Roasted Pumpkin Seeds with Green Chile and Sea Salt

Happy Halloween! We had a great weekend, carving pumpkins, spending time with friends and basking in the cool fall weather. While I don't love Halloween (too scary!)...I do love everything fall and anything pumpkin! Roasted Pumpkin seeds are the kind of thing that you only make once a year, so save your seeds and make this yummy Halloween snack!

Roasted Pumpkin Seeds with Green Chile and Sea Salt

Ingredients:

2 cups Pumpkin Seeds

1 Tbsp. Canola Oil

1 tsp. Sea Salt

1/2 tsp. Green Chile Powder

Method:

Preheat oven to 325. Toss Pumpkin Seeds in oil and spread on a baking sheet. Sprinkle Sea Salt and Green Chile Powder, tossing to coat. bake for 35-40 minutes. Enjoy!

Green Chile Chicken Cream Sauce with Linguini

This recipe is a big ol’ dish of comfort food! Think fettuccini alfredo meets chicken Milano, with green chiles, tomatoes, and artichoke hearts  – Yum! The picture cannot do this dish justice!

Servings: 2-4

Difficulty: Easy

Ingredients:

½ package of Linguini

2 Chicken Breasts

1Tbsp Butter

1 Garlic Clove, diced

½ Cup of Sun Dried Tomatoes, chopped

3/4 cup Chicken Broth

1 cup Cream

1 cup Artichoke hearts, Chopped into fourths

½ cup Green Chile, chopped

Method:

Cook Linguini in pot of salted water

Dice up the chicken breast and cook in a sauce pan OR

Grill Chicken Breast on the grill, whole then slice

Melt the butter in a sauce pan, add the garlic, tomatoes, chicken broth and green chile.

Bring to a boil and reduce heat. Simmer for 10 minutes.

Add the cream and bring to a boil. Simmer until sauce is thick.

Add the Artichoke hearts to the sauce.

Place the Linguini on a plate, top with the chicken and then the Cream Sauce. Enjoy!

Root Vegetable Mash with Green Chile

Have you ever met anyone that does not like mashed potatoes?...I sure haven't. This recipe is a great twist on a classic dish and an excellent way to sneak extra veggies into a meal. You can find Celery Root and Parsnips at any grocery store and they add a lot of flavor...Enjoy!

Root Vegetable Mash with Green Chile

Servings: 8

Difficulty: Easy

Ingredients:

4 Yukon Gold Potatoes

4 Parsnips

1 Celery Root

2 Tbsp. Butter

1/2 C. Milk

1 C. Sour Cream

1/2 C. Green Chile (roasted, peeled, chopped)

2 Green Onions

Salt

Method:

Peel Potatoes, Parsnips, Celery Root, cut into one inch cubes and add to a large pot of water. Bring water to a boil. Cook until veggies are fork tender, approximately 25 minutes. Drain water and put veggies back in the pot while still hot. Add Butter, Milk and Sour Cream and mash to desired consistency. Add salt to taste. Stir in Green Chile. Transfer to serving dish and garnish with Green Onions.

Green Chile Cheeseburgers

A Sunday Football Favorite! A true green chile lover knows that topping their hamburgers and cheeseburgers with chile is a must! This recipe inserts the green chile into the hamburger meat with other juicy ingredients for an impressively tasty burger! Add a little more green chile than you are usually comfortable with since the hamburger and cheese will take away some of the heat of the chile.

Servings: 4

Difficulty: Super Easy

Ingredients:

1 Lb Ground Beef

1 Egg Yolk

¼ Cup Bread Crumbs

½ Cup Diced Green Chile

1 Tbsp Worchester Sauce

½ Tbsp Powdered Garlic

¼ Tsp Cayenne pepper

4 Slices of Cheddar Cheese

Method:

Mix the above ingredients well. Divide into 4 patties. Cook on gas grill until desired wellness. Add a slice of cheese and combine with the rest of your favorite burger topping!

Green Chile Stuffed Olives

As much as we would like to blog for a living, we both have other jobs that unfortunately take up most of our time...ugh!...So, I am sure you all would agree, when the weekend comes around it's cause for celebration! These yummy green chile stuffed olives are the perfect garnish for any cocktail or are great on their own as an appetizer. Enjoy...and TGIF!

Green Chile Stuffed Olives

Ingredients:

1 pkg. Cream Cheese (room temperature)

1/2 cup Green Chiles (roasted, peeled, chopped)

1 tsp. Garlic Powder

1 jar Large Green Olives (pitted)

Method:

In a bowl mix together Cream Cheese, Green Chiles and Garlic Powder. Spoon cream cheese mixture into a pastry bag fitted with a wide tip. Insert the pastry bag tip into the olive opening and squeeze until full. Repeat with remaining olives. Refrigerate at least one hour or until filling sets.

Green Chile Zucchini Vegetarian Delight

This refreshing vegetarian dish is a great way to use up the extra zucchini from your summer garden! The diced tomatoes and cheese perfectly complement the zucchini and green chile. The buttered bread crumbs make the most delicious topping! You can easily add cooked, shredded chicken to the mix for a non-vegetarian option.

Servings: 4

Difficulty: Easy

Ingredients:

¾ Cup Cheddar Cheese, Shredded

¾ Cup Monterey Jack Cheese, Shredded

½ Tsp Oregano

½ Tsp Basil

1 large Garlic Clove, minced

2 Medium Zucchinis, sliced into ¼ inch slices

I Can Diced Tomatoes, drained well

½ Cup Green Chiles

¼ Cup Butter

¾ Cup Breadcrumbs

Method:

Preheat Oven to 375 degrees.

Lightly grease a 9x9 oven safe dish.

Combine the cheddar cheese, Monterey Jack cheese, Oregano, Basil and garlic in a bowl.

Melt the butter in a saucepan.

Add the bread crumbs and stir until mixed well.

Create one layer of Zucchini slices in the 9x9 dish.

Add ¼ of the cheese mixture, followed by ½ can tomatoes, ½ the green chile, and then ¼ of the cheese again.

Repeat by placing a second layer of zucchini and half the remaining cheese, the remaining diced tomatoes, remaining green chile and remaining cheese.

Bake 25 minutes, covered with foil.

Bake an additional 20 minutes without foil.

Green Chile Chicken Enchiladas

I've always wanted to call this recipe "Labor of Love Enchiladas". Be prepared to spend the afternoon cooking in the kitchen, this recipe requires quite a bit of work! However, the results are worth it and you and your family will be in LOVE with this dish! Hopefully it will be a different twist on your family's favorite Enchilada Recipe.

Servings: 6
Difficulty: Medium

Ingredients:
18 Corn Tortillas
3 Cups cooked, shredded chicken
1 1/2 Cups Monterey Jack Cheese, shredded
1 1/2 Cups Cheddar, shredded
1 Cup Cream
3 Cups of Canola Oil
3 Tbsp Butter
1 Cup Onion
3 Tbsp Flour
2 1/4 Cups of Chicken Broth
1 1/2 Cups of Chopped Green Chile
1 Tsp Cumin
1 Large Garlic Clove, minced

Method:
Cook your chicken and shred the meat.
Lightly fry the corn tortillas by placing them one by one in a saucepan with the Canola Oil over medium heat.
Each tortilla should fry up quickly in about a minute or less. Remove the tortillas from heat and place on paper towels. Repeat 18 times.

Make the Green Chile Sauce:
Melt the butter in a sauce pan and add onions. Saute onions until soft. Stir in the flour. Add the chicken broth and stir until ingredients are mixed well.
Add the green chile, cumin, garlic to the saucepan and mix. Let simmer for 15 minutes. Sauce will become think.

After the sauce has cooled, dip the fried corn tortillas in the Green Chile Sauce.
Add 3 Tbsp of the shredded chicken and 3 Tbsp of the cheese mixture down the middle of the tortilla. Roll the tortilla up and place in a lightly greased baking dish seam side down. Repeat 18 times.

After all the tortillas are in the dish cover them with the additional Green Chile Sauce.
Pour the cream over the enchiladas, distributing evenly.
Add the remaining 1/2 cup of cheese to the top of the enchiladas.
Bake for 20 minutes.

Green Chile Sauce

This sauce is a delicious complement to chicken and pork! It can be poured over burritos or Huevos Rancheros. It is used in Green Chile Gourmand's Enchilada recipe as well! Enjoy however you choose to add it to your meals!

Servings: 3 Cups
Difficulty: Easy

Ingredients:

3 Tbsp Butter

1 Cup Chopped Onion

3 Tbsp Flour

2 1/4 Cups Chicken Broth

1 1/2 Cups Chopped Green Chile

1 Large Garlic Clove, Minced

1 Tsp Cumin

Method:

Melt the butter and saute the onions until soft.

Stir in the flour.

Add the chicken broth. Stir until well mixed.

Add the green chiles, garlic, and cumin.

Let simmer for 15 minutes.