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Green Chile Cornbread

hatch green chile, green chile, cornbread

I know you think I’m lacking a bit of creativity here.  Green chile cornbread, ORIGINAL, Jess.

But what if I told you I had NEVER made cornbread before?  AND, what if I told you I’ve had multiple people rave about this recipe?  Yep, that’s right.  RAVE REVIEWS.

I adapted my Grandma’s go-to Aunt Jemima cornbread recipe.  As I adapted, I had a few goals in mind.

Goal #1:  That gorgeous, rustic crack on top of the bread.  I know, kind of random.  I wasn’t EXACTLY sure how to make certain this would happen, but I hoped and prayed for it through the whole baking process.  Does that ever happen to you?  You plan to make something and then become fixated on one detail that you really want to happen?  I’ve become fixated on the puffy top of a muffin, the perfect juicy factor in a piece of chicken, the twirl of pasta in the plating process, and the artful dusting of cinnamon or powdered sugar on just about anything.  It’s the little things, right?

Can you see that scrumptious crevice that had me obsessed?  Yep, the prayer thing worked.

hatch green chile, green chile, cornbread

Second, despite the fact that I really wanted the crack on top, I didn’t want that to mean dry cornbread.  Goal #2: Not too crumbly.  Nobody likes to grab a piece, bite into it, only to have the whole piece crumble in their hand and onto the floor.  What usually follows is cornbread-inflicted depression, and ain’t nobody got time for that.

One note on making cornbread that I’ve discovered is, don’t be afraid to add a little to the wet ingredients if necessary.  I added the wet to the dry and mixed and ended up with a little bit of a crumbly dough.  You want it to all be sticking together.  I find cornbread needs to be a whole lot more wet than, say, a normal bread dough.  (Some of you may be thinking, Duh, but I’m tryin’ to help the rookies like me!)  The nature of cornmeal is that it soaks the liquid up REALLY quickly.  I would start with 1 cup, as directed, and then add a couple splashes here or there if you need it.  Trust yourself, you can do it!  (Know this, if you fail at cornbread, the taste can be easily salvaged by a big hunk of butter on top.)

Goal #3: Honey instead of refined sugar.  This may not necessarily be a whole lot healthier, but it sure does make me feel better.  Also, in approaching this cornbread, I knew I didn’t want it TOO sweet.  Throughout my research, though, I’ve found that people are a little bit hardcore about the sweetness of this classic.  Disclaimer: If you want it sweeter, MAKE IT SWEETER.  My recipes aren’t the law, but I can tell you, they’re good.  I always approach recipes as a sort of framework, so if you want to add more honey, be my guest!  Let me know how it turns out.

Goal #4: Good green chile flavor.  Okay, now this one is fairly straight-forward, especially when you have good Hatch green chile.  The challenge in achieving this goal was getting the amount right.  Too much chile would end up tasting a little bit like a cornmeal-y chile relleno, but too little would simply taste like cornbread.  So I went on a Goldilocks quest, and landed at the right amount.  If I were to make this again, I might also try adding some green chile liquid to the batter, just to make sure the flavor is running all through, instead of hiding only in the bits of chile.  What do you guys think of that idea?

Goal #5:  Texture interest.  I am totally a texture-eater.  In order for a dish to be texture-interesting, you really just need a bit of contrast.  The slightly crunchy outer layer contrasted with the moist inner layer was a start, but I just wanted a little more.  The green chile bits add a bit more interest, but those are mostly little flavor packets.  I chose to add corn kernels in an effort to get a little more contrast to the moisture on the inside.  This step is oh-so-easy, and I feel like it adds all the extra magic to a beloved classic like cornbread.

How about we recap a bit, shall we?

  • Goal #1:  That gorgeous, rustic crack on top of the bread.  SOLUTION: PRAYER.
  • Goal #2: Not too crumbly.  SOLUTION: A couple splashes of milk, if necessary.
  • Goal #3: Honey instead of refined sugar.  SOLUTION: Just use honey instead of sugar.  Surprisingly simple!
  • Goal #4: Good green chile flavor.  SOLUTION: 3/4 cup green chile, possibly some green chile liquid.
  • Goal #5:  Texture interest.  SOLUTION: Add corn kernels (frozen or fresh will work).

The result of all these was a pretty darn delicious batch of green chile cornbread.  I was kind of proud of myself, I almost shed a little tear (or I may have just used the hot chile…).  Thanks for the recipe, Grandma!  Also, thanks for letting me borrow some cornmeal when I accidentally bought CORN STARCH at the store.  I know.  Like I said, I’m a rookie.

hatch green chile, green chile, cornbread

 

Green Chile Cornbread
Recipe Type: Homestyle
Cuisine: Southern
Author: The Hatch Chile Store
Prep time: 10 mins
Cook time: 23 mins
Total time: 33 mins
Serves: 8+
A classic recipe with a kick of New Mexico flavor.
Ingredients
  • 1 c. cornmeal
  • 1 c. all-purpose flour
  • 1 c. milk (I used half and half)
  • 1 egg
  • 1/4 c. oil (I used coconut oil)
  • 1-2 tbsp. honey
  • 1/2 tsp. salt
  • 4 tsp. baking powder
  • 1 c. corn kernels
  • 3/4 c. Hatch green chile, chopped
Instructions
  1. Preheat oven to 425 degrees.
  2. In large bowl, combine corn meal, flour, baking powder and salt.
  3. In small bowl, combine milk, egg, oil and honey.
  4. Combine wet and dry ingredients and beat until fairly smooth.
  5. Pour in green chile and corn kernels and stir briefly to combine.
  6. Bake in greased 8-inch square baking pan for 20-23 minutes or until toothpick in center comes out clean.
3.2.2708
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Green Chile Chorizo Homestyle Spuds

hatch green chile, chorizo, spuds, homestyle, potatoes

hatch green chile, chorizo, spuds, homestyle, potatoes

Green chile chorizo homestyle spuds.  If this isn’t brunch heaven, I don’t even know what to believe anymore.

But don’t worry.  It IS brunch heaven.  It also could be dinner heaven or snack heaven or middle-of-the-night-when-no-one-is-watching heaven.

This recipe is more than just delicious for me.  It really is comfort.  This one is a spin off the very first thing I learned to make.  Absolutely super awesome, flavor-packed, slightly caramelized and tender potatoes.  That’s the technical term, of course.

In fact, if you want to read the whole story about my beginnings with food, I told it over on my blog this week!  I talked about potatoes there, too.  Duh.  Long story short, a good caramelized potato can be the most welcoming of blank canvases for many works of flavor art in the food world.

You can slice ’em thin and make a big potato pancake to serve to lots of people (or to pretend you’re serving to lots of people).  You can shred them and make some latkes, paying homage to your fancy heritage (or someone else’s).  Any method will inevitably soak up whatever flavors and add-ins that are making your heart pitter-patter on that particular day.

These are the recipes I LOVE.  The ones that provide little more than a framework or jumping-off point to let your creativity run wild.  But just in case your creativity is a little tapped out (IT HAPPENS), that’s why I’m here!  I’ve done all the imagining for you today.

Close your eyes and picture it.

Fragrant, spicy crumbles of chorizo alongside bright, tender bits of green chile with a mild kick, all nestled in the crevices of your not-quite-burnt potatoes, coated with garlicky, salty goodness.

I’ll pause while you clean up that drool. (Really, that’s understandable–but gross.  Go get a towel.)

Okay, let’s get back to it.  Have you noticed that I keep saying CARAMELIZED potatoes?

hatch green chile, chorizo, spuds, homestyle, potatoes

 

Emphasis on the golden-brown, crispy first layer before you dive into the soft and warm center.  Caramelizing the potatoes (however dark you like) is the most important part of this whole method.

This means a couple things.  First, when you’re ready for the potatoes, get that pan hot.  If you drip some water into the pan, it should dance across the surface.

Second, drop ’em in and LEAVE THEM ALONE.  You’ve heard of helicopter parenting right?  Well the concept can apply to cooking as well.  The best flavor is derived when you let ’em sit in the fire for a bit.

I know it’s fun to stir, but constant stirring is for risotto (YUM), not golden-y goodness like we want for today.  So once you drop those potatoes, let them sit for at least 3 or 4 minutes without touching them.  You will not be sorry.

That’s all the advice I have for this recipe!  I hope you love it.  You can see I topped mine with an egg to make it more of a meal, but again, it’s totally customizable.  Make this one first, and then let your mind run rampant!

hatch green chile, chorizo, spuds, homestyle, potatoes

Green Chile Chorizo Homestyle Spuds
Author: The Hatch Chile Store
Prep time: 5 mins
Cook time: 15 mins
Total time: 20 mins
Serves: 4
A simple and flavor-packed brunch side dish.
Ingredients
  • 2 pounds potatoes (red or yukon gold)
  • 1 cup green chile, chopped
  • 1/2 package chorizo
  • 1 tbsp. garlic powder
  • chives
  • salt and pepper to taste
  • 1 egg per person (optional)
Instructions
  1. Cook chorizo over medium-low heat (about 5-7 min.)
  2. Remove chorizo with a slotted spoon.
  3. Evenly dice 2 pounds of potatoes.
  4. Raise heat to medium-high and drop in potatoes. Leave them alone for 2-3 minutes to achieve a golden outer layer.
  5. Season with salt, pepper and garlic powder.
  6. Cook potatoes until soft on the inside and golden-brown on the outside (about 7-10 minutes).
  7. Add chopped green chile to potatoes.
  8. Add the cooked chorizo and warm through.
  9. Top it off with an egg, sunny-side up, if you so desire.
  10. Sprinkle some bright green chives over the top for garnish and flavor.
  11. Serve!
3.2.2708
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Green Chile Pesto Stuffed Chicken

green chile pesto, hatch green chile, stuffed chicken

Excuse me for a second while I convince myself not to write this entire post in all caps.  Instead, I’ll give you this:  GREEN CHILE PESTO STUFFED CHICKEN IS A TRAIN RIDE TO FLAVORTOWN.

I don’t know if it’s just because I’m fairly new to this whole food blogging thing, but these recipes just keep getting better and better.

This recipe came to me in a vision.

Okay, so not exactly.  I wanted to think of a way to combine chicken and green chile that wasn’t the ol’ standby of chicken, strip of chile and monterey jack cheese (monterey chicken is quite popular ’round these parts).

The thing about working with chicken–especially chicken breast–is, you have to bombard it with flavor and loving kindness in every step of the prepping and cooking process.  If you neglect the flavor bombarding, you’ll end up with dry chicken that tastes a whole lot like, well, chicken.

This is going to be no average piece of chicken as long as you just trust the process.  It goes like this:  brine, dry, butterfly, stuff, rub, bake.  Sound complicated?  It’s not.  I promise.

One dark day about 2 years ago, I decided to brine some chicken, and my world has been bright ever since.  Really, though.  Even if you’re just grillin’ those babies, it ensures moist chicken every time.

At first I thought the brine and the stuffing would be enough flavor, but then I thought the inside of the chicken would be having all the fun and the outside might be a little lifeless.  So I decided to make a little paste of spices, and it was the perfect final touch.

Don’t be afraid of the lengthy time commitment and ingredient list.  The reason it takes 2 hours and 30 minutes is because the chicken needs to sit in the brine for at least 2 hours.  You can take care of that step the night before and just leave the chicken and the flavor chattin’ in the fridge for that long.  Nothin’ wrong with that.

As for the ingredients, most of them are spices for the brine or the paste!  So don’t get nervous on me and revert to just salt and peppered chicken for the night.  DON’T.

Now, this pesto.

green chile pesto, hatch green chile, stuffed chicken

It is so simple and absolutely delicious.  I wasn’t positive that basil and green chile would go together, but I gave it a shot and IT WORKED.  Majorly worked.  You can taste both the basil and the green chile flavor and there’s just a little kick of spice at the end.

I used my magic bullet to make the pesto.  The important thing to remember is to blend the basil, green chile, salt and garlic first.  That way, you can make sure you don’t have any garlic chunks running through to surprise an unsuspecting guest.  I mean, if that happens, that’s okay.  Hopefully they don’t have a first date later that night.  Then I throw in the pine nuts and blend just a little more so that the pesto retains some of its rustic texture.

Usually pesto calls for some sort of cheese as well.  If you want some parmigiano in the mix, go ahead!  But this pesto is gluten-free, dairy-free and sugar-free, which is a major win in my book!

You could also toss some zoodles (like the ones I made last week) with the pesto and pat yourself on the back for a yummy, SUPER healthy and pretty stinkin’ gorgeous meal!

I might drop out of school, put this pesto in cute little mason jars and travel the country to farmer’s markets selling it.  It’s that good. (But, really, you can sell anything if it’s in a mason jar.)

This recipe was a surprising SLAM DUNK.  I’m definitely making it again.  Like next week.  Come on over!

green chile pesto, hatch green chile, stuffed chicken

Green Chile Pesto Stuffed Chicken
Author: The Hatch Chile Store
Serves: 4
This chicken is FULL of flavor and is quite fancy, if I do say so myself.
Ingredients
  • 2 tbsp cumin
  • 1 tbsp coriander
  • 2 tbsp chili powder
  • 2 tbsp garlic powder
  • 4 tbsp salt
  • 2 tsp parsley flake
  • 1 tbsp coconut aminos
  • 2 tbsp coconut oil
  • 1 cup basil
  • 1/2 cup [url href=”http://www.hatch-green-chile.com”]Hatch Green Chile[/url]
  • 2 cloves garlic
  • 1/2 cup pine nuts, toasted
  • 1/2 cup monterey jack cheese (mild white cheese of choice)
  • 1 lb. chicken breast
Instructions
  1. Combine 1 tbsp of each of the following in a gallon freezer bag: cumin, coriander, chili powder and coconut aminos. Add 3 tbsp of salt and 1 crushed clove of garlic.
  2. Place chicken in the bag and cover with water.
  3. Smush (technical term) the mixture around until combined and chicken is coated.
  4. Refrigerate for at least 2 hours.
  5. Combine basil, green chile, and remaining garlic in blender or food processor and blend till smooth.
  6. Add toasted pine nuts, salt and pepper to the blender and give it a rough pulse.
  7. Preheat oven to 400 degrees.
  8. Remove chicken from bag and pat dry.
  9. Slice the chicken open like a book.
  10. Layer: pesto, shredded cheese, pesto. Fasten closed with toothpicks.
  11. In a small bowl, combine remaining spices (or any you would like), add coconut oil and make a paste.
  12. Top chicken with the herb paste. Bake for 20-25 minutes at 400 degrees (mine took 22 minutes).
  13. Try not to drool too much. Nobody wants to see that.
3.2.2708

 

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Green Chile Alfredo, Two Ways

Green Chile Alfredo

green chile alfredo, revised 3

Hey there, it’s Jess.  I am SO extremely excited to share this recipe with you.

This week’s green chile alfredo involved so many things that I love.  A new kitchen tool, a healthy spin, fresh mozzarella cheese and advice from a world-renowned chef to top it all off.

I know.  An explanation is order.  Get comfy, I’m gettin’ to it!

On any other Tuesday, my  day job is simply normal.  I’m so fortunate to have a campus job as a college student, but I’m not out there saving lives or anything.  But this Tuesday was slightly different (I still didn’t save a life).  I have the privilege of working in an office alongside high class chefs every day.  However, its not every day that my tasks collide directly with theirs.

This Tuesday, Chef Zeck came in and sat down right in front of me.  My boss proceeded to tell him that I was planning to make a green chile alfredo and asked if he had any advice for me.  He obliged, and told me the necessary process from start to finish, all the while brimming from ear to ear as if he was describing an old friend.

The most important nugget of information I gleaned was that you do not NEED butter and flour (in the form of a roux) to make a successful alfredo sauce.  He explained all that was needed was heavy cream and good mozzarella cheese (salt and garlic were in the mix also).

Just like that, I began to attempt this divine dish.  I jotted it down on a post-it note as he was talking, so it was complete with arrows and lovely shorthand, and no measurements at all.  My favorite kind of recipe.

That’s right.  I was going to do what I do best–WING IT.

I’ve been dreaming about a green chile alfredo pasta dish for weeks, and for some reason I kept trying to make it extremely difficult in the effort of creating something amazing.  But after hearing the chef wax eloquently about this sauce, I ultimately landed on one of the simplest dishes ever.

Really.  This dish is SO EASY.  I know I say that all the time, but this time I really mean it.

Green Chile Alfredo, revised

The green chile alfredo sauce only requires 5 ingredients.  On top of being super easy, how elegant is this sauce?!  I think the act of developing rich flavors with only a few ingredients is the true test of a great cook.

All that’s left is to choose the noodles that match your mood (Isn’t that how everyone chooses noodles?).  Feeling classic?  Go with the fettuccine noodles.  Feeling like something a little lighter?  Have a crack at these zoodles!

Have you seen these trendy, health conscious zucchini noodles?  I wanted a lightened up version of this traditionally heavy classic, so I decided to try making zucchini noodles (again).  I attempted them once before with nothing but a potato peeler and a paring knife.  I didn’t search for directions, it just seemed like the logical way to make zoodles, since zoodles are so logical.

Much to my delight, I came across the julienne peeler just in time for this recipe! My new favorite kitchen tool saved me so much time.  After hearing a buzz about the tool and its quick work of these pseudo-noodles, I searched high and low and finally found this one at Bed, Bath and Beyond.  It was amazing!  I just held on to the top of the zucchini, and zip-zip-zip, right through.  Perfect noodles every time.

My julienne peeler did most of the work.  You just peel down one side until you reach the seeds, and then flip over and repeat.  The center containing the seeds is still perfectly good, it just doesn’t stand up as well for noodles.  So after I harvested my noodles (because I’m really domestic and resourceful), I just chopped the remaining zucchini into thin slices that I can throw into a quick saute later.

These affectionately dubbed “zoodles” are a growing trend in the Paleo world and among other advocates of healthy lifestyles.  Zoodles (and other pseudo-pastas such as spaghetti squash) are a great way to bring the tradition and comfort of pasta into everyday life without regretting it quite as much later.

The butter-less and flour-less sauce turned out thinner than I’m used to, but I really enjoyed the light coating of bold and decadent flavor.

I’ve pictured the noodles separately, but we ended up combining them before we ate.  You can eat this dish in so many different ways; zoodles and noodles, just zoodles or just noodles!  I really enjoyed mixing the two because the textures were just slightly different and made it a really interesting and new experience with alfredo.

Also, a helpful chef’s tip: If you get fresh mozzarella and shred it yourself, make sure to plan for all your snacking.  It just happens.

So have I convinced you of my love for this dish yet?  I so enjoyed transforming such a classic and well-known food into something a little bit lighter, with a kick of green chile.  I hope you guys enjoy my green chile alfredo too!

green chile alfredo, revised 3

[b]Green Chile Alfredo, Two Ways[/b]
Recipe Type: 5 ingredients
Cuisine: Italian
Author: The Hatch Chile Store
Serves: 4
A lightened up version of a classic dish, easy enough for any other weeknight.
Ingredients
  • 1 1/2-2 c. heavy cream
  • 1/2 c. chopped [url href=”http://www.hatch-green-chile.com”]Hatch Green Chile[/url]
  • 1 1/2-2 c. shredded mozzarella cheese
  • 1 clove garlic, crushed
  • 2 zucchinis (peeled into zoodles)
  • 1/4-1/2 package, whole-wheat fettuccine pasta
Instructions
  1. Prepare pastas: Peel zucchini into zoodles, microwave on high for 2-3 minutes, drain excess liquid, or simply cook the zoodles directly in the sauce. Prepare whole-wheat pasta according to instructions.
  2. Heat a pan to medium-low heat, pour in cream.
  3. Crush one clove of garlic and drop into the cream, whole, for flavor.
  4. Bring cream to a boil and let it begin to reduce.
  5. Once reduced a little bit, stir in mozzarella and chopped green chile.
  6. Continue to let it reduce.
  7. Dip a spoon in the sauce. If it coats the back without dripping off completely, it’s ready.
  8. Salt and pepper to taste.
  9. Toss pasta and zoodles directly in the sauce, and scarf it while it’s hot!
3.2.2708

 

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Hatch Green Chile Cheese Grits

Hatch Green Chile and Cheese Grits

Hatch green chile, green chile, cheese grits It’s a Saturday afternoon in July.  Despite your best efforts for a productive weekend, you slept in and made pancakes while watching the latest Jennifer-Lopez-90’s-movies marathon on TBS.  Now it’s 3 o’clock and with a cookout in 2 hours, it’s time to figure out how to contribute to feeding the 5,000 without grabbing the nearest veggie tray.  Green chile cheese grits to the rescue! I know what you’re thinking.  Grits?  To a cookout or a potluck?  To be honest, I thought the same thing.  But when my boyfriend’s mom suggested the recipe and made it for this exact purpose, it WORKED.  And they were YUMMY. One of my favorite things about summer is getting together outdoors for cookouts or potlucks.  I always struggle with what to bring.  I don’t want to bring the same old thing, but I don’t want to sacrifice my day with individual jalapeno poppers times a million.  This recipe is so easy to make in a giant batch, and you could just as easily make a small one. It takes about an hour to make, but only 15 minutes of that is you working, and 45 minutes is your oven working and your house smelling like melty cheese.  That sounds like a good gig to me. The thing that makes this recipe unbelievably easy is the quick-cook grits.  All you have to do is cook them according to the package directions and you immediately have a mountain of food ready for mix-ins and almost ready to go in the oven. It’s really necessary to read the package directions carefully.  I almost put 6 cups of grits into my 6 cups of boiling water, until I realized what was happening.  I imagine the consistency would have somewhat resembled that of a football.  It probably would’ve tasted similar, too. Once you make the grits, you add the true stars of this recipe.  CHEESE AND GREEN CHILE. hatch green chile, green chile cheese grits, chile, cheese I used the Hatch chopped green chile for this recipe.  Since I really wanted the bits of green chile running throughout, I pulsed it a bit in my blender to make it super finely chopped.  It’s not necessary, but allowed for more evenly spread chile flavor. hatch green chile, green chile, cheese, grits After your green chile cheese grits bake for about 45 minutes, while you’re multi-tasking like a ninja, then you simply melt more cheese over the top until it’s all bubbly and delicious. I’ve discovered this dish truly tastes the best when served room temperature.  Again, this makes it perfect for outdoor gatherings. So take your giant dish to the cookout and put it on the table—creamy on the inside with a thin crust that’s formed on the top—and watch it disappear.  Then pat yourself on the back for your 15 minutes of hard work. You can thank me later for saving your summer. And, of course I snuck a bite as I took pictures.  (Disclaimer:  I scorched my mouth.  The top is a tiny bit crusty and acts as a layer of insulation for the inside.  I did NOT expect the amount of pain that happened when I put that fork in my mouth.  Proceed with caution.) hatch green chile, green chile, cheese grits

Hatch Green Chile Cheese Grits
Cuisine: Southwestern
Author: Jessica Gobble
Serves: 6-10
This is an easy recipe to feed a lot of people or a little. Perfect for a summer outdoor gathering or potluck.
Ingredients
  • quick cook grits
  • water
  • 1/4 c. butter
  • 2 c. cheddar cheese blend, grated
  • 1/2 c. [url href=”http://www.hatch-green-chile.com”]Hatch Green Chile[/url], finely chopped
  • 2 eggs, beaten
  • 1/2 c. milk
  • dash of tabasco sauce
  • salt and pepper to taste
Instructions
  1. Cook grits according to package directions for serving 6.
  2. Pre-heat oven to 350 degrees.
  3. Add butter, green chile, eggs and milk to the cooked grits.
  4. Fold in cheese, reserving enough to melt on top at the end.
  5. Add a dash of Tabasco, salt and pepper to taste.
  6. Pour into greased 9×13 pan, and bake for 45 minutes.
  7. Sprinkle reserved cheese over the top, and bake until melted and bubbly.
  8. Serve warm or room temperature.
3.2.2708
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Southwestern Salad with Pecan Encrusted Hatch Green Chile

Hatch Green Chile Pecan Salad

Pecan Green Chile SaladSummer in New Mexico is in full swing, and it has been since LONG before the “first day of summer,” that was a mere 7 days ago.  In my opinion, the first day of summer is at least when we hit triple digit temperatures.  That was at least a month and a half ago.  You might be wondering, how might pecan encrusted hatch green chile have anything to do with these awful temperatures?  Well, let me explain.

I am not usually one to eat according to the seasons (except Christmas, that is).  I generally use fresh ingredients that are in season, but just because it’s summertime doesn’t mean I am making everything with watermelon.  With that said, however, about the last thing I want coming home from a triple digit summer day is a steaming bowl of ANYTHING.

One of my go-to summer meals is throwing together a salad of whatever I have on hand.  That usually means some type of greens, bell peppers, grilled chicken and grilled corn.  Though I’m resistant to summer stereotypes, grilled corn is one of the most delicious things that comes with the warmer weather.

This salad undoubtedly has a Southwestern flare.  But the main thing to keep in mind when you’re making a throw-together salad is to vary the textures.  In this salad I had a lot of crisp summer veggies, some chicken, and the creamy avocado.  But I was missing the crunch component that is always the cherry (or chile) on top for me.

So I set out to create a more flavorful, more interesting crunch than tortilla strips for my go-to Southwestern Salad.  This crunch became my pecan encrusted hatch green chiles.

The recipe for the green chile component was clearly more time-consuming than throwing the actual salad together.  This is simply because, in order to achieve those long strips, you need to scrape the seeds out and cut them into small strips.  Then you need to bread each one.

Hatch Chile, Batter, and Pecans

The process is a tiny bit tedious, but it is really easy.  But, oh my word, trust me.  The process is so worth it.  They are DELICIOUS.

Pecan Encrusted Hatch Green Chile

I used a cool trick in order to bake the chiles.  Simply place the chiles on a cooling rack and put that over a baking sheet.  When you bake anything using this method, it allows the air to circulate around the entire chile.  This kills two birds with one stone.  It makes them crispy and it eliminates the need to turn them in the middle of the cooking process.  (This recipe also works with breaded chicken, french fries, veggies, or really anything you want to be crispy.)

I know what you’re thinking.  Jess, a 45 minute process is way too long for just a few crispies on top of a salad.  Okay.  WE HEAR YOU.  I have two responses to this concern.

  1. I’ll bet you my entire coffee budget that it makes the salad a million times better.
  2. I’ll bet that coffee budget again next month if this idea is not one of my best yet.  This would be a great idea for entertaining.  For a quick and easy summer entertaining idea, put together a Southwestern Summer Salad Bar.  You can grill corn, other grilled veggies that are in season, black beans, greens, and pecan encrusted green chiles for a special topper.  It would also make a GREAT appetizer if you wanted to leave the chiles in long strips to dip into queso or a dip with sour cream and herbs.  You’re welcome.  Please don’t take my coffee budget.

Pecan Encrusted Hatch Green Chile Salad

I hope you guys love this recipe as much as all of my roommates and I did!  It’s a crowd pleaser.

Pecan Encrusted Hatch Green Chile
Cuisine: Southwestern
Author: The Hatch Chile Store
Prep time:
Cook time:
Total time:
Serves: 4-6
Ingredients
  • 8 whole hatch green chiles (fresh or frozen will work, as usual)
  • 1 1/2 c. pecans, finely ground or chopped
  • 2 eggs
  • 2 tbsp. milk
  • 1/2 c. almond flour
Instructions
  1. Chop off the top of green chiles and slice open. Scrape out the ribs and seeds (that’s where the heat lives, just FYI).
  2. Slice each chile (butterflied open) into four long strips.
  3. Chop pecans or grind with a food processor until they are a course meal consistency. They need to be small enough to stick to your thin chile pieces, so stop right before it becomes pecan flour.
  4. Beat eggs and combine with milk.
  5. Combine ground pecans and almond flour.
  6. Pat green chile strips dry with a paper towel.
  7. Take a strip of green chile (using fingers is the easiest), dip it in the egg, then cover with your nut mixture, and pat the coating into the strip a little. Repeat with each strip (obviously).
  8. Refrigerate strips for 15-30 minutes to let the breading set.
  9. Place a cooling rack over a cookie sheet. Transfer strips to the cooling rack.
  10. Spray with cooking oil, and sprinkle with salt.
  11. Bake at 400 degrees for 15 minutes, or until the breading is crisp.
Southwestern Salad
Cuisine: Southwestern
Author: The Hatch Chile Store
Prep time:
Cook time:
Total time:
Serves: 2
Ingredients
  • 1 big bed of greens (your choice), fill the plate
  • 1 c. grilled corn
  • 1 red bell pepper
  • 1/2 c. grilled chicken
  • 1/4 avocado, sliced
  • 4-8 pecan encrusted hatch green chiles, cut into small pieces
  • 1 lime, juiced
Instructions
  1. Fill your plate with greens.
  2. Pile ingredients on in the order of your liking.
  3. Squeeze lime over the whole salad, and dig in!

 

See you next time!

Posted on

Burque Turkey Green Chile Frittata

Hatch Green Chile Frittata

Green Chile Frittata 1

Hey there, Jess here!

Do you have a favorite type of recipe to learn?  You might enjoy baking more than cooking dinner, breakfast might be your specialty or maybe you love to experiment with ice cream.

My favorite type of recipe to learn is what I call a method recipe.  These recipes are the most versatile you can have in your arsenal.  Why?  Well, they aren’t so much a scientific theory as they are a single formula waiting for you to plug in the variables.  Once you learn the formula, or the method, you can throw in anything your heart desires and come out on the other end with a very desirable product.

Green Chile Frittata 4

The Frittata Formula:  eggs+added protein of choice+cheese+veggies+extra flavor punch.

Depending on your mood, you can either make a frittata with carefully planned ingredients from the store, or you can toss in whatever is left in the bottom of your fridge.

Green Chile Frittata 2

This method has been a major lesson in Flavor University for me.  The most important component in taking the frittata to the next level is really the last one, that extra flavor punch.  I’ve seen crazy combinations like a frittata with spaghetti and even a gourmet combination of red onions and goat cheese.  Can you imagine a dish that can be completely safe or entirely fancy, all in the same amount of time and work?  Well, get out your pen and paper, because you’ve found it!

This week I made an Burque Turkey Green Chile Frittata.  This super simple flavor combination is one that is used on a sandwich, called the Albuquerque Turkey in restaurants across New Mexico.  I think they think the rhyming thing is clever, and so do I.  Turkey and green chile are the mainstay components in this theme, and they fill the roles of added protein of choice and extra flavor punch in your formula.  The chopped, frozen green chile, once again, was my go-to for this recipe.  It is so easy to defrost and toss it into the mix.  No need for chopping and accidentally rubbing my eyes in an effort toward death.

For this recipe, I chose to add a little bit of cumin and garlic powder.  These are both flavors that really complement the green chile, our star.

Green Chile Frittata 3

It is possible to make a frittata without cheese if you so desire (I’ve done it before).  However, it is a little more difficult to achieve that bubbly-brown look on top if you omit that ingredient from the formula.  This time I went for Monterrey jack cheese because of its mild flavor as to not distract from our central ingredients.

Green Chile Frittata 5

The actual cooking process of a frittata fits into an easy-to-remember equation as well.

SAUTE, SET, SCORCH.

Scorch may not be a technical cooking term, but I was not about to say saute, set, broil.  That is just a disappointment when it comes to alliteration, so I had to alter it just a bit (English-Nerd-Alert).  The last step, the scorching (broiling), is extremely essential in order to achieve the fluffy inside and bubbly exterior that makes the appearance of a frittata SO fancy.

I promise I will only rave about the necessity of making frittatas for a little bit longer.  This is one of my favorite things to make on a Sunday night in order to get ready for the week ahead.  There are not many things I hate more than a Monday morning.  It changes the game when you don’t have to worry about making breakfast.  Having this dish ready-to-go in the fridge this week each morning made me feel like an over-achiever rockstar.  I felt like an over-achiever since it was already made.  I felt like a rockstar because, green chile in the morning?  How extravagant and spicy!

Burque Turkey Green Chile Frittata

Time: 25 minutes  Yields: 2-3 servings

You will need:

  • 6 eggs
  • 1/4-1/2 c. chopped green chile
  • 1/4-1/2 c. Monterrey jack cheese, shredded
  • 1/4 c. onion, chopped
  • 1/4 c. red bell pepper, chopped
  • 1/2 c. thick sliced deli turkey, chopped
  • 1 tsp. cumin
  • 1 tsp. garlic powder
  • salt and pepper
  • 1 tbsp. butter

 

  1. Melt butter in an oven-safe pan, over medium heat.  Saute turkey, green chile, bell pepper and onion until lightly browned.
  2. In a separate bowl, whisk eggs.  Then add cumin, garlic powder, salt, pepper and cheese.
  3. (If using a cast-iron skillet (or any pan without non-stick), spray non-stick on the sides prior to this step.)  When the chopped ingredients are browned, turn heat to low and pour in egg mixture.
  4. Cook on low until the bottom and sides begin to set (the top may set a bit, too).  About 5 minutes.  While you wait, turn on your broiler.
  5. Place skillet under the broiler for about 5 minutes, until the top is brown and bubbly.  Insert a toothpick to make sure it’s done.
  6. Let cool slightly and enjoy.  Then slice up the rest and refrigerate for up to a week.  Instant gourmet breakfast!

 

Let me know how it turns out!

Jess, xoxo

 

Posted on

Hatch Green Chile Enchiladas

Hatch Green Chile Enchilada

Frozen Hatch Green Chile, Tortillas, and CheeseWhen anyone mentions “Hatch green chile,” the immediate mental image is none other than traditional enchiladas.

When that image pops into your head, which is more likely to accompany it?  Is it your favorite restaurant that magically places the batch before you, or do you venture out and create your own?  Whether you simply don’t have access to a restaurant with quality green chile cuisine, or you simply want to add a quick and easy dish to your culinary tool belt, this quintessential staple can be on the table in 15 minutes flat.

There are just a few things to remember when making this (too good to be true) recipe.

Green Enchilada Sauce CookingFirst, the recipe calls for 1 cup of chopped hatch green chile.  For this recipe,the frozen chopped green chile makes life a whole lot easier.  I simply defrosted the package just enough to break off a section of about 2 inches.  Then I popped it back into a freezer safe bag and returned it to its spot in the freezer.  These bags are also tiny freezer-friendly.  They lay completely flat, making it easy to stack other freezer items on top.  This method means less measuring, which means less cleaning, which means I’m a big fan.

The second key to perfect enchiladas: Don’t overcook the tortillas!  This is the time to treat the tortillas like your baby in a pool.  Watch them and gently turn them.  You most certainly don’t want to leave them in the fire to fend for themselves.  If you use too high of heat or leave them too long, you’ll get toomuch crunch.  No nachos this time around.

Frying Tortilla

Last, but certainly not least, remember that you have free reign with this recipe!  The recipe itself is simply the foundation.  From this foundation, you can build any kind of castle you want.  You can even fashion a moat, if that tickles your fancy.  So if you’re feeling extravagant, or just a little hungry, don’t forget to add chicken, beef and even an egg on top.  This is the extra bonus of making enchiladas using this method, rather than like a casserole.  Each person can individualize it to their own taste.  (Or not–sorry moms.)Frying Tortilla 2

My favorite is green chile with chicken and an egg on top.  If you want to make it extra special, top it with some extra cheese and pop the plate under the broiler for a minute or two.  Melty, bubbly cheese makes it even better.

 

Hatch Green Chile Enchiladas

Time: 15 minutes  Yields:  4 servingsGreen Chile Enchiladas

You will need:

  • 12 corn tortillas (3 per person)
  • 1 cup, chopped Hatch green chile
  • 1 can, cream of chicken soup
  • 2 cups, shredded cheese
  • 2 Tbsp. light oil (canola, vegetable, light olive oil)
  • Toppings of choice (chicken, beef, eggs, extra cheese)
  1. Combine green chile and cream of chicken soup in a saucepan.  Simmer over med-low heat until it forms a creamy mixture (about 5 minutes).
  2. While the sauce is mingling, begin warming the oil in a shallow saute pan.  Turn the heat to med-low and watch for ripples and a little bit of smoke to know it’s ready.  You can also dip a corner of the tortilla in and test for sizzles.  Drop the tortilla into the oil for about 15 seconds or less, then flip to the other side.
  3. After the first tortilla is ready, it’s time to begin assembling.  Tortilla, cheese, sauce.  Tortilla, cheese, sauce (sing it with me now).  Remember, this is where you can jazz it up to your heart’s content.
  4. Finish with shredded cheese while everything is still hot.  Enjoy!