Day 20: Green Chile Twice Baked Potatoes

Day 20 of the 25 days of green chile recipes is already here and Christmas is around the corner! This potato recipe is simple and delicious! How can you go wrong with potatoes, cheese, bacon, and green chile? If you already have a family favorite Twice Baked Potatoes Recipe, add those special ingredients to this dish as well, you just can't go wrong!

Servings: Makes 8 potato halves

Difficulty: Easy

Ingredients:

4 Large Potatoes

½ Cup Milk

3 Tbsp Butter, melted

1 Cup Cheddar Cheese, shredded

3 Tbsp Green Chile

1 Tsp Garlic Powder

½ Tsp Salt

½ Tsp Pepper

8 slices of Bacon, cooked the chopped into small pieces

Method:

Preheat oven to 400 degrees. 

Place potatoes in oven for one hour. No foil wrap is needed.

Remove from oven and let cool for 10 minutes.

Slice potatoes in half, scoop out the inside leaving a thin shell to the potatoes. Place the scooped out insides into a large bowl.

Add the milk, ½ cup cheese, butter, garlic powder, green chile, salt and pepper to the bowl. Using an electronic mixer, blend contents until creamy.

Spoon the mixture into the potato skins. Top with the remaining cheese and bacon.

Place back in the oven for 15 minutes.

Day 10: Green Chile Cheesy Biscuits

The best biscuits I’ve ever made come from the Bisquick box. I’ve tried on many occasions to make my own delightful recipe but they are never as fluffy and moist. I swear there are secret ingredients in that yellow and blue box. Or maybe it’s our high elevation and low humidity that make baking challenging. So why mess with perfection? This is a very simple and easy recipe and the results are delish! Have them in the morning with your favorite Jam or as an side to your favorite dinner.

Difficulty: Very Easy

Servings: 10-15 Biscuits

Ingredients:

2 ¼ Cups Bisquick

2/3 Cups Milk

¾ Cup Cheddar Cheese, shredded

3 Tbsp Butter, melted

4 Tbsp Green Chile, diced well (adjust to your liking)

Method:

Preheat oven to 450 degrees.

Place all the above ingredients in a large bowl and mix well.

Form into a large ball.

Place on a floured surface and roll flat, until dough is about a ½ inch think. Cut the dough into 2X2 inch squares (with  knife or pizza cutter) and place on a cookie sheet. Cook for 8-10 minutes or until golden.

Green Chile Cornbread

Are you starting to think about preparing your Thanksgiving meal? Maybe you just need you to bring a side dish to your family or friends house? Here is a perfect little Thanksgiving staple with a New Mexican green chile twist!

Servings: 6-9

Difficulty: Easy

Ingredients:

1 Cup Flour

1 Cup Cornmeal

2/3 Cup Sugar

1 Tsp Salt

4 Tsp Banking Powder

1 Egg – beaten

1 Cup Milk

1 Cup Shredded Cheese - we like cheddar

½ Cup Green Chile (adjust to your liking)

2 Tbsp Butter- melted

Method:

Preheat oven to 400 degrees. Grease a 9 inch round pan.

In a large bowl combine flour, cornmeal, sugar, salt, and baking powder.

Add the egg, milk, cheese, green chile, and butter. Mix well.

Pour into pan and cook for 20-25 minutes, using a toothpick in the center and make sure it comes out clean.

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 Beer Bread

This bread recipe is really simple and versatile, no kneading or rising required! I made the bread with few types of beer and found that I liked the recipe made with a Belgian White (sweeter), while my husband liked it better with a Brown Ale (nuttier). I also added a bonus recipe...Green Chile Beer Bread French Toast. I know what you're thinking...sounds weird? It's good trust me!

Green Chile Beer Bread

adapted from Epicurious, October 1999

Servings: 1 Loaf

Difficulty: Easy

Ingredients:

3 cups Flour

1 Tbsp. Baking Powder

2 Tbsp. Sugar

1 tsp. Salt

1 bottle Beer

1/4 cup Green Chile - roasted and peeled

1/2 cup Sharp Cheddar Cheese - grated

1 Tbsp. Butter - melted

Method:

Preheat oven to 375 degrees. Grease a 9x5x3 inch loaf pan with butter or non-stick pan spray. In a large bowl, mix together flour, baking powder, sugar and salt. Add beer stirring just until incorporated (do not over mix). Fold in green chile and cheese. Pour batter into prepared loaf pan and top with melted butter. Bake for 45-50 minutes, or until an inserted toothpick comes out clean. Turn out on a rack and cool.

Bonus Recipe!

Green Chile Beer Bread French Toast

Ingredients:

1 Egg

1/2 cup Milk

1 Tbsp. Butter

2 slices Green Chile Beer Bread

Method:

In a shallow dish, whisk together egg and milk. Melt butter in a non-stick skillet over medium heat. Dip each slice of bread in egg and milk mixture, coating both sides and allowing to soak for a few seconds. Place bread slices in the skillet. Brown on both sides and transfer french toast to serving plate...enjoy!