Hatch Chile Turkey Panini Food

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HATCH CHILE TURKEY PANINI



Hatch Chile Turkey Panini image

Hatch chile-infused turkey and cheese meld with spinach and red onions in this easy panini topped with blistered shishito peppers.

Provided by Dietz & Watson

Categories     Trusted Brands: Recipes and Tips     Dietz & Watson

Time 20m

Yield 1

Number Of Ingredients 6

8 ounces Dietz & Watson Hatch Chile Turkey
3 ounces Dietz & Watson Hatch Chile Cheese
2 slices white bread
½ cup wilted spinach
¼ cup julienned red onion
2 shishito peppers

Steps:

  • Layer your ingredients as follows: bread, spinach, Dietz & Watson Hatch Chile Cheese, Dietz & Watson Hatch Turkey, red onion, and bread.
  • Place the panini on a panini press for 5 minutes.
  • Preheat an outdoor grill for medium heat and lightly oil the grate. Grill the shishito peppers until blistered, 1 to 2 minutes per side.
  • Plate the panini with the peppers.

Nutrition Facts : Calories 743 calories, Carbohydrate 41.1 g, Cholesterol 206.6 mg, Fat 28.4 g, Fiber 5.4 g, Protein 75.6 g, SaturatedFat 15.6 g, Sodium 3054.1 mg, Sugar 9.3 g

GREEN CHILI CHICKEN SANDWICHES



Green Chili Chicken Sandwiches image

"I enjoyed a sandwich similar to this in a restaurant and decided to try making it at home," writes Paula Morigeau of Hot Springs, Montana. "The spicy chicken is a quick-and-easy alternative to hamburgers when entertaining outdoors."

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 4 servings.

Number Of Ingredients 8

4 boneless skinless chicken breast halves (4 ounces each)
2/3 cup reduced-sodium soy sauce
1/4 cup cider vinegar
2 tablespoon sugar
2 teaspoons canola oil
1 can (4 ounces) whole green chilies, drained and sliced lengthwise
4 slices Pepper Jack cheese or Monterey Jack cheese
4 kaiser or sandwich rolls, split

Steps:

  • Flatten chicken to 1/4-in. thickness. Place in a large resealable plastic bag. , In a bowl, combine the soy sauce, vinegar, sugar and oil. Set aside 1/4 cup for basting. Pour the remaining marinade over chicken; seal bag and turn to coat. Refrigerate for 30 minutes., Drain and discard marinade. Grill chicken, uncovered, over medium heat for 3 minutes. Turn and baste with reserved marinade; grill 3 minutes longer or until no longer pink. , Top each with a green chili and cheese slice; cover and grill for 2 minutes longer or until cheese is melted. Serve on rolls.

Nutrition Facts :

HATCH CHILE CORN BREAD



Hatch Chile Corn Bread image

Make and share this Hatch Chile Corn Bread recipe from Food.com.

Provided by TxGriffLover

Categories     Quick Breads

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 11

3 hatch chiles (about 7 oz total)
1 cup yellow cornmeal
1 cup all-purpose flour
1/4 cup sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup cheddar cheese, grated and packed (smoked or extra-sharp)
1 cup buttermilk
2 large eggs
1/4 cup unsalted butter, melted and cooled

Steps:

  • Char chiles over gas flame or in broiler until blackened on all sides. Enclose in paper bag; let stand 10 minutes. Peel, seed and chop chiles. Set aside.
  • Preheat oven to 400°F Butter 9x5x2-inch metal loaf pan. Set aside.
  • In a medium bowl, whisk cornmeal, flour, sugar, baking powder, baking soda and salt to blend. Stir in cheese. Whisk buttermilk, eggs and butter in another medium bowl to blend. Add egg mixture to dry ingredients, and stir just until blended. Mix in chiles. Transfer batter to prepared pan.
  • Bake until deep golden brown on top and tester inserted into center comes out clean, about 45 minutes. (Check at about 20 minutes.).

Nutrition Facts : Calories 376, Fat 16.9, SaturatedFat 9.7, Cholesterol 112.2, Sodium 911.7, Carbohydrate 44.7, Fiber 2.4, Sugar 11.8, Protein 12.5

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