New Mexico Green Chili

Total Time: 1.5 hours
Servings: 8

4 poblano chilles or 2 green peppers
1 T. olive oil
1 large onion, cut in1/4 inch pieces
2 jalapeno chiles, seeded and minced
3 garlic cloves, crushed with a garlic press
1/2 cup packed fresh cilantro leaves, chopped
1 t. ground cumin
3/4 t. salt
2 pounds tomatillos, husked, rinsed & cut into quarters
1 can vegetable broth
2 cans white kidney beans (cannellini), rinsed & drained

1. Preheat broiler. Line broiling pan with foil. Cut each pepper length-wise in half; remove and discard stems and seeds. With hand, latten each pepper half. Arrange peppers, cut side down, in prepared broiler pan. Place pan in broiler at closest position to heat source. Broil peppers until skin is charred and blistered, about 10 minutes. Wrap peppers with foil and allow to steam at room temperature until cool enough to handle, about 15 minutes. Remove peppers from foil. Peel off skin and discard. Cut peppers into 1-inch pieces.

2. In 6-qt Dutch oven, heat oil over medium heat until hot. Add onion, jalapenos, garlic, cilantro, cumin, and salt and cook 5 minutes.

3. Stir in tomatillos, broth, and roasted peppers; heat to boiling over high heat. Reduce heat to low; cover and simmer until tomatillos are tender, about 20 minutes. Stir in baens and cook until heated through, about 5 minutes longer.


My notes: I've been wanting to cook green chili for a long time. It was so much easier than expected. Next time, I'm going to make a Colorado Green Chili recipe with meat though!

Stars: 4 out of 5

Country Eggs in Tortilla Cups

Total Time: 20 minutes
Servings: 4

4 flour tortillas (6 inch)
cooking spray
4 eggs
1/4 cup milk
1/4 t. salt
1 T. butter or margarine
3 cups frozen shredded ash browns
1/4 cup chopped green bell pepper
1/4 cup shredded cheese
salsa and/or sour cream, if desired

1. Turn 4 custard cups upside down on a cookie sheet. Spray each tortilla with cooking spray and shape around custard cup. Bake 8-10 mintues in a 400 degree oven until light golden brown.

2. In a small bowl, beat eggsm milok, and salt until well mixed. Set aside.

3. Melt butter in a 10-in skillet. Cook potatoes and bell pepper in skillet for 6-8 minutes, until potatoes are golden brown.

4. Push potatoes to one side of the skillet; carefully pour egg mixture into the empty side of the skillet. Cook until eggs are almost set. Sprinkle with cheese and cover for 1 minute (until cheese melts).

5. Place "tortilla cup" on serving plate. Spoon 1/4 each of the potato and egg mixture into the cup. Serve with sour cream and/or salsa.

My notes: I don't own custard cups, I made the tortilla cups by using th backside of muffin pans and shaping it around 4 muffins. They turned into tortilla bowls that way. This is such a super easy, delicious breakfast-for-dinner that I'm sure to make again soon. Oh, one more thing...if you want to add some breakfast meat to this, it would be so easy. I just added a few fresh bacon bits and it gave it an entirely new taste!

Stars: 4 out of 5