CHILIES RECIPES
BEST CHICKEN AND VEGETABLE SOUP WITH CHIPOTLE CHILIES ...
In Mexico City, Josefina López Méndez, chef at Chapulín restaurant, taught us to make a chicken and vegetable soup brimming with texture, colors and layers of...
Provided by 177MILKSTREET.COM
Total Time 1 hours
Yield 6 Servings
Number Of Ingredients 16
HOMEMADE RED HOT SAUCE RECIPE - FOOD NETWORK
Provided by Food Network
Categories condiment
Total Time 35 minutes
Prep Time 10 minutes
Cook Time 25 minutes
Yield 2 cups
Number Of Ingredients 7
Steps:
- Combine the peppers, garlic, onions, salt and oil in a non-reactive saucepan over high heat. Saute for 3 minutes. Add the water and continue to cook, stirring occasionally, for about 20 minutes, or until peppers are very soft and almost all of the liquid has evaporated. (Note: this should be done in a very well-ventilated area!) Remove from the heat and allow to steep until mixture comes to room temperature. In a food processor, puree the mixture for 15 seconds, or until smooth. With the food processor running, add the vinegar through the feed tube in a steady stream.
- Taste and season with more salt, if necessary. (This will depend on the heat level of the peppers you use as well as the brand of vinegar used.) Strain the mixture through a fine mesh sieve and then transfer to a sterilized pint jar or bottle and secure with an airtight lid. Refrigerate. Let age at least 2 weeks before using. Can be stored in the refrigerator for up to 6 months.
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Hot chili is a very underrated summer menu item. Bring a big ol' thermos of this to a picnic or other warm weather cookout, and it makes a great side to those grilled burgers and dogs. Just have some insulated cups around, and maybe some hot sauce, and you're in business. But no matter what season it is, I hope you give this beef, bean, and beer chili a try soon.
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Calories 648.6 calories per serving
- Stir in diced green pepper and pinto beans. If mixture becomes too thick, add a bit more water. Simmer until peppers are tender and flavors have blended, about 30 more minutes.
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HOMEMADE RED HOT SAUCE RECIPE - FOOD NETWORK
From foodnetwork.com
Reviews 4.8
Total Time 35 minutes
Category condiment
Cuisine american
Reviews 4.8
Total Time 35 minutes
Category condiment
Cuisine american
- Taste and season with more salt, if necessary. (This will depend on the heat level of the peppers you use as well as the brand of vinegar used.) Strain the mixture through a fine mesh sieve and then transfer to a sterilized pint jar or bottle and secure with an airtight lid. Refrigerate. Let age at least 2 weeks before using. Can be stored in the refrigerator for up to 6 months.
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CHICKEN AND CHILES CASSEROLE RECIPE: HOW TO MAKE IT
This casserole makes good use of leftover meat and is very filling. —Lois Keel, Alburquerque, New Mexico
From tasteofhome.com
Reviews 4.2
Total Time 01 hours 30 minutes
Category Dinner
Cuisine North America, Southwest
Calories 410 calories per serving
From tasteofhome.com
Reviews 4.2
Total Time 01 hours 30 minutes
Category Dinner
Cuisine North America, Southwest
Calories 410 calories per serving
- Preheat oven to 350°. In a large bowl, combine the sour cream, half-and-half cream, onion, chiles, salt and pepper. Stir in the potatoes, chicken and 2 cups cheese. , Pour the mixture into a greased 13x9-in. or 3-qt. baking dish. Bake, uncovered, until golden brown, about 1-1/4 hours. Sprinkle with remaining cheese before serving. If desired, sprinkle with chopped cilantro.
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CHICKEN ENCHILADA CASSEROLE RECIPE: HOW TO MAKE IT
This family-friendly recipe offers a new take on classic enchiladas. If you like yours with a little extra “oomph,” sprinkle some seeded, fresh chopped jalapenos and cilantro on top. —Amy Johnson, New Braunfels, Texas
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Reviews 3.6
Total Time 60 minutes
Category Dinner
Cuisine North America, Mexican
Calories 383 calories per serving
From tasteofhome.com
Reviews 3.6
Total Time 60 minutes
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Calories 383 calories per serving
- In a small skillet, saute onion and green pepper in butter until tender. In a large bowl, combine the chicken, green chilies and onion mixture., In a small saucepan, combine flour and coriander. Add broth; stir until smooth. Cook and stir over medium heat until mixture comes to a boil. Cook and stir 1-2 minutes longer or until thickened. Remove from the heat; stir in sour cream and 1/2 cup cheese. Stir 3/4 cup sauce into chicken mixture., Place 1/3 cup chicken mixture down the center of each tortilla. Roll up and place seam side down in a 13-in. x 9-in. baking dish coated with cooking spray. Pour remaining sauce over top; sprinkle with remaining cheese. Bake, uncovered, at 350° for 30-35 minutes or until heated through.
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