Denver Green Chili Recipe of the
Week - 10/7/07
Denver Green Chili Recipe of the
Week - 10/7/07
This week we are featuring some popular
recipes
from Colorado restaurants.
From Steamworks Brewing Company in Durango
Anasazi Chicken
Enchiladas
Chef Scotty
Krick shared his recipe for one of this brewpub's
best sellers, reducing it
to serve four. These enchiladas are named
for the Anasazi ruins at Mesa Verde
National Park nearby.
INGREDIENTS:
1 1/4 lbs diced chicken breasts
1/2 cup diced tomato
1 tsp diced garlic
1/2 cup yellow onion, diced
1/2 cup (4 oz) diced green chiles
Pinch ground cumin
1 tsp chicken bouillon
2 tbsp cream cheese
1/4 cup sour cream
1/4 cup shredded pepperjack cheese
8 8-inch corn tortillas
2 1/2 cups Rosarita enchilada sauce or similar brand
1/1/2 cups shredded Monterey Jack cheese
1/2 cup plain yogurt for garnish
PREPARATION:
Place diced chicken breast in a half-gallon pot. Add tomato,
garlic, onion, chiles,
cumin, and the bouillon, stirring constantly
on low heat until chicken is cooked,
about 20 minutes.
Add cream cheese, sour cream, and
pepperjack cheese stirring
constantly until the pepperjack has melted.
Roll 6 tablespoons (5/8 cup) of
the filling into each of 8 corn tortillas
and place in a 9 x 13-inch casserole
dish; smother them with the
enchilada sauce (you may have some left over)
and top with
shredded Monterey Jack cheese.
Bake at 350 degrees for about 10
to 15 minutes or until cheese
melts and casserole is hot. Remove from the
oven and drizzle
with yogurt. Serve with fresh choipped tomatoes, sour cream,
guacamole, rice, and beans.
Cooking time:
45 minutes
Serves: 4
~~~~~~~~~~~~~~~~~~~~~~~~~~~
From
Racines in Denver
Southwestern Cheese Dip
A warm, bubbly, and very tasty dip.
Ingredients:
1/2 cup mayonnaise
3/4 cup sour cream
1 pound 4 ounces cream cheese softened
1/2 cup grated Parmesan
1 jalapeno, seeded, finely diced
2 green onions, finely chopped
1/2 red bell pepper seeded and finely chopped
1 1/2 cups (12 ounces) diced green chiles
Pinch of salt
2 tsp ground cumin
2 tsp chili powder
1 cup grated Cheddar
1 avocado, sliced, for garnish
Directions:
Add mayonnaise and sour cream to softened cream cheese.
Mix well. Add remaining
ingredients except Cheddar and avocado.
Mix well. Fold in grated Cheddar.
Place mixture in glass baking dish
or divide into smaller portions
and spoon into ramekins. Place in oven at
350 degrees for
approximately 10 minutes until bubbly and a little brown.
Garnish with sliced avocado and
serve with your favorite salsa
and warm corn tortilla chips.
Time: 20 minutes
Serves: about 12
Recipe Please:
Favorite Recipes from Colorado Restaurants
by Marty Meitus
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Do you have requests or suggestions for more recipes?
Please send me a message at:
http://denvergreenchili.com/specialrequests.aspx
Have a hot week!
Anita
303-316-8002
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