Green Chile Cheese Balls Recipe!

 

 

 

 

 

 

 

 

 

 

Green Chile Cheese Balls Recipe!

Bites of shredded chicken and green chile, stuffed with cheese, breaded and fried, because life should be amazing.   Another tasty recipe is from our new friend Andrea at New Mexican Foodie, her web address is www.newmexicanfoodie.com. Please to enjoy!

Ingredients:

2 chicken breasts cooked and cubed
1 cup panko bread crumbs divided
3 eggs divided
1 tsp dried oregano
1/2 tsp ground cumin
salt and pepper to taste
1/2 cup diced green chile
4 oz cheddar cheese cut into 1/2″ cubes
oil for frying

Directions:
Add chicken, 1/2 cup panko bread crumbs, 2 eggs, oregano, cumin, salt and pepper to a food processor. Pulse several times, until chicken is broken down and ingredients are mixed.

Use a paper towel to remove any excessive water from the green chile. Add green chile to chicken mixture, and stir well. If mixture is too wet, add in some extra breadcrumbs. Form the mixture into balls about the size of a golf ball. Grab a piece of cheese and press into the center of the ball, then fold the chicken mixture around the cheese and reform into a ball.

In a small bowl, whisk the remaining egg. Add 1/2 cup panko breadcrumbs to another bowl. Dip each green chile ball into the egg, then roll in breadcrumbs and set aside on a plate. Repeat until all green chile balls are breaded.

Place the balls into the freezer for 10 minutes. Meanwhile, heat 2 – 3″ of oil in a pan over medium heat.

Remove green chile balls from the freezer, and fry in batches until golden brown, about 3 – 5 minutes per batch.

Recipe posted from New Mexican Foodie

https://www.newmexicanfoodie.com/green-chile-balls-chicken-cheese/

Click here to go to the Green Chile Page

 

Turkey Meatballs with Green Chile!

 

 

 

 

 

 

 

 

 

 

 

Turkey Meatballs with Green Chile Recipe!

These baked, pepper jack cheese Stuffed Green Chile Meatballs are made with ground turkey, ground oats instead of breadcrumbs and a tomatillo sauce.  This very cool recipe is from “Kevin is Cooking”.

Ingredients:

1 lb ground turkey
4 oz chopped green chile
1/2 cup ground oats or breadcrumbs
1 egg
1 tsp Mexican oregano
1 tsp garlic powder
1/2 tsp kosher salt
1/2 tsp cumin
8 oz package Pepper Jack cheese Sticks
24 oz Tomatillo Sauce or Salsa (about 3 cups)

Directions:

Preheat oven to 450°F.  In a mixing bowl add the ground turkey, green chilies, ground oats (or bread crumbs), egg, Mexican oregano, garlic powder, salt and cumin. Mix thoroughly with your hands.  Next, cut 4 cheese sticks into 16 cubes, about 1/2 inch in size. Press each cheese cube into the scoop with turkey mixture and then mold the meat mixture around to completely cover the cheese cube.  Place the meatballs in a greased 9″ x 9″ baking pan. Pour the tomatillo sauce over the meatballs and then cover with aluminum foil to seal. Reduce oven temperature to 350°F and bake for 30 minutes with the last 5 minutes uncovered.

Cut 4 cheese sticks into 16 cubes, about 1/2 inch in size. Press each cheese cube into the scoop with turkey mixture and then mold the meat mixture around to completely cover the cheese cube. The cheese is in a 16 oz bag, like string cheese sticks. I like to use Pepper Jack Cheese ones. If you can’t find them, use a block of cheese and cut into 1/2″ cubes. Save remaining cheese sticks for other use.

Click here for Green Chile

Click here for Tomatillo Salsa

 

Green Chile Chicken Enchiladas with Sour Cream Recipe!

Green Chile Chicken Enchiladas with Sour Cream Recipe!

An easy to make yummy winter dish!

Ingredients:

1 lb chicken breast diced
4 to 6 ounces chopped Green Chile
1 cup sour cream
1 medium onion, chopped
1 tablespoon vegetable oil
8 (8 inch) flour tortillas softened
1 1⁄2 cups grated Monterey jack cheese or 1 1⁄2 cups Mexican blend cheese
1⁄4 cup butter
1⁄4 cup flour
15 ounces chicken broth

Directions:

In a frying pan, cook chicken and onion together in oil over medium-high heat until chicken is just done.  Divide cooked chicken evenly between 8 tortillas and add 1 1/2 tablespoons cheese to each tortilla.  Roll enchiladas and place seam-side down in a 9″ by 13″ baking dish that has been lightly sprayed with no-stick cooking spray.  Melt butter in a medium saucepan. Stir in flour to make a roux, stir and cook until bubbly, and gradually whisk in chicken broth then bring to boiling, stirring frequently.  Remove from heat then stir in the sour cream and Green Chile. Pour sauce evenly over enchiladas.  Top with remaining 3/4 cup cheese and bake at 400° F for 20 minutes until cheese is melted and sauce near edges of baking dish is bubbling.  Please to enjoy!

Click here to go to our Green Chile page

Potatoes au Gratin with Green Chile Recipe!

Potatoes au Gratin with Green Chile!

Ingredients:

6 russet potatoes, peeled and sliced thin
1 clove garlic, peeled and sliced in half
1 cup grated Gruyere cheese
1/2 cup to 3/4 cup roasted Green Chile chopped
3 cups heavy cream
Salt and freshly ground white pepper
3 tablespoons fresh chives, minced

Directions:

Preheat the oven to 375°. Rub the cut sides of a garlic clove on the bottom and sides of a 9 x 13-inch casserole or 6 individual oval gratin dishes (10 1/2-inch).  The gratin is easier to assemble by first prepping all of the ingredients. Peel and slice the potatoes, placing the potatoes immediately into large bowl of ice water as you work to prevent browning. Grate the cheese and place the cream in a large saucepan over a medium heat and bring to a simmer.

Drain and pat dry the potatoes in a dishtowel then add into the saucepan of simmering cream for 5 minutes. Using a slotted spoon, remove the potato slices placing half in the baking dish or individual baking dishes to create the first layer. Sprinkle with a pinch of salt and white pepper. Put in the chopped green Chile, arrange flat in a single layer over the potatoes. Adjust the quantity of Chile to suit your individual taste.

Cover the Chile with the remaining potatoes, pressing down to smooth evenly. Pour the remaining cream from the saucepan over the potatoes, distributing evenly if making individual gratins, top with the grated Gruyere cheese and another sprinkle of salt and white pepper.

Place the gratin(s) on a baking sheet and bake in a 375° oven for about 45 minutes, or until the potatoes are tender and the top is browned and bubbly. Remove from the oven and allow to rest about 10 minutes before serving. Sprinkle the top the minced fresh chives and serve. The gratins may be made a day or two ahead, store covered in the refrigerator. Reheat in covered with foil in a 350° oven for about 30 minutes. Should be about 6 to 8 servings.

Click here for Green Chile

Hatch Green Chile Chicken Enchiladas

Hatch Green Chile Chicken Enchiladas

A very tasy & fun recipe from Julie at the “Lovely Little Kitchen”.

Ingredients:

Sauce:
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

Enchilada Filling:
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

Directions:

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