Archive for the ‘Green Chiles’ Category
7
Jan
Posted by Tarah in Basil, Cheddar Cheese, Chicken, Chicken Broth, Chili Powder, Cumin, Entrée, Green Chiles, Olive Oil, Onion, Pasta/Rice, Pepper, Tomatoes, Turkey. Leave a comment
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)
- 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).
- 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.
- 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.
23
Aug
Posted by Tarah in Butter, Chicken, Cream Cheese, Entrée, Flour Tortillas, Green Chiles, Half-and-half, Monterey Jack Cheese, Salt, Vegetable Oil. Leave a comment
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
- Heat oven to 350°F. Coat a 13 x 9 x 2-inch baking dish with nonstick cooking spray.
- 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.
- 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.
- 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.
- Bake uncovered at 350°F for 23 minutes or until top is golden. Allow to cool slightly before serving.
**Personal Review: No Review Yet**
5
Aug
Posted by Tarah in Bacon, Cheese, Cream Cheese, Dip, Green Chiles, Spinach, Tomatoes. Leave a comment
Recipe & picture courtesy of Kraft Foods
Prep Time: 10 min
Total Time: 15 min
Makes: 4 cups or 32 servings, 2 Tbsp. each
- 1 pkg. (10 oz.) frozen chopped spinach, thawed, drained
- 1 lb. (16 oz.) VELVEETA Pasteurized Prepared Cheese Product, cut into 1/2-inch cubes
- 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
- 1 can (10 oz.) RO*TEL Diced Tomatoes & Green Chilies, undrained
- 8 slices OSCAR MAYER Bacon, crisply cooked, drained and crumbled
- Combine all ingredients in microwaveable bowl.
- Microwave on HIGH 5 min. or until VELVEETA is completely melted and mixture is well blended, stirring after 3 min. Serve with tortilla chips and cut-up vegetables.
**Personal Review: No Review Yet**
3
Aug
Posted by Tarah in Butter, Egg Whites, Eggs, Entrée, Flour, Green Chiles, Milk, Pepper Jack Cheese, Smoked Ham. Leave a comment
Recipe & picture courtesy of Good Housekeeping
- 4 tablespoon(s) margarine or butter
- 1/4 cup(s) all-purpose flour
- 1 1/2 cup(s) reduced-fat (2%) milk, warmed
- 6 ounce(s) Pepper Jack cheese, shredded
- 4 large eggs, separated
- 1 large egg white
- 3 ounce(s) smoked ham, chopped
- 1 can(s) (4 1/2-ounce) chopped mild green chiles, drained
- Preheat oven to 325 degrees F. Grease 2-quart soufflé dish.
- In heavy 2-quart saucepan, melt margarine on low. Add flour and cook 1 minute, stirring. With wire whisk, gradually mix in milk. Cook on medium until sauce thickens and boils, stirring constantly. Reduce heat to low and simmer 3 minutes, stirring frequently. Stir in Pepper Jack and cook just until cheese melts and sauce is smooth, stirring. Remove saucepan from heat.
- In medium bowl, with whisk, lightly beat egg yolks; gradually whisk in hot cheese sauce. Stir in ham and green chiles.
- In large bowl, with mixer on high speed, beat 5 egg whites until stiff peaks form when beaters are lifted. With rubber spatula, gently fold one-third of beaten egg whites into cheese mixture. Fold in remaining whites just until blended.
- Pour mixture into prepared soufflé dish. Bake about 50 minutes or until soufflé is puffed and golden-brown and knife inserted 1 inch from edge comes out clean. Serve immediately.
**Personal Review: No Review Yet**