I’m on a 5-day camping trip over this weekend – at the Blues and Brews Festival in Telluride. No fancy cooking – just simple stuff. Here’s one of our meals – Green Chile Chicken Salad sandwiches. This is brain-dead simple and we don’t even need the cooler., thanks to 505 Green Chile in the 2-oz packets and mayonnaise in packets. It takes about 2 minutes to mix, spread it on bread, and you’re good to go.
I’m working as a volunteer in the kitchen here doing prep for some of John Gerona’s dishes. He’s the owner and head chef at The Village Table restaurant – a 30-year favorite here in Telluride. Yesterday we d made green chile chicken street tacos – another brain dead simple recipe I’ll start experimenting with. Just shredded chicken, green chiles, and a spice mix.
1 12-oz can chicken (or use Costco rotisserie chicken, chopped)
2 tbsp mayonnaise
¼ cup 505 Green Chile (1 packet)
¼ tsp cumin
Instructions
Dump all ingredients in a bowl. Mix well.
Adjust mayonnaise and cumin to taste if you want.
Spread on bread, eat straight, or whatever! Enjoy!
Notes
Commentary: I'm on a 5-day camping trip over this weekend - at the Blues and Brews Festival in Telluride. No fancy cooking - just simple stuff. Here's one of our meals - Green Chile Chicken Salad sandwiches. This is brain-dead simple and we don't even need the cooler., thanks to 505 Green Chile in the 2-oz packets and mayonnaise in packets. It takes about 2 minutes to mix, spread it on bread, and you're good to go.
I'm working as a volunteer in the kitchen here doing prep for some of John Gerona's dishes. He's the owner and head chef at The Village Table restaurant - a 30-year favorite here in Telluride. Yesterday we d made green chile chicken street tacos - another brain dead simple recipe I'll start experimenting with. Just shredded chicken, green chiles, and a spice mix.
This Green Chile Creamed Corn is absolutely amazing! And very simple. It definitely makes a difference using fresh corn just cut off the cob, so take advantage of the end of the harvest and make this right away. I served this to my family in California and the reaction was a look of astonishment and, “Wow! This is incredible!”
Face it, corn and chile are made to go together. And how can something with cream cheese in it be anything but yummy? This recipe is for 4-5 people, but you might want to make a double batch as it will go fast. Leftovers are also good for a few days.
You have to try this one ! Hope you like it as much as we do!
Dump the cut corn into a large saucepan or skillet. Add the butter and water. Cover and cook over medium low heat for 5-10 minutes or just until corn is tender.
Add the garlic, cream cheese, chiles, milk, and cover. Cook about 2 more minutes on low. Cream cheese will melt.
Stir to blend and add the salt. Adjust salt to taste.
Serve and, if desired, sprinkle with chili powder or paprika.
2018 World Champion Green Chili – Chuck’s Outlaw Verde is hot, full of flavor, and really meaty with chunks of pork. Make it with fresh roasted green chiles and it’s really good.
I’ve made dozens of the World Champion Green Chilis – this one’s pretty good. Right now, my favorite is the 2008 champion, but this one is well worth making.
I made a few subtle changes – I marked them with an asterisk (*). The first is dicing the jalapenos and giving a cup measure. The problem with this (and many of the World Champion recipes) is that some of the instructions are a bit vague. For instance, it says to use 5 jalapenos, but doesn’t say how big. Some jalapenos are 5x bigger than others. So I’m specifying 1/2 cup diced, which is about 5 medium.
Another thing I changed is I used 1 tbsp of chicken bouillon instead of 1 tbsp salt. I held back some of the salt, tasted it and determined I wanted the fuller flavor that chicken bouillon provides.
The original recipe specifies Mild Bill’s spices and Hatch brand green chiles (canned) and green enchilada sauce. Any brand will do. I particularly like the Old El Paso and Safeway brands of mild green enchilada sauce.
Note that I’m suggesting tasting as you get toward the end of the recipe. You use the jalapenos to control the heat, so don’t just dump them all in. Dump maybe half in, let the chili cook, taste, then add a bit of jalapeno at a time to get the heat level you want.
8 oz or 10 oz can mild green enchilada sauce (Hatch, Safeway, Old El Paso brands are good)
Spice Mix
3 tbsp cumin
3 tbsp mild green chili powder
1 tbsp chicken bouillon
¼ tsp oregano
additional diced jalapeno to desired heat
Instructions
Gray the cubed pork in 1 can of chicken broth in a large pot and set aside.
Mix the Spice Mix ingredients - cumin, green chili powder, chicken bouillon, and oregano - and set aside.
Blend jalapenos and green enchilada sauce and set aside.
To the pot of cooked pork, add 1 can of chicken broth, onion, and garlic, and cook until onion is translucent.
Add ⅓ of the blended jalapeno mixture and 1½ tbsp of the spice mix and cook on medium heat for 1 hour.
Add another ⅓ of the blended jalapeno mixture and 1½ tbsp of the spice mix and cook for another hour, then add the remaining jalapeno mixture and spice mix and cook another 30 minutes.
Taste, and, if desired, add more minced jalapenos and salt to taste.
Serve & enjoy! Top with sour cream and shredded cheese if you wish.
Notes
Commentary: I made a few subtle changes - I marked them with an asterisk (*). The first is dicing the jalapenos and giving a cup measure. The problem with this (and many of the World Champion recipes) is that some of the instructions are a bit vague. For instance, it says to use 5 jalapenos, but doesn't say how big. Some jalapenos are 5x bigger than others. So I'm specifying ½ cup diced, which is about 5 medium.
Another thing I changed is I used 1 tbsp of chicken bouillon instead of 1 tbsp salt. I held back some of the salt, tasted it and determined I wanted the fuller flavor that chicken bouillon provides.
The original recipe specifies Mild Bill's spices and Hatch brand green chiles (canned) and green enchilada sauce. Any brand will do. I particularly like the Old El Paso and Safeway brands of mild green enchilada sauce.
Deviled eggs are one of my all-time favorite comfort foods, and since guacamole is another, it’s only natural to combine the two and get a third comfort food – Guacamole Deviled Eggs. They’re not quite guacamole and definitely taste different from classic deviled eggs. Avocado takes the place of mayonnaise and they have a bit of spiciness with the jalapeno.
Of course, these are green, pale green. Can’t help that – avocado will do that. Maybe they aren’t as pretty as classic deviled eggs, but they do taste good.
These make a great appetizer – I like my classic deviled eggs a bit better, but these are perfect for a fajita or taco party. Plus they are a healthier version (so you can eat more of them, right?). I always, always taste the yolk mixture before stuffing the eggs (with any deviled eggs) and adjust seasonings to get it absolutely perfect, and this is no exception.
Try these – they make a great addition to that game day party!
It’s the peak of corn season, and there’s nothing like Mexican Seared Corn for a great addition to a cookout. It’s a very flavorful alternative to traditional corn on the cob. Searing really brings out the flavor.
I took this to a neighborhood Fajita & Tequila party, using it as a layer in a 5-layer dip. It made a very interesting variation and got gobbled up. It’s a perfect complement to fajitas and queso. It may take a lot more time than boiling corn on the cob, but it’s waay more interesting!
2 tbsp avocado or canola oil (a high smoke point oil)
1 large bell pepper, diced
2 cloves garlic, minced
1 tsp ground cumin
¼ cup diced green chile
¼ cup red wine vinegar
salt & pepper to taste
2 green onions, sliced
Instructions
Cut the kernels off the corn cobs. In a large skillet, heat the oil, add the corn, and saute on high heat, stirring, for about 5 minutes.
Add the bell pepper, and continue sauteing till the corn starts turning brown.
Add the garlic and cumin and saute another 2 minutes.
Add the remaining ingredients, blend well, cook until the wine is fully reduced, about 3-4 minutes, and serve topped with the green onions..
Enjoy!
Notes
Commentary: It's the peak of corn season, and there's nothing like Mexican Seared Corn for a great addition to a cookout. It's a very flavorful alternative to traditional corn on the cob. Searing really brings out the flavor.
I took this to a neighborhood Fajita & Tequila party, using it as a layer in a 5-layer dip. It made a very interesting variation and got gobbled up. It's a perfect complement to fajitas and queso. It may take a lot more time than boiling corn on the cob, but it's waay more interesting!
Whoa, when I rave about my peanut butter, pickle and chile sandwiches, I always get a “yuck” reaction. But to me, this is a real treat … and so simple to make! Peanut butter and pickle sandwiches were a staple in my house when I was growing up. Everybody loved them. And with this latest version, I’m just adding green chiles. Which is better? To me, they are neck-and-neck with each other. The chile version has a bit of heat and just a hint of chile flavor. The peanut butter and pickle flavors dominate. Both are awesome!
One key to a great Peanut Butter, Pickle, and Chile Sandwich is to start with great ingredients: very fresh, good bread, great peanut butter (Skippy), the best pickles (Vlasic Dill), high quality mayonnaise (I used Heinz Real Mayonnaise) and of course really good green chiles. Sometimes I make this with peanut butter on both sides and no mayo; both are really good.
Try it – I’m expecting to create a whole herd of new converts here.
Spread one slice of bread with a thick layer of peanut butter - at least ¼ inch. Cover the peanut butter with a layer of pickle slices.
On the other slice of bread, spread a thick layer of mayonnaise. Top with the green chiles and spread evenly.
Put the lettuce one half, top with the other half, and voila! PB, P, & C Sandwich!
Enjoy!
Notes
Commentary: Whoa, when I rave about my peanut butter, pickle and chile sandwiches, I always get a "yuck" reaction. But to me, this is a real treat ... and so simple to make! Peanut butter and pickle sandwiches were a staple in my house when I was growing up. Everybody loved them. And with this latest version, I'm just adding green chiles. Which is better? To me, they are neck-and-neck with each other. The chile version has a bit of heat and just a hint of chile flavor. The peanut butter and pickle flavors dominate. Both are awesome!
One key to a great Peanut Butter, Pickle, and Chile Sandwich is to start with great ingredients: very fresh, good bread, great peanut butter (Skippy), the best pickles (Vlasic Dill), high quality mayonnaise (I used Heinz Real Mayonnaise) and of course really good green chiles. Sometimes I make this with peanut butter on both sides and no mayo; both are really good.
Try it - I'm expecting to create a whole herd of new converts here.
Southwestern Chicken Salad is a super-simple family favorite way to use rotisserie chicken that makes absolutely awesome sandwiches. I used an entire medium rotisserie chicken from Walmart minus the leg meat. Yeah, that part got eaten right away. I think most rotisserie chickens will come in between 3 and 4 cups of meat when you take the meat off the bone and dice it. It’s very easy to just increase or decrease the amount of mayonnaise, salsa, and chiles to adapt to the amount of chicken. This is just a brain-dead simple recipe.
What you see in the photo is actually 2 halves of an open-faced sandwich – you can see the chicken salad better that way. I put the 2 halves together to eat it, and of course, the chicken started falling out the side since it was piled so high. It was still yummy. For the salsa, I used Casa Sanchez Mild Salsa Roja (at most grocery stores) and built my sandwich on cranberry walnut bread… yum!
In a medium bowl, blend the mayonnaise, salsa, and green chiles. Pour over the chicken and mix well.
Stir in the celery and olives.
Serve in a sandwich or on lettuce as a main course salad.
Enjoy!
Notes
Commentary: Southwestern Chicken Salad is a super-simple family favorite way to use rotisserie chicken that makes absolutely awesome sandwiches. I used an entire medium rotisserie chicken from Walmart minus the leg meat. Yeah, that part got eaten right away. I think most rotisserie chickens will come in between 3 and 4 cups of meat when you take the meat off the bone and dice it. It's very easy to just increase or decrease the amount of mayonnaise, salsa, and chiles to adapt to the amount of chicken. This is just a brain-dead simple recipe.
What you see in the photo is actually 2 halves of an open-faced sandwich - you can see the chicken salad better that way. I put the 2 halves together to eat it, and of course, the chicken started falling out the side since it was piled so high. It was still yummy. For the salsa, I used Casa Sanchez Mild Salsa Roja (at most grocery stores) and built my sandwich on cranberry walnut bread... yum! Enjoy! This one's a keeper!
I love green beans, really love them. And I’m used to steaming them and just putting butter and salt on. So it’s time to do something fancier, right? Of course there needs to be a Southwestern Green Beans, duh! What’s better than adding garlic, tomatoes, and green chiles? It’s a natural. And then the balsamic vinegar adds a nice bit of tang. Yum! And, no, I don’t use canned green beans. This is simple, pretty quick, healthy, and really good. And add your own twist! How about some sour cream or oregano? Enjoy!
1 10 oz can Original Rotel Tomatoes with Green Chiles
3 tbsp balsamic vinegar
salt and pepper to taste
Instructions
Rinse and trim green beans.
In a large skillet, saute green beans and onion in the olive oil until tender crisp, about 5 minutes. Add the garlic and saute another minute.
Add the Rotel tomatoes and balsamic vinegar. Simmer uncovered for 10 minutes, until the liquid reduces.
Stir in salt and pepper to taste and serve. Enjoy!
Notes
Commentary: I love green beans, really love them. And I'm used to steaming them and just putting butter and salt on. So it's time to do something fancier, right? Of course there needs to be a Southwestern Green Beans, duh! What's better than adding garlic, tomatoes, and green chiles? It's a natural. And then the balsamic vinegar adds a nice bit of tang. Yum! And, no, I don't use canned green beans. This is simple, pretty quick, healthy, and really good. And add your own twist! How about some sour cream or oregano? Enjoy!
Green Rice Souffle might sound innocuous, but this turns out to be a very versatile and satisfying dish. It has a full flavor that only has a hint of heat. You can serve this to young kids or those who can’t take spicy food and I think just about anybody will really like this. And, of course, it’s a great way to use leftover rice. I happened to have 2 cups left over after I made a batch of curry.
How about a spicier version? For sure, I’ll try this again using a hotter chile and maybe 3/4 cup chiles instead of 1/2 cup. I’ll also add maybe 1/2 tsp cumin. There are other things I’ll try with this basic recipe – like adding tomatoes or salsa. Anyway, this one’s a keeper and I’ll definitely be making it again and again. Hope you like it as much as I do!
2 cups raw spinach leaves (about 1½ finely chopped)
1 cup coarsely chopped onion (about 1 medium)
1 10.5 oz can cream of mushroom soup
½ cup diced mild green chiles
3 eggs, separated
¼ tsp salt
⅛ tsp pepper
2 cups cooked rice
Instructions
Preheat oven to 350 degrees.
Wash spinach leaves. Finely chop spinach in food processor or blender and remove.
Put onion, soup, egg yolks, green chile, salt, and pepper in food processor and process until onion chopped and mixture blended. Pour into a bowl and stir in spinach and rice.
Beat egg whites to a soft peak and fold into the rice mixture. Pour into a greased 2-qt casserole or smaller individual ramekins.
Bake for about 50 minutes or until a knife inserted into center comes out clean. For individual ramekins bake about 35 minutes or until center is set.
Serve immediately & enjoy!
Notes
Commentary: Green Rice Souffle might sound innocuous, but this turns out to be a very versatile and satisfying dish. It has a full flavor that only has a hint of heat. You can serve this to young kids or those who can't take spicy food and I think just about anybody will really like this. And, of course, it's a great way to use leftover rice. I happened to have 2 cups left over after I made a batch of curry.
How about a spicier version? For sure, I'll try this again using a hotter chile and maybe ¾ cup chiles instead of ½ cup. I'll also add maybe ½ tsp cumin. There are other things I'll try with this basic recipe - like adding tomatoes or salsa. Anyway, this one's a keeper and I'll definitely be making it again and again. Hope you like it as much as I do!
I never thought of celery as all that flavorful, but this Chunky Celery Soup is bursting with flavor. It’s also low in fat and nutritious. I’ve been eating either hot or cold. Lately I’m trying to cut down on carbs and drop a few pounds, and this soup is a perfect dish for that.
At first, I made a batch that was 100% pureed. It doesn’t look like much, buts tastes good. Adding the chunks of sauteed celery and onion makes it a lot more appetizing and interesting. It’s great to have in the fridge where I can just pour it into a bowl, heat it up and eat.
I’ll make this again & again. It’s just a great dish that tastes homemade and is totally satisfying. Hope you enjoy it!
Slice the celery stalks into thin slices (about ⅛ to ¼ inch). This breaks up the fibers so you don't end up with strings in the soup.
Dump the olive oil, celery, and onion into a large stockpot. Saute, stirring often, until fully softened.
Add the garlic, cumin and pepper and saute another 2 minutes.
Scoop out about 2 cups of the cooked celery and set aside.
Add the chicken broth and green chile. Simmer, covered, on low for about 45 minutes.
Take the pot off the heat and let cool for 15-20 minutes.
While it's cooling, put the butter in a medium skillet. Add the sauteed celery that was set aside and the cup of white wine. Cover and cook over medium heat until fully reduced (no liquid left) about 15 minutes.
Take the pot of celery chicken broth soup and puree in a blender until smooth and creamy. You'l have to do this in batches as most blenders are too small for the whole batch.
Put the pureed soup back in the stockpot, stir in the sour cream and add the celery/wine mixture.
Heat and serve. If desired, top with chopped tomatoes, sour cream, cilantro, whatever.
Enjoy!
Notes
Commentary: I never thought of celery as all that flavorful, but this Chunky Celery Soup is bursting with flavor. It's also low in fat and nutritious. I've been eating either hot or cold. Lately I'm trying to cut down on carbs and drop a few pounds, and this soup is a perfect dish for that.
At first, I made a batch that was 100% pureed. It doesn't look like much, buts tastes good. Adding the chunks of sauteed celery and onion makes it a lot more appetizing and interesting. It's great to have in the fridge where I can just pour it into a bowl, heat it up and eat.
I'll make this again & again. It's just a great dish that tastes homemade and is totally satisfying. Hope you enjoy it!
