Green Chile Casserole Recipe!

 

 

 

 

 

 

Green Chile Casserole Recipe

Here is another fast & easy recipe!

Ingredients:

1 can (10.5 oz) cream of chicken soup
1 pound grated cheese, monterey jack and cheddar
1 cup milk
8 ounces Hatch Green Chile
1 lb. ground beef
1 medium onion, chopped
1 tablespoon dried oregano
1 teaspoon garlic powder
1/2 teaspoon salt
1 (10-oz) package corn tortillas, each tortilla cut into eighths

Directions:

Preheat oven to 350ºF. In a saucepan, combine the soup, milk, and the 3/4 of the cheese, reserving the remaining 1/4 for topping the casserole. Once the cheese is melted, stir in the 8 ounces of Hatch Green Chile.  In a skillet, brown the beef with the onions. Add in the oregano, garlic powder and salt. In a well greased 9×13 casserole dish, layer half of the tortilla strips. Spread 1/2 of the beef mixture on top, followed by 1/2 of the cheese mixture. Repeat layers.  Sprinkle rest of cheese on top. Bake in preheated oven until heated through and cheese is melted, about 30 minutes. Let the casserole sit for 10-15 minutes before serving.

Click to go to the Green Chile Page

Chile Verde Con Cerdo (Green Chili With Pork)

Looking for the perfect Chile Verde Con Cerdo in Hatch Chile Verde (Green Chili With Pork) recipe? You found it!

Ingredients:

2-3 lbs pork roast (pre-diced pork works well for a faster preparation. Just brown with onions)
2 tablespoons cooking oil or 2 tablespoons lard or 2 tablespoons bacon grease
1 large chopped onion (not traditional) (optional)
1 head minced garlic (taste great, but also helps prevent heart burn)
6 tablespoons flour
1 (15 ounce) can tomatoes, drained
2 cups diced green chilies (I use Big Jims, roasted, peeled and frozen by the bushel every fall)
2 cups diced tomatillos (or substitute with your favorite salsa verde)
2 -4 teaspoons jalapenos (optional)
5 cups water (broth is not traditional, but I like the flavor better) or 5 cups chicken broth (broth is not traditional, but I like the flavor better)
1 tablespoon ground chili powder (or to taste) (optional)
1 teaspoon salt
2 tablespoons cumin (to taste)
2 teaspoons oregano

Directions

Simmer roast in a large pan until meat is tender and removes from the bone easily. (You can also use diced pork, or pork cube steaks (cut to bite size pieces), browned in the pot with the onion and garlic before adding the rest of the ingredients).
Cool meat enough to handle.
Cube cooked pork into bite-size pieces.
Process 1/2 of the green chilies and tomatillos until smooth.
In the same large pan, melt the lard or bacon grease (or heat oil).
Add onions and garlic; sauté until tender but not brown.
Stir flour into the onion, garlic, and fat until flour absorbs the oil or fat.
Add broth or water.
Cook and stir until mixture comes to boil and is slightly thickened.
Add cubed meat, drained tomatoes (if desired), chopped tomatillos, chopped green chilies, processed tomatillos and chilies, and jalapeños (if desired; I recommend tasting first).
Add the spices a little at a time until you get the taste you like, bringing to a simmer before each addition.
Simmer for at least 1 hour (longer if you can afford the time), stirring occasionally to prevent it from sticking to the bottom of the pan.

If you want more of a stew type chili, add cubed potatoes 20 minutes before serving; serve with warm tortillas.
Serve over burritos and garnish with cheese, lettuce, tomatoes and sour cream.
Leave pork out for a vegetarian green chili sauce.

Enjoy your Chile Verde Con Cerdo in Hatch Chile Verde!

Wild-Caught Salmon Tacos

Wild-Caught Salmon tacos from the Seafood Chapter of the Taco Table Cookbook. Featured in this photo are wild-caught salmon tacos with a black bean salsa.

Wild-Caught Salmon Tacos

Wild salmon is among the healthiest types of fish to eat. It has a delicious, hearty flavor and pleasing flaky texture that works wonderfully when wrapped up in a tortilla. I like to serve these tacos with Black Bean Salsa.

Ingredients:

1 pound wild-caught salmon, skin removed and cut into 4 fillets
1 teaspoon salt
½ teaspoon black pepper, ground
¾ teaspoon chipotle seasoning
1 tablespoon olive oil
½ lemon, juiced (approximately 1 tablespoon juice)
Corn or Flour Tortillas

Directions:

Combine salt, pepper, and chipotle in a mixing bowl. Coat one side of each salmon fillet.
In a cast-iron skillet or frying pan, heat the olive oil until hot but not smoking. Cook each fillet, spice side up, for 3 minutes or until it is brown on the underside. Turn over with a spatula and cook another 3 to 4 minutes until brown. Turn over again. Top with leftover spice mix. The topside should be nicely browned in appearance. Drizzle the lemon juice over the fillets, an even amount for each. Remove from heat and serve with your favorite tortillas and salsa.
Makes 4 tacos.

“Used with Permission. Excerpted from The Taco Table Cookbook, Published by Western National Parks Association, © By Lois Ellen Frank”

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Marinated Grilled Quail with Red Chile Honey Glaze!

Charbroiled Quail Glazed with Red Chile Honey

Marinated Grilled Quail with Red Chile Honey Glaze

This recipe is from one of our many wonderful cookbooks “Foods of the Southwest Indian Nations” by Lois Ellen Frank.

© By Lois Ellen Frank, Ph.D.
Excerpted from Foods of the Southwest Indian Nations published by Ten Speed Press

Wild game birds have been a part of the Southwest Indian diet for centuries.  Quail motifs can be found on pottery in both ancient and contemporary works. Animals were never hunted for sport and only what was needed, was killed.  This respect for the natural balance of things is a basic Native American creed.
Today game is hunted with the same spirit among most Native Americans. This contemporary recipe for quail is served glazed with a red chile honey which can be served individually as an appetizer or as a main course.

Marinade:
1 Tablespoon fresh sage, chopped
1 Tablespoon fresh parsley, chopped
1 Tablespoon fresh rosemary, chopped
1-teaspoon salt
1-teaspoon black pepper
2 teaspoons chipòtle chile powder
1 fresh Serrano Chile, seeded and finely chopped
1/2-cup olive oil
2 cloves garlic, minced
1 Tablespoon lemon peel zest

6 quail, backbone removed, or partially de-boned

Red Chile Honey Glaze:
4 Dried Red New Mexico Chiles, stemmed, seeded, and broken into small pieces
1/2-cup water
1/2 honey

Wash each quail under cold running water.  Cut the wings of each quail at their joints and set aside.

In a medium-size mixing bowl, combine together the ingredients for the marinade.  Add the quail, making sure each quail is thoroughly coated.  Cover and place in the refrigerator, and let marinade overnight.

For the glaze, in a small saucepan heat together the dried red chiles and water over high heat.  Bring to a boil and boil for 3 minutes, then remove from the heat.  Let stand 10 minutes, place the mixture into a blender, and add the honey and blend for 1 minute.
Pour through a fine sieve, to remove the chile skins, and then discard them.  Set aside.
Heat a grill or cast iron grill pan over medium-high heat until hot but not smoking, then place on the marinated quail.  Grill for approximately 5 minutes, turn over and grill another 5 minutes, then remove from the heat.

Brush the glaze onto both sides of each grilled quail.  Reserve the remaining glaze for serving.  Place the quail topside up in a shallow roasting pan and then place them in the oven at 350 degrees. Cook until done, approximately 15 to 20 minutes or until done.

Serve each quail on a bed of sautéed greens and a starch such as the wild rice sauté and serve with the remaining glaze.
Serves 6

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“Used with Permission. Excerpted from Foods of the Southwest Indian Nations, Published by Ten Speed Press, © By Lois Ellen Frank”

© By Lois Ellen Frank