Day 4: Green Chile Oven Omelet

This oven omelet could be the perfect Christmas morning breakfast! You can do some of the preparations the night before by mixing the eggs, onion, milk, cheese, and green chile and placing in the refrigerator. Then in the morning, cook the sweet potatoes and add the flour, baking powder, and salt to the wet mixture.

Servings: 8-12

Difficulty: Easy

Ingredients:

3 Sweet Potatoes, grated

6 Eggs, beaten

½ Onion, chopped

1 Cup milk

½ Cup Cheese, Grated – we like Cheddar

5 Tbsp Flour

¼ Cup Green Chile

¾ Tsp Baking Powder

½ Tsp Salt

Method:

Grease a 9X13 baking dish.

Grate the sweet potatoes and cook over the stove in a pan like you would to create fresh hash browns. Use a tablespoon of oil to cook. Cook 10-15 minutes, potatoes will not cook completely. 

Place the potatoes in the bottom of the baking dish.

Sautee the chopped onions in the pan, until almost translucent.

Mix the eggs, onion, milk, cheese, flour, green chile, baking powder, and salt in a large bowl.

Place mixture in the baking dish over the potatoes. Cook in the oven for 25 – 30 minutes.

Day 3: Green Chile Spiced Pecans

• These Spiced Pecans are a huge hit every time I make them around the holidays. No one would ever guess how easy they are...until now, I guess my secret is out...oops! You can make them in large batches and they make a great gift! I found green chile powder at Whole Foods.
  Green Chile Spiced Pecans
  Ingredients:
  1 Egg White
  1 Tbsp Water
  1 pound Pecan Halves
  1/2 cup Sugar
  1/2 tsp Salt
  1 Tbsp Green Chile Powder
  1/2 tsp Ground Cinnamon
  Method:
  Preheat oven to 250 degrees. Line a baking sheet with parchment paper. In a mixing bowl, whip together the egg white and water until frothy. In a separate bowl, mix together sugar, salt, green chile powder and cinnamon. Add pecans to egg whites, stir to coat the nuts evenly. Transfer the nuts to the spice mixture tossing until coated. Spread the nuts out on the prepared baking sheet. Bake at 250 degrees for 1 hour, stirring every 15 minutes.

Day 2: Green Chile Cheese Ball

Do you need something new and different to bring to your holiday party? Try this delicious and simple cheese ball recipe. Your party guests will definitely enjoy, and even thank you for it! Dress it up with different crackers, pitas, and cips!

Servings: Plenty J

Difficulty: Easy

Ingredients:

2 Packages of 8 ounce cream cheese

2 Cups mixed cheeses, shredded

1 Tbsp Worcestershire sauce

3 Tbsp diced green chile

½ Tsp garlic powder

1 Cup pecans, chopped into small pieces

Method:

Let cream cheese stand at room temperature for at least 30 minutes to soften.

Mix the cream cheese, shredded cheese, Worcestershire, green chile, and garlic powder together in a large bowl.

Shape the mixture into a ball. Place in the refrigerator for 30 minutes.

Place the pecans on a sheet of wax paper and roll the cheese ball over the pecans, coating the entire ball evenly.

Serve with your favorite crackers or chips for dipping.

Day 1: Green Chile Chicken Panini

I am almost embarrassed to even call this a recipe because it is so easy, but the holidays can get hectic and sometimes you need something simple...and it doesn't get more simple than this! In between all your holiday shopping and parties, this is a great weeknight meal and, if you still have leftover turkey, this is a great way to use it up!

Green Chile Chicken (or turkey) Panini

Servings: 1

Difficulty: Ridiculously Easy

Ingredients:

2 slices Artisan Bread (I used whole wheat)

2 slices Monterrey Jack Cheese

4 oz. Grilled, Sliced Chicken Breast (or turkey)

Green Chile (to taste)

Butter

Method:

Preheat saute pan over medium heat. Layer Chicken, Cheese and Green Chile in between slices of bread. spread a thin layer of butter on the outside of each piece of bread. Place sandwich in skillet cook on each side approximately 4 minutes or until cheese is melted and bread is toasted. Enjoy!

Green Chile Chicken Pot Pie

This pot pie recipe does take some time, but it is super easy and just what you would want on a cold winter day! It is very easy to substitute for whatever vegetables you enjoy in your pot pie, just stay with the measurement of 2 cups to avoid over stuffing your pot pies. The ingredients are simple but the taste is impressive!

Servings: 4

Difficulty: Easy

Ingredients:

1 ½ cups of cooked, shredded chicken

¼ cup diced onions

2 cups of mixed chopped vegetables of your choice – we chose carrots, celery and sweet corn

1 cup cheddar cheese, shredded

1 can cream of chicken

1/3 cup diced green chile (adjust to your liking)

1 garlic clove, minced

1 Package of Pie Crusts (two crusts per package)

Method:

Preheat oven to 350 degrees

*The easiest way to make this is to use a 9x9 inch baking dish, therefore making one big pot pie.  This is how we will address the method of this recipe. However, you can also use small ramekins making 4-6 individual pot pies depending on the size of your ramekins.

Grease the baking dish/dishes. Place one of the pie crusts on the bottom of the baking dish.

Combine the chicken, onions, vegetables, cheddar cheese, cream of chicken, garlic, and green chile in a bowl. Mix well.

Add the mixed ingredients into the dish.

Place the other pie crust on top of the dish folding the edges together. Poke holes in the top of the pot pie with a knife or fork so that some of the steam can escape during baking.

Cook 50 minutes or until the crust is golden.

Green Chile Meat Loaf

This is by far the best meat loaf recipe I have ever come across. If you think you don't like meat loaf, you have probably never had good meat loaf...the secret is to not over work or pound the meat loaf. I based this recipe from Ina Garten's, because she has truly perfected meat loaf with this one, and why mess with perfection?

Green Chile Meat Loaf

Adapted from Ina Garten’s Barefoot Contesa

Ingredients:

1 Tbsp. olive oil

1 yellow onion, chopped

2 tsp. kosher salt

1 tsp. freshly ground black pepper

1/2 cup green chile (roasted, peeled and chopped)

3 Tbsp. Worcestershire sauce

1/3 cup canned chicken stock or broth

1 Tbsp. tomato paste

2 1/2 pounds ground beef

1/2 cup plain dry bread crumbs

2 extra-large eggs, beaten

1/2 cup ketchup

Method:

Preheat the oven to 325 degrees F.

Heat the olive oil in a medium pan. Add the onions, salt, and pepper and cook over medium-low heat, stirring occasionally, for 8 to 10 minutes, until the onions are translucent but not brown. Off the heat, add the green chile, Worcestershire sauce, chicken stock, and tomato paste. Allow to cool slightly.

In a large bowl, combine the ground chuck, onion mixture, bread crumbs, and eggs, and mix lightly with a fork. Here’s the most important part...Don't mash or the meat loaf will be dense. Shape the mixture into a rectangular loaf on a sheet pan covered with parchment paper. Spread the ketchup evenly on top. Bake for 11/2 to 2 hours, until the internal temperature is 160 degrees F and the meat loaf is cooked through. Enjoy!

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.