A Very Easy Chile Relleno Recipe!

 

 

 

 

 

 

 


A Very Easy Chile Relleno Recipe!

Ingredients:

12 Green Chile peppers, charred and peeled
1 pound Cheddar cheese, cut into rectangular cubes
(cut into about 1/4″ by 1/4″ cubes in the length of your Chile)
1 cup milk
1 cup all-purpose flour
1 egg, beaten
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon canola oil
1/2 cup all-purpose flour for coating
1 jar Hatch Valley Red Chile Sauce Medium

Directions:

Remove seeds and membranes from peppers. Stuff each pepper with your rectangular cube of cheese.  In a small bowl combine milk, the 1 cup flour, egg, baking powder, baking soda, salt and canola oil.  Mix well to make the batter.  Pour enough oil in heavy frying pan to reach 1 inch in depth and heat over medium-high heat. Roll each pepper in the remaining flour and dip in the batter.   Fry until lightly browned on both sides. Heat your Red Chile Sauce, (never boil Red Chile sauce as this will make it bitter) pour into a plate or bowl, serve Chile Relleno on top with our choice of salsa or garnish.
Enjoy!

Click here for Hatch Valley Red Chile Sauce

A Green Chile Crab Cakes with Horseradish Sauce Recipe!

A Green Chile Crab Cakes with Horseradish Sauce Recipe!

Recipe Author: MJ of MJ’s Kitchen
Recipe provided with permission from MJ’s Kitchen!

This recipe comes from the MJ’s Kitchen website. MJ has lived in New Mexico for over 40 years. She has a wonderful website full of recipes!

Makes 4 – 6 crab cakes, depending on size
Prep and Cook time: 45 minutes

Ingredients:

1 ½ cup crab meat, chunky bits
1 cup stale bread crumbs ran through blender until coarse
¼ cup minced onion
¼ cup minced bell pepper, any color
¼ cup roasted green chile, peeled and chopped
1 tsp. dry mustard
½ tsp. red chile powder
1/8 tsp. garlic powder
Dash of salt
1 small egg, beaten lightly
1 Tbsp. fresh parsley or cilantro, chopped
½ tsp. Worcestershire sauce
Canola oil (for frying)
Wedges of lemon or lime

Instructions:

Mix together all of the ingredients. (except for the canola oil and lemon/lime.) Divide the batter to make 4 – 6 crab cakes* and shape cakes, pressing firmly and squeezing out excess liquid. Set in the refrigerator while you make the sauce and heat up the oil. Make the sauce and refrigerate. (This step could be done way ahead of time.) Pour about 1/4″ of oil in a skillet and heat over medium heat. When the oil is hot (~325ºF), fry the crab cakes about 4 minutes to a nice brown color, then carefully flip and cook another 4 minutes or until brown. (I like the exterior of my cakes a little crispy so I go for a rich brown.) When done, remove from the oil and place on paper towels or a paper bag to drain.  Spread a little horseradish sauce on the plate and top with a crab cake. Squeeze juice from a wedge of lime over the crab cake. Enjoy!

Horseradish Sauce*

1/4 cup mayonnaise
1 ½ tsp. Dijon or creole mustard
Juice from ½ lemon or more to taste
1 heaping tsp. prepared horseradish

Whisk all ingredients together in a bowl and serve with the crab cakes.

Click here for the Green Chile page

Click here for the Red Powder page

Recipe provided with permission from MJ’s Kitchen!
Click here to go to MJ’s Kitchen website

A Grits and Green Chile Recipe!

A Grits and Green Chile Recipe!

This recipe comes from the MJ’s Kitchen website. MJ has lived in New Mexico for over 40 years. She has a wonderful website full of recipes!  MJ says, “Grits and Green Chile is the ultimate fusion of southern and New Mexico cuisine. It’s creamy, spicy, and cheesy, and a definite comfort food. It takes about 15 minutes to make and has only 5 ingredients, two of which are water and salt. You can’t make an easier or more comforting breakfast, lunch or dinner. With this dish, I have turned many people who disliked grits into grits lovers!”

Ingredients:

3 cups water
1/4 tsp. salt
3/4 cup quick-cooking grits* (not instant!)
1/2 cup grated cheddar cheese*
1/4 to 1/2 cup chopped green chile* (the amount depends on the heat of the chile and how much heat you want)
1 overeasy or sunnyside up egg per person (optional)

Instructions:

Bring the water with salt to a boil. SLOWLY whisk in the grits. Reduce heat to low and cover. Whisk every 1 minute or so to prevent lumping and sticking to the pot.  Once the grits have thickened, stir in the cheese and the Green Chile.  Cook for another 1 minute, stirring. Remove from heat and pour into bowls.  If desired, top your bowl of grits with a fried egg.
Increasing the recipe – As with polenta, if you want to increase or decrease the recipe just work with a ratio of 1/4 cup uncooked grits to 1 cup water.

Click here to go to the Green Chile Page

Recipe provided with permission from MJ’s Kitchen!
Click to go to the MJ’s Kitchen website!

A simple, quick & easy Green Chile Chicken Stew Recipe!

A simple, quick & easy Green Chile Chicken Stew Recipe!

 

Ingredients:

1 pound chicken tender or chicken breast meat, cut into ¼ pieces
1 quart chicken broth
3 cups medium-size red potatoes, cut into ½ cubes
1 16-ounce jar green chile sauce
1 tablespoon vegetable oil
1 ½ cups whole kernel corn
¼ cup all-purpose flour
1 tablespoon granulated garlic
½ teaspoon salt
½ teaspoon pepper

Directions:

Pre-cook potatoes in boiling water for 10 minutes, then cool. Heat oil in 1-gallon pot or larger. Add chicken and stir until completely cooked. Add flour and stir well. Add chicken broth and stir well. Bring to a boil. Add garlic, corn, green chile sauce and potatoes. Reduce heat and simmer for 5 minutes. Salt and pepper to taste.

Recipe courtesy of El Pinto Restaurant & Cantina

Click here for El Pinto Green Chile Sauce

Click here for El Rancho de Los Garcia’s Green Chile Sauce

Baked Penne & Green Chile

Baked Penne & Green Chile

Baked Penne & Green Chile

INGREDIENTS

2 cups (480 ml) whole milk
1 cup (240 ml) heavy cream
One 15-ounce (425-g) can crushed tomatoes
One 4-ounce (115-g) can diced green chiles, drained
2 cups (230 g) shredded sharp Cheddar or Mexican blend cheese
1 heaping tablespoon Dijon mustard
Salt and pepper
1 pound (455 g) penne or ziti
1 cup (100 g) freshly grated Pecorino or Parmesan cheese.


PREPARATION

Preheat the oven to 500°F (260°C), with a rack in the middle position. Bring a large pot of water to a boil over high heat. Meanwhile, in a 13 by 9-inch (33 by 23-cm) baking dish, stir together the milk, cream, tomatoes, chiles, Cheddar, and mustard. Season with 1 teaspoon salt and some pepper, then set the tomato mixture aside.

When the water boils, season it generously with salt; it should taste like seawater. When it returns to a boil, add the pasta, quickly stir to separate the noodles, then cover the pot. When the water returns to a boil again, uncover and boil the pasta until very al dente, stirring occasionally.

Drain the pasta thoroughly, then pour the noodles on top of the tomato mixture and toss to combine. Gently “shake” the dish to distribute the ingredients, then top evenly with the Pecorino.*
Bake until bubbling and lightly browned, about 12 minutes. Let rest for 5 to 10 minutes before serving.

Make Ahead

Prepare to * without preheating the oven, then keep, covered, in the refrigerator for up to 3 days or in the freezer for up to 1 month. Bake, covered, at 350°F (175°C) until hot, about 30 to 60 minutes (if frozen), uncovering for the last 10 minutes or so.

Staggered

Serve hot or warm. It will keep, loosely covered, in a 200°F (90°C) oven for up to 2 hours.