Denver Green Chili Recipe of the
Week - 11/25/07
Product alert:
On sale at King Soopers -
Hatch Select
Diced Tomatoes & Green Chiles, 10 oz can.
These are just like Rotel Diced Tomatoes & Green Chiles.
Until 12/25, they are 3 cans for $1.00. Incredible bargain.
This week, we have recipes for leftover
turkey!
I usually chop up the leftover
turkey and freeze it
in small batches, ready for quick cooking.
Both recipes are from Real Women Eat Chiles
by Jane Butel. She excels at quick and simple
recipes that are also low-fat.
See my list of Great Southwestern
Cookbooks
for my cookbook reviews.
Turkey Chili with a Margarita
Splash
This recipe is as quick and easy as they come.
It's also very versatile - try adding celery, potatoes,
tomatoes, whatever. I made it with Big Jims
(medium hot) and it was fairly hot, but really
good. I topped it with grated cheese.
INGREDIENTS:
1 medium onion, chopped
1 14 ½ oz can chicken broth
1 4-oz can chopped green chiles
1 15 ¼ oz can black beans
2 cups chopped, cooked turkey or
1 lb ground skinless turkey breast or chicken,
sauteed
1 ½ tsp ground cumin
optional garnishes: 1 lime, jigger of tequila.
PREPARATION:
Saute onions over medium-high heat for about 2 minutes,
or until the onion
starts to brown on the edges. Reduce the
heat to medium-low and cook, stirring,
for about 5 minutes
or until the onion darkens or caramelizes in its own
juices.
Immediately add the broth, chiles, beans, cooked turkey,
and cumin.
Simmer for 8 to 10 minutes.
Serve with about a teaspoon or so each of freshly squeezed
lime juice and tequila (optional).
Cooking time:
15 minutes
Makes: 4 servings
~~~~~~~~~~~~~~~~~~~~~~~~~~~
Turkey Enchiladas
These are made flat - New Mexico style.
This is another tasty, but quick and versatile
recipe.
INGREDIENTS:
Sauce
1 lb ground turkey breast
(or 2 cups chopped leftover turkey)
1 ½ cups chicken broth ( 1 14 ½ oz can)
1 4-oz can chopped green chiles
¼
tsp freshly ground cumin (optional)
Enchiladas
8 corn tortillas
½
cup grated Cheddar & Monterey Jack cheese
Romaine lettuce, rinsed and coarsely chopped, for garnish
1 large tomato cut into 16 wedges, for garnish
1/4 cup chopped onion (optional)
PREPARATION:
Cook turkey in skillet, breaking up lumps. Incease heat & cook
until meat
turns white. Add the broth and stir until the
sauce thickens.
(If using leftover turkey, add the broth immediately.)
Reduce the heat
to low to keep the sauce warm.
Preheat the oven to 350 degrees
F. Place some of the sauce in
the center of 4 ovenproof plates. Top each
with a tortilla, then a
spoonful of sauce, a sprinkle of onion, and 1 tbsp
of the cheese.
Repeat with another tortilla on each plate, topping each with one
quarter
of the remaining sauce, one quarter of the onion and 1 tbsp
of the cheese.
Place each plate in the oven for about 5 minutes
(or microwave oven for 1 ½ minutes
each) or until the filling bubbles.
Encircle each enchilada with lettuce
and 4 tomto wedges. Serve hot.
Variation: To the sauce add on or two of the following:
10-oz pkg frozen,
chopped spinach, 1 15 ¼ oz can whole kernel corn,
or 1 15-oz can black
beans.
Total Time: 20 minutes
Makes: 4 servings
I made this with medium-hot green chiles (Big Jims) and
thought it was great, but it could be too spicy for some
people. If you make it with mild chiles, people will probably
not even realize there are green chiles in it.
INGREDIENTS:
3 tablespoons turkey fat
4 tablespoons flour
2 cups turkey broth/drippings
1/2 cup diced green chiles
1/2 teaspoon Kitchen Bouquet
Salt to taste
PREPARATION:
Blend the turkey broth and green chiles in a blender..
Melt the turkey fat over medium heat and stir in
flour. Gradually stir in the broth/chile
blend. Cook
and stir until gravy boils 1 minute. Add the Kitchen
Bouquet and salt to taste.
Total Time: 30 minutes
Makes: 2 1/2 cups
Green
Chile Asparagus Casserole
This is a spin-off of the classic green bean casserole.
I tried it with medium-hot green chiles and they
overpowered the asparagus a bit. I do think it is
more interesting than green bean casserole,
though.
INGREDIENTS:
1 1/2 lbs. fresh asparagus
1 red bell pepper
1 10 3/4 oz can cream of asparagus soup
1/2 cup diced green chiles, mild
2 tablespoons sherry
1/4 cup milk
1 1/3 cups French's® French Fried Onions
1 cup shredded cheese (optional)
PREPARATION:
Wash the asparagus and cut off the woody
bottoms. Cut both the asparagus and the
bell pepper into 1-2 inches strips. Steam until
tender, about 10 minutes.
Mix the soup, milk, sherry, and
diced chiles
together, then mix with the asparagus, bell
pepper,
and 2/3 cup French Onions
in a 1 1/2 quart
oven-proof casserole. If desired,
stir in the
shredded cheese or sprinkle on top.
Bake at 350 degrees for 20-25 minutes or until
heated throughout. Add the remaining French
Onions on top and bake 5 more minutes.
Total Time: 45 minutes
Serves: 6
Please send me a message at:
http://denvergreenchili.com/specialrequests.aspx
Have a hot week!
Anita
303-316-8002
To unsubscribe, go to our Subscribe page and use the unsubscribe form on the right.
Your email address is used just for the recipe of the week and is never shared with anyone.
