Chile Relleno Torta

• 1/2 lb cheddar cheese, grated
• 1/2 lb monterey jack cheese, grated
• 5 eggs
• 1/3 cup flour
• 1 2/3 cups half-and-half cream
• 1 (4 ounce) can green chilies, drained (even better, substitute fresh Hatch Chile
• 1/4 cup salsa

Directions:

1. 1
   Preheat oven to 375F.
2. 2
   Mix grated cheeses and spread evenly in buttered 10 inch pie plate.
3. 3
   Beat eggs, add flour slowly, and then beat in half and half.
4. 4
   If mixture is lumpy, strain it.
5. 5
   Pour egg mixture over cheeses in pie plate.
6. 6
   Carefully spoon chiles over the surface, then spoon salsa over all.
7. 7
   Bake about 45 minutes or until center is set.

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Hatch Green Chile Chicken Enchiladas

4 large chicken breast halves, grilled and shredded
1 cup Crema Agria (Mexican sour cream)
6-8  hatch chiles, roasted, peeled, and diced
2 cups of Mexican blend shredded cheese
16-20 soft corn tortillas
16 oz. can green chile enchiladas sauce


Slice up the cream cheese and melt it in a large saute pan. Add the chicken, 1 cup of Mexican cheese, and chiles and combine well. Let cool enough to handle with hands.

Steam corn tortillas a couple at a time (a broiler pan with water in the botton over the burners works well) and roll with filling mixture. Pack the enchiladas in a lightly greased 9 x 13 pan. Cover enchiladas with green chile enchiladas sauce. Top sauce with remaining Mexican cheese. Bake at 400 F. for 30 minutes or until cheese because lightly browned.

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Green Chile Cheeseburgers

• 1 1/2 pound ground beef sirloin
• Salt and freshly ground pepper
• 1 teaspoon cumin
• 1/2 teaspoon paprika
• 1 teaspoon New Mexico chili powder
• 5-6 fresh-roasted Hatch Chiles 
• 1 fresh poblano chile
• 1/4 cup minced onion
• 1/2 cup chopped, cilantro
• 2 garlic clove, minced
• 4 thick slices cheddar or American cheese
• 4 hamburger buns  

1. In a large bowl gently but thoroughly combine the ground beef, salt, pepper, cumin, paprika, minced onion, cilantro and chili powder. Gently form the meat into four 6 ounce patties, about 1/2-inch thick, and place on a plate. Refrigerate the burgers, covered until needed.
2. Trim off stems of roasted Hatch Chiles, slice in half and discard seeds and ribs. Chop the chiles to your preference, Some like the chiles in long strips others prefer them in smaller pieces.  
3. Preheat grill. 
4. Cook the burgers to desired degree of doneness. Top each burger with chopped chiles and a slice of cheese and cover, cooking until cheese melts over green chiles. Transfer each burger to a bun and top with your choice of dressings (lettuce, onion, ketchup, etc...) Serve immediately

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Pork Chili Verde

• 4 - 5 lbs pounds pork loin, cut into 2-inch cubes
• 1 teaspoon salt (or to taste)
• 1/2 to 1 teaspoon freshly ground black pepper
• 1/4 to 1/3 cup flour
• 1/4 cup canola oil
• 3 onions, chopped (Texas sweet onions ok)
• 2 green bell peppers roughly chopped
• 4 Hatch chilies (roasted and skinned) (must be Hatch)
• 3 jalapenos, seeded and chopped
• 3 garlic cloves chopped
• 1 1/2 to 2 lbs pounds tomatillos, just peel off the husk and then quarter and put in blender process so still chunky
• 1 tablespoon dried oregano
• 2 teaspoons ground cumin
• 1 Tbsp coriander, ground stuff okay
• 2 bay leaves
• 1 bunch cilantro, chopped
• 4 cups chicken stock
• 2 avocados
• 1 pint Mexican crema (or sour cream if you must)

1. Add salt and pepper to flour, about 1/4 to 1/3 cup or so. Put the pork into the flour and coat lightly.
2. Heat oil, and brown the pork on all sides. Remove from pan and put into a Dutch oven.
3. Drain the oil from the frying pan and add the onions and peppers, cooking until onions are translucent, 5 mins or so.
4. Add the hatch chilies and garlic and cook 2-3 mins. Pur this mixture into the Dutch oven, add the spices, cilantro and chicken stock. Bring to a boil, then reduce heat and simmer, uncovered, stirring occasionally for 2 hrs or so, until the pork is tender.
5. Serve over rice and top with avocado slices and crema.
6. Yield: 6 to 8 servings

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Green Chile Guacamole

2 - 8 oz. blocks cream cheese
1 large garlic pod
handful of cilantro leaves
1 or more pounds hatch chiles- roasted.
2 table spoons or more to taste fajita seasoning.

Take most of char off chile peppers , remove seeds and stem. put all ingredients in a food processor and process until it looks, or resembles guacamole( couple minutes).

Serve with your best chips or crackers.  No one can stop eating this stuff!! make lots!!

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Green Chile Casserole

• 1 1/2 cup fresh roasted Hatch chiles chopped
• 2 lbs. Hamburger meat, browned and drained
• 1 Can Red Enchilada Sauce
• 1 Can Mushroom Soup
• 1 Can Milk
• 1 Med. Onion, Chopped
• 1 Clove Garlic, Chopped
• 1 Pkg. Corn Tortillas
• 1 Large Moon of Cheddar Cheese, Grated
  
  

1.  BROWN & DRAIN MEAT, ADD ONION , GARLIC, SOUP, SAUCE, & MILK. MIX AND HEAT TILL BUBBLE STAGE IN 3QT. CASSEROLE DISH 2.  LAYER CORN TORTILLAS, MEAT SAUCE MIX AND CHEESE, REPEAT LAYERS TOP WITH
REST OF CHEESE, HEAT IN OVEN ON 350* FOR 30 MINUTES .

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Hatch Chile Fried Chicken

1 8oz. carton dairy sour cream
1/4 tsp. black pepper
1 2 1/2- to 3lb. cut up broiler-fryer chicken, skinned if desired
1/4 cup milk
3/4 cup all-purpose flour
1/2 diced green chile peppers, seeded
cooking oil
2 Tbsp. snipped fresh cilantro
Bottled hot pepper sauce
2 Tbsp. lime juice
Lime wedges (optional)
1 clove garlic, minced
3/4 tsp. ground cumin 1/2 tsp. salt


1. In a bowl combined sour cream, milk, chile peppers, cilantro, lime juice, garlic, cumin, salt and black pepper. Place chicken pieces in a bag and set in a shallow dish. Pour sour cream mixture over chicken; seal bag. Refrigerate overnight; turn bag
occasionally.
2.Place flour in a shallow dish. Remove chicken from sour cream mixture. Discard remaining sour cream mixture. Add chicken pieces to flour mixture, a few at a time, turning to coat.
3. Add oil to a 12 inch heavy skillet to a depth of 1/4 to 1/2 inch. Heat over medium high until hot. Reduce heat. Carefully add chicken to the skillet. cook, uncovered, over med. heat for about 40 minutes.  Turn occasionally to brown evenly. Can be served with hot pepper sauce and lime wedges. 4-6servings
(recipe taken from Better Homes and Garden)

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Green Chili Stew

2 pounds chuck roast
1 1/2 T. cooking oil
4 medium potatoes, diced
12 large Anaheims or Poblanos, roasted, peeled and cut into pieces
1 t. garlic salt
1 t. salt
6-7 cups water

Cut the meat into 1/2 inch cubes and brown in oil in deep pan.  Add potatoes and onions and brown further. Drain off excess fat.  Add peppers, garlic salt, salt and water, bring to a boil, and simmer for 30 minutes. Serve with favorite noodles, rice or homemade bread. Serves 6

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Chili Con Queso

1 pound hot or mild pork sausage
1/2 onion, chopped
2 pounds Velveeta Cheese
1 12-ounce can tomatoes & green chiles
7 ounces green chiles, chopped

Saute the sausage and onion together in a skillet until done;
drain away excess grease. Melt the Velveeta slowly over low heat and add tomatoes and chiles. Serve hot. Serve with tortilla chips.  Serves 20

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