Picked up 2 cans of Hatch chiles in my Trader Joes yesterday.... now... what to make!

REC: Chicken and Green Chili Soup

This is a brothy soup. It's low in fat and pretty low-cal. You can add more or less chiles.

Chicken and Green Chile Soup
Serving Size : 8

2 pounds skinless boneless chicken breast -- or thighs, cut into chunks
2 heaping Tablespoons flour
2 14 1/2 oz. cans diced tomatoes -- with juice, fire roasted are best
4 large garlic cloves -- smashed and diced
6 cups chicken broth
1 teaspoon ground cumin
1 or 2 lbs. green chiles -- fire roasted and peeled, frozen is good
2 teaspoons salt
1/2 teaspoon pepper

Brown the chicken in a little olive oil on med-hi heat. Turn heat to low and add the flour, mix well. Let cook for 2 or 3 minutes or until the flour is a little browned.
Add all the other ingredients and simmer, covered, for 40 minutes.
Remove lid and simmer for 20 minutes more. Add more cumin and salt, if desired. Simmer 10 more minutes. Serve

 
REC: Green Chile with Beef

Green Chile
NOTES : This is like a soup, for thicker Green Chili, add another heaping tablespoon of flour

1 1/2 pounds round steak -- chuck, or tenderloin
-- defat,cut in 2" cube
2 heaping Tabl flour
2 large tomatoes -- diced
4 large garlic cloves -- smashed and diced
8 cups water -- or chicken broth
1 tablespoon jalapeno -- optional
2 teaspoons salt -- or to taste
1/2 teaspoon pepper
1 lb(at least) green chiles -- fire roasted, peeled & chopped into pieces- frozen is okay

Put some of the fat from the meat into a med-hi pot till it liquifies a little. Brown the meat in the fat,then remove the piece of fat and turn the heat to low. Add the flour, mix well. Let cook for about 2 or 3 minutes, or until it is brown. Add the tomatoes,chiles, garlic, water, (jalepenos), salt, and pepper. Cover and simmer 1 hour. Remove lid and simmer 10 minutes more.

 
Add them to your favorite chili recipe. Here's one I've made many times: Vegetable Chili:

This recipe uses 4 oz canned green chiles.

VEGETABLE CHILI

Note: I increase the spices, and add smoked paprika, and serve it with brown rice. From Bon Appétit: "Even better over rice. Top it with sour cream and grated cheddar cheese." (I omit the toppings).

INGREDIENTS:

3 tablespoons olive oil
1 large onion, coarsely chopped
6 large garlic cloves, chopped (I crush them first)
3 14 1/2-ounce cans diced tomatoes in juice (I use 1 28-oz can and 1 14-oz can San Marzano tomatoes)
1 4-ounce can diced mild green chilies
3 tablespoons chili powder (I use more)
1 tablespoon ground cumin (I use a little more)
1 tablespoon dried oregano
2 15- to 16-ounce cans kidney beans, drained (I use pinto beans)
2 green bell peppers, cut into 1/2-inch pieces (I use red bell peppers)
1 10-ounce package frozen corn kernels (I use 1 15-oz can, unsweetened and unsalted)

DIRECTIONS:

Heat oil in heavy large pot over medium-high heat.
Add onion and garlic; sauté 5 minutes. Add tomatoes with juices, green chilies, chili powder, cumin and oregano. Cook 10 minutes to blend flavors.
Add beans, bell peppers and corn. Reduce heat to medium-low and simmer until chili is thick, stirring occasionally, about 35 minutes.
Season to taste with salt and pepper.

Serves 6.

From Bon Appétit

http://www.epicurious.com/recipes/food/views/4420

 
Green Chile Cheese Spread

I prefer this warm - see Update below*

This is ultra thick, so I thinned it out with extra sour cream and a little milk. Also, it's not hot/spicy, so I added more hot sauce and chili powder to taste. I omitted the Monterey Jack and used about 7 1/2 oz of cheddar, a mixture of Cabot extra sharp and Dubliner, plus I doubled the green chiles.

*UPDATE: I tried it warm and prefer it that way, and it doesn't need to be thinned out.

GREEN CHILE CHEESE SPREAD

A make-ahead cheese spread. Serve with corn chips, tortillas, or your favorite assortment of crackers.

Ingredients:

4 ounces cream cheese, softened
1/4 cup sour cream (I used an extra 4 - 5 tsp when serving cold)
1 cup shredded cheddar cheese (about 4 oz)
1 cup shredded Monterey Jack cheese (about 4 oz)
1 (4-oz.) can diced green chiles (I used 2 cans)
3 tablespoons sliced green onion (I used about 5 Tbsp, about 3 - 4 scallions)
1/2 teaspoon hot pepper sauce (I used more, to taste)
1/2 teaspoon chili powder (I used a little more)
1/4 teaspoon ground cumin (I used a little more)

Directions:

COMBINE cream cheese and sour cream in medium bowl. Stir in cheddar cheese, Monterey Jack cheese, chiles, green onion, hot pepper sauce, chili powder and cumin. Mix well. Refrigerate until ready to serve. *(Note: reviewer served it warm - heated until cheese melted).

Makes 2 cups (mine yielded more, about 2 2/3 cups).

Also posted at Recipezaar under "THREE CHEESE GREEN CHILE SPREAD"
http://www.recipezaar.com/19079
(Photo and original recipe at:
http://infinityfoodrecipes.blogspot.com/2009/05/green-chile-cheese-spread.html

http://www.recipezaar.com/19079

 
Grilled Swiss Cheese, Tuna, & Red Pepper Sandwiches - I add a 4-oz can green chiles to this, instead

of the hot cherry pepper. I've made it many times with lots of variations, subs, and additions.

GRILLED SWISS CHEESE, TUNA AND RED PEPPER SANDWICHES

1/4 cup minced drained bottled roasted red peppers
2 tablespoons mayonnaise
1 teaspoon fresh lemon juice (I use more)
a pinch of ground cumin
a 6 1/2-ounce can tuna packed in oil, drained well, (flaked)
1 hard boiled large egg, minced
1 hot cherry pepper, seeded and minced (I use a small can of chopped green chiles)
two 5-inch-long soft Italian rolls (I use a baguette)
1/2 small red onion, sliced thin
4 slices of Swiss cheese (I use extra sharp cheddar)
2 tablespoons olive oil

Preparation:

In a bowl whisk together the roasted peppers, the mayonnaise, the lemon juice, and the cumin. Add the tuna, flaked, the egg, the cherry pepper, and salt and black pepper to taste.
Combine the mixture well.

Split the rolls, divide the mixture between the bottoms, and top each portion with half the onion, 2 slices of the Swiss cheese, and the tops of the rolls.

In a large skillet heat the oil over moderate heat until it is hot but not smoking, and in it cook the sandwiches, pressing them with a spatula and turning them, for 8 minutes, or until the bread is golden brown and the cheese is melted.

Serves 2.

Gourmet, March 1990

http://www.epicurious.com/recipes/recipe_views/views/10356

 
Yellow Pepper Soup

I use 4 oz canned green chiles, plus some hot pepper sauce, instead of the chipotle.

YELLOW PEPPER SOUP

Note: The last time I made this, I added lots of smoked paprika. I also left part of the soup chunky.

INGREDIENTS:

1 onion, chopped (I used 1 large)
1 stalk celery, chopped
1 carrot, chopped
2 cloves garlic, chopped (I used 9 large cloves, crushed)
2 teaspoons olive oil (I used 3 Tbsp extra virgin olive oil)
1 1/2 lbs yellow peppers (chopped) (I used 1 large yellow pepper and 1 large red pepper)
3/4 lb potatoes, cut into chunks (I used 1 medium potato, about 10 oz)
3 cups unsalted chicken stock (I used 3 1/2 cups low sodium chicken broth)
1 tablespoon salt, *less if using salted chicken broth (I used less, of course)
1 chipotle pepper (canned) (I used a 4 oz can of mild green chilies and several shakes of some Cajun hot pepper sauce)
parmesan cheese (for garnish) (I used Parmigiano Reggiano)
extra virgin olive oil (for garnish)

DIRECTIONS:

1. Cook (sweat) onion, celery, carrot and garlic in olive oil until soft (about 10 minutes).
2. Bring stock to a boil.
3. Add peppers, potatoes, salt, chipotle to boiling stock.
4. Simmer for 20 minutes or until potatoes are soft.
5. Puree in food processor or use an immersion blender. (I used a regular blender).
6. Serve in bowls with a sprinkle of parmesan and EV olive oil.

4 servings

http://www.food.com/recipe/yellow-pepper-soup-22104

 
It really varies but generally the canned fall somewhere in the middle.

I bought several pounds last year, roasted them off and froze 'em. Heat level varied from pepper to pepper.

 
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