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”.
1 lb ground turkey
4 oz chopped green chile
1/2 cup ground oats or breadcrumbs
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)
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
A Posole, Pork, and Green Chile Recipe from Beth at Budget Bites!
1 small yellow onion
2 Tbsp vegetable or canola oil
2 Tbsp flour
2 Tbsp mild chili powder
3 oz. tomato paste
1/2 tsp cumin
1/2 tsp garlic powder
1/4 tsp cayenne pepper
3/4 tsp salt
2 cups water
3 cups chicken broth
4 oz. Hatch Green Chile diced
12 oz. Posole
1.5 cups shredded pork
1 fresh lime
1/2 bunch fresh cilantro
Posole: Soak posole overnight, then rinse well. Boil posole in salted water for approximately two hours. Drain off water & put posole aside.
Finely dice the onion, then add it to a large soup pot along with the canola oil. Sauté the onion in the oil over medium heat for 3-5 minutes, or until it is tender and transparent. Add the flour and chili powder and continue to sauté for two minutes more. The mixture will be fairly dry, so stir continuously to prevent burning. Add 2 cups water, tomato paste, cumin, garlic powder, cayenne pepper, and salt to the pot. Whisk the ingredients together until the tomato paste is dissolved. Allow the mixture to come to a simmer, at which point it will thicken. Finally, add the chicken broth, shredded pork, diced chiles, and posole. Stir to combine and then heat through (about 10 minutes). Cut the lime into wedges and roughly chop the cilantro. Top each bowl with chopped cilantro and a wedge of lime to squeeze over top.
Click here for Green Chile
Click here for Chile Powder
Click here for Posole
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
A Very Easy Chile Relleno Recipe!
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
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.
Click here for Hatch Valley Red Chile Sauce