I do it just like the Pioneer Woman and then I have my own
freshly roasted green chile to cook up delicious recipes like this Hatch Green Chile Breakfast Casserole.
Just imagine
a freshly roasted green chile, biting into it, that tender flesh and bright green chile flavor.
In New Mexico, a hamburger isn't worth eating until it's crowned with strips of
freshly roasted green chile and gooey melted cheese.
Not exact matches
It is best with
freshly roasted and peeled
chile but can be made with canned, frozen or even dried
green chile.
4 tomatoes,
roasted and peeled and chopped 1 cup chopped onion 1/2 cup chicken broth 1/2 cup water 3 chipotle
chiles in adobo sauce, diced 1/2 teaspoon salt 1/4 teaspoon
freshly ground black pepper 8
green chiles (poblanos or New Mexican),
roasted, peeled, seeds removed 2 cups cooked, shredded crab 1/2 cup minced onion 1 teaspoon dried Mexican oregano or 2 teaspoons fresh, minced 2 tomatoes, peeled, deseeded, and chopped 2 to 3 tablespoons chicken broth 1/2 cup flour 3 stiffly beaten egg whites 1 1/2 cups corn oil
2 tablespoons extra-virgin olive oil 3 tablespoons hot pimentón or substitute New Mexico
chile powder and chipotle
chile powder in equal proportions 2 tablespoons chopped fresh flat - leaf parsley Salt and
freshly ground black pepper 4 tuna steaks, 1 - inch thick 1 cup chopped red onion 6 cloves garlic, minced 2 medium tomatoes, chopped 2 red bell peppers,
roasted, peeled, stems and seeds removed, and chopped 1/2 cup minced
green olives Garnish: Flat - leaf parsley
3 oz cream cheese, softened (I used reduced fat) 1/3 cup salsa juice of 1/2 a lime 1 tsp
chile powder 1/2 tsp ground cumin pinch cayenne pepper 1/2 tsp onion powder 3 cloves garlic, minced 1/4 cup chopped fresh cilantro (I didn't have any fresh so I used dry but fresh is best) 3 Tbs chopped
green onions 2 cups cooked and shredded chicken (boiled,
roasted, left over, anything works) 1/2 cup shredded extra sharp cheddar cheese 1/2 cup shredded Pepperjack cheese 8 - 12 (6 - inch) corn or flour tortillas kosher salt and
freshly ground black pepper cooking spray
Dive into our
freshly prepared Chipotle Orange Salad with mandarin oranges, fire -
roasted corn, fresno
chiles, avocado slices and black beans on fresh mixed
greens, topped with tortilla strips.
bottle of beer, divided 1 very large white (or yellow) onion, thickly sliced 4 fresh Serrano peppers (or substitute jalapenos) 2 tablespoons canola or high - oleic safflower oil 4 cloves garlic 1 large stalk celery, diced 2 medium
green bell peppers, chopped 1 tablespoon cumin 1/2 teaspoon
freshly ground black pepper 1 teaspoon dried oregano leaves, preferably Mexican 1 package chicken - style seitan, well chopped (or substitute regular seitan) 1 4 - ounce can chopped fire -
roasted green chiles, preferably Hatch 1 chipotle pepper (from canned chipotles in adobo), minced 2 1/2 cups crushed tomatoes (about 3/4 of a 28 - oz can) 1/2 teaspoon salt 1 1/2 cups reserved bean cooking liquid 1/2 ounce bittersweet chocolate Fat - free sour cream (or vegan sour cream) and chopped red onions, for garnish
1 3/4 cups dried pinto (or Sangre de Toro or Rio Zape) beans, soaked overnight or quick - soaked 2 links Field
Roast chipotle vegetarian sausages, crumbled 1 teaspoon + 1 tablespoon extra virgin olive oil or organic canola oil 1 large
green bell pepper diced 1 large yellow or white onion, diced 3 large cloves garlic, minced 2 tablespoons ancho
chile powder 2 tablespoons hot or mild New Mexico
chile powder 2 teaspoons chipotle powder 1/2 teaspoon cayenne pepper 1 tablespoon ground cumin 2 teaspoons ground coriander 1 1/2 teaspoons dried Mexican oregano 3/4 teaspoon salt 1/2 teaspoon
freshly ground black pepper 3 tablespoons tomato paste 1 26 - oz carton Pomi chopped tomatoes or Bionaturae chopped tomatoes * 12 - ounce bottle beer, such as chocolate stout 1 tablespoon instant espresso powder 2 teaspoons molasses (or substitute brown sugar) 1 1/2 ounces bittersweet chocolate, chopped 1 tablespoon
freshly - squeezed lime juice Cooked brown rice (optional)
ingredients POTATO SKINS: 6 Idaho potatoes (scrubbed) 3 tablespoons olive oil (divided) Kosher salt and
freshly ground black pepper (to taste) BEEF CHILI: 2 tablespoons olive oil 1 yellow onion (peeled, small dice) 1 pound ground beef 2 large Chipotle
chiles (in adobo sauce, finely chopped) 3 cloves garlic (peeled) 1 tablespoon chili powder 1 teaspoon cumin seeds 1/2 teaspoon ground coriander 1 (15 - ounce) can fire
roasted tomatoes (diced) 1 (12 - ounce) bottle Mexican dark beer 1 cup beef stock 1 (4 - ounce) can
green chiles (diced) Kosher salt and
freshly ground black pepper (to taste) QUESO: 2 tablespoons unsalted butter 1 small yellow onion (peeled, diced) 1 Serrano
chile (seeded, diced) 1 jalapeno pepper (seeded, diced) 2 cloves garlic (peeled, minced) 2 tablespoons all - purpose flour 1 and 1/2 cups milk 3 cups cheddar cheese (grated) 3 cups Monterey Jack (grated) 1 cup canned tomatoes (diced, strained) 1/2 cup sour cream Kosher salt and
freshly ground black pepper (to taste) PICO DE GALLO: 3 plum tomatoes (finely diced) 1 small white onion (peeled, finely diced) 1 small jalapeno (seeded, finely diced) 1 lime (juiced) 1/4 cup cilantro (chopped) Kosher salt (to taste) MIXED OLIVE RELISH: 2 cups mixed olives (pitted, minced) 1/2 cup pickled jalapeno pepper (minced) 1 lime (juiced) 1/4 cup olive oil Kosher salt (to taste) TO ASSEMBLE: 1/2 head iceberg lettuce (shredded) 1 avocado (pitted, chopped)
6 organic tomatillos, chopped 2 cloves organic garlic, minced 2 medium organic cucumbers, sliced, seeded and coarsely chopped 2 organic
green bell or poblano peppers, seeded and coarsely chopped 1 medium organic white onion, chopped 1 organic
green Anaheim
chile,
roasted, seeded and chopped 2 organic jalapenos,
roasted, seeded and chopped 1/4 cup fresh organic parsley or cilantro, chopped 2 tablespoons organic white wine vinegar 1 tablespoon organic lime juice 1/2 teaspoon Worcestershire sauce 1/8 teaspoon organic hot sauce (or more to taste) 1 teaspoon organic cumin, ground 1/2 teaspoon salt 1/4 teaspoon
freshly ground organic black pepper 4 organic ripe tomatoes, cut into thick slices organic sour cream (optional garnish)
Thai Pesto 2/3 cup unsalted dry
roasted peanuts 2 garlic cloves, sliced 2 teaspoons finely grated fresh ginger with the juice 2 long
green Thai
chiles, seeded and chopped (I used fresh cayenne
chiles) 1 small bunch fresh cilantro leaves (about 1 packed cup), stems discarded 1 large handful of fresh mint leaves 1 large handful of fresh basil leaves (rough chop) 1 - 2 tablespoons soy sauce or Thai fish sauce (to taste) 2 tablespoons
freshly squeezed lime juice (2 limes) 1 tablespoon brown sugar or palm sugar
4 ears fresh corn, shucked 4 strips bacon, chopped 4 tablespoons unsalted butter 1 tablespoon minced fresh thyme 4 cloves garlic, minced 1 leek (white part only), chopped fine 1 rub celery, chopped fine 1 bay leaf 6 cups milk 2 small red potatoes, quartered 3/4 cup chopped New Mexican
green chile that has been
roasted and peeled, seeds and stems removed Salt and
freshly ground black pepper to taste 1/8 cup chopped fresh basil for garnish
If you don't have
freshly roasted hatch
chiles, just go ahead and use canned
green chiles.