New Mexico Green Chile Stew
@MargaretsKitchenNM nmcookbookmariabaca.com
How To Peel Green Chile
This is an instructional video on how to prep, peel, and store a sack of New Mexico Green Chile. I love the smell in the air of the Southwest during the months of August and September. This is when the annual Green Chile crop is harvested and transported to the grocery stores for distribution.
In true acknowledgement for my love of the whole Green Chile topic, I've decided to provide an instructional of my experience of the whole peeling process with a 40 pound sack of freshly roasted Hatch Green Chile. I hope you enjoy the content I've created about one of the greatest things in New Mexico culture. Hopefully everyone can get a little taste by watching this video.
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The TASTIEST Chile Rellenos EVER!! -- Classic New Mexican Recipe
Hey Chile Heads! In this video, we continue celebrating green chile season by making some AMAZING Chile Rellenos! These deep fried green chiles are such a treat; with the crispy crust and the spicy pepper and the gooey cheese, you'll be going back for seconds...and possibly thirds. Although I'm not a huge fried-food gal, I can't resist a chile relleno from time to time. Try this recipe and you'll understand the hype!
Thank you so much for watching this video! I'm so excited to teach you guys all about New Mexican cuisine. If you have any New Mexican dishes you would like to see me cook on this channel, please let me know in a comment down below! Also, subscribe so you never miss one of my recipes.
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Authentic Chile Rellenos
12 – 15 New Mexican green chiles (make sure the meat on the chile is thick)
8 oz. of sharp cheddar cheese
4 eggs, separated
½ cup flour, separated
½-teaspoon baking powder
1-teaspoon salt
½-teaspoon pepper
Directions:
Heat 1 ½ cups canola oil in a cast iron pan on medium heat.
1. Roast, peel and deseed chile. Make sure not to tear chile pod when deseeding. Just cut a small slit near the stem.
2. Cut cheese into ½-inch thick sticks, set aside.
3. Put ¼-cup flour onto a plate with salt & pepper, and mix.
4. Stuff chiles with cheese, and roll in flour mixture.
5. Put chiles into the freezer for one hour to set up.
6. Separate eggs, mix egg whites until stiff.
7. Mix egg yolks until blended.
8. Mix yolks into whites, add the rest of the flour and baking powder to combine.
9. Remove chiles from freezer and roll in flour again, and coat with egg mixture.
10. Fry in oil for 30 – 45 seconds on each side. If chiles are not browning within that time frame, turn up the heat slightly.
- Top chiles with additional green, or red chile sauce, or as is. I like to enjoy them without any additional chile to get the full flavor. Store in the refrigerator for up to five days, or freeze for up to one month.
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Green Chili Chicken Enchiladas
Green chile chicken enchiladas are a major twist on classic enchiladas that your whole family will enjoy! Filled with tender chicken, cream cheese, green chiles, and a whole lot of seasonings, you’re in for a Southwest American treat.
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✅Ingredients
• 8 ounces cream cheese softened
• 7 ounces diced green chiles
• 1 tablespoon lime juice
• 1/4 teaspoon salt
• 1/2 teaspoon ground cumin
• 1/2 teaspoon Chile powder
• 1/2 cup freshly chopped cilantro
• 3 cups diced cooked chicken
• 1 cup sour cream
• 16 ounces salsa verde
• 10 8-inch flour tortillas (or 12 corn tortillas)
• 2 cups shredded monterey jack cheese
✅Instructions
1️⃣ Preheat oven to 375 degrees. Lightly grease a 9x13 pan.
2️⃣ In a mixing bowl, beat cream cheese with a hand mixer until it's light and fluffy, about 60 seconds. Use a spoon or rubber spatula to stir in green chiles, lime juice, salt, cumin, chile powder, and cilantro until well combined. Fold in cooked chicken.
3️⃣ In a separate mixing bowl, whisk together sour cream and salsa verde until combined. Place a large spoonful of the salsa verde mixutre into the bottom of the prepared 9x13 pan and spread it out in a light, even layer, just enough to wet the bottom of the pan.
4️⃣ Assemble enchiladas by placing a big scoop if the chicken filling onto the center of a tortilla. Roll up the tortilla, tucking in the ends as you go. Lay it in the pan. Repeat with the remaining tortillas.
5️⃣ Pour the remainder of the sals verde mixture over the top of the assembled enchiladas. Sprinkle the monterey jack cheese over the tops of the enchiladas to cover.
6️⃣ Bake in the preheated 375 degree oven for about 30 minutes, until the cheese is bubbly and lightly browned. Place under the broiler setting for 2-3 minutes for extra browning. Garnish with more freshly chopped cilantro if desired.
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The Stay At Home Chef offers restaurant-quality recipes you can easily make at home. If you want to become a better cook, learn how to cook, or just need dinner ideas for your family, this channel is for you. We’re taking really good recipes and making them easy recipes that you can make at home in your own kitchen. Cooking, baking, how to, all things food, and more!
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How to Make a Red Hatch Chile Hot Sauce (Quick & Easy)
In this episode John McClellan shows you how to make a red hatch Chile hot sauce. This recipe is fast - simple and O so good.....
8 dried red hatch chiles (rehydrated on stove - drain and discard the leftover water)
2 roasted Tomatillos
1/4 cup of raisins
4 cloves of garlic
1/2 white onion
1 tsp cloves
1/2 cup OJ
1/3 cup apple cider vinegar
1 cup of chicken broth
Combine all ingredients into a blender and blend away!
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hatch chili recipe
The Best Hatch Chile Casserole recipe, easy fast fantastic!
Sassy makes her favorite creamy hatch green Chile meat casserole using fresh roasted Hatch New Mexico Chile and only the best, freshest ingredients. If you have never tried roasted Hatch Chile from New Mexico you need to get you some! Visit during the Hatch Chile Festival every year around Labor Day weekend.
This is Sass's best hatch chile casserole recipe yet, and will definitely have you going down to your favorite grocery while its Hatch chile season!
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