Tag Archives: green chile

Green Chile Cheese Sweet Potatoes

Warning:  This is not a diet recipe!

One recent afternoon, one of the doctors was eating green chile cheese fries in our conference room. (Yes, we healthcare providers treat ourselves, too.) They smelled so good! I had just put in my harvest box order the night before, and knew I was getting sweet potatoes this time. I wondered how they would work with green chile and cheese, so I decided to find out.

Green Chile Cheese Sweet Potatoes

I prebaked the sweet potatoes a few minutes too long, so they were a little “black.” I’ve adjusted the baking time in the recipe, so hopefully it won’t happen again. Even with the burned parts, this was really good! They are a little healthier than regular cheese fries, since I didn’t fry the sweet potatoes. Sweet potatoes are a little healthier than white potaotes, too.

Green Chile Cheese Sweet Potatoes
Recipe type: Side
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Serves: 2
 
Ingredients
  • 1 pound sweet potatoes, peeled and cut in thin slices
  • 2 tablespoons olive oil
  • salt to taste
  • ½ cup chopped green chile
  • 1 cup shredded cheddar or Mexican blend cheese
Instructions
  1. Preheat oven to 450 degrees.
  2. Combine sweet potatoes, oil, and salt. Spread sweet potatoes on baking sheet. Bake for 30-40 minutes, until well browned. Remove from oven, turn on broiler to low.
  3. Add green chile to potatoes, stir to combine. Push the mixture into a pile. Top with cheese. Broil for 2-3 minute, until cheese melts.

 

Squash Stew

A couple of years ago, I participated in a program called the Full Plate Diet. Now called Full Plate Living, they emphasize eating a lot of fiber to maintain a healthy weight. They recently posted a couple of butternut squash soup recipes, and I decided to try their Lentil Chili this week. I used more squash than the recipe called for, so mine ended up to be more of a stew, but the flavor was amazing. (Great leftovers the next day, too.)Butternut Squash Chile

I’m calling this chile with an “e,” because instead of the spices she chose, I (of course) added green chile.

Butternut Squash Chile Stew
Recipe type: Main
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Serves: 4
 
Ingredients
  • 1 tablespoon olive oil
  • 4 cloves garlic, minced
  • 4 cups beef broth
  • ¾ cup dried lentils
  • ½ cup chopped green chile
  • 4 cups butternut squash, peeled and chopped
  • 14 ounces canned diced tomatoes
Instructions
  1. In soup kettle, saute garlic in oil for about 1 minute. Add beef broth, lentils, and chile. Bring to a boil and simmer 20 minutes.
  2. Add squash and tomatoes. Return to a simmer, and continue cooking for approximately 1 hour, until lentils and squash are tender.

I served this with a vegetable bread; recipe for that will be coming soon!

Spicy Squash Soup

Cream of  Butternut Squash and Chile SoupI was so excited when the folks over at Full Plate Living shared these soup recipes using butternut squash! While I can’t wait to try the chili, my choice for this recipe was the pureed Butternut Squash Soup. I decided to go spicy, though, and put in some of the green chile we got this week, too. This was a great soup to go with grilled meat and cheese sandwiches for a light weeknight meal. I even got a couple of quick “to dos” done while I was waiting for the squash to cook.

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Ingredients
  • 2 tablespoons olive oil
  • ½ cup chopped onion
  • 4 cups chicken broth
  • 1 butternut squash, peeled and diced
  • ½ cup chopped green chile
  • 12 ounce can evaporated milk
Instructions
  1. Heat oil in soup kettle over medium heat. Saute onion for 5 minutes.
  2. Add broth, squash, and green chile. Simmer for 20 minutes, until squash is soft.
  3. Use a blender or immersion blender to puree the soup until smooth.
  4. Add evaporated milk. Heat to rewarm.

How much time are you willing to spend in the kitchen on a work night?

Happy eating!

Bean and Sweet Potato Burriotos

Bean and Sweet Potato BurritosI love sweet potatoes! Roasted, fried, baked-it doesn’t matter. I found this Yummly recipe for sweet potato burritos, and decided to give it a try. What a southwest treat! I was amazed at how good they turned out.

Bean and Sweet Potato Burriotos
Recipe type: Main
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Serves: 4
 
Ingredients
  • 2 pounds sweet potatoes
  • 2 tablespoons cooking oil
  • ¼ cup chopped onion
  • 3 cloves garlic, chopped
  • 1 15 ounce can black beans, rinsed and drained
  • ½ cup chopped green chile
  • ¼ cup chopped fresh cilantro
  • 6-8 burrito sized tortillas
  • 2 cups shredded Mexican blend cheese
  • salsa and sour cream for topping
Instructions
  1. Bake sweet potatoes at 400 degrees until very soft, about 45 minutes. Allow to cool. (I did this ahead.) Scoop the potato from the skin. Mash pulp.
  2. Preheat oven to 350 degrees.
  3. Heat oil in large skillet over medium heat. Saute onions and garlic until onions are translucent and garlic starts to brown. Add mashed sweet potato, beans, and chile. Heat through. Remove skillet from heat, stir in cilantro.
  4. Divide cheese, then sweet potato mixture on the tortillas. Fold burrito style. Place seam side down in 13 X 9 baking dish. Bake at 350 degrees for 12 minutes.
  5. Serve topped with salsa and sour cream.

I wonder what else I could put in a burrito….

Happy eating!

Ruth

Dutch Oven Green Chile Stew

Dutch Oven Green Chile StewOver the last few camping trips, I have been working on my Dutch oven cooking skills. Last weekend, I cooked a green chile stew in the Dutch oven. I’m not sure where I got this recipe, but it sure is good! I had made it once before, and we found it too spicy, so I cut back on the cumin this time. I warmed some tortillas over the fire to serve with the stew, and it was a perfect dinner.

Dutch Oven Green Chile Stew
Recipe type: Main
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Serves: 4
 
Ingredients
  • 2 tablespoons canola oil
  • 1¼ pound chicken breast, diced
  • ½ medium onion, chopped
  • 1 14 ounce can diced tomatoes with juice
  • 1 14 ounce can low sodium chicken broth
  • 2 medium potatoes, diced
  • ½ cup green chile
  • 1 teaspoon garlic powder
  • ¾ teaspoon cumin
Instructions
  1. Heat the Dutch oven over coals. Brown chicken and onion in oil, stirring frequently. Add remaining ingredients; stir to combine. Continue to cook until potatoes are soft, about 45 minutes.

I always do as much chopping and measuring ahead of time as possible. For this trip, I had diced the chicken and onion, and measured out all the ingredients so I just had to add them to the oven.

Happy eating!

Ruth