HATCH CHILE VERDE
Hubby and I are Hatch chile fanatics. We buy 50 pounds of roasted Hatch chiles when they are in season. We portion them out and freeze them so they are readily available. This chile verde does not call for tomatillos because I wanted the chiles to be the star of the recipe.
Provided by Yoly
Categories Soups, Stews and Chili Recipes Chili Recipes Pork Chili Recipes
Time 2h50m
Yield 8
Number Of Ingredients 12
Steps:
- Place Hatch chiles directly on the grates of a gas stove. Cook over medium heat, flipping with tongs occasionally, until blackened and charred, about 5 minutes. Place in a sealed plastic bag and allow to cool, 7 to 8 minutes.
- Peel off charred skins, remove seeds, and cut 1/2 of the chiles into 1-inch squares. Set aside. Place remaining chiles in a food processor and process until finely chopped. Add processed chiles to chopped chiles. Set aside.
- Combine pork cubes, water, and salt in a Dutch oven. Cover and cook over medium heat for 20 minutes, stirring every 5 minutes. Uncover, raise heat to medium-high, and cook, stirring constantly until the water evaporates and the pork browns in its rendered fat, 15 to 20 minutes. Remove pork and set aside.
- Heat oil in the Dutch oven. Add onion; cook and stir until soft and translucent, 5 to 7 minutes. Add garlic and cumin and cook until fragrant, about 1 minute. Stir in flour and cook for 1 to 2 minutes. Add chiles, pork, chicken broth, canned tomatoes, salt, and pepper. Bring to a boil. Reduce heat to low, cover, and simmer, stirring occasionally, until pork cubes are fork-tender, about 1 1/2 hours.
Nutrition Facts : Calories 218.7 calories, Carbohydrate 13.4 g, Cholesterol 51.5 mg, Fat 11 g, Fiber 2.3 g, Protein 15.7 g, SaturatedFat 3.6 g, Sodium 862 mg, Sugar 5.4 g
ONE SKILLET CHEESY GREEN CHILE CHICKEN
Simple One Skillet Cheesy Green Chile Chicken: delicious saucy cheesy chicken that's all made in one pan, is no fuss, and is so quick and easy!
Provided by Tieghan Gerard
Categories Main Course
Time 40m
Number Of Ingredients 12
Steps:
- 1. Preheat the oven to 425° F. 2. Slice the chicken through the middle horizontally to within a 1/2 inch of the other side. Open the 2 sides and spread them out like an open book. Spread the cream cheese on 1 side of the chicken, then add the pepper jack and a few poblano pepper slices. Fold the other side of the chicken over the peppers/cheese, like a book, to enclose the filling. Place the chicken in the skillet or baking dish. Rub with olive oil. 3. In a small bowl combine the chili powder, paprika, garlic powder, salt and pepper. Rub the seasonings all over the chicken. 4. Sprinkle the remaining poblano peppers and onions around the chicken. Drizzle everything with olive oil, then pour over the salsa verde. Bake 20-25 minutes, until the chicken is cooked through. Serve with fresh cilantro and limes.
Nutrition Facts : Calories 347 kcal, ServingSize 1 serving
QUICK SKILLET MACARONI AND CHEESE
In the time it takes to make the boxed stuff, you can make this far superior version, cooked on the stove top and finished under the broiler. From "Noodles Express" Cookbook.
Provided by Raspberry Cordial
Categories Lunch/Snacks
Time 13m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a large pot of boiling salted water, cook macaroni 8-10 minutes until al dente. Drain well and set aside.
- While the macaroni cooks, melt butter over medium heat in an oven safe skillet or saucepan.
- Add onion and cook, stirring often until soft and golden.
- Add flour and cook, stirring for 2 minutes until flour is combined and mixture is light brown.
- Whisking constantly, add cream slowly until well mixed. Stir in pepper, salt, nutmeg and garlic. Bring mixture to a boil, stirring.
- Stir in 1 1/2 cups of the cheese, a little at a time, until melted.
- Stir in the macaroni to coat with sauce. Sprinkle with remaining cheese and parsley on top.
- Place skillet under broiler for 2 or 3 minutes or until cheese is bubbly.
HATCH CHILI MACARONI AND CHEESE
Make and share this Hatch Chili Macaroni and Cheese recipe from Food.com.
Provided by Molly53
Categories Cheese
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350F and spritz a casserole dish with cooking spray.
- Puree the chile peppers in a food processor. (You may need to drizzle a bit of oil into the mixture to get the puree moving.).
- Cook the macaroni according to package directions to al dente tenderness and drain very well.
- In a medium saucepan, heat the butter over medium heat.
- When melted, add the flour, salt, & pepper and whisk until bubbly and fully incorporated.
- Slowly add the milk, continuing to whisk until smooth.
- Bring the mixture to just under a simmer and begin slowly adding the cheese a handful at a time until all cheese is melted.
- Finally, add the chile puree to the mixture.
- Pour the cooked macaroni into the cheese sauce and stir to coat.
- Then transfer the entire mixture to a medium baking dish.
- Bake for 20 minutes or until bubbly and lightly browned on top.
Nutrition Facts : Calories 670.3, Fat 35.4, SaturatedFat 21.9, Cholesterol 109.1, Sodium 844, Carbohydrate 60.6, Fiber 2.5, Sugar 3.9, Protein 27.4
SOUTHWESTERN SKILLET MACARONI AND CHEESE
Make and share this Southwestern Skillet Macaroni and Cheese recipe from Food.com.
Provided by Audrey M
Categories One Dish Meal
Time 35m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Bring a pot of water to a boil.
- Cook the macaroni according to package directions; drain and keep warm.
- Spray a large nonstick skillet with Pam.
- Add the turkey and cook until no longer pink, stirring with a wooden spoon to break up the meat.
- Stir in the onion, bell pepper, chili powder, cumin, and salt.
- Cook, stirring occasionally, until the onion is tender, about 3 minutes.
- Add the tomatoes, tomato sauce, chiles, and water; simmer, uncovered, 10 minutes.
- Add the macaroni and cheese, stirring to combine.
SKILLET MACARONI AND CHEESE
I have another version of Skillet Macaroni and Cheese posted, but this one is different with the cheeses it includes and several other ingredients. In addition, it adds a bit of heat with the hot sauce. This recipe calls for homemade bread crumbs. To make them, pulse 2 slices of hearty white sandwich bread in a food processor until coarsely ground. The recipe is from Cook's Country.
Provided by CookingONTheSide
Categories Cheese
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Melt butter in large nonstick skillet over medium-high heat.
- Add bread crumbs, 1/4 t salt, and 1/4 t pepper and cook, stirring frequently, until deep golden brown, about 5 minutes.
- Transfer to bowl and wipe out skillet.
- Bring water, 1 1/4 cups evaporated milk, and 1/2 t salt to simmer in skillet over medium-high heat.
- Add macaroni and cook, stirring often, until macaroni is al dente, 8-10 minutes.
- Whisk remaining evaporated milk, cornstarch, and hot sauce in small bowl, then stir into skillet.
- Simmer until slightly thickened, about 1 minute.
- Off heat, stir in cheeses, one handful at a time, adding water as needed to adjust consistency.
- Sprinkle with toasted bread crumbs.
- Serve.
CHICKEN HATCH CHILE VERDE SKILLET MACARONI AND CHEESE
I wish I could take credit for this one, but it's a winning recipe from the HEB Central Market recipe contest for hatch green chilies. Now it may be a little difficult to describe this dish and by looking at it, it may be a little difficult to imagine how it all comes together, but trust me: This is incredibly delicious.
Provided by Zhukov
Categories Chicken Breast
Time 1h
Yield 8 serving(s)
Number Of Ingredients 19
Steps:
- Cook pasta until al dente and drain. Butter 12-inch cast iron skillet.
- Heat broth with tomatillos and Hatch chiles and cook for 10 minutes. Transfer to food processor and pulse. Add onion, garlic, cilantro and salt.
- Heat oil in saucepan. Add tomatillo mixture and cook over medium-low heat for six minutes. Stir in half and half and cheeses until heated through. Toss in pasta and chicken and place in cast iron skillet.
- Mix last four ingredients for topping and spread over pasta mixture. Place skillet under broiler for 15 minutes until golden brown.
Nutrition Facts : Calories 825, Fat 49.7, SaturatedFat 25.6, Cholesterol 144.7, Sodium 923.2, Carbohydrate 55.1, Fiber 4, Sugar 6.4, Protein 40.5
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- Place the Hatch chiles in a sieve or colander so the liquid drains out, then slice into small pieces.
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- Remove pan from heat and stir in green chiles, oregano, a pinch of salt, and some freshly ground black pepper. Add macaroni and stir until well coated. Serve immediately. Serves 8.
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