Green Chile Bites Food

GREEN CHILE CHEESE BITES

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.

GREEN CHILE BITES

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.

GREEN CHILE SQUARES

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.

GREEN CHILE MASHERS

Steps:

• Heat a grill or broiler to medium-low. Rub the peppers lightly with the canola oil and put on a sheet pan. Roast the peppers until blackened, then transfer them to a paper bag or thick plastic bag to steam. When cool enough to handle, peel and remove the seeds, then dice. Set aside.
• Add the potatoes to a large pot and cover with salted water. Cook the potatoes over medium-low heat until fork tender, about 8 to 10 minutes. When tender, drain and return the potatoes to the pot. Add the sour cream, milk, butter, pepper jack, salt, pepper, and the diced peppers. Mash by hand with a potato masher and adjust seasoning, if needed. Hold warm until ready to serve. Transfer to a serving bowl and garnish with cilantro and cotija, if desired.

GREEN CHILE SAUCE

Steps:

• In a small Dutch oven over medium-high heat, add the oil. When hot, add the onions and jalapeno and saute until just starting to caramelize, 4 to 5 minutes. Add the garlic and cook 1 minute more.
• Reduce the heat to medium, sprinkle the onion mixture with the flour and stir constantly until lightly browned, about 2 minutes. Add the reserved liquid from the chiles, 1 cup water, the vinegar and salt and stir until the liquid is smooth and all the flour is dissolved.
• Add the chiles and pepper and simmer for 5 to 6 minutes. Puree in a blender, or with a stick blender, and add the lime juice. Adjust to taste for salt and pepper. Refrigerate for up to 1 week.

GREEN CHILE CHEESEBURGERS

Steps:

• Grill peppers, covered, over high heat until all sides are blistered and blackened, 8-10 minutes, turning as needed. Immediately place peppers in a small bowl; let stand, covered, 20 minutes. Reduce grill temperature to medium heat., Meanwhile, in a large bowl, combine beef, salt and pepper; mix lightly but thoroughly. Shape into six 3/4-in.-thick patties., Peel off and discard charred skin from peppers. Cut peppers lengthwise in half; carefully remove stems and seeds. Cut into slices or coarsely chop. , Grill burgers, covered, over medium heat until a thermometer reads 160°, 5-7 minutes on each side. Top with cheese and chiles; grill, covered, until cheese is melted, 1-2 minutes longer. Top bun bottoms with burgers. If desired, serve with lettuce, tomato, onion, bacon and mayonnaise.

ROASTED GREEN CHILE STEW

Steps:

• Heat the olive oil in a Dutch oven or heavy saucepan over medium-high heat. Add the cubed pork, garlic, onion, cumin and oregano. Cook and stir until pork is browned.
• Cook and stir for a few more minutes, then pour in the vegetable broth. Reduce the heat to low, and simmer for about 30 minutes.
• Add the potato to the stew, and simmer for about 45 minutes. You can roast your chilies during this time, peel, seed chop and add to the stew along with the serrano peppers. If the stew becomes too dry, add a little water. When the potatoes are soft and the pork is tender, add the tomatoes. Cook for about 10 minutes, then remove from the heat and serve.

GREEN CHILI EGGS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease a 9 inch pie plate.
• Whisk the eggs in a large bowl. Stir in the milk and flour, then mix in the green chilies and cheese. Pour into the prepared pie plate.
• Bake in the preheated oven until the center is set, about 35 minutes.

GREEN CHILE SQUARES

Steps:

• Preheat the oven to 350 degrees.
• Sprinkle the cheese and chiles in the bottom of a 9 X 13 inch baking dish.
• P our the eggs over the top.
• Bake for 30-40 minutes or until golden brown and firm.
• Cool to room temperature and then cut into squares.

BASIC GREEN CHILE

Steps:

• Roast peppers in a 450°F oven for 20-25 minutes until the skin blisters. Immediately place all of the peppers in a bowl (or plastic bag) and cover for about 20-30 minutes. Remove the skins and seeds from the peppers and discard. Chop the flesh of the peppers into bite size pieces and place in a pot with garlic and enough water to just barely cover the peppers. Bring to a boil and season with salt. Turn down to a simmer and allow to cook for several hours. The peppers should break down so that you are left with a chunky puree that is not too watery. You may puree the peppers for a smoother consistency if you like. Allow to cool. This will freeze well for several months.