Denver Green Chili Recipe of the
Week
Denver Green Chili Recipe of the
Week
Roasted Green Chile Guacamole
This has a nice full-bodied flavor, slightly different flavor than typical guacamole. I used a Mirasol along with 3 Anaheims for added heat, making it a medium hot guacamole.
Ingredients:
• 2-4 (about 1/2 cup) roasted green chiles such as Anaheim or Poblano, finely chopped
• 3 large or 4 medium, ripe avocados
• 1/2 cup finely chopped white onion
• 1 small serrano chile, finely chopped
• 2 tablespoons lemon juice
• 1/2 cup fresh cilantro, finely chopped
• 1 teaspoon salt
Preparation:
Mash the avocado with a fork until almost
smooth. Mix remaining ingredients in. Enjoy!
Makes about 2 cups.
Time: 15 minutes
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Calabacitas (Squash)
A flavorful change
from the dishes that seem to be on the menu at every Mexican restaurant.
I first had a wonderful example of this dish at Jack-n-Grill. This version
is adapted from the recipe on page 44 of Southwest
Flavors
Ingredients
2 tablespoons olive oil
1/2 cup chopped onion
2 teaspoons minced garlic
1 cup onion, diced
2 cups diced zucchini
1 cup whole kernel corn (frozen or fresh)
1/2 cup diced mild green chiles
1 teaspoon oregano
1/2 cup grated Monterey Jack cheese
1/2 tsp salt or to taste
pepper to taste
Preparation:
1. Heat the oil in a skillet over medium-high heat. Add the onion and cook for 1 minute, stirring constantly.
2. Add the garlic and the zucchini and cook stirring frequently, for 2 to 3 minutes.
3. Add the corn, green chile and oregano and continue to cook until heated thoroughly, another 2-3 minutes.
4. Remove from heat and mix in the cheese.
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Have a hot week!
Anita
303-316-8002
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