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.

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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

A Quick & Easy Chicken Quesadilla Recipe!

 

 

 

 

 

 

 


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.

Ingredients:

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)

Directions:

Balsamic reduction:
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.

Quesadillas:
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

A Simple Red Chile Sauce Recipe!

A Simple Red Chile Sauce Recipe!

How to turn dried chile pods into sauce. Here is very simple yet excellent red chile sauce recipe from one of our wonderful local Taos, New Mexico, customers. Please to enjoy!

Ingredients:

Hatch Chile pods
4 to 5 cloves garlic
salt
water
kitchen gloves

Directions:

Take several pods, 4 to 5 to start depending on your taste preferences, and place them in a pot of boiling water for about 20 minutes. You want them not quite fully soft but not firm either. Empty the pot of water and add cool water to cool the pods down. Now put on your kitchen gloves and take off the stems & get the seeds out. Now put your pods in a blender with 4 to 5 cloves of garlic. Fill the blender about half way up with fresh water. The amount of water is up to you depending on how thick or thin you want your Red Chile sauce to be. Blend until you see the color change from red to slightly orange. Add a pinch of salt or so as the amount is up to you depending on your taste level. You can freeze excess for future use.

Click here for Hatch Red Chile Pods

Click here for Hatch Red Chile Powder

Click here for Red Chile Sauce

 

Grilled Salmon with Blueberry and Hatch Green Chile Sauce

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
Serves 6

Ingredients:

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

Directions:

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.

Recipe Notes:

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