ame skillet; pour in the green chile sauce, green chiles, and black beans. Stir
Chorizo -- To a large sauce pan, add 1 teaspoon olive
s well.
Assembling Green Chile Barbacoa Enchiladas:
Fry tortillas
r food processor, blend the green chile sauce, chopped chiles, and remaining 1
side. Bring the onion, garlic, green chiles, and chicken broth to
br>In medium sauce pan combine diced green chiles, green chile sauce, soup and sour
Preheat oven to 375 degrees F.
In large mixing bowl add ground beef and all ingredients except 1/4 of the green chile sauce. Mix together.
Place in a baking pan and press gently to relieve any air pockets. Pour remaining green chile on top of ground beef mixture.
Cover baking pan with foil and place in oven for 1 1/2 hours or until it reaches an internal temperature of 170 degrees.
Remove and drain grease, let stand for 10 minutes.
Slice and serve.
-inch dice.
Combine chile, water and chicken bouillon in
Chile sauce:
in a large heavy
As ribs are boiling, place green chile in slow cooker. Heat to
cumin.
add tablespoon of chile sauce & little over 1/2 the
ork. Put the apricots, almonds, green onions, mint, and cilantro on
ver medium-high heat; saute green chile peppers, onion, bell pepper, corn
Combine cashews, green chile peppers, hemp milk, jalapeno pepper, and salt in a blender; process until smooth.
Pour cashew mixture into a small bowl; stir in 1 cup cilantro.
Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes.
Divide romaine lettuce among 4 bowls. Top with quinoa, black beans, red bell pepper, and onion. Drizzle cilantro sauce on top. Garnish with remaining 1/4 cup cilantro and chopped avocados.
To make the Green Chile Mayo: Heat the oven to
br>Measure 1/2 cup green chile sauce sauce; set aside.
Add remaining
1/2 of the tomato sauce, and 1/2 of the
To make the sauce: In a medium saucepan, heat
Slice chicken breasts and place green chile strips in between. Marinate chicken breasts and chile strips in teriyaki sauce for 1 hour.
Grill chicken breasts until done.
Toast onion rolls on grills.
Place chicken/chili strips on onion rolls and top with mayonnaise or salad dressing.
Heat oil in a skillet over medium heat. Add onion and garlic; cook and stir until onion is translucent, about 5 minutes. Stir in squash and corn; cook, stirring frequently, until squash is softened, about 5 minutes. Transfer to individual serving plates.
Combine Neufchatel cheese, chile peppers, and milk in a blender; blend until sauce is smooth.
Heat sauce in a saucepan over medium heat until warmed through, 2 to 4 minutes; pour over squash mixture.