Archive for the ‘Chiles’ Category

Tex-Mex Chicken and Rice Casserole

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Recipe & picture courtesy of Better Homes & Gardens

Serves 6
Prep: 20 minutes
Bake: 25 minutes

  • 1/2 cup chopped onion (1 medium)
  • 1 tablespoon olive oil
  • 1 6.9-ounce package chicken-flavored rice and vermicelli mix
  • 1 14-ounce can chicken broth
  • 2 cups water
  • 2 cups chopped cooked chicken or turkey
  • 1 cup chopped seeded tomatoes (2 medium)
  • 3 tablespoons canned diced green chile peppers, drained
  • 1 teaspoon dried basil, crushed
  • 1-1/2 teaspoons chili powder
  • 1/8 teaspoon ground cumin
  • 1/8 teaspoon black pepper
  • 1/2 cup shredded cheddar cheese (2 ounces)
  1. In a medium saucepan cook onion in hot oil over medium heat until tender. Stir in rice and vermicelli mix (including seasoning package); cook and stir for 2 minutes. Stir in broth and water. Bring to boiling; reduce heat. Cover and simmer for 20 minutes (liquid will not be fully absorbed).
  2. Transfer the rice mixture to a large bowl. Stir in chicken, tomatoes, chile peppers, basil, chili powder, cumin, and black pepper. Transfer to a 2-quart casserole.
  3. Bake, covered, in a 425 degree F oven for 25 minutes. Sprinkle with cheese. Let stand for 5 minutes before serving.

**Personal Review: This came out great – I would add corn and black beans next time though.

Smoky Tomato Soup with Grilled Cheddar Cheese


Recipe & picture courtesy of Rachael Ray

SIX SERVINGS
Prep Time: 30 min
Cook Time: 30 min

  • 2 tablespoons extra-virgin olive oil
  • 1 medium onion, chopped
  • 3 cloves garlic, peeled and smashed
  • 1 tablespoon fresh thyme leaves
  • Two 28-ounce cans wholefire-roasted tomatoes
  • One 14.5-ounce can chicken broth
  • 1 chipotle chile in adobo sauce, chopped
  • 1 stick (4 ounces) butter, softened
  • 36 slices rye cocktail bread
  • 1/4 cup grainy mustard
  • One 6-ounce block cheddar cheese, cut into 2-inch squares
  1. In a saucepan, heat the olive oil over medium heat. Add the onion, garlic and thyme and cook for 10 minutes. Add the tomatoes, chicken broth and chipotle; lower the heat and simmer for 15 minutes.
  2. Using a blender, puree the soup.
  3. Butter 1 side of each bread slice. Spread the unbuttered side of 18 slices with mustard; top with a slice of cheese and the remaining bread slices, buttered side up. In a nonstick skillet or griddle, grill the sandwiches over medium heat until the cheese is melted, 3 to 4 minutes on each side. Serve with the soup.

**Personal Review: No Review Yet**

Chicken and Cheese Enchiladas Verde


Recipe & picture courtesy of Redbook

Prep Time: 1 hour
Cook Time: 20 minutes
Makes 22 enchiladas

  • 1 1/2 lb poblano chiles
  • 3 tbsp olive oil
  • 2 lb tomatillos (16 medium), husked, rinsed
  • 4 large cloves garlic, unpeeled
  • 2 large white onions, chipped (3 cups)
  • 24 corn tortillas
  • 2 cups chicken broth
  • 1/2 cup cilantro, chopped
  • 1 1/2 tsp salt
  • 1 cup creme fraiche or sour cream
  • 6 cups shredded roast chicken (from 2 roasted chickens)
  • 1 lb shredded Monterey Jack cheese (4 cups)
  1. Heat broiler. Place chiles on a baking sheet; lightly brush with 1 tbsp of the oil. Broil as close to the heat source as possible, 8-10 minutes, turning frequently, until skins are blackened all over. Transfer to a plastic food storage bag or paper bag; let cool. Scrape off charred skins; cut off stems, halve chiles, and remove seeds; coarsely chop.
  2. Place tomatillos and garlic on broiler pan rack; broil close to heat source, 15 minutes, turning frequently, until tomatillos and garlic are charred in spots and soft. Remove skins from garlic and chop.
  3. Heat remaining oil in a large Dutch oven over medium-high heat. Add onions; cook 8 minutes. Add chiles, tomatillos, garlic, 2 corn tortillas, torn into small pieces, and broth. Bring to a boil, reduce heat, and simmer 10 minutes. Remove from heat; when cool enough to handle, transfer mixture to food processor with cilantro and salt; pulse until sauce is just slightly chunky. Transfer to a bowl; whisk in creme fraiche until blended.
  4. Spread 3/4 cup of sauce thinly on bottom of 2 (13×9×2 inch) baking dishes. In a large bowl, combine chicken with 1 cup sauce and toss to lightly coat (sauce can be made up to 2 days ahead and refrigeratedl; thin with more broth or water before using).
  5. Heat oven to 350°F. Stack 11 of the remaining tortillas on a microwave-safe plate and cover with a moist paper towel. Microwave 1 minute, until heated through and pliable. To assemble enchiladas, dip a tortilla into sauce just to moisten and top with a heaping 1/4 cup chicken mixture and 2 1/2 tbsp cheese. Roll up tortilla snug and transfer to a baking dish. Repeat with remaining 10 tortillas.
  6. Soften remaining tortillas in microwave and assemble second baking dish with enchiladas. Spoon remaining sauce and cheese over top of enchiladas. (Can be covered and refrigerated up to 1 day ahead; bring to room temperature before baking.)
  7. Bake 20 minutes, or until heated through and sauce is bubbly. Remove enchiladas from baking dishes with a spatula and serve immediately.

**Personal Review: No Review Yet**

Spicy Shrimp Boats


Recipe & picture courtesy of Rachael Ray

MAKES 2 DOZEN
Prep Time: 20 min  

  • 2 tablespoons rice vinegar
  • 1 tablespoon sugar
  • Pinch salt
  • 2 English cucumbers
  • 12 ounces peeled, cooked shrimp, finely chopped (about 2 cups)
  • 2 tablespoons minced jalapeño chile
  • 1/3 cup chopped fresh mint
  1. In a small glass bowl, microwave the vinegar and sugar for 30 seconds or until hot. Stir until the sugar dissolves, season with the salt and let cool.
  2. Peel the cucumbers and trim off the ends. Cut each crosswise into 12 rounds. Scoop out part of the flesh from each round.
  3. In a bowl, mix together the shrimp, jalapeño and mint. Add the vinegar dressing and toss. Spoon the shrimp mixture into the cucumber rounds.

**Personal Review: No Review Yet**

Chicken Taco Patties


Recipe & picture courtesy of Rachael Ray

SERVES 4 

  • 1 pound ground chicken
  • 1 cup chopped onion, plus more for serving
  • 2 tablespoons finely chopped canned jalapeño chiles
  • 1 tablespoon chili powder (a palmful)
  • 1 tablespoon grill seasoning (a palmful)
  • 1 clove garlic, finely chopped
  • 1 tablespoon extra-virgin olive oil (EVOO)
  • 1 cup shredded monterey jack cheese
  • 4 whole wheat hamburger buns
  • 1 romaine lettuce heart, shredded
  • 1 cup taco sauce
  1. In a medium bowl, combine the chicken, 1 cup onion, jalapeños, chili powder, grill seasoning and garlic. Form four patties.
  2. Heat the EVOO, 1 turn of the pan, in a skillet over medium heat. Add the patties and cook for 4 minutes on each side. When they’re almost done, top each patty with a mound of cheese and cook until melted. Layer the bun bottoms with the lettuce, a chicken patty, taco sauce, extra onion and a bun top.

**Personal Review: No Review Yet**

Chicken Enchiladas

Recipe courtesy of Family Circle

Makes: 10 enchiladas
Cook: 10 minutes
Prep: 20 minutes
Bake: 23 minutes

  • 4 tablespoons unsalted butter
  • 1 onion sliced
  • 1 pound boneless, skinless chicken breasts, cut into small dice
  • 1 can (4 ounces) diced green chiles, drained
  • 3 ounces cream cheese
  • 1/2 teaspoon salt
  • 1/3 cup vegetable oil
  • 10 fajita-size flour tortillas
  • 1/3 cup half-and-half
  • 1 cup grated Monterey jack cheese
  1. Heat oven to 350°F. Coat a 13 x 9 x 2-inch baking dish with nonstick cooking spray.
  2. Melt butter in a large nonstick skillet over medium-heat. Add onion and cook for 5 minutes, stirring occasionally. Add chicken and cook 5 more minutes. Stir in chiles, cream cheese and salt. Turn off heat and stir until smooth.
  3. Place oil in a small skillet and heat over medium-high heat. Place a tortilla in the oil and cook for a few seconds until tortilla becomes limp. Remove to a paper towel lined tray and repeat with the remaining tortillas.
  4. Spoon about 1/3 cup of the filling down the center of each tortilla. Roll and set seam side down in baking dish. Pour half-and-half evenly over the top and sprinkle with the grated cheese.
  5. Bake uncovered at 350°F for 23 minutes or until top is golden. Allow to cool slightly before serving.

**Personal Review: No Review Yet**

Corn and Salsa Tortilla Soup


Recipe & picture courtesy of Rachael Ray

  • 3 poblano chiles
  • 6 corn tortillas, halved then cut crosswise into 1/2-inch-thick strips
  • 3 tablespoons vegetable oil
  • 1 teaspoon ground cumin
  • Salt
  • 6 ears fresh corn, kernels scraped from the cob, or two 10-ounce boxes frozen corn kernels
  • 1 red onion, chopped
  • 3 cloves garlic, chopped
  • Pepper
  • One 32-ounce container (4 cups) vegetable broth
  • One 14.5-ounce can fire-roasted diced or crushed tomatoes
  • 1 avocado, chopped
  • 1 lime, halved
  • 2 tablespoons cilantro leaves
  • 1/4 cup sour cream
  1. Preheat the broiler. Broil the poblanos until blackened, 10 minutes. Transfer to a bowl, cover and let cool. Peel, seed and chop the poblanos.
  2. Preheat the oven to 400°. On a baking sheet, toss the tortilla strips with 1 tablespoon oil and the cumin. Bake until golden, about 10 minutes; season with salt.
  3. Meanwhile, in a large, deep skillet, heat the remaining 2 tablespoons oil over medium-high heat. Add the corn and cook until charred at the edges, 10 to 12 minutes. Add the red onion and garlic, season with salt and pepper and cook until the onion is softened, about 5 minutes. Stir in the broth, tomatoes and poblanos.
  4. Divide the tortilla strips among 4 soup bowls. Add the avocado and a squeeze of lime juice. Ladle the soup over the avocado. Top with cilantro; serve with the sour cream.

**Personal Review: No Review Yet**