TORTILLA WRAPPED GREEN CHILE BURGER
Steps:
- For the green chile gravy: Preheat the oven to 400 degrees F.
- Drizzle the bell peppers with 2 tablespoons oil and sprinkle with salt and pepper. Place the peppers on a sheet tray and roast until charred and soft, about 15 minutes. Let cool until cool enough to handle, then peel, core, seed and roughly chop. Set aside.
- Add the butter and remaining 2 tablespoons oil to a large pot over medium heat. Add the onions, garlic and a pinch of salt and pepper. Stir and cook until soft and translucent, 2 to 3 minutes. Add the flour and cook, stirring, until it starts to turn into a roux and no longer looks raw. Add the beer, the canned chiles, roasted bell peppers and 4 to 5 pickled jalapeno slices. Bring to a boil, then simmer until thickened, about 20 minutes. Turn off the heat and puree in a blender (see Cook's Note). Taste and adjust for seasoning. Set aside.
- For the burgers: Preheat a griddle or cast-iron pan over medium-high heat. Divide the ground beef into 4 equal patties and sprinkle aggressively with salt and pepper. Place on the hot griddle and cook until the juices start to form on the tops of the patties, 3 to 5 minutes. Flip the patties and cover each with 2 slices pepper jack cheese. Cook until medium-rare, 3 to 4 minutes more.
- Place a tortilla on a flat surface and place a patty in the center, cheese-side down. Fold the tortilla around the burger, like an empanada. Flip and place on a sheet pan, seam-side down. Top with another slice of pepper jack cheese. Repeat with the remaining tortillas and patties. Place in the oven to melt the cheese on top, 5 to 6 minutes. Remove the burgers from the oven and top with a generous amount of the green chile sauce. Garnish with the sour cream, more pickled jalapenos and shredded iceberg lettuce.
CHILAQUILES VERDES
Provided by JoAnn Cianciulli
Categories Cheese Dairy Vegetable Breakfast Brunch Fry Vegetarian Tomatillo Tortillas Monterey Jack Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 4
Number Of Ingredients 19
Steps:
- To make the salsa verde: Put the tomatillos, chile, onion, and garlic in a medium pot and add water to cover. Bring to a boil over high heat. Reduce the heat to medium-low and simmer until the vegetables are soft and the tomatillos turn pale green, 15 to 20 minutes. Remove from the heat and let cool slightly.
- Carefully transfer the boiled vegetables, along with the cooking water, to a blender. Puree for a few seconds to blend; be sure to hold down the lid with a kitchen towel for safety. Add the 1/2 bay leaf, oregano, thyme, salt, and broth. Continue to puree until smooth. You should have about 1 quart of salsa verde.
- Place a wide pot or pan over medium-high heat and coat with the corn oil. When the oil is hazy, pour in the salsa verde; it will bubble a bit. Reduce the heat to medium and simmer, stirring occasionally, until the sauce is slightly thickened, 10 to 15 minutes. Cover, reduce the heat to very low, and keep warm while you finish the chips.
- Pour the vegetable oil into a heavy-bottomed pot or countertop deep fryer to a depth of about 2 inches and heat to 375°F over medium-high heat. Stack the tortillas and fan them with your thumb to separate. Cut the tortillas into 8 wedges like a pie.
- Working in batches, fry the tortilla chips, turning them with a skimmer or slotted spoon so they don't stick together, until golden brown, about 2 to 3 minutes. Remove the chips to a paper towel-lined baking pan or brown paper bag to drain and cool. (Let the oil return to the proper temperature between batches.)
- To finish the chilaquiles, uncover the salsa verde and raise the heat to medium. Just when it starts to bubble, stir in the beaten eggs. Cook and stir for about 5 seconds, until the egg feathers into the sauce, thickening and binding it. Immediately add the chips, tossing gently until they have absorbed enough sauce to become soft. Take care not to break the chips. Sprinkle the Jack cheese on top and let it melt.
- Divide the chilaquiles among 4 plates. Sprinkle with the queso fresco, chopped onion, and cilantro. Garnish with the crema fresca and serve immediately.
GREEN CHILE TORTILLA SCRAMBLE
This was a favorite among our guests at the bed and breakfast where I cooked for many years. If you wish, add sautéed onions or diced tomatoes to the mix. I sometimes serve this dish with pinto or black beans and a warmed flour tortilla. This dish also lends itself well to be served with a side of chorizo sausage or any other breakfast meat of your liking.
Provided by bakerbob
Categories 100+ Breakfast and Brunch Recipes Eggs Scrambled Egg Recipes
Time 15m
Yield 1
Number Of Ingredients 5
Steps:
- Heat butter in a skillet over medium heat; cook and stir tortilla strips and green chile peppers until strips are softened, 2 to 3 minutes. Add eggs and Cheddar cheese; cook and stir until eggs are cooked through, 3 to 4 minutes.
Nutrition Facts : Calories 413.8 calories, Carbohydrate 15.5 g, Cholesterol 428.7 mg, Fat 30.5 g, Fiber 2.1 g, Protein 21 g, SaturatedFat 15.8 g, Sodium 390.5 mg, Sugar 2.6 g
GROUND BEEF GREEN CHILI CASSEROLE
This is a recipe that's a real winner with the kids! A baked, cheesy casserole with ground beef, corn tortillas and green chile peppers in chicken soup.
Provided by KARENHANNERS
Categories Main Dish Recipes Casserole Recipes
Time 45m
Yield 9
Number Of Ingredients 7
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease a medium sized casserole dish.
- In a medium skillet over medium heat, cook the ground beef until evenly browned; drain fat.
- Place half of the tortillas on the bottom of the prepared casserole dish and spread with half of the onion, cheese, ground beef and chiles. Layer with the remaining tortillas, onion, half of the remaining cheese, ground beef and chiles.
- In a medium bowl, dilute the soup with milk and pour over the top of the casserole. Bake in the preheated oven for 30 minutes. Sprinkle with the remaining cheese and bake for another 5 to 10 minutes, or until the cheese has melted.
Nutrition Facts : Calories 349.5 calories, Carbohydrate 18.8 g, Cholesterol 74.7 mg, Fat 21.5 g, Fiber 1.7 g, Protein 20.5 g, SaturatedFat 10.7 g, Sodium 1051.3 mg, Sugar 5.5 g
TORTILLA GREEN CHILI
Calorie Smart, Fast
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 15m
Yield 4
Number Of Ingredients 8
Steps:
- In 4-quart saucepan, stir together beans, tomatoes, corn, salsa and tortilla chips. Heat to boiling; reduce heat to medium.
- Cover and simmer 5 to 10 minutes, stirring occasionally, until slightly thickened. Top individual servings with avocado, lime, sour cream and if desired, additional tortilla chips.
Nutrition Facts : Calories 390, Carbohydrate 56 g, Cholesterol 10 mg, Fat 2 1/2, Fiber 14 g, Protein 12 g, SaturatedFat 3 g, ServingSize 1 Serving (1 1/2 Cups), Sodium 940 mg, Sugar 9 g, TransFat 0 g
GREEN TORTILLA CHILI
This is from the Rachael Ray Show. I am making this tonight for a quick, easy dinner! Will post pictures ASAP! Would be great with a green salad for a figure friendly meal-maybe even a twist on the traditional taco salad??
Provided by Mommy Diva
Categories Chicken
Time 35m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Heat oil over medium-high in a heavy pot.
- Add onions, garlic, and jalapeño until soft, approximately 4 minutes.
- Toss in chili powder and cumin, and cook for another minute.
- Stir in the tomatillo salsa, beer and stock.
- Bring to a boil(bubbling) then add the chicken or turkey.
- Simmer for 10-15 minutes.
- While that cooks, grind up 2 handfuls of the chips and the cilantro leaves in your food processor, or chop leaves and crush chips with flat of knife if not available.
- Stir into the chili and continue to cook until it thickens, about 8-10 minutes.
- Remove from heat, add lime juice and spoon into bowls, serve with a side of chips or fresh tortillas.
- Garnish with sour cream and shredded cheese, if desired.
- Enjoy!;).
Nutrition Facts : Calories 488.1, Fat 26.7, SaturatedFat 5.8, Cholesterol 92.5, Sodium 410.8, Carbohydrate 24.2, Fiber 2, Sugar 4.2, Protein 33.6
GREEN CHILI
Make and share this Green Chili recipe from Food.com.
Provided by canarygirl
Categories One Dish Meal
Time 3h15m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- In a fairly large soup pot, heat olive oil.
- Sautee garlic until golden, then add onion.
- Sautee until it begins to become translucent, then add pork.
- Salt and pepper to taste.
- Cook over fairly high heat, until pork browns, then add cumin, lower heat to medium, and cook meat through.
- Add all remaining ingredients.
- Bring to a boil, and let boil 10 minutes or so, then cover, and reduce heat to low.
- Cook at least 1 hour on low, and up to 3, depending on how thick you like your chili, stirring occasionally.
- Serve with grated colby-jack cheese and a big dollop of sour cream, chopped green onions or cilantro, and tortilla chips!
- Note:Any other kind of meat could easily be substituted--chicken, turkey, beef, whatever appeals to you!
Nutrition Facts : Calories 481.1, Fat 21.7, SaturatedFat 6.7, Cholesterol 76, Sodium 135.4, Carbohydrate 40.8, Fiber 9.1, Sugar 7.9, Protein 33.1
CHILI TORTILLA BAKE
A homestyle Tex-Mex casserole is all it takes to gather the whole family around the dinner table. With its popular flavors and bubbly cheese topping, there is never a need to worry about leftovers. -Celine Weldy, Cave Creek, Arizona
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a large skillet, cook beef over medium heat until no longer pink. Stir in the tomato sauce, beans, corn, green chilies, onion, chili powder, cumin, garlic powder and oregano; heat through., In an 11x7-in. baking dish coated with cooking spray, layer half of the tortillas, beef mixture and cheese. Repeat layers. Bake, uncovered, at 350° for 25-30 minutes or until bubbly. Freeze option: Cool unbaked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.
Nutrition Facts : Calories 413 calories, Fat 11g fat (4g saturated fat), Cholesterol 56mg cholesterol, Sodium 590mg sodium, Carbohydrate 47g carbohydrate (8g sugars, Fiber 8g fiber), Protein 28g protein.
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