Denver Green Chili Recipe of the Week - 12/16/07

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.

Two incredibly easy, tasty recipes.
See my reviews of Southwestern Cookbooks at
denvergreenchili.com/books.aspx

Southwestern Omelet Wrap
One of our readers, Mary Fabisiak, contributed this recipe that
was published on ziplock.com. Mary puts everything in the night
before, nukes it at work, and puts the "omelet" on a tortilla. She
used evaporated milk instead of cream, but when I made it I
left out the cream completely and it still turned out great. I also
left the butter out (no problem). This is bombproof ... it doesn't
get any easier than this.

1. Fold top edge of a Medium or Large Ziploc® Brand Zip 'n Steam™
bag out and down to keep bag open (so the bag sits upright). Crack
2 eggs directly into bag. (Alternately, crack eggs into small bowl and
pour into bag.)

2. Add to bag:
1 slice cheese, chopped into small pieces (about 2 Tablespoons) OR
   2 Tablespoons shredded cheese
2 Tablespoons chopped tomato
1 Tablespoon diced green chiles
2 Tablespoons heavy cream or milk
1 teaspoon butter
1/2 teaspoon hot sauce, more or less to taste
Pinch of salt (about 1/16 teaspoon or more to taste)

3. Seal bag. Squeeze eggs to break yolks. Continue squeezing or gently shaking bag until ingredients are thoroughly combined.
4. Place bag in microwave. Cook on full power for 2 1/2 minutes or until eggs are fully cooked and firm throughout, with no liquid egg remaining. If needed, continue microwaving at 30-second intervals until omelet is done.
5. Allow bag to stand for 1 minute before opening.
6. Carefully open bag and slide out omelet. Fold omelet and place on flour tortilla. Spoon sour cream and salsa on omelet. Fold tortilla over omelet and serve.

Serves: 1

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Caldo Varsoviana
This is a very basic, simple recipe, easy to prepare. You can add
just about any vegetable and chicken, beef or pork and pretty much
count on it tasting great. You can also leave out the water and use
it as an enchilada sauce. I accidentally made it with my dynamites
instead of mild green chiles and it blew me away; so I added
equal amounts of cubed cooked potato, and it was very good.
It would also be good with shredded cheese added.

INGREDIENTS:
1 cup chicken broth
1 cup raw green cabbage, shredded
1 can condensed cream of chiken soup
1/2 soup can water
1 cup mild green chiles, chopped


PREPARATION:
Stir the cabbage into the broth and bring to a boil, then
simmer for 5 minutes.

Remove from the heat and then add the condensed cream
of chicken soup blended with water. Stir until smooth. Add
the green chiles and stir. Return to the heat and simmer
for 5 minutes, stirring occasionally.

Preparation Time: 15 minutes
Serves: 4

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http://denvergreenchili.com/specialrequests.aspx

Have a hot week!

Anita

303-316-8002

denvergreenchili@gmail.com

 

 

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