In a medium saucepan over medium low heat, warm the garlic cheese spread, green chile peppers and cream of mushroom soup. Stir occasionally, until the mixture is well blended. Transfer to a medium bowl and serve.
s well.
Assembling Green Chile Barbacoa Enchiladas:
Fry tortillas
ver medium-high heat; saute green chile peppers, onion, bell pepper, corn
ame skillet; pour in the green chile sauce, green chiles, and black beans
Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x13 inch baking dish.
In a large bowl, mix the eggs, flour, baking powder, and salt. Stir in the green chile peppers, cottage cheese, Cheddar cheese, and melted butter. Pour into the prepared baking dish.
Bake 15 minutes in the preheated oven. Reduce heat to 325 degrees F (165 degrees C), and continue baking for 35 to 40 minutes. Cool slightly, and cut into small squares.
side. Bring the onion, garlic, green chiles, and chicken broth to
To make the Green Chile Mayo: Heat the oven to
Preheat oven to 350 degrees F (175 degrees C).
In a 9x13 inch baking dish, place 1/2 of the shredded Cheddar cheese. Top with green chile peppers. Top the chiles with the remaining cheese.
In a blender, mix eggs with the juice from the chile peppers. Pour the egg mixture over the cheese mixture.
Bake in the preheated oven 30 to 40 minutes. Cool before cutting into squares.
b>cheese together in a large bowl; add tortilla chips, onions, eggs, green chile
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
Blend green chiles and cheese together in a blender until smooth.
In a large bowl, stir together chile mixture, flour, sugar and beer together in a large mixing bowl until you get a sticky dough. Scoop dough into prepared pan.
Bake in preheated oven for 60 minutes, or until the top is golden brown and the loaf sounds hollow when tapped.
n low heat.
Mix cheese and medium minced onion. Heat
Heat butter in a skillet over medium heat; cook and stir tortilla strips and green chile peppers until strips are softened, 2 to 3 minutes. Add eggs and Cheddar cheese; cook and stir until eggs are cooked through, 3 to 4 minutes.
inutes. Mix the chicken broth, green chile peppers, cumin, 1 tablespoons oregano
Spread flour into a shallow bowl. Dredge pork cubes in flour to coat.
Heat olive oil in a large Dutch oven over medium heat. Cook and stir onion in hot oil until fragrant, 3 to 5 minutes. Add pork; cook and stir until pork is browned on all sides, 5 to 7 minutes.
Transfer pork-and-onion mixture to a slow cooker. Stir salsa verde, diced tomatoes with green chile peppers, diced jalapeno peppers, diced green chiles, garlic, oregano, and cumin into the pork mixture.
Cook on Low for 6 hours.
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.
Combine cashews, green chile peppers, hemp milk, jalapeno pepper, and salt in a blender; process until smooth.
Pour blended mixture into a small bowl; stir in cilantro.
ot and add the green chile peppers, habanero chile peppers, onion, garlic, carrots
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.
Place the beef tenderloin cubes, pork loin cubes, and masa harina in a plastic bag, and shake to coat the meat. Heat the olive oil in a large skillet over medium-high heat, and cook and stir the meat cubes until evenly browned, about 10 minutes.
Place the meat, red onion, tomatoes, green chile peppers, beef broth, cumin, potato, garlic, oregano, cilantro, cayenne pepper, salt and white pepper in a slow cooker. Cook on Low until the meat is tender, about 8 hours.
Preheat oven to 350 degrees F (175 degrees C).
Combine ground bison, milk, bread crumbs, green chile peppers, bacon bits, egg, liquid smoke, onion powder, dry mustard, garlic powder, and ground sage in a bowl. Mix by hand.
Transfer mixture to a 9x5-inch loaf pan. Spread barbeque sauce over the top.
Bake in the preheated oven until bison is no longer pink, about 1 hour 45 minutes.