GREEN CHILI STUFFING
Published in Gourmet magazine, November 1992. This recipe is for baking the stuffing separately. It also can be used to stuff a 12- to 14-pound turkey with the changes noted next to the ingredients.
Provided by swissms
Categories < 60 Mins
Time 1h
Yield 8-10 serving(s)
Number Of Ingredients 15
Steps:
- In a large skilled, cook the onion and celery in 8 T butter over medium heat, stirring occasionally, until softened and light golden. Add the green chilies with the juice, the jalapenos, chili powder, thyme, oregano, cumin and salt and pepper to taste. Cook the mixture, stirring, for 3 minutes.
- Transfer the mixture to a large bowl, add the pecans, toasted bread cubes, and salt and pepper to taste. Combine the stuffing gently but thoroughly.
- Note: if using to stuff a turkey, cool completely before stuffing the turkey.
- Baking: Preheat oven to 325°F Spoon the stuffing into a buttered 3- to 4- quart casserole, drizzle it with the broth and dot the top with the additional 2 T butter. Bake the stuffing, covered, in the middle of the oven for 30 minutes. Uncover and bake 30 minutes more.
Nutrition Facts : Calories 406.8, Fat 26.5, SaturatedFat 10.4, Cholesterol 38.2, Sodium 847.7, Carbohydrate 37.9, Fiber 4.3, Sugar 6.2, Protein 7.2
STUFFED GREEN CHILES
I created this when I was in my early twenties and have changed it a little over the years. I now grow and fire roast my own green chiles instead of buying canned and I use Oxaca cheese (or homemade mozarella) instead of cheddar. You may fire roast, peel and clean out the seeds of your chiles or use canned as both are good. I...
Provided by Millie Johnson
Categories Other Main Dishes
Time 1h15m
Number Of Ingredients 14
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)
Make and share this Green Chiles Rellenos (Stuffed Green Chiles) recipe from Food.com.
Provided by jackieblue
Categories Vegetable
Time 10m
Yield 5 serving(s)
Number Of Ingredients 8
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.
CHILI-STUFFED PEPPERS
"My family loves chili, so I decided to try stuffing green peppers with it," recalls Verna Redman of Dade City, Florida. "They tasted great and are good made with leftover chili, too," she adds.
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Cut tops off peppers and remove seeds. Place peppers in a large kettle and cover with water. Bring to a boil; cook until crisp-tender, about 3 minutes. Drain and rinse in cold water; set aside. , In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add the beans, tomatoes, chili powder, salt if desired, pepper and cayenne. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. , Spoon meat mixture into peppers; place in an ungreased 3-qt. baking dish. Cover and bake at 350° for 20-25 minutes or until heated through. Sprinkle with cheese.
Nutrition Facts : Calories 259 calories, Fat 9g fat (0 saturated fat), Cholesterol 31mg cholesterol, Sodium 656mg sodium, Carbohydrate 24g carbohydrate (0 sugars, Fiber 6g fiber), Protein 24g protein. Diabetic Exchanges
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