New Mexican Red Chile Pancakes!

 

 

 

 

 

 

 

Red Chile Pancakes

Homemade pancake batter with New Mexican Red Chile sauce folded in for a spicy kick!  A tasty recipe is from our new friend Andrea at New Mexican Foodie, her web address is www.newmexicanfoodie.com. Please to enjoy!

Ingredients:
3/4 cup unbleached all purpose flour
3/4 cup yellow cornmeal
2 tbsp sugar
3/4 tsp baking powder
1 3/4 tsp baking soda
1 tsp salt
1 1/4 cup buttermilk
1/4 cup red chile sauce
3 tbsp butter melted
2 eggs

Click here & scroll down to see the Directions.

Click here for Red Chile Sauce

Click here for Colorado Red Chile Sauce

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

 

Chicken Cordon Bleu with Green Chile!

Chicken Cordon Bleu with…. wait for it… Green Chile!

This amazing recipe is from our new friend Andrea at New Mexican Foodie, her web address is www.newmexicanfoodie.com.  Please to enjoy!

Ingredients:

4 chicken breasts boneless and skinless
1/4 tsp salt
4 slices swiss cheese
4 slices cooked deli ham
1/4 cup chopped hatch green chile
1 egg
1/2 cup seasoned bread crumbs
3 tbsp butter
3 tbsp flour
2 cups milk
3 tbsp dijon mustard
1/4 cup chopped hatch green chile
1/3 cup parmesan cheese shredded
salt and pepper to taste

Instructions:

Preheat oven to 350 degrees. Coat a baking sheet with nonstick cooking spray.  Cut a slit into the center of each chicken breast. Stuff each with one slice swiss cheese, one slice ham, and 1 tbsp of green chile. Close with one or two toothpicks.

Whisk an egg in a bowl. Add breadcrumbs to another bowl. Dredge stuffed chicken breasts in the egg, then coat it in breadcrumbs. Place on baking sheet and repeat for remaining chicken breasts.

Bake in preheated oven for 30 – 35 minutes, until chicken is no longer pink in the middle.

Meanwhile, melt butter over medium heat. Sprinkle in flour and whisk until no clumps remain. Slowly pour in milk, whisking constantly. Add in dijon mustard and 1/4 cup chopped green chile and bring to a boil. Simmer for 2 minutes, then add shredded parmesan cheese, and salt and pepper, to taste. Remove from heat.

When chicken is cooked, serve over rice, potatoes, or noodles, and top with green chile and dijon sauce.

Recipe posted from New Mexican Foodie

https://www.newmexicanfoodie.com/pollo-cordon-bleu/

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