Tag: green chile

Turkey Green Chile
New Traditions

Turkey Green Chile

cathysmaha2 Comments

Green Chile was a novel concept to me until I moved from the midwest to Arizona and then to Colorado.  My Iowa roots only knew Chile as red, in Chile Con Carne.  I’ve grown to love green chile but I prefer mine mild.  This Green Chile was a favorite of mine made at a local office building cafeteria many moons ago.  It’s been years since I have made the turkey (vs. pork) green chile and I was happy to experience it once again.  The original recipe made a much heavier roux but I prefer it on the lighter side.

Warm flour tortillas to serve with the chile to warm you on these cold winter nights!

TURKEY GREEN CHILE

3 quarts (96 oz.) chicken stock (remove 1 cup for roux)
1/2 cup olive oil
2/3 cup diced onion
1/2 bunch chopped cilantro
12 ounces diced green chiles
2 pounds ground turkey
1 teaspoon crushed garlic
1/2 teaspoon oregano
1/2 teaspoon jalapenos
4 tablespoons flour (or more if you want the chile to be thicker)
16 ounces chopped tomatoes
2 to 3 chopped green onions
salt, cayenne or tabasco to taste

  • Prepare chicken stock. Simmer while preparing other ingredients.
  • Heat olive oil; add onion, cilantro, 8 ounces green chiles, turkey, garlic, oregano and jalapenos until turkey is cooked. Lower heat.
  • Combine flour with the 1 cup of reserved stock to make roux. Mix thoroughly. Add to stock and stir. Add sautéed mixture.
  • Add 4 ounces green chiles, chopped tomatoes and additional green onions. Season to taste.
  • Serve with warm tortillas.
Mexican Cornbread Casserole with Green Chile
Family Favorites

Mexican Cornbread Casserole with Green Chile

cathysmaha2 Comments

Many years ago, my friend Judy D., shared this recipe with me and it has been a family staple.  Serve with homemade green chile and you have a wonderful meal for family and friends.  This time I served with slices of the last tomatoes of the season.  A silly discovery…sliced canned peaches made a wonderful side to this.  Don’t ask me why…it just does!

This casserole also freezes beautifully.  I have frozen leftovers and have also  made two pans and froze one.  Just heat it again and voila…dinner is served.

MEXICAN CORNBREAD CASSEROLE

2 cups yellow corn meal
2 cans cream style corn
2 eggs
1 cup milk
2 pounds ground beef (or turkey)
2 cups grated cheddar cheese
1 small can green chiles (mild or hot)
Green Chili

  • Mix together corn meal, corn, eggs and milk. Set aside.
  • Brown and drain ground beef.
  • In a separate bowl, mix cheese with green chiles.
  • Spray 9×13″ pan with PAM. Put 1/2 of cornmeal mixture into bottom of baking pan.
  • Spread all ground beef and chiles on top. Next sprinkle with cheese.
  • Finish with remaining cornmeal mixture.
  • Cover with foil and bake at 350 degrees for 45 minutes.

Great topped with hot green chili (canned or home-made).