Posted: 8/17/2014 11:28:06 AM EDT
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Roasting my first batch for the season.
I will end up making green chile sauce for enchiladas with this go around, but end up freezing a few lbs of whole chiles. What are y'all's favorite dishes using hatch chiles? |
This won a local recipe contest:Chicken Hatch Chile |
· 1 lb elbow macaroni |
· 2 tbsp butter |
· 3/4 cup chicken broth |
· 8 tomatillos, husked and chopped |
· 6 Hatch chilies, peeled, seeded and chopped |
· 1 medium white onion, chopped |
· 2 cloves garlic, minced |
· ½ cup cilantro leaves, loosely packed |
· 1 tsp salt |
· 1 tbsp vegetable oil |
· 1 1/2 cups half and half |
· 2 cups Monterey Jack cheese, shredded |
· 1 cup white cheddar cheese, shredded |
· 4 oz cream cheese, cubed |
· 2 cups chicken breast, cooked and shredded Topping |
· 3/4 cup tortilla chips, crushed |
· 2 tbsp butter, melted |
· 1/2 cup pecans, chopped |
· 2 cups Monterey Jack cheese, grated |
Cooking
Instructions
1.
Cook pasta until al dente and drain. Butter
12-inch cast iron skillet.
Cook pasta until al dente and drain. Butter
12-inch cast iron skillet.
2.
Heat broth with tomatillos and Hatch chiles and
cook for 10 minutes. Transfer to food processor and pulse.
Heat broth with tomatillos and Hatch chiles and
cook for 10 minutes. Transfer to food processor and pulse.
3.
Add onion, garlic, cilantro and salt.
Add onion, garlic, cilantro and salt.
4.
Heat oil in saucepan. Add tomatillo mixture and
cook over medium-low heat for six minutes.
Heat oil in saucepan. Add tomatillo mixture and
cook over medium-low heat for six minutes.
5.
Stir in half and half and cheeses until heated
through.
Stir in half and half and cheeses until heated
through.
6.
Toss in
pasta and chicken and place in cast iron skillet.
Toss in
pasta and chicken and place in cast iron skillet.
7.
Mix last four ingredients for topping and spread
over pasta mixture. Place skillet under broiler for 15 minutes until golden brown.
Mix last four ingredients for topping and spread
over pasta mixture. Place skillet under broiler for 15 minutes until golden brown.
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Quoted: This won a local recipe contest: Chicken Hatch ChileVerde Skillet Macaroni and CheeseIngredients
CookingInstructions1. Cook pasta until al dente and drain. Butter12-inch cast iron skillet. 2. Heat broth with tomatillos and Hatch chiles andcook for 10 minutes. Transfer to food processor and pulse. 3. Add onion, garlic, cilantro and salt. 4. Heat oil in saucepan. Add tomatillo mixture andcook over medium-low heat for six minutes. 5. Stir in half and half and cheeses until heatedthrough. 6. Toss inpasta and chicken and place in cast iron skillet. 7. Mix last four ingredients for topping and spreadover pasta mixture. Place skillet under broiler for 15 minutes until golden brown. I can win anything if I use over a pound of milk fat in the recipe.
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