch of fresh basil approx 10 leaves per quesadilla
1 pint of cherry tomatoes halved (approx 8-10 tomatoes per quesadilla)
1 1/2 cups shredded rotisserie chicken
4 to 8 ounces of Green Chile
salt and pepper
2 avocados sliced (half avocado per quesadilla)
In a small pot, combine the vinegar and brown sugar, stirring until sugar is dissolved. Bring to a boil, reduce heat, and simmer (uncovered), stirring occasionally, for 10-15 minutes, until the mixture is reduced by half. Cool as much as possible before serving (place in fridge if possible). Best chilled overnight, but may be used once cooled to room temperature.
Spray a large non-stick frying pan with oil and heat over medium heat. While pan is heating, assemble your quesadillas by scattering mozzarella, basil leaves, tomato halves, chicken, Green Chile and the avocado slices over half of the tortilla. Season with salt and pepper. Transfer to frying pan, flip the empty side over the filled side. Place a dinner plate over the quesadilla, cover with a pot lid, and cook until golden brown, 2-4 minutes. Gently flip the quesadilla, re-apply the dinner plate and pot lid, and cook until the other side is golden brown, another 2 or so minutes.
Serve immediately, and don’t forget to drizzle generously with the balsamic drizzle!
Recipe from From Denise at the “Sweet Peas & Safron” website.
Click here for the Green Chile Page
I found this very cool recipe on Shanna’s website https://www.pineappleandcoconut.com.
A perfect dish for summer, please to enjoy!
Grilled Salmon with Blueberry and Hatch Green Chile Sauce
1 1/2 lbs Salmon Filet
2-4 Whole fresh Hatch Chile
1 cup low sugar Organic Blueberry jam
1 cup fresh blueberries
4 ounces of Hatch Chile
1-2 tbsp water (optional)
1 tsp each sea salt, black pepper, ancho chile powder, brown sugar
Preheat your grill on hight, clean the grates and lightly spray with oil, such as grape seed, then lower to 450 deg F. In a saucepan on the stove combine the blueberry jam, fresh blueberries and 4 ounces of Green Chile. Stir over medium heat until well combined at the fresh blueberries start to soften. Add 1-2 tbsp water if desired for a thinner sauce. Keep warm until ready to serve. Rinse and pat dry the salmon filet. Check for bones and remove any if found. Slice into 6 portions. In a small bowl mix together the sea salt, black pepper, ancho chile and brown sugar. Sprinkle over the filet’s. Place the whole chile on the preheated grill and grill lightly, 2-3 min until grill marks appear. Remove and let cool. Slice into ½” thick rings, you can rinse out the seeds if you want. The ribs and seeds will make the dish spicier. Grill the salmon, skin side down for 8-10 min or until it flakes easily with a fork, and the fat turns white. Keep the thicker part of the filet on the hotter part of the grill so the fish cooks evenly. Place the filet’s on plates, top with a few tablespoons of the blueberry sauce and a few of the grilled pepper rings. Serve immediately.
Notes: If you want to keep it even lower sugar you can make the sauce out of 2 cups of fresh blueberries and cook until softened with 1-2 tablespoons of water. If you want to thicken the sauce you can use organic corn starch or arrowroot starch, about 1 tsp mixed with a little water and add it in. Also omit the brown sugar.
Recipe by Shanna from https://www.pineappleandcoconut.com.
Please click here for Green Chile
Please click here for Ancho powder
A Green Chile Cheeseburger Casserole Recipe!
My youngest sister Margaret was visiting last week and made this wonderful and very tasty dish for dinner. Please to enjoy!
1/2 teaspoon olive oil
1 pound lean ground beef
1/4 cup diced yellow onion
1/2 tablespoon Worcestershire Sauce
1/2 teaspoon dried thyme
1/2 teaspoon dried basil
1/4 teaspoon salt
8 to 12 ounces of SF Ole Roasted Green Chile Medium, (more if desired)
1 cup orzo pasta
2 cups beef broth
1 1/2 teaspoons Dijon mustard
1/3 cup diced pickles
1 1/2 cups shredded cheddar cheese
1-2 Roma tomatoes, chopped
Preheat broiler. In a deep, cast iron skillet, heat olive oil over medium heat. Add ground beef, crumble and cook the beef until browned. Stir in onions and cook another couple of minutes or until soft. Stir in Worcestershire sauce, thyme, basil and salt. Add orzo to skillet and cover with beef broth. Bring broth to a boil then reduce heat, cover and simmer until the liquid has been absorbed, about 12-15 minutes. Stir in mustard and pickles. Place skillet under broiler for just a minute or until cheese has melted. Remove and top with freshly chopped tomatoes.
Click to go to the Green Chile page
Grownup Mac & Cheese
I grew up with Mac & Cheese. When I think of Mac & cheese I always think of summer.
A really simple dish but it always felt special when my Mom would make it. Here is the grown up version from our friends at Hatch Chile Express. Please to enjoy!
Makes about 4 Servings
Cook Time 30-45 Minutes
4 cups uncooked macaroni noodles
1 12 oz package of bacon
1 small onion diced
16 ounces Hatch Green Chile
1/4 cup butter
1 pint whipping cream 2 cups
8 oz sharp cheddar cheese cubed
8 oz pepper jack cheese cubed
1 tbsp flour
Bring a large pot of water to a boil. Add noodles, and cook according to directions on the package. When totally cooked, rinse and drain and set aside. Meanwhile, in large skillet, fry the bacon and diced onion over medium heat until the bacon is crispy. Transfer the bacon to a paper towel and the onion to a separate bowl. Blot off excess grease from the bacon with a second paper towel, then crumble the bacon into a second bowl. Combine the butter and whipping cream in a large sauce pan and heat through over low heat until the butter has melted. Add the sharp cheddar and pepper jack cheese cubes then stir consistently. Once all the cheese has melted, stir in Flour and mix well. Stir in the Hatch Green Chile and increase heat bringing the sauce to a boil and remove from heat. Combine the macaroni noodles, half the bacon, onions, and cheese sauce; stir until the pasta is evenly coated. Serve immediately, garnished with the remaining crumbled bacon.
Click here to go to the Green Chile page
Published with expressed permission from Hatch Chile Express.