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 Please to enjoy!


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

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

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”.


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)


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 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.


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)


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.

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 Green Chile Cheeseburger Casserole Recipe!

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


Grownup Mac & Cheese with Green Chile

Grownup Mac & Cheese

I grew up with Mac & Cheese. When I think of Mac & cheese I always think of summer.
A really simple dish but it always felt special when my Mom would make it.  Here is the grown up version from our friends at Hatch Chile Express.  Please to enjoy!

Makes about 4 Servings
Cook Time 30-45 Minutes


4 cups uncooked macaroni noodles
1 12 oz package of bacon
1 small onion diced
16 ounces Hatch Green Chile
1/4 cup butter
1 pint whipping cream 2 cups
8 oz sharp cheddar cheese cubed
8 oz pepper jack cheese cubed
1 tbsp flour


Bring a large pot of water to a boil. Add noodles, and cook according to directions on the package. When totally cooked, rinse and drain and set aside. Meanwhile, in large skillet, fry the bacon and diced onion over medium heat until the bacon is crispy. Transfer the bacon to a paper towel and the onion to a separate bowl. Blot off excess grease from the bacon with a second paper towel, then crumble the bacon into a second bowl. Combine the butter and whipping cream in a large sauce pan and heat through over low heat until the butter has melted. Add the sharp cheddar and pepper jack cheese cubes then stir consistently. Once all the cheese has melted, stir in Flour and mix well. Stir in the Hatch Green Chile and increase heat bringing the sauce to a boil and remove from heat. Combine the macaroni noodles, half the bacon, onions, and cheese sauce; stir until the pasta is evenly coated. Serve immediately, garnished with the remaining crumbled bacon.

Click here to go to the Green Chile page

Published with expressed permission from Hatch Chile Express.