Tag Archives: Green Chiles

Ranch Hand Potatoes

Ok, this is quite possibly my favorite side dish to bring to any potluck, tailgate party, picnic or just a side for a dinner at home when my husband smokes a brisket…yummmm.  This WILL feed a crowd and your crowd will leave nothing behind!

There are a few variations of similar recipes, but personally, they tend to be quite bland and have zero texture.  This doctored up version has many depths of flavors, yet is still mild enough for any palate with the bacon, chiles and that good, ol’ fashioned ranch flavor!  Plus it’s sooooo easy!  Basically, it’s a “dump & stir” side, bake and walk away!

The Starting Lineup

  • 6-7 russet potatoes
  • 1 package bacon, cooked crisp and chopped
  • 1 poblano pepper, chopped
  • 1-2 (4-oz) can of green chiles
  • 1 (10.5-oz) cream of chicken
  • 1 (10.5-oz) cream of poblano soup (*You can use two cans a cream of chicken to substitute)
  • 1 (16-oz) container of sour cream
  • 1 (1-oz) packet of Hidden Valley Original Ranch Seasoning
  • 2 cups shredded cheddar cheese (*I use Kraft Sharp Cheddar)
  • Green onions (scallions), sliced for garnish after baking

Let’s start with the simple “prep work”:

  1. Preheat your oven to 400 degrees.
  2. Cook up your bacon, drain/pat dry the grease, chop up.
  3. Clean the russet potatoes, cut in half and boil in salted water till just fork tender.  You do not want to over boil, as you’re not making mashed potatoes and want a bit of texture.  *I prefer to leave the skins on for visual appearance and, again, texture.  Drain into a colander and once cool enough to touch, cut into rough bite size pieces, similar to a potato salad.

For potlucks, I prefer to use a deep dish (disposable if possible) 11×9 foil pan.  By all means, you can use your handy 9×13 too.  Layer your par-cooked potatoes into your serving dish in an even layer.

In a large bowl, thoroughly stir together the cooked bacon, poblano peppers, green chiles, cream of chicken/poblano soups, sour cream, ranch seasoning and shredded cheese.

Pour over the potatoes and toss to coat.

Transfer, uncovered, to your preheated oven and bake for 50-60 minutes.  Top with the scallions and enjoy!!

RanchhandPotatoes

 

 

Green Chile Albondigas Alfredo

MMmmm….meatballs!  Yes, for those of y’all that are not “in the know”, meatballs translated in Spanish is: albondigas.  The more you know.

These said albondigas just so happen to pair beautifully with green chiles and creamy alfredo sauce…they almost cancel each other out to flow beautifully together.  Not too spicy, not too bland.

I like to serve ours with a bit more cheese and chopped roasted peppers, but however you do it, you’ve made yourself a more elegant, Mexican-inspired meal.  Move over Taco Tuesday!

*You can make your own albondigas (your typical meatball recipe but combined with more Mexican spices: cumin, salsa, carrots, cilantro, Mexican oregano, etc) or you can use a bag of frozen Italian meatballs, both delicious.

*If gets too thick/not to the creaminess you prefer, you can add a splash of milk or heavy cream.

The Starting Lineup

  • 14oz meatballs (homemade or frozen)
  • 2 tbsp oil
  • 1/2 onion, diced
  • 1 10.5oz can Cream of Jalapeno soup (can sub chicken broth or cream of chicken + seeded/diced jalapenos)
  • 8oz block cream cheese (1/3 fat-Neufchatel is fine), cubed
  • 1 cup water (or chicken broth)
  • 8oz penne pasta noodles
  • 4oz can of green chilies, hot
  • 1/2 pint cherry tomatoes, halved
  • 1/2 cup freshly shredded parmesan cheese
  • Kosher salt & pepper, to taste.

Garnish

  • Flat leaf parsley, rough chop
  • Roasted peppers (i.e.. jalapeno, poblano-seeded), finely chopped
  • Parmesan cheese

GreenChileAlfredo.jpeg

1.  Begin by heating a 10″-12″ pan to medium high heat.  (I actually love my cast iron for this, a bit of scraping is needed, but it creates almost a ‘crust’ on the noodles.  Though a non-stick would leave you an equally delightful super creamy version).

2.  To that hot pan, pour in the oil and followed by the meatballs to sear all over, 5-10 minutes.  (I used straight from frozen/fully cooked and work just fine!).

3.  To the seared meatballs, add the onions and sauté for 5 minutes.

4.  Once the onions are just translucent in color, whisk in the cubed cream cheese and can of soup.  Whisk, whisk, whisk!

5.  Next pour in the water/or broth, your 8oz of noodles and can of hot green chiles with juices.  Bring to a quick boil, stir.  Cover and allow to simmer over medium heat for 15-20 minutes.

6.  Finally, uncover, and toss in the halved cherry tomatoes and parmesan cheese.  Taste for salt and pepper.  Simmer on low, uncovered, for 5 more minutes.

Serve:  either individually or family style, top with a bit more parmesan, roasted peppers and chopped flat-leaf parsley.  Enjoy!

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Green Chile Tomato Pie

There are two kinds of tomato pie here in the United States.  One is the Italian version, aka pizza, the other is one of my summertime faves, the savory oh so Southern Tomato Pie!

This not too heavy pie is filled with fresh ripe tomatoes from your garden and bright herbs and onions.  Topped with a warm cheesy topping that gives you that comfort food feel pie always brings.  My only change up to the classic is I like to add a bit of that Tex-Mex flair with sliced jalapenos and green chiles.  I swear on a baby, they only enhance the flavors of the dish and do not overpower with heat..promise!

*You can drain and dry your tomatoes ahead of time and keep between paper towels on a plate or large Ziploc baggie in the refrigerator.  You can also make the cheesy topping ahead of time and keep in the fridge as well. 🙂

**Another great ingredient you can add in is bacon!!  Bacon is good in everything, right?

The Starting Lineup

  • 1 deep dish pie crust, frozen works great!
  • 4-5 large ripe tomatoes, sliced and patted dry
  • 3 green onions, sliced
  • 1 jalapeno, sliced
  • 8 fresh basil leaves, chopped/torn
  • 4oz can green chiles, I prefer ‘hot’
  • 1 cup mayonnaise
  • 1 cup sharp cheddar cheese
  • 1 cup mozzarella cheese
  • salt and pepper, to taste

Bake at 350 degrees for 30 minutes.

TomPie1.JPG

Preheat your oven to your pie crusts directions (mine was 375 degrees).  Once the oven has heated up, take a fork and prick the bottoms and sides of your pie dough shell a few times and place in the oven to bake for 10-12 minutes.  Remove the par baked pie dough and set aside.

Meanwhile, rinse and slice your tomatoes.  Sprinkle with kosher salt and lay in a colander and let drain for 20-30 minutes.  Also pat dry with a towel or paper towel.  You really want to remove as much moisture as you can from the tomatoes so that the pie wont be soggy.  TomPie2.JPG

Once the tomatoes have drained, layer in the half-baked pie shell.  Sprinkle the green onions, sliced jalapeno and torn basil leaves overtop the tomatoes.

In a large bowl, simply combine the mayonnaise, cheddar and mozzarella cheeses, drained green chiles and a pinch each of salt and pepper,  Fold together till mixed.  Top this mixture evenly overtop the fresh vegetables and place in your oven, now at 350 degrees for 30 minutes.  Enjoy!!

 

 

Serve by itself for a light lunch, bring to a brunch or as a side dish along with grilled pork chops!  Just delish!!

TomPie7

 

Albuquerque Turkey Melt

Now I must admit that I purposely buy the best in-house roasted turkey from our local deli just so I can eat these all year long.  However, this sandwich is best when it’s used as a fun way to use up that glorious left-over turkey!

Growing up we had the usual turkey day leftovers:  your basic plate, your basic turkey sandwich, turkey ala king, turkey soup…now they’re all quite delicious, I’ve just been there too many times for too many years and was ready for a flavorful change!  ..and here it is!

The Starting Lineup

  • Fresh carved turkey, homemade or deli
  • Texas toast bread
  • Swiss cheese, slices
  • Roma tomatoes, sliced
  • Avocados, sliced
  • Red onion, thinly sliced
  • 1 can Hatch green chiles, hot
  • Mayonnaise
  • Parmesan cheese, fresh grated
  • 4 eggs, beaten
  • 4 Tbsp butter

Begin by preheating your oven to 350 degrees.  Grate the parmesan cheese and lay the cheese out on a baking sheet.  Beat the 4 eggs in a shallow dish. albqturk4.JPG

To assemble the sandwich, smear a good amount of mayonnaise on the 1 side of each piece of bread.  Next place on a slice of Swiss cheese, followed by the turkey, tomatoes, avocado slices, red onion and green chilies.  *You can also add another slice of cheese on the opposite side of the bread if you like it real ooey-gooey cheesy!

Next, heat the butter in a pan over medium heat.  Carefully dip the prepared sandwich into the egg mixture and place onto the grated parmesan cheese. Coat both sides of the dipped sandwich with the cheese.  Again, carefully, transfer the dipped and coated sandwich onto the heated pan and cook both sides till slightly browned.  Place each browned sandwich BACK onto the baking sheet and transfer these to the preheated oven.  *The oven will cook the dipped sandwich completely through and melt that cheese perfectly!

Bake the sandwiches for about 10 minutes.  Allow to rest for 2-3 minutes, cut on the bias and serve.  Enjoy!!!

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