prep time: tbd
cook time: tbd
servings: 6
ingredients:
1 cup uncooked white rice
2 16-ounce can mexican stewed tomatoes
1 4-ounce can chopped green chilies
4 tablespoons barbecue sauce
1/2 teaspoon ground cumin
1 tablespoon lime juice
1 cup frozen corn kernels
1 lime - cut into wedges
steps:
1. in a medium saucepan cook rice as directed.
2. drain, rinse, and drain the black beans. break up the tomatoes if too large. in a medium saucepan combine the beans, tomatoes with their liquid, the chillies, barbecue sauce, cumin, and lime juice. simmer 5 minutes. add corn and simmer and additional 5 minutes.
3. adjust the seasoning if necessary and spoon the beans over the rice. serve with a wedge of lime.
- the seattle times, july 2013
Showing posts with label green chiles. Show all posts
Showing posts with label green chiles. Show all posts
1.14.2015
6.30.2014
corn cazuela
prep time: tbd
cook time: 45 - 60 minutes
servings: tbd
ingredients:
dried corn husks
3 pounds corn kernels
1/2 pound butter - at room temperature
3/4 cup cornmeal
1/2 cup sugar
1 teaspoon salt
3 ounces cream cheese
1/2 cup cream
1 cup diced green chilies
1 pound grated jack cheese
steps:
1. soak 10 -12 corn husks and when pliable, line a 2-quart round or 9 x 13 casserole dish. preheat oven to 350 degrees.
2. puree all but 2 cups corn kernels in food processor. blend in cream cheese, butter, and cream. place in mixing bowl and add the 2 cups of corn, cornmeal, sugar, salt and all but 1 - 1 1/2 cups cheese.
3. place one-half of the batter in the casserole dish, on top of the husks, and sprinkle with diced green chilies. top with the remaining batter. sprinkle the remaining cheese over the top and bake, uncovered, for 45 - 60 minutes until browned and set.
- food of vail
cook time: 45 - 60 minutes
servings: tbd
ingredients:
dried corn husks
3 pounds corn kernels
1/2 pound butter - at room temperature
3/4 cup cornmeal
1/2 cup sugar
1 teaspoon salt
3 ounces cream cheese
1/2 cup cream
1 cup diced green chilies
1 pound grated jack cheese
steps:
1. soak 10 -12 corn husks and when pliable, line a 2-quart round or 9 x 13 casserole dish. preheat oven to 350 degrees.
2. puree all but 2 cups corn kernels in food processor. blend in cream cheese, butter, and cream. place in mixing bowl and add the 2 cups of corn, cornmeal, sugar, salt and all but 1 - 1 1/2 cups cheese.
3. place one-half of the batter in the casserole dish, on top of the husks, and sprinkle with diced green chilies. top with the remaining batter. sprinkle the remaining cheese over the top and bake, uncovered, for 45 - 60 minutes until browned and set.
- food of vail
3.21.2014
buttery moong dal with garlic and cumin
prep time: tbd
cook tme: tbd
servings: 6 - 8
ingredients:
1 cup moong dal (split mung beans) soaked 2 hours in cold water, drained and rinsed
1/2 teaspoon turmeric
1 teaspoon salt
3 tablespoon ghee
1/2 teaspoon cumin
1 green chile - slit lengthwise
4 garlic cloves - mined
1 large shallot - diced
garam masala or red chile powder
plain basmati rice - freshly cooked
steps:
1. put dal, turmeric and salt in a large soup pot. add 7 cups water and bring to a gentle boil, stirring.
2. turn heat very low and cover pot with lid slightly ajar. check pot and stir frequently, as the dal has a tendency to boil over in the beginning. skim off and discard any foam that rises. cook for about 45 minutes, until quite soft. taste and adjust salt. for a smooth, velvety consistency, puree dal in a blender, then return to pot. if ou prefer some texture, just beat with a whisk for a minute or two.
3. heat ghee in a small skillet over medium-high heat. add cumin, chile and garlic and cook until cumin is fragrant and garlic is lightly colored, about 1 minute. add shallot and continue cooking until shallot is softened, about 1 minute more. pour contents of skillet into pot and stir into the dal.
4. transfer to a serving bowl or individual soup bowls. sprinkle with a pinch of garam masala or red chile powder and/or serve with basmati rice, if desired.
- new york times, march 2014
cook tme: tbd
servings: 6 - 8
ingredients:
1 cup moong dal (split mung beans) soaked 2 hours in cold water, drained and rinsed
1/2 teaspoon turmeric
1 teaspoon salt
3 tablespoon ghee
1/2 teaspoon cumin
1 green chile - slit lengthwise
4 garlic cloves - mined
1 large shallot - diced
garam masala or red chile powder
plain basmati rice - freshly cooked
steps:
1. put dal, turmeric and salt in a large soup pot. add 7 cups water and bring to a gentle boil, stirring.
2. turn heat very low and cover pot with lid slightly ajar. check pot and stir frequently, as the dal has a tendency to boil over in the beginning. skim off and discard any foam that rises. cook for about 45 minutes, until quite soft. taste and adjust salt. for a smooth, velvety consistency, puree dal in a blender, then return to pot. if ou prefer some texture, just beat with a whisk for a minute or two.
3. heat ghee in a small skillet over medium-high heat. add cumin, chile and garlic and cook until cumin is fragrant and garlic is lightly colored, about 1 minute. add shallot and continue cooking until shallot is softened, about 1 minute more. pour contents of skillet into pot and stir into the dal.
4. transfer to a serving bowl or individual soup bowls. sprinkle with a pinch of garam masala or red chile powder and/or serve with basmati rice, if desired.
- new york times, march 2014
3.19.2014
kichri with massour dal
prep time: tbd
cook time: tbd
servings: 6 - 8
ingredients:
1 cup massour dal (split red lentils)
2 cups basmati rice
2 tablespoons ghee
3 small hot green chiles - split lengthwise
1/2 teaspoon cumin seeds
4 cardamom pods
1 2-inch stick cinnamon
6 cloves
6 black peppercorns
1 small onion - diced fine
1/2 teaspoon turmeric
1 teaspoon salt
2 cups plain yogurt
steps:
1. pick over lentils, then combine with rice in a medium mixing bowl. add cold water and rinse several times, draining with a fine sieve, until water runs clear. cover with cold water and soak for 1 hour, then drain well.
2. heat ghee in a saucepan over medium heat. add chiles, cumin, cardamom, cinnamon, cloves and peppercorns. let sizzle briefly until cumin seeds being to grown. add onion, stir to coat and cook until lightly browned, about 2 minutes.
3. add lentil-rice mixture, turmeric, salt and 4 cups water. bring to a boil, cover and turn heat to low. cook for 15 minutes, then let rest, covered, for 10 minutes. fluff mixture before serving. accompany with plain yogurt.
- new york times, march 2014
cook time: tbd
servings: 6 - 8
ingredients:
1 cup massour dal (split red lentils)
2 cups basmati rice
2 tablespoons ghee
3 small hot green chiles - split lengthwise
1/2 teaspoon cumin seeds
4 cardamom pods
1 2-inch stick cinnamon
6 cloves
6 black peppercorns
1 small onion - diced fine
1/2 teaspoon turmeric
1 teaspoon salt
2 cups plain yogurt
steps:
1. pick over lentils, then combine with rice in a medium mixing bowl. add cold water and rinse several times, draining with a fine sieve, until water runs clear. cover with cold water and soak for 1 hour, then drain well.
2. heat ghee in a saucepan over medium heat. add chiles, cumin, cardamom, cinnamon, cloves and peppercorns. let sizzle briefly until cumin seeds being to grown. add onion, stir to coat and cook until lightly browned, about 2 minutes.
3. add lentil-rice mixture, turmeric, salt and 4 cups water. bring to a boil, cover and turn heat to low. cook for 15 minutes, then let rest, covered, for 10 minutes. fluff mixture before serving. accompany with plain yogurt.
- new york times, march 2014
9.12.2012
creamy chicken and black bean enchiladas
prep time: tbd
cook time: 30 - 35 minutes
servings: 6
sauce ingredients:
1 clove garlic - minced
4-ounce can diced green chilies
1 can mushroom soup
1/2 cup salsa
1 teaspoon chili powder
1/2 teaspoon cumin
1/3 cup sour cream
filling ingredients:
1 tablespoon oil
1 teaspoon cumin
1 1/2 teaspoon chili powder
4 chopped green onions - green parts reserved
2 cloves garlic - minced
6 boneless chicken thighs - cut into chunks
1 can black beans - drained and rinsed
1 cup shredded cheddar cheese
6 12-inch tortillas
salt
pepper
sauce steps:
1. in a medium bowl add garlic, green chillies, soup, sour cream, salsa, chili powder and cumin. mix well. set aside
filling steps:
1. preheat oven to 350 degrees. lightly grease a large baking dish. in a saute pan heated to medium-high heat, add 1 tablespoon of oil. saute chicken thighs for a couple of minutes and then sprinkle with cumin, chili powder, salt and pepper to taste. add garlic and white part of green onions. saute for a couple more minutes. add black beans. heat through 1 minute and remove from heat. add 1/2 cup of soup mixture and mix well.
2. divide chicken mixture into 6 portions. fill a tortilla with the chicken mixture and roll up. place seam side down in the baking dish. repeat with remaining mixture and tortillas.
3. spoon the sauce over the rolled tortillas and top with shredded cheddar cheese. bake for 30 - 35 minutes or until cheese is bubbly. top with reserved green onions.
- meal planning 101
cook time: 30 - 35 minutes
servings: 6
sauce ingredients:
1 clove garlic - minced
4-ounce can diced green chilies
1 can mushroom soup
1/2 cup salsa
1 teaspoon chili powder
1/2 teaspoon cumin
1/3 cup sour cream
filling ingredients:
1 tablespoon oil
1 teaspoon cumin
1 1/2 teaspoon chili powder
4 chopped green onions - green parts reserved
2 cloves garlic - minced
6 boneless chicken thighs - cut into chunks
1 can black beans - drained and rinsed
1 cup shredded cheddar cheese
6 12-inch tortillas
salt
pepper
sauce steps:
1. in a medium bowl add garlic, green chillies, soup, sour cream, salsa, chili powder and cumin. mix well. set aside
filling steps:
1. preheat oven to 350 degrees. lightly grease a large baking dish. in a saute pan heated to medium-high heat, add 1 tablespoon of oil. saute chicken thighs for a couple of minutes and then sprinkle with cumin, chili powder, salt and pepper to taste. add garlic and white part of green onions. saute for a couple more minutes. add black beans. heat through 1 minute and remove from heat. add 1/2 cup of soup mixture and mix well.
2. divide chicken mixture into 6 portions. fill a tortilla with the chicken mixture and roll up. place seam side down in the baking dish. repeat with remaining mixture and tortillas.
3. spoon the sauce over the rolled tortillas and top with shredded cheddar cheese. bake for 30 - 35 minutes or until cheese is bubbly. top with reserved green onions.
- meal planning 101
8.20.2012
chicken tamale pie
prep time: tbd
cook time: 20 minutes
servings: tbd
ingredients:
2 cups preshredded mexican cheese blend
3/4 cup milk
1 egg
1/2 cup canola oil
2 teaspoons cumin
1/4 teaspoon pepper
1 15-ounce box corn bread mix
14-ounce can diced green chiles
4 ounces salsa + more for garnish
1 can enchilada sauce
4 cups cooked and shredded chicken
sour cream
cilantro
steps:
1. preheat oven to 400 degrees. combine 1 cup cheese, milk, egg, canola oil, cumin, pepper corn bread mix, chiles and 4 ounces of salsa in a bowl. stir to combine. pour mixture into a greased 9 x 13-inch baking pan. bake for 20 minutes.
2. remove from oven and pierce surface generously with a fork. pour enchilda sauce over the top. top with chicken and remaining cheese. bake for 20 more minutes.
3. remove from oven and let sit for 5 minutes. cut into pieces and garnish with sour cream, salsa and cilantro.
- burlap and basil
cook time: 20 minutes
servings: tbd
ingredients:
2 cups preshredded mexican cheese blend
3/4 cup milk
1 egg
1/2 cup canola oil
2 teaspoons cumin
1/4 teaspoon pepper
1 15-ounce box corn bread mix
14-ounce can diced green chiles
4 ounces salsa + more for garnish
1 can enchilada sauce
4 cups cooked and shredded chicken
sour cream
cilantro
steps:
1. preheat oven to 400 degrees. combine 1 cup cheese, milk, egg, canola oil, cumin, pepper corn bread mix, chiles and 4 ounces of salsa in a bowl. stir to combine. pour mixture into a greased 9 x 13-inch baking pan. bake for 20 minutes.
2. remove from oven and pierce surface generously with a fork. pour enchilda sauce over the top. top with chicken and remaining cheese. bake for 20 more minutes.
3. remove from oven and let sit for 5 minutes. cut into pieces and garnish with sour cream, salsa and cilantro.
- burlap and basil
3.28.2012
curried macaroni and cheese
prep time: 15 minutes
cook time: 30 minutes
servings: 8 - 10
ingredients:
1 pound elbow macaroni
1/2 cup unsalted butter
1 teaspoon canola oil
1/2 red onion - finely chopped
2 cloves garlic - minced
1 thai green chile - split lengthwise
1 tablespoon curry powder
6 tablespoons flour
5 cups milk
2 1/2 cups grated white cheddar
1 teaspoon salt
1/2 cup plain bread crumbs
1 bunch asparagus - trimmed
steps:
1. heat oven to 350 degrees. cook macaroni in salted water, drain and set aside.
2. in a large saucepan melt butter with the oil over medium heat. add onion, garlic and chile; saute until soft, 2 minutes. stir in curry powder and flour to create a paste. pour in milk while whisking and bring to a simmer, stirring.
3. remove saucepan from the heat and discard the chile. add 2 cups cheese, stir until smooth. add the cooked macaroni and slat. transfer mixture to a 4-quart baking dish. sprinkle top with 1/4 cup breadcrumbs and 1/4 cup cheese. arrange the asparagus over macaroni. sprinkle asparagus with the remaining breadcrumbs and cheese and bake for 35 - 40 minutes or until the top is golden.
- ladies home journal, march 2011
cook time: 30 minutes
servings: 8 - 10
ingredients:
1 pound elbow macaroni
1/2 cup unsalted butter
1 teaspoon canola oil
1/2 red onion - finely chopped
2 cloves garlic - minced
1 thai green chile - split lengthwise
1 tablespoon curry powder
6 tablespoons flour
5 cups milk
2 1/2 cups grated white cheddar
1 teaspoon salt
1/2 cup plain bread crumbs
1 bunch asparagus - trimmed
steps:
1. heat oven to 350 degrees. cook macaroni in salted water, drain and set aside.
2. in a large saucepan melt butter with the oil over medium heat. add onion, garlic and chile; saute until soft, 2 minutes. stir in curry powder and flour to create a paste. pour in milk while whisking and bring to a simmer, stirring.
3. remove saucepan from the heat and discard the chile. add 2 cups cheese, stir until smooth. add the cooked macaroni and slat. transfer mixture to a 4-quart baking dish. sprinkle top with 1/4 cup breadcrumbs and 1/4 cup cheese. arrange the asparagus over macaroni. sprinkle asparagus with the remaining breadcrumbs and cheese and bake for 35 - 40 minutes or until the top is golden.
- ladies home journal, march 2011
10.23.2011
chunky wild turkey soup
prep time: tbd
cook time: tbd
servings: tbd
ingredients:
1 pound wild turkey breast - cut into bite size pieces
6 - 8 cups turkey or chicken broth
1 medium onion - chopped
1 small package frozen corn
1 4-ounce can chopped green chilies
2 tablespoons chili powder
1/2 teaspoon ground pepper
1/2 teaspoon ground red pepper
2 green onions - sliced diagonally including stem
1/2 cup white rice
steps:
1. bring the broth and turkey to a boil. lower to a simmer and cook for 20 minutes.
2. except for the green onion, add all remaining ingredients. simmer until rice is done and turn heat off. let set for 5minutes and place in a large soup terrine and sprinkle the top with the sliced green onion.
- montana outdoor
cook time: tbd
servings: tbd
ingredients:
1 pound wild turkey breast - cut into bite size pieces
6 - 8 cups turkey or chicken broth
1 medium onion - chopped
1 small package frozen corn
1 4-ounce can chopped green chilies
2 tablespoons chili powder
1/2 teaspoon ground pepper
1/2 teaspoon ground red pepper
2 green onions - sliced diagonally including stem
1/2 cup white rice
steps:
1. bring the broth and turkey to a boil. lower to a simmer and cook for 20 minutes.
2. except for the green onion, add all remaining ingredients. simmer until rice is done and turn heat off. let set for 5minutes and place in a large soup terrine and sprinkle the top with the sliced green onion.
- montana outdoor
4.24.2011
breakfast casserole
prep time: tbd
cook time: 1 hour
servings: tbd
ingredients:
1 package potatoes o'brien - thawed
1 medium size box of velveeta cheese - cubed
6 eggs
1 can evaporated milk
1 pound sausage, bacon or ham - pre-cooked, drained and diced
1/4 cup butter
salt
pepper
1 can of green chilies
steps:
1. in a large bowl, beat the eggs. add thawed potatoes, pre-cook meat, 1/2 of velveeta cheese, evaporated milk, salt and pepper to taste, green chilies and butter. mix with spoon and pour into a greased 9 x 13-inch pan.
2. back at 350 degrees, covered for 30 minutes. Remove cover and back another 30 minutes.
3. meanwhile, in a broiler, melt the remaining cheese, adding milk to make a pourable consistency. pour over each servings.
- unknown
cook time: 1 hour
servings: tbd
ingredients:
1 package potatoes o'brien - thawed
1 medium size box of velveeta cheese - cubed
6 eggs
1 can evaporated milk
1 pound sausage, bacon or ham - pre-cooked, drained and diced
1/4 cup butter
salt
pepper
1 can of green chilies
steps:
1. in a large bowl, beat the eggs. add thawed potatoes, pre-cook meat, 1/2 of velveeta cheese, evaporated milk, salt and pepper to taste, green chilies and butter. mix with spoon and pour into a greased 9 x 13-inch pan.
2. back at 350 degrees, covered for 30 minutes. Remove cover and back another 30 minutes.
3. meanwhile, in a broiler, melt the remaining cheese, adding milk to make a pourable consistency. pour over each servings.
- unknown
3.03.2011
chicken tortilla soup
prep time: 20 minutes
cook time: 20 minutes
servings: 8
ingredients:
1 onion - chopped
1 tablespoon olive oil
2 teaspoons chili powder
1 teaspoon dried oregano
1 28-ounce can crushed tomatoes
1 10.5-ounce can chicken broth
1 1/4 cup water
1 cup whole corn kernels - cooked
1 cup white hominy
1 4-ounce can green chile peppers
1 15-ounce can black beans - rinsed and drained
1/4 cup fresh chopped cilantro
2 boneless chicken breasts - cooked and cut into bite-sized pieces
crushed tortilla chips
sliced avocado
shredded monterey jack cheese
chopped green onions
sour cream
steps:
1. in a medium stock pot, heat oil over medium heat. saute onion in oil until soft.
2. stir in chili powder, oregano, tomatoes, broth and water
3. bring to a boil and simmer for 10 - 15 minutes
4. stir in corn, hominy, chiles, beans and chicken. simmer for 10 minutes
5. ladle soup into bowls and serve with crushed chips, avocado, cheese, sour cream, etc. on top.
- la dolce vita, march 2011
cook time: 20 minutes
servings: 8
ingredients:
1 onion - chopped
1 tablespoon olive oil
2 teaspoons chili powder
1 teaspoon dried oregano
1 28-ounce can crushed tomatoes
1 10.5-ounce can chicken broth
1 1/4 cup water
1 cup whole corn kernels - cooked
1 cup white hominy
1 4-ounce can green chile peppers
1 15-ounce can black beans - rinsed and drained
1/4 cup fresh chopped cilantro
2 boneless chicken breasts - cooked and cut into bite-sized pieces
crushed tortilla chips
sliced avocado
shredded monterey jack cheese
chopped green onions
sour cream
steps:
1. in a medium stock pot, heat oil over medium heat. saute onion in oil until soft.
2. stir in chili powder, oregano, tomatoes, broth and water
3. bring to a boil and simmer for 10 - 15 minutes
4. stir in corn, hominy, chiles, beans and chicken. simmer for 10 minutes
5. ladle soup into bowls and serve with crushed chips, avocado, cheese, sour cream, etc. on top.
- la dolce vita, march 2011
2.08.2011
chicken enchiladas
prep time: tbd
cook time: 40 minutes
servings: 6
ingredients:
1/4 cup + 2 tablespoons slivered almonds
1/4 cup chopped onions
2 Tbsp butter or margarine
1 4-ounce can diced green chile peppers - drained
1 3-ounce package cream cheese - softened
1/4 teaspoon ground cumin
2 cups chopped cooked chicken
12 7-inch flour tortillas or 6-inch corn tortillas
1 10 3/4-ounce can condensed cream of chicken or cream of mushroom soup
1 8-ounce carton sour cream
1 cup + 1 tablespoon milk
3/4 cup shredded monterey jack or cheddar cheese (3 oz)
steps:
1. preheat oven to 350 degrees. in a medium skillet cook the 1/4 cup almonds and the onion in hot butter over medium heat until onion is tender and nuts are lightly toasted. remove skillet from heat. stir in 1 tablespoon of green chile peppers; reserve remaining peppers for sauce.
2. in a medium bowl combine cream cheese, 1 tablespoon of milk, and cumin; add nut mixture and chicken. stir until combined. spoon about 3 tablespoons of chicken mixture onto each tortilla near one edge; roll up. place filled tortillas, seam side down, in a greased 3-quart rectangular baking dish. set aside.
3. for sauce, in a medium bowl combine the reserved chile peppers, soup, sour cream, and 1 cup milk. pour evenly over the tortillas in the baking dish. cover with foil. bake about 35 minutes or until heated through. remove foil. sprinkle enchiladas with cheese and the 2 tablespoons almonds. return to oven; bake about 5 minutes more or until cheese melts.
- submitted by the bacon gnome
cook time: 40 minutes
servings: 6
ingredients:
1/4 cup + 2 tablespoons slivered almonds
1/4 cup chopped onions
2 Tbsp butter or margarine
1 4-ounce can diced green chile peppers - drained
1 3-ounce package cream cheese - softened
1/4 teaspoon ground cumin
2 cups chopped cooked chicken
12 7-inch flour tortillas or 6-inch corn tortillas
1 10 3/4-ounce can condensed cream of chicken or cream of mushroom soup
1 8-ounce carton sour cream
1 cup + 1 tablespoon milk
3/4 cup shredded monterey jack or cheddar cheese (3 oz)
steps:
1. preheat oven to 350 degrees. in a medium skillet cook the 1/4 cup almonds and the onion in hot butter over medium heat until onion is tender and nuts are lightly toasted. remove skillet from heat. stir in 1 tablespoon of green chile peppers; reserve remaining peppers for sauce.
2. in a medium bowl combine cream cheese, 1 tablespoon of milk, and cumin; add nut mixture and chicken. stir until combined. spoon about 3 tablespoons of chicken mixture onto each tortilla near one edge; roll up. place filled tortillas, seam side down, in a greased 3-quart rectangular baking dish. set aside.
3. for sauce, in a medium bowl combine the reserved chile peppers, soup, sour cream, and 1 cup milk. pour evenly over the tortillas in the baking dish. cover with foil. bake about 35 minutes or until heated through. remove foil. sprinkle enchiladas with cheese and the 2 tablespoons almonds. return to oven; bake about 5 minutes more or until cheese melts.
- submitted by the bacon gnome
12.23.2010
powderhorn potatoes
prep time: tbd
cook time: 30 - 40 minutes
servings: 8 - 10
ingredients:
10 medium potatoes
1/2 cup butter - melted
8 ounces of mild cheddar cheese - shredded
2 tablespoons chopped green onion tops or chives
2 cups sour cream
1 7-ounce can diced green chilies
salt
pepper
steps:
1. bake potatoes in jackets at 400 degrees for 40 minutes or until slightly firm. cool overnight.
2. peel and grate potatoes into a large mixing bowl. add butter, cheese, onion, sour cream, green chilies and salt and pepper to taste. mix to coat.
3. pour mixture into lightly greased 2 1/2 quart casserole dish and bake at 350 degrees for 30 - 40 minutes or until lightly browned.
- unknown
cook time: 30 - 40 minutes
servings: 8 - 10
ingredients:
10 medium potatoes
1/2 cup butter - melted
8 ounces of mild cheddar cheese - shredded
2 tablespoons chopped green onion tops or chives
2 cups sour cream
1 7-ounce can diced green chilies
salt
pepper
steps:
1. bake potatoes in jackets at 400 degrees for 40 minutes or until slightly firm. cool overnight.
2. peel and grate potatoes into a large mixing bowl. add butter, cheese, onion, sour cream, green chilies and salt and pepper to taste. mix to coat.
3. pour mixture into lightly greased 2 1/2 quart casserole dish and bake at 350 degrees for 30 - 40 minutes or until lightly browned.
- unknown
12.17.2010
bisquick quiche
prep time: tbd
cook time: 35 minutes
servings: tbd
ingredents:
1 1/2 cup cooked ham - diced
1 cup shredded swiss cheese
small can chopped green chiles (can substitute sliced green onions)
1/2 cup bisquick
1 cup milk
2 eggs
1/4 teaspoon salt
1/8 teastpoon pepper
1/8 cayan pepper
steps:
1. heat oven to 400 degrees. grease a 9-inch backing pan and cover the bottom with the ham, cheese and green chilies.
2. mix the remaining ingredeints in a mixing bowl and pour over the ingredients already in the pan. bake 35 minutes. let stand 5 minutes and serve.
- submitted by ree ree
cook time: 35 minutes
servings: tbd
ingredents:
1 1/2 cup cooked ham - diced
1 cup shredded swiss cheese
small can chopped green chiles (can substitute sliced green onions)
1/2 cup bisquick
1 cup milk
2 eggs
1/4 teaspoon salt
1/8 teastpoon pepper
1/8 cayan pepper
steps:
1. heat oven to 400 degrees. grease a 9-inch backing pan and cover the bottom with the ham, cheese and green chilies.
2. mix the remaining ingredeints in a mixing bowl and pour over the ingredients already in the pan. bake 35 minutes. let stand 5 minutes and serve.
- submitted by ree ree
12.11.2010
fiesta dip
prep time: 1 hour
servings: tbd
ingredients:
1 envelope hidden valley fiesta mix
16-ounces sour cream
4-ounces shredded cheese
half of a 4-ounce can green chiles
1/2 red bell pepper - chopped
steps:
1. mix ingredients together and let stand in refrigerator at least 1 hour.
- unknown
servings: tbd
ingredients:
1 envelope hidden valley fiesta mix
16-ounces sour cream
4-ounces shredded cheese
half of a 4-ounce can green chiles
1/2 red bell pepper - chopped
steps:
1. mix ingredients together and let stand in refrigerator at least 1 hour.
- unknown
9.10.2010
chile cheese grits
prep time: 20 minutes
cook time: 45 minutes
servings: 6
ingredients:
3 cups water
1 teaspoon salt
1 clove garlic - minced
1 cup quick-cooking grits
1/4 cup butter, at room temperature
1 1/2 cups longhorn cheese - grated
4 1/4 ounce can chopped green chiles
2 eggs
1/2 cup milk
freshly ground black pepper, to taste
steps:
1. preheat oven to 350 degrees.
2. bring the water to a boil and add the salt and garlic. slowly stir in the grits and continue stirring for 4 - 5 minutes or until thickened. remove from heat.
3. add the butter, 1 cup of the cheese and the green chiles, stirring until butter is completely melted. beat the eggs with the milk and add to the mixture. mix well.
4. pour into a greased 2-quart baking dish and bake, uncovered, for 45 minutes. sprinkle with the remaining cheese.
- texas cooking online
cook time: 45 minutes
servings: 6
ingredients:
3 cups water
1 teaspoon salt
1 clove garlic - minced
1 cup quick-cooking grits
1/4 cup butter, at room temperature
1 1/2 cups longhorn cheese - grated
4 1/4 ounce can chopped green chiles
2 eggs
1/2 cup milk
freshly ground black pepper, to taste
steps:
1. preheat oven to 350 degrees.
2. bring the water to a boil and add the salt and garlic. slowly stir in the grits and continue stirring for 4 - 5 minutes or until thickened. remove from heat.
3. add the butter, 1 cup of the cheese and the green chiles, stirring until butter is completely melted. beat the eggs with the milk and add to the mixture. mix well.
4. pour into a greased 2-quart baking dish and bake, uncovered, for 45 minutes. sprinkle with the remaining cheese.
- texas cooking online
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