ooked potatoes. Add the green chiles, corn, green chili powder, 2 teaspoons salt and
aute the onions, garlic, cumin, chili powder, and Tabasco or cayenne.
Combine green chilies, sour cream and cilantro
an) and juice from
green chilies in a saucepan (big
ooker.
Mix salt, chili powder, onion powder, garlic powder, cumin, white pepper, and
he avocado, cilantro, sour cream, chili powder, salt, and pepper in a
In a food processor or blender, puree the green chilies and sour cream until well blended. Set aside. In a medium saucepan, over medium-high heat, combine the pumpkin puree, chicken broth, and water. Season with chili powder, garlic powder and hot pepper sauce. Stir in 1/4 cup of the sour cream mixture.
Bring to a boil, then reduce heat to medium and simmer, uncovered, for 5 minutes. Pour into serving bowls, and spoon a dollop of the sour cream mixture on top. Run a knife or the tip of a spoon through the dollop to swirl.
Anaheim chiles, jalapenos, onion, and green bell pepper on a baking
Peel and cut potatoes into french fry sticks.
Either fry potatoes in oil or bake in a 400 oven for 15 to 20 minutes.
Heat green chili in a saucepan.
When potatoes are done place on a broil proof pan, I use a metal pie pan, pour green chili on top then sprinkle with cheese.
Place back into a broiler for 5 minutes to melt cheese.
Optional toppings: sour cream, onions, jalapenos, or guacamole.
Brown ground meat.
(Add spices and onion while cooking; I use about 2 to 3 tablespoons chili powder and about 2 tablespoons cumin powder).
Add the green chilies with the juice, the jalapenos, chili powder, thyme, oregano
Preheat oven to 350\u00b0F.
In a large bowl, mix together first seven ingredients (artichoke hearts- red pepper flakes) and then divide mixture among four ramekins.
Bake for 20-30 minutes or until golden brown.
Preheat broiler.
Spread baguette slices with garlic butter and arrange on broiler pan and broil until golden brown.
Remove and sprinkle with chili powder.
Garnish ramekins with artichoke hearts, red bell pepper julienne and chives.
Serve immediately with the toasted baguette slices.
aste.
For the green chili dressing; combine chili pepper, peanut oil and
Boil
chicken
breasts\tuntil done.
Cool; remove bones and skin.
Chop
or shred meat. Fry corn tortillas in hot oil just until
soft. Dilute chicken soup with milk or water to a pouring consistency. Grate cheese; chop onion and green chili; add garlic powder and salt to chili.
In casserole dish, start 1st
layer with tortillas, chicken, onion, chili, soup and end with cheese. Make as many layers as tortillas and ingredients permit.
Bake at 350\u00b0 for about 30 minutes.
Use 10 x 15-inch greased pan.
Put half grated cheese in pan. Layer chili pepper on top, then another layer of cheese.
Beat eggs, add chili powder, chili juice and paprika.
Pour over mixture in pan.
Bake at 350\u00b0 for 30 to 40 minutes.
Cut into squares.
Can be frozen.
Heat in oven 350\u00b0 for 10 minutes.
In a small bowl, combine green chile powder with the sour cream.
Mix in remaining ingredients.
Refrigerate for at least 1 hour to develop flavors.
Keeps well for 3 or 4 days.
NOTE: to roast garlic, place individual cloves, with skins on, in a heavy skillet over low heat.
Turn and shake skillent until the skins darken on all sides and the cloves are softened.
prinkle with frozen corn, chilies, green onions and 1/2 cup
rocess 1/2 of the green chilies and tomatillos until smooth
Brown meat and potatoes together.
Stir constantly to prevent sticking.
Drain excess fat.
Add green chili, tomatoes, garlic salt, onion powder and water.
Bring to a boil and simmer 15 to 20 minutes.
Serve with flour tortillas or Huevos Rancheros Tome Style.
Drain the fat. Combine with chili powder, salt and pepper. Reserve 1