Green Chile Black Bean Hummus is a super simple, absolutely killer hummus … thanks to Bush’s Best Hummus Made Easy. This took all of 2 minutes to make.
This recipe is absolutely brain-dead simple … and about as good as it gets. It’s only got 3 ingredients: a can of Bush’s Black Beans, Bush’s Hummus Made Easy, and some green chiles. Just puree it in a food processor for a minute, and you’re done!
Last weekend I was at BlogHer in L.A., a conference for bloggers; Bush’s Best had a booth where we could sample their new product. And they gave me a few pouches to take home. I had sorta noticed it on the shelves, but I always figured that making hummus is so easy, why would you need a mix for it? After making it, I have a whole new viewpoint. It takes all of 2 minutes and is truly awesome. I made it with just the beans and pouch of Hummus Made Easy, then tasted it. It was so good, I was tempted to leave the green chiles out. But then I added them anyway – and what I got was just as spectacular …. and also spicy! I ate it with chips, then I made a pita bread, bell pepper and sprouts sandwich with it, and then I ate the rest straight out of the bowl.
One thing you do not want to do – do not open the pouch with your teeth. That’s what I did, and I got orange oil all over the kitchen and my favorite sweatshirt. (That orange oil is basically olive oil with paprika in it.) It’s not like they didn’t warn me – there’s a dotted line across the corner with a picture of scissors. Duh! It should all go smoothly if you just follow directions.
I used hot green chiles (Sandia, to be exact) and it was just right. Spicy, but not enough to blow your socks off. If you use mild, you’ll probably want to put more in to be able to taste it.
So try this! And let me know how you like it. Plus, there are all kinds of variations that are really good.
These are easy, elegant, and everybody loves them. It’s an ideal dish for a bbq or any get together. A couple weeks ago, the caterer served something similar at our family reunion, so when I got home I whipped these up. It’s now in my regular repertoire.
This is ideally cooked on a grill, but I just made them using my George Foreman Grill. And I used medium Big Jim chiles for some noticeable, but still subtle, heat.
Dump first 4 ingredients into a small saucepan. Do not drain the pineapple; we like some juice. Cook over medium heat till the juice cooks down and it's not runny, about 10 minutes or so. Add salt to taste.
in the meantime, Wrap a strip of bacon around each pork chop (like a spiral). You may need to stretch the bacon a bit.
Grill the pork chops on a bbq or you can use a George Foreman Grill.
To serve, place each pork chop on a serving plate and top with the warm pineapple mixture. You can also put them in a baking dish, top with the pineapple, and put in a 200 degree oven to keep warm till serving - ideally within 20 minutes or so.
Chicken Fajita Salad is an easy, quick, and nutritious main meal salad ideal for company or any time. Serve with tortillas and people can either eat them as fajitas or as a salad.
In case you can’t tell, I love fajitas … and many variations of sauteed bell peppers, onions, and green chiles. Just so flavorful, healthy, and satisfying. I started out creating this dish to be chicken fajita wraps – but then the lettuce leaves were too small. So it ended up as a fajita salad. Just as good!
This is not just fajitas on a bed of lettuce. It bears more resemblance to fajitas sauteed in a Southwestern dressing. Nice flavor! And, yes, you can serve them in or with tortillas. This basically makes 2 large main dish salads or 4 smaller salads. In a restaurant, it would be 2 salads.
This is a lightly seasoned dish. You may want to double the dressing if you want more intense flavor. Personally, for a salad I like it on the light side.
1 cup thawed Kroger fully cooked Grilled Chicken Breast Strips
1 red bell pepper
1 yellow or orange bell pepper
½ red onion
½ cup whole green chiles
½ head romaine lettuce
optional: tortillas, avocado, sour cream, pico de gallo, salsa, ranch or vinaigrette dressing
Instructions
Dump the first 7 ingredients into a 1 cup or larger jar or container with a lid. Put the lid on and shake to blend well.
Put the chicken into a bowl or storage container. Pour the dressing on and make sure the chicken strips are well-coated. Cover and refrigerate for 1 to 4 hours.
Tear up the lettuce and place into 2 to 4 large bowls. Set aside.
Cut the bell peppers, onion, and green chiles into 2 inch strips.
In a large skillet over medium high heat, sautée the chicken and vegetables until starting to brown, stirring frequently - about 5 to 10 minutes.
Sopa de Lima (Mexican Lime Soup) is a tangy, spicy, flavorful – yet easy to make soup. Very nutritious, sure to become a family favorite.
I first had this at a party a few years ago … and it was amazing! Tangy, just-right spicy, and full of flavor. Plus, it’s low-fat, paleo, nutritious, perfect if you’re on just about any diet. And easy to make!
This basic recipe came from the cookbook Steamboat Entertains, and then I made some adjustments. I hope you like it as much as I do – I’ll be making it again and again!
Pepper Guacamole Pitas are super easy, super healthy, and make a satisfying vegetarian lunch. Also perfect for a brunch or party. Just bell peppers, green chiles, onions, guacamole and pitas. Yum!
Looking for a simple, healthy, yummy lunch or snack? I make variations on this all the time. And it’s vegetarian. Want a paleo version? Make it in a lettuce wrap instead of a pita. So easy!
You don’t need any specific measurements here, so think of the quantities as a guideline. I used Wholly Guacamole, but you can make your own if you want. At Walmart, they sell a 16 oz tub of their classic guacamole for $4.99. It’s perfect to use as a spread or accent for dishes like this. I also used medium Big Jim green chiles. You can used diced green chiles, mild, hot – whatever appeals to you.
I hope you enjoy this – and there are infinite variations that will also be wonderful.
½ cup whole green chiles (about 4 chiles, diced is also fine)
1 cup guacamole
optional: diced tomatoes, cucumbers, sprouts
Instructions
Cut the pitas in half.
Slice the green chiles into strips. (You can used diced also)
Coat the bottom of a medium skillet with the olive oil. Sauté the bell pepper and onion strips on medium high heat until soft and peppers start to brown on the edges, about 5 minutes.
Add the green chile strips and cook for another minute, then remove from heat.
Assemble the pitas: Spread guacamole on both sides of the inside of each pocket, then stuff with the sautéd pepper mixture.
Chicken Wontons – a favorite recipe from the Black Bear Inn in Vail. Very easy and perfect as a party appetizer, the filling would be wonderful in many other dishes.
This is an amazingly easy and yummy appetizer that originated at the Black Bear Inn in Vail. The filling is super simple and perfect for all kinds of different dishes – enchiladas, quesadillas, phyllo cup appetizers, and more.
This recipe was published in the Distinctly Delicious cookbook, featuring dishes from distinctive inns in Colorado. I’ve altered the baking directions as following the original recipe resulted in wontons with soggy bottoms. Not optimal. I’ll be making variations on this dish many, many times in the future. Easiest version?? Next time I’ll put the filling in mini phyllo cups and baking at 325 for 3 to 5 minutes or until cheese is melted. Beautiful and simple.
3 cups grated cheddar cheese (or cheddar/Monterey Jack blend)
½ tsp pepper
1 package wonton sheets
Instructions
Preheat oven to 325 degrees. Spray a mini-muffin pan with cooking spray.
In a skillet, sauté the chicken, onions, and cumin in just enough oil to coat the bottom of the skillet. Cook over low heat until chicken is cooked throughout. Set aside to cool.
In a medium-sized bowl, blend the cilantro, cheese, chiles, and pepper, and set aside.
Shred the chicken with a fork and then blend in with the cheese mixture.
Press a wonton sheet into each muffin cup, shaping into a cup shape.
Bake the wonton sheets for about 3 minutes or just barely starting to brown, then remove from oven.
Fill each with chicken/cheese mixture and return to oven for 3-4 more minutes or until lightly browned and cheese melted. Watch carefully to not overcook.
Remove from oven and place wontons on a serving dish.
Repeat until all wontons are cooked, then serve.
Notes
These can be reheated for 20 to 30 seconds in a microwave.
Individual 7 Layer Dip is perfect for that outdoor bbq – it’s a dip in a cup, complete with bean dip, chiles, salsa, guacamole, sour cream, tomatoes, onions, olives. Just serve with tortilla chips.
Such a simple recipe – this is a traditional 7 Layer Dip … but served in individual cups. Perfect for that 4th of July outdoor bbq. Everybody can just grab a cup and a handful of chips.
I like to mix green chiles in with the refried beans. I do that for lots of dishes that have refried beans (burritos, tacos, etc). Nothing else needed for that layer. I used medium hot Big Jims for a nice amount of heat; you can taste the heat, but it’s subtle. For the guacamole, I used Classic Wholly Guacamole. Walmart sells a 16 oz tub of it for about $5, perfect for this recipe. Or use your favorite guacamole.
If you have kids, I’d have them assemble these – this is an assembly project. Better yet, after a few rounds of margaritas or beer, make it a game and have the guests assemble them. These will taste good no matter what, and probably nobody will notice if the layers are all lopsided. See the blue chips in the photo? Those are the Broncos tortilla chips from Safeway from last Super Bowl season. You may have to settle for ordinary tortilla chips.
In a small bowl, mix the refried beans and diced green chiles.
For each tumbler, put 2 tbsp of each ingredient in this order: beans, guacamole, sour cream, salsa, shredded cheese, tomatoes, onions, olives.You may want to use more or less of some ingredients depending on your preference.
Cover and refrigerate until ready to serve.
Stick a tortilla chip in each and serve along with a big bowl of tortilla chips.
Garlic Green Chile Cheeseburger is a classic, simple Southwestern favorite. This one has the chiles and garlic inside the burger and cooks up on a grill full of flavor with a bit of heat.
Ready for summer outdoor grilling? Here’s a classic favorite … but with the chiles on the inside. Very, very easy to make and always a hit. A year or so ago I published a very different version of this classic – with the garlic and green chiles cooked up separately from the burger and then piled on top of the burger right before serving. Many consider that to be the classic green chile cheeseburger. But really, I think they are both equally good – just different.
I used medium hot green chiles (Big Jim), and it was just enough to add that green chile flavor and some heat. Just about anyone will go for this. Next time, I will probably double the green chiles – to get serious green chile flavor and a spicy hot burger. But it’s all a matter of preference. Here’s a thought – make this recipe as is, but also make the green chile & garlic topping. Those who like it hot with serious green chile flavor can just add the topping. Everybody’s happy!
This makes a perfect July 4th bbq burger. And you can make it ahead of time! Bought your fireworks yet? My son, Nick, is working at the fireworks tent at Coal Mine & Kipling for the 3rd year. Stop by & say hi!
1 or 2 slices cheese per patty (Monterey Jack or Cheddar)
hamburger buns, lettuce, ketchup, onions, pickles, cheese, etc.
Instructions
Mix all ingredients thoroughly.
Shape into 3 or 4 4-inch patties.
Grill on the bbq or in a skillet or George Forman grill to desired doneness.
Top with cheese slices a minute or two before the burger is done; allow cheese to melt.
Serve each patty on a bun with whatever fixings you want!
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You can see all the pieces of green chile and garlic in the meat mixture before you cook it up. And you want convenience? You can just make the patties ahead of time and freeze them!
Garlic Green Chile Cheeseburger is a simple, classic Southwestern favorite perfect for an outdoor bbq. This one has garlic and chiles inside the burger instead of on top and cooks up on a grill full of flavor with that touch of heat.
Superb Sauteed Mushroom & Chiles are amazingly flavorful and versatile – great on steak, hamburger, hot dogs, omelettes, and more.
Wow! This is really good mushroom stuff. I have some left over and tomorrow morning it’s going into omelettes. Along with mushrooms (obvious), this has lots of garlic and green chiles. I used medium hot Big Jim’s, but you really can use whatever heat you want.
Melt butter and olive oil together in large skillet. Add mushrooms, garlic, Worcestershire sauce, and garlic powder and sautee on medium high heat until mushrooms start getting soft.
Turn heat down to low and simmer for another 10-15 minutes or until very soft.
Stir in chiles and pepper, simmer another minute and serve over steak, eggs, whatever.
Garlic Chile Mini Pizzas are quick snacks or lunches made with an amazing garlic chile topping, little pita breads, and shredded cheese. Store the topping in the fridge and whip up a pizza on a moment’s notice.
Make the topping ahead of time, assemble pizzas an hour or two before serving, then pop in the oven or microwave just 5 minutes before serving – easy!
When I made this, I was waffling about publishing it as a topping recipe versus a pizza recipe. The bottom line is that this topping would be wonderful on all kinds of dishes – rice, in a burrito, a quesadilla, spread it on bread, top a baked potato with it. But … so far I’ve only made a mini pizza with it.
You can also blend it into a smooth paste and spread it on crackers, bread or anything else. I haven’t had a chance to really experiment with it yet. I also think it might freeze well and should store in the fridge for at least two weeks.
Got any ideas for other ways to use it? It’s easy enough to make and really, really tasty.
2 cups shredded cheese (Monterey Jack or Mozarella)
Garlic chile topping
Instructions
Peel garlic cloves (remove papery skin).
Place garlic, onion, and olive oil in a skillet with a lid. Stir to distribute oil and put lid on.
Cook on medium low, stirring every 5 minutes or so, until garlic is soft, about 20 to 30 minutes. (Smash a garlic clove with a fork - it should easily smash into a paste.) [Note: You can also bake the garlic and onion in the olive oil for 30 minutes at 350 degrees.]
With a fork, smash all the garlic into a paste, then stir in the chiles, balsamic vinegar, and Smoked Paprika. Add salt to taste.
For each pizza, take one little pita bread, spread ¼ cup shredded cheese on top, and sprinkle or dot it with about 2 tbsp of the topping.
Microwave for about 45 seconds or bake in oven at 350 degrees for about 5 minutes.
Last weekend I was at BlogHer in L.A., a conference for bloggers; Bush’s Best had a booth where we could sample their new product. And they gave me a few pouches to take home. I had sorta noticed it on the shelves, but I always figured that making hummus is so easy, why would you need a mix for it? After making it, I have a whole new viewpoint. It takes all of 2 minutes and is truly awesome. I made it with just the beans and pouch of Hummus Made Easy, then tasted it. It was so good, I was tempted to leave the green chiles out. But then I added them anyway – and what I got was just as spectacular …. and also spicy! I ate it with chips, then I made a pita bread, bell pepper and sprouts sandwich with it, and then I ate the rest straight out of the bowl.
