New Mexico Chiles

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Green Chile Stew

1-1/2 lb. lean stew meat (3/4" cubes)

1/2 medium onion, chopped

3 cups water

3-4 cloves garlic, minced

8-10 roasted, peeled, and diced New Mexico green chiles

2-3 potatoes, diced

Salt to taste

1/4 t. cumin (optional)

Sear meat in a large skillet, adding onions last five minuted.  Add water and garlic and simmer until meat is tender.  Additional water may be added, if necessary.  Add New Mexico green chile, potatoes, salt and cumin, and simmer until potatoes are tender.

Serves 4

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Green Chile Chicken Enchilada Casserole

3 chicken breasts, cooked and shredded

2 c. roasted, peeled, and chopped New Mexico green chile

1 - 26 oz. can Cream of Chicken soup

Milk (use Cream of Chicken can)

2 c. shredded cheese

1/4 c. onion, chopped

10-15 corn tortillas, torn into quarters

1/4 t. salt

1/4 t. pepper

1/4 t. garlic powder

Preheat oven to 350 degrees.  Combine chicken, cream of chicken soup, milk, New Mexico green chile, salt, pepper, and garlic powder in a saucepan.  Bring to a boil and stir.  Remove from heat.  In a 13" x 9" glass pan, layer corn tortillas, chicken sauce and cheese.  Add onions to middle layer.  Cover with foil and bake for 20 minutes.  Uncover and bake an additional 20 minutes or until casserole begins to pull away from side of pan.

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Chile Rellenos

1/2 inch of oil in frying pan, heated until hot

8 long New Mexico green chiles, roasted and peeled

8 finger size pieces of American, Jack, Cheddar, or Asadero cheese

1/2 c. flour

4 large eggs, separated

1/2 t. salt

1 T. flour

Beat egg whites with salt until stiff.  In separate bowl, beat egg yolks, add salt and flour and mix well.  Fold the yolk mixture into egg whites just enough to mix.  Use quickly, as this batter will separate.  Make small slit in the top of the chile and insert cheese.  Roll chile in flour to coat.  Dip chile into batter.  Fry in hot oil until golden brown on both sides.  If oil is hot enough, this will only take a few minutes.  Drain on several layers of paper towels.

Serves 4.

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The above courtesy of the New Mexico Department of Agriculture