[CH] Green Chile Recipes from TKL Copycat Central

RST G (synapse7@home.com)
Fri, 05 Mar 1999 11:15:47 -0500 

I was at The Kitchen Link Copycat Central looking for something for
someone and accidentally came upon these recipes. They are in @@@@@
format for those who have Mastercook:


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HATCH GREEN CHILI SALSA 
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http://www.lubbockonline.com/news/100296/hatch.htm
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2 quarts water 
1/2 pound fresh tomatillos 
1/2 pound fresh serrano chili peppers 
1 pound roasted Sandia green chili peppers 
1/3 bunch cilantro 
3 medium cloves garlic, peeled 
1 medium white onion, peeled and diced 
2 tablespoons salt 
2 tablespoons freshly squeezed lime juice 
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DCook's note: Tomatillos look like small green tomatoes with a papery,
round husk. To adjust the heat of the salsa,
use more or fewer serrano chilies, as desired. 

1. Place water in large pot and add tomatillos, serrano chilies, Sandia
chilies, cilantro, garlic and onion. Bring to boil
and simmer for 30 minutes. 

2. Strain liquid into a container and place solid ingredients in
blender. (You may have to work in batches.) Add 1/2
of the strained liquid to blender and blend until smooth. 

3. Add lime juice and salt and blend 30 seconds. Chill before serving. 

Presentation: Serve with chips, tortillas or in recipes calling for
salsa. Can be stored in a sealed container for 4
days in the refrigerator. (Yield: 11/2 quarts) 

(Nutritional information (per 1/2 cup): 16 calories, 0.18 grams fat, no
saturated fat, no cholesterol, 535 milligrams
sodium, 10 percent calories from fat.) 

Source: Steve Stanley, Chuy's Restaurant
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GRILLED GREEN ONIONS AND RAJAS 
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http://www.lubbockonline.com/news/100296/hatch.htm
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3 fresh poblano chilies or large New Mexican chilies such as Sandias 
12 large green onions 
1 tablespoon vegetable oil 
Dash of Maggi seasoning or pinch of salt 
Juice of 1/2 lime 
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DCook's note: Maggi seasoning is a dark brown, bottled sauce that
resembles soy sauce in looks and taste. It can
be found in Hispanic markets and in the Hispanic section of some
supermarkets. 

1. On an outdoor grill, fire up enough charcoal to make a single layer
under the vegetables. When coals are
covered with gray ash, place chilies directly over fire. Grill chilies,
turning frequently, until their skins are
blackened. Transfer chilies to paper bag to steam until cool enough to
handle. 

2. Peel chilies using rubber gloves if your skin is sensitive, and cut
chilies into 1/3-inch strips. Keep chili strips, or
rajas, warm. 

3. Trim any wilted portion of green from tips of onions. Rub onions with
oil and Maggi seasoning, if using. 

3. Tear a piece of foil about 6 inches wide. Place it on one side of
grill. Arrange onions so that their green portions
are on foil and bulbs are directly over fire. Grill, turning frequently,
until bulbs are soft and lightly browned, 5-10
minutes. Squeeze lime juice over onions and sprinkle salt over them, if
using. 

Presentation: Serve onions with rajas and grilled meat. Makes 6
servings.

(Nutritional information (per serving): 31 calories, 2 grams fat, 0.3
grams saturated fat, no cholesterol, 46 milligrams
sodium, 58 percent calories from fat.) 

Source: "The Border Cookbook'' by Cheryl Alters Jamison and Bill Jamison
(Harvard Common Press, $14.95)
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CHILI-RUBBED FRESH SALMON TACOS 
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http://www.lubbockonline.com/news/100296/hatch.htm
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2-2 oz. salmon filets 
Chili rub, to taste 
1 tablespoon butter 
2 flour tortillas 
1/3 cup red cabbage, shredded 
6 roasted Sandia green chili strips 
2 tablespoons Jalapeno Lime Sauce
6 fresh cilantro leaves 
2 small lime wedges, for garnish 
JALAPENO LIME SAUCE
3 cups commercial Ranch dressing 
1/4 cup roasted green chilies 
1/4 cup jalapeno chilies, pickled or marinated  
1 tablespoon lime juice, freshly squeezed  
1/3 bunch fresh cilantro 
1/2 Roma tomato, diced 
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Cook's note: Chili-rub spice blend can be found in the supermarket spice
section. 

1. Lightly dust salmon with chili rub. 

2. Heat butter in skillet over medium heat and saute salmon, about 2
minutes each side or until desired doneness.
Meanwhile, heat or toast tortillas. 

3. To assemble taco, fill tortillas with cabbage and 3 chili strips
each. Place salmon atop cabbage and chilies and
top with Jalapeno Lime Sauce and cilantro. Fold tacos and serve with
lime wedges. 
Makes 2 tacos.

To make sauce: 1. Place all ingredients in blender and blend until
smooth. 
Chill and use as a salad dressing or dip for tortilla chips.
Makes 3-1/2 to 4 cups. 

For sauce: (Nutritional information (per 1/3 cup): 165 calories, 16.9
grams fat, 2.5 grams saturated fat, 18 milligrams cholesterol,
227 milligrams sodium, 92 percent calories from fat.) 

For salmon taco: (Nutritional information (per serving): 262 calories,
13.5 grams fat, 4 grams saturated fat, 46 milligrams cholesterol,
231 milligrams sodium, 46 percent calories from fat.) 
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JALAPENO LIME SAUCE 
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http://www.lubbockonline.com/news/100296/hatch.htm
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3 cups commercial Ranch dressing 
1/4 cup roasted green chilies 
1/4 cup jalapeno chilies, pickled or marinated  
1 tablespoon lime juice, freshly squeezed  
1/3 bunch fresh cilantro 
1/2 Roma tomato, diced 
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1. Place all ingredients in blender and blend until smooth. 
Chill and use as a salad dressing or dip for tortilla chips.
Makes 3-1/2 to 4 cups. 

(Nutritional information (per 1/3 cup): 165 calories, 16.9 grams fat,
2.5 grams saturated fat, 18 milligrams cholesterol,
227 milligrams sodium, 92 percent calories from fat.) 
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EL PASO GREEN CHILI SOUP 
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http://www.lubbockonline.com/news/100296/hatch.htm
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1/3 cup butter 
1.5 medium onions, peeled and chopped 
3 garlic cloves, peeled and minced 
4 cups chicken broth 
2 baking potatoes, peeled and diced 
1.5 cups chopped roasted green chilies, such as New Mexican 
1 teaspoon dried oregano 
1 teaspoon salt 
1/2 cup half-and-half 
4 ounces Monterey Jack cheese, grated 
freshly minced cilantro, for garnish 
toasted thin corn tortilla strips, for garnish 
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1. In large saucepan or Dutch oven, warm butter over medium heat. Stir
in onions and garlic and saute until
translucent. 

2. Add broth, potatoes, chilies, oregano and salt and bring mixture to a
boil. Reduce heat to simmer and cook until
potatoes are soft, about 30 minutes. 

3. Transfer soup to a food processor (or blender in batches) and puree
until smooth. (Soup can be made ahead
until this point and refrigerated for a day. Warm soup before
proceeding.) 

4. Pour soup back into pan, add half-and-half, and heat through. 

Presentation: Divide cheese among serving bowls. Ladle soup into each
bowl. Top soup with cilantro or tortilla
strips, if desired. Serve immediately. 4-6 servings.

(Nutritional information (per serving): 290 calories, 20.1 grams fat,
12.2 grams saturated fat, 55 milligrams
cholesterol, 1263 milligrams sodium, 62 percent calories from fat.) 

Source: "The Border Cookbook''
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HATCH NEW MEXICAN GREEN CHILI SAUCE 
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http://www.lubbockonline.com/news/100296/hatch.htm
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3 tablespoons corn oil 
2 tablespoons all-purpose flour 
1 cup onion, chopped  
2 teaspoons minced garlic 
2 cups Roasted New Mexican green chilies, peeled/seeded/chopped  
2 cups beef broth 
1 teaspoon salt 
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1. In heavy-bottomed sauce pan, saute onions in corn oil until they
begin to brown. 

2. Add garlic and cook another 2 minutes. 

3. Stir flour in with onions and garlic so that it thickens. 

4. Add chopped chilies, beef broth and salt and mix well. Bring to a
boil and simmer 10 to 15 minutes to allow
mixture to reduce. The sauce should be thick enough to bind chilies and
onions together. Sauce can be
refrigerated for three days, or frozen. 

Presentation: Serve sauce over enchiladas, grilled pork tenderloin or
other grilled meats and poultry, or as a side
with beef tacos. Yield: 4 cups.

(Nutritional information (per 1/3 cup): 39 calories, 2.7 grams fat, 0.4
grams saturated fat, no cholesterol, 233
milligrams sodium, 62 percent calories from fat.) 

Source: Steve Stanley, Chuy's Restaurant 
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RisaG