GREEN CHILE CHEESE BITES
Easy, party-ready appetizer!
Provided by Courtney Whitmore
Categories Appetizer
Time 30m
Number Of Ingredients 8
Steps:
- Beat eggs until light and frothy
- Combine flour, baking powder, and salt in a mixing bowl.
- Add dry ingredients to eggs and mix well to combine. Fold in cheeses and chiles.
- Spoon 1 teaspoon of mixture into each fillo shell (or pie crust round).
- Bake at 350 degrees F. for 20 minutes.
Nutrition Facts : TransFat 1 g, Calories 43 kcal, Carbohydrate 3 g, Protein 2 g, Fat 3 g, SaturatedFat 1 g, Cholesterol 17 mg, Sodium 73 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 2 g, ServingSize 1 serving
GREEN CHILE BITES
This recipe captures the distinct flavor of Mexico in a delicious appetizer. The golden brown pastry brims with the mild, fire-roasted flavor of diced green chiles and the smooth texture of cream cheese.
Provided by Kaccy G.
Categories Breads
Time 35m
Yield 32 serving(s)
Number Of Ingredients 8
Steps:
- PREHEAT oven to 400° F.
- Grease baking sheet.
- SEPARATE dough into four 3 x 6-inch rectangles on cutting board; press seams closed.
- Spread half block cream cheese onto each rectangle; top each rectangle with half can chiles.
- Fold rectangles in half lengthwise; cut each into eight pieces.
- COMBINE milk and egg in small bowl.
- Combine breadcrumbs and seasoning mix in shallow dish.
- Dip each bite into milk mixture; roll in breadcrumb mixture.
- Place on prepared baking sheet.
- BAKE for 18 to 20 minutes or until golden brown.
- Serve with salsa.
Nutrition Facts : Calories 63.5, Fat 2.8, SaturatedFat 1.4, Cholesterol 16.4, Sodium 174.4, Carbohydrate 7.5, Fiber 0.6, Sugar 0.8, Protein 2
GREEN CHILE SQUARES (PAULA DEEN)
My husband was in the kitchen last weekend and watched Paula Deen make this recipe. Since we had all the ingredients on hand he made it for us that night, scaling it down to 2/3. We both liked it a lot and also enjoyed it for lunch the next day.
Provided by mersaydees
Categories Breakfast
Time 1h
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 300°F.
- Prepare 12x8-inch baking dish by spraying it with cooking spray.
- In medium bowl, mix together the eggs, salt, pepper, and cayenne pepper sauce.
- In large bowl, combine chiles and both cheeses. Pour the egg mixture into the cheese mixture and stir together well.
- Pat the mixture down into the prepared baking dish and bake until the center is firm, about 45 minutes.
- Once cooled, cut into small squares and serve.
GREEN CHILI WITH PORK AND ROASTED CHILES
Steps:
- Gather the ingredients.
- Position a rack in the center of the oven and heat to 400 F. When oven is hot, roast the green chiles until charred on all sides. Alternatively, use the oven's broiler to char the chiles, turning so all sides are blackened (or char on the open flame of a gas stove, using tongs to turn).
- Cover chiles with foil and allow them to steam and cool down for at least 15 minutes.
- Pull off chile stems, scrape off and remove peels, remove seeds, and chop into small pieces. Set chiles aside.
- Peel and thinly slice onion .
- In a heavy-bottomed pot or Dutch oven, heat the lard on medium. When the lard melts, add onions, chiles, and salt. Stir well and cook until onions are soft, about 3 minutes.
- Transfer the vegetables to a bowl, leaving as much fat in pot as possible.
- Brown pork pieces, working in single layer batches. Repeat process until all pieces are browned. Remove from pot and set aside.
- Add flour to remaining fat that's left in the pot and stir rapidly.
- Keep stirring until flour smells cooked, about 3 minutes.
- Add beer, stir, and scrape up any brown bits from bottom of pot. The mixture should thicken up fairly quickly.
- Add broth and return pork and vegetables to the pot. Everything should be covered by liquid - add more broth or water if necessary.
- Bring mixture to a boil, then reduce to a simmer, and cook, covered, until the pork is extremely tender, about 1 hour.
- If you like a thicker texture, uncover the pot and cook further. Taste for salt and add more if needed.
Nutrition Facts : Calories 648 kcal, Carbohydrate 17 g, Cholesterol 169 mg, Fiber 2 g, Protein 48 g, SaturatedFat 15 g, Sodium 778 mg, Sugar 7 g, Fat 41 g, ServingSize 6 portions (6 servings), UnsaturatedFat 0 g
GREEN CHILE SQUARES
A spicy and cheesy snack or appetizer.
Provided by Paula Deen
Time 10m
Yield 10
Number Of Ingredients 7
Steps:
- Preheat the oven to 300 °F.
- Spray a 12 by 8-inch baking dish with cooking spray.
- In a bowl, add the eggs, salt, pepper and cayenne pepper sauce. Mix together well.
- Add the chiles and both cheeses to a large bowl. Pour the liquid ingredients into the cheese mixture and stir well. Pat the mixture down into the prepared baking dish and bake until the center is firm, about 45 minutes. Allow to cool, then cut into small squares and serve.
CREAMY GREEN CHILE & CHEESE DIP
A creamy green chile and Mexican spiced dip topped with chipotle cheddar, tomatoes and green onions for an easy and delicious appetizer everyone will love.
Provided by Danielle | Krafted Koch
Categories Appetizer
Time 8m
Number Of Ingredients 11
Steps:
- In a large bowl, mix the cream cheese, sour cream, green chiles and spices until well combined. Spread on a SOLO plate and top with shredded cheese, tomatoes and green onions. Serve with crackers or chips.
Nutrition Facts : ServingSize 1 grams, UnsaturatedFat 0 grams unsaturated fat
GREEN CHILE BITES
Simple egg and green chile dish. Cut into squares and serve hot!
Provided by Eggland's Best Eggs
Categories casserole
Time 35m
Yield 6-8
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees and lightly grease
- large baking dish, 9" X 13" .
- Break eggs into a bowl and beat well.
- Spread green chiles evenly over the bottom of the baking dish.
- Sprinkle cheese over the chiles, then lightly sprinkle garlic
- salt over the cheese.
- Pour beaten egg mixture over to cover the cheese.
- Bake uncovered at 350 degrees for 30 minutes or until
- firm when shaken. Let sit 5 minutes, then cut into squares
- and enjoy!
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- 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.
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- Dice chicken into small pieces, about 1/4" cubes. Heat olive oil in a pan over medium heat. Toss chicken with cumin, salt and pepper, and saute in olive oil, until cooked through. Set aside.
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- In a saute pan, brown onions in butter over medium high heat until golden brown, about 5 minutes. Allow to cool.
- To make the meatballs, combine sauteed onions, ground beef, egg, cracker crumbs, and green chile in large bowl. Use hands to thoroughly mix. Form into small balls about the size of a tablespoon and bake in preheated at 400 degree F oven for 20-25 minutes. For easier clean up, line baking sheet with parchment paper.
- Meanwhile, make the white cheddar sauce by melting the butter in a medium saucepan over medium heat. Add the flour, stir, and allow to cook for 2-3 minutes until it starts to smell toasty. Whisky in the milk and continue to whisk until a smooth gravy forms after about 2 minutes. Turn off heat and stir in grated white cheddar.
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