Stuffed Green Chiles Recipes

STUFFED GREEN CHILES

Steps:

• 1. Preheat oven to 350 degrees. Spray a 9 x 13 baking dish with non-stick spray and set aside.
• 2. Prepare green chiles (instructions below) OR drain and set aside if using canned.
• 3. To large skillet add ground beef, salt, black pepper, minced garlic, diced onion and diced bell pepper. Cook on high till meat is browned. Drain and return to skillet.
• 4. Add water, fajitas mix, cornmeal, cayenne* and Habanero sauce*. Bring to a boil,reduce heat, cover and simmer for 15 to 20 minutes. Uncover and cook on medium high till very thick.
• 5. Pour a just enough green chile enchilada sauce to barely cover the bottom of the 9 x 13 baking dish.
• 6. Holding chile in hand, stuff with meat mixture.
• 7. Put in baking dish seam side down. Repeat with remaining chiles.
• 8. Pour remaining green chile enchilada sauce over the top. Cover with cheese and bake for 30 - 40 minutes or till nice and bubbly.
• 9. TO PREPARE GREEN CHILES Blister chiles on all sides on a very hot grill or in your broiler. As they get done put them in a covered bowl. (this helps to sweat the skins off)
• 10. PLEASE WEAR GLOVES! Peel off skin then cut off top and make a slit down the side. Open it up and remove seeds. It is now ready to use. You can see a step by step with pictures in my recipe "Fire Roasted Chilis/Peppers".

GREEN CHILES RELLENOS (STUFFED GREEN CHILES)

Steps:

• Cut cheese into slices 1/2" thick and the length of the chili.
• Make a small slit in chili just big enough to insert cheese(you can also poke in some slivers of onion at this point).
• Dip in batter and fry in hot oil or lard until golder brown.
• Drain and serve.
• May be garnished with green chili sauce if desired.
• To make batter, combine flour, baking powder, salt and cornmeal.
• Blend milk with egg;then combine milk and egg mixture with dry ingredients.
• Add more milk if necessary for smooth batter.
• Using a spoon, dip stuffed chilies in batter.

LAMB-STUFFED GREEN CHILES WITH FRESH TOMATO PUREE

Steps:

• To make the stuffed chiles, roast, peel and seed the chiles, keeping them whole for stuffing. Set aside. Heat the oil in a large skillet over medium heat and saute the onions about 4 minutes, until translucent. Add the ground lamb and brown 15 minutes, stirring occasionally to prevent burning. Drain off the excess fat and add the bread crumbs, tomatoes, garlic, salt, pepper, and herbs. Decrease the heat and simmer another 15 minutes. Remove from the heat and let cool. Slice the chiles lengthwise, spread them open on a work surface and generously stuff each chile with the lamb mixture. Place the stuffed chiles on an oiled baking pan with the open side down and set aside.
• To make the puree, heat the oil in a saucepan over medium-low heat. Add the garlic and saute for 1 minute. Add the tomatoes and cook another 15 minutes, stirring occasionally to prevent burning, until the excess liquid evaporates. The sauce will reduce and thicken. At this point you can pour the sauce through a fine sieve to remove the skins or you can serve the sauce as it is. Set aside.
• Preheat the oven to 350 degrees F. Place the stuffed chiles in the baking dish in the oven and heat until hot, about 5 to 10 minutes. Serve immediately with the tomato puree. Garnish with sour cream, if desired.

ROASTED SHRIMP STUFFED GREEN CHILES

Steps:

• Leaving stems on, slit chiles lengthwise down one side and under cold water, clean out seeds and ribs.
• Mix shrimp, green onion and 1/4 cup of enchilada sauce.
• Mix the sharp and mozzarella together.
• In small saucepan, warm up remaining enchilada sauce and keep warm.
• Stuff each chile with 1/4 of the shrimp filling and top with 1/4 of the cheese filling and pack down. Chile may be pulled open a little to pack filling. You should have about a 2" opening after stuffing so cheese is showing.
• Place chiles stuffed side up in a lightly greased baking dish.
• Bake, uncovered at 400 degrees until chiles are soft and lightly tinged with brown. About 25 minutes.
• To serve: Top each chile with remaining enchilada sauce, a dollup of sour cream and chopped cilantro.

GREEN CHILE STUFFED MUSHROOMS

Steps:

• Preheat oven to 350°F
• Lightly grease a cookie sheet or 13x9 baking dish.
• Stir together filling ingredients: Minced mushroom stems through salt.
• Spoon filling into cleaned mushroom caps and place them in prepared baking dish.
• Bake for 20-25 minutes.
• Place on a serving platter and sprinkle chile powder and fresh minced cilantro over the top of them.