Tag Archives: new mexico

Green Chile Chicken Pizza

I feel like I’ve been on a sort of hiatus.  I imagine that is also the definition of ‘summer’.  I now see how my kiddos summer break is relaxing for them, but in turn, means more work for me!  With only 1 week left till school begins, I’m about to be on my A-game again and can cook and RELAX.

This recipe is dedicated to the days I have my boys hollering for pizza, as I’m excited it’s a Taco Tuesday!  The best of both worlds!  Our local Texas grocer, HEB, has a yearly Hatch chile roasting event and its spectacularly delicious!!  That being said, I purchased a roasting bag full and came up with this family pleaser!  Hint: you can just as easily use the canned variety.  I just recommend to at least mix the hot and original mild variety.  Who wants a bland pizza?!

The Starting Lineup

  • 2-3 rounds pizza dough (store bought or homemade)
  • 3 chicken breasts
  • 1 small yellow onion, chopped
  • 2 poblano peppers, roasted, peeled and chopped
  • 8oz ‘hot’ hatch green chiles
  • 4oz green chiles (to top pizza with)
  • 1/3 cup chicken broth
  • 2 cloves garlic, minced
  • 1 Tablespoon cumin
  • 1 tsp smoked paprika
  • 1 teaspoon kosher salt
  • 16 oz mozzarella cheese
  • 1/2 cup cilantro, chopped (garnish)
  • 1/3 cup cotija cheese (garnish)

*Makes 2-3 medium pizzas

**Your local pizzeria will often sell you fresh pizza dough, which makes your life that much easier!

In a large pot, sauté the onion till translucent (5-7 minutes).  Add in the chicken breasts, chopped poblano peppers, 8oz green chiles, chicken broth, garlic, cumin, smoked paprika and salt.  Cover, and simmer on low for 2 hours, until chicken is cooked through.

Remove the cooked chicken, shred and set aside, reserving the chile/poblano sauce.  Allow to cool slightly and use either an immersion blender or transfer to your stand blender and combine thoroughly.

Preheat the oven to your pizza dough recipe/brand’s instruction (often 500 degrees for homemade).  If homemade, roll out your dough to roughly 12″ in diameter.  Ladle on the pureed green chile sauce and top with your shredded chicken, extra green chiles and mozzarella cheese.  Bake in the preheated oven until your crust is a golden brown and cheese is bubbling and melty!

Remove and top generously with the fresh cilantro and cotija cheese, enjoy!



Roasted Green Chile Artichoke Dip

Well, if artichoke dip wasn’t addictive enough, wait till you try it with the smoky kick of green chiles added to it!  At all of my get-together’s, I always like to have an assortment of goodies out, including an ooey, gooey cheese dip.  Now most can be heavy and bland, but this version will definitely spice up your party!

Another great and yummy idea for this dip, is you can use it to stuff chicken breast prior to baking or use it as a spread for a juicy hamburger!  Oh man…drooling!

*I realize that I used both canned AND fresh chiles in this dish.  Reason being, is I like the textural difference and flavor of both.  The canned gives off a good tang and the fresh add a smokiness to the dish.  However, feel free to use all fresh (so 2-3 peppers) or 1-2 cans of your favorite chiles…and I also like a bit of heat, so I added the jalapeno.  If you are more of the mild eating type, then simply omit!

The Starting Lineup

  • 1 (14oz) can/jar artichoke hearts in water, drained, rough chop
  • 1 (4oz) can green chile
  • 1 Anaheim or Hatch chile, roasted, peeled and chopped
  • 1 jalapeno, roasted, peeled and chopped 
  • 4oz cream cheese, softened
  • 1 cup mayonnaise
  • 1 cup parmesan cheese, grated/shredded (NO “green can” please!)

Preheat oven to 325 degrees.  Drain the artichokes and pour onto a paper towel and gently pat dry.  After the fresh peppers have roasted, steam in a paper sack or plastic bag for 15 minutes to soften skin.  Peel off the blackened skin, scrape out the seeds and chop up.

Combine all of the above, prepared ingredients into a large bowl.  Stir to fully incorporate and then transfer to either an oven safe 8×8 casserole dish or pie plate (coated in nonstick) or an 8″ cast iron pan.

Place in the preheated oven for 25-30 minutes, until warmed though, hot and bubbly and golden brown on top!  I like to serve with tortilla or pita chips, baguette bread chunks, crostini or fresh cut veggies.



Guajillo~Árbol Chile Sauce

Today I’m making some enchiladas.  Yes, this IS my kind of comfort food.  You can keep your chicken noodle soups, I’ll gladly sit on my couch curled up by the fire with a heaping plate of spicy enchiladas.  Did I say gladly??…that being said, you MUST have a flavorful base for your sauce.  The canned variety can be great, but homemade..my, my, my…just heaven…

The Starting Lineup

  • 7 guajillo peppers, dried
  • 4 New Mexico peppers, dried 
  • 1/4 cup chile de Árbol peppers, dried
  • 3 cloves garlic, smashed
  • 2 tsp cumin
  • 1 tsp Mexican oregano 
  • 1 tsp kosher salt  

Bring about 5 cups of water to a boil.  Meanwhile, get your peppers ready by deseeding your hot peppers.  Place the deseeded peppers in a large heat proof bowl.  *Don’t worry if you don’t get all of the seeds removed, a fine mesh sieve will help out with that in the end. 


When your water has come to a boil, pour over your pepper mix and cover with plastic wrap and/or plate.   Let steep for 25 minutes to soften.


Times up!!  Transfer the semi-softened peppers into a blender, along with 1 cup of the water the peppers steeped in.  (Reserve all the water in case you like your sauce thinner).

In addition to the peppers, add in the remaining ingredients to your blender.  Cover (place an additional hand towel over your blender lid.  Heat expands and you’d hate to have this hot concoction ‘blow up’) and pulse till nice & smooth. 


Once your sauce is to your desired consistency (remember, you can add more of the pepper infused water to thin), slowly pour a little at a time into a mesh sieve that overhangs a clean bowl.  With a rubber spatula press the liquid through.  The sieve will collect any excess seeds, pepper skins, etc.  What you’re left with is a spicy chile sauce that’s a perfect base for many Mexican inspired dishes, especially my Tex-Mex fave, Chilé con Carne Enchiladas! 


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