Denver Green Chili Recipe of the
Week - 11/11/07
Denver Green Chili Recipe of the
Week - 11/11/07
This week we have 2 quick, throw-it-together
recipes.
I always have mild and medium
chiles ready for throwing
something together.
Quick & Easy
Tostada for One
When I want a satisfying meal that I can throw together in 5 minutes,
this is my favorite. I prefer to use a corn tortilla, not fried, but if
you want it crunchy, use tostada shells or fry up the tortillas in
oil first. One is usually enough for me, but some people would
need two or three to make a meal.
Note: Quantities don't really matter here - you are basically
just throwing cheese, green chiles and salsa on a tortilla and
nuking it.
INGREDIENTS:
1 tortilla, either corn or flour (depending on preference)
1/4 to 1/2 cup shredded cheese
1/4 cup diced green chiles (or enough to cover tortilla)
1/4 cup salsa
shredded lettuce, about a cup
optional: chopped avocado, chopped tomato
PREPARATION:
Put the tortilla on a plate and cover with the shredded cheese.
Spread out the green chiles on top of the cheese. Cover with
a layer of salsa. Nuke in the microwave for one minute.
Cover with chopped avocado and tomato (if desired) and
then top with shredded lettuce.
Note: The easiest, quickest way
to shred lettuce is to take a
head of iceberg lettuce, slice several 1/4 inch slices off one
end, chop across the slices, rotate 90 degrees and chop
across again. Should take 15 seconds. A cleaver works best.
If this
doesn't make sense, let me
know and I'll shoot a
video
of me shredding lettuce and
post it on U-tube.
Preparation time: 5 minutes
Makes: 1 serving
~~~~~~~~~~~~~~~~~~~~~~~~~~~
Green
Chile Eggplant Casserole
I love eggplant parmesan, and this seems somewhat
like a Mexican version. Corn tortillas and eggplants
are very complementary flavors. You can vary
proportions easily and it should still come out
great. I like to go light on the salsa and cheese
and heavy on the tortillas. I used Big Jim
(medium hot) green chiles, and it was a nice
balance of flavors.
INGREDIENTS:
1 medium eggplant
1 cup green chiles, coarsely chopped
1 to 2 cups salsa
1 to 2 cups shredded cheese
10 to 16 corn tortillas
2 cups shredded cheese (cheddar or jack)
olive oil
(optonal: shredded lettuce, chopped avocado,
pico de gallo, sour cream)
PREPARATION:
Preheat oven to 350 degrees. Spray 1 1/2 quart glass
casserole
lightly with oil.
Slice the eggplant into 1/2 inch thick slices. Brush
both sides of each slice with olive oil. (If you want the
casserole to be as easy as possible to cut, you can coarsely
chop the slices. I don't.)
In the casserole, layer corn
tortillas, 1 layer of eggplant,
1/3 of the
green chiles, and 1/3 of the cheese.
Repeat twice
to make 3 layers.
Bake 15 to 20 minutes, or until eggplant
is soft.
This can be cooked in the microwave for about 10 minutes
instead of the oven.
Serve with shredded lettuce, chopped avocado, pico de
gallo, sour cream, as desired.
Total Time: 30-40 minutes
Serves: 4 to 6
Please send me a message at:
http://denvergreenchili.com/specialrequests.aspx
Have a hot week!
Anita
303-316-8002
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