Tag Archives: green chile

New Mexico Style Black Bean Soup

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Soup in the crock pot on a windy night. Can’t beat that! I can’t believe it is already the third week of Advent. The last few weeks have just flown by. I don’t usually use the crock pot on weekends, but it definitely helps on these busy days during the holiday season (AKA, finals week).

New Mexico Style Black Bean Soup

The inspiration for this recipe came from Allrecipes.com. I used a number of items from our last 2 boxes to create this nicely spiced soup.

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New Mexico Style Black Bean Soup
Recipe type: Soup, Main
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Ingredients
  • ½ pound dried black beans
  • 2 tablespoons canola oil
  • ½ large onion, chopped
  • 4 cloves garlic, minced
  • 1 bunch Swiss chard, leaves separated from stems and both chopped
  • ½ cup chopped roasted green chile
  • 2 medium carrots, chopped
  • ¾ pound small red skinned potatoes, quartered
  • 6 cups chicken broth
Instructions
  1. Soak black beans overnight, rinse.
  2. Heat oil in large skillet over medium heat. Add onion, garlic, and the chopped chard stems. Saute until onion is translucent and vegetables are soft, about 10 minutes.
  3. Place beans, sauteed vegetables, carrots, green chile, potatoes, and chicken broth in crock pot. Cook on low for 6-7 hours.
  4. Add chopped chard leaves to crock and turn the heat to high. Cook an additional hour, until chard leaves are soft.
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Green Chile Bacon Cheeseburger Impossible Pie

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I have no idea how I ended up with Impossible Pie on my menu this week. I still remember looking at the recipe on the Bisquick box and thinking, “Really??” I don’t make one often. The original Betty Crocker recipe can be found here.

Green Chile Bacon Cheeseburger Impossible Pie

Our New Mexico State Fair starts in a couple of weeks. One of the contests decides the best green chile cheeseburger in New Mexico. Maybe I should enter?

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Green Chile Bacon Cheeseburger Impossible Pie
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Ingredients
  • 4 slices of bacon, diced
  • ½ pound lean ground beef
  • ½ cup chopped onion
  • ½ cup diced green chile
  • 1 cup shredded cheddar cheese
  • ½ cup biscuit mix (such as Bisquick)
  • 1 cup milk
  • 2 eggs, lightly beaten
Instructions
  1. Preheat oven to 400 degrees. Spray a 9 inch pie plate with non stick cooking spray.
  2. Brown bacon, ground beef, and onion in a skillet. Add green chile, heat through. Pour into prepared pie pan. Top with cheese.
  3. Whisk together biscuit mix, milk, and eggs. Pour over cheese.
  4. Bake for 25 minutes, until a knife inserted into the center comes out clean. Cut into wedges.
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Black Bean Quesadillas

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If you have been following my blog for a long time, you might recognize this recipe. This was one of the first green chile recipes I shared, back in 2011. My food photography is getting better, so I’ve decided to re-post some of my older recipes with new (hopefully more appealing) photographs.

Black Bean Quesadillas

These quesadillas are really easy to prepare. They are also a great way to sneak some vegetables into your diet!

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Black Bean Quesadillas
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 1 small red bell pepper, finely chopped
  • 1 small zucchini, finely chopped
  • 1 small yellow summer squash, finely chopped
  • ½ cup chopped onion
  • 1 tablespoon olive oil
  • 1 15 ounce can black beans, rinsed and drained
  • ½ cup green chile, chopped
  • 8 whole wheat tortillas
  • 1½ cups shredded fat free cheddar cheese
Instructions
  1. Heat olive oil over medium heat. Add bell pepper, zucchini, yellow squash, and onion. Saute until the vegetables start to get soft.
  2. Add black beans and chile. Continue cooking until the beans are heated through. Remove from heat.
  3. Spray both sides of an indoor grill with non stick cooking spray. Place a tortilla on the bottom plate of the grill. Top with ¼ cup cheese, then ¾ cup of the vegetable mixture. Top with another ⅛ cup cheese. Place a second tortilla on top. Lower the top plate and cook for 3-5 minutes, until golden brown. (You can also cook in a skillet on the stove, flipping the quesadilla half way through.)
  4. Remove quesadilla and cut into wedges with a pizza cutter. Repeat with remaining ingredients.
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Grilled Zucchini Tacos

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While looking for zucchini recipes this week, I was surprised at how many recipes I found for tacos! I always thought of zucchini as an Italian vegetable. (And, indeed, they probably did originate there.) However, zucchini are apparently used in all different cuisines. We see zucchini used often in calabacitas, a Mexican side dish of summer squash, corn, and chile peppers.

Grilled Zucchini Tacos

This recipe is completely vegetarian. I served them with sour cream and cheese, but if you avoid dairy products, this would be great without them.

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Grilled Zucchini Tacos
Recipe type: Main
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Ingredients
  • 1¼ pounds zucchini, sliced lengthwise into ¼ inch thick slices
  • ¼ cup olive oil
  • ground cumin to taste
  • ½ large onion, cut in ¼ inch thick slices
  • 2 ears fresh corn
  • 15 ounce can black beans, rinsed and drained
  • ½ cup chopped green chile (fresh or frozen preferred)
  • ½ cup fresh cilantro, chopped
  • tortillas of your choice
  • Salsa, shredded cheddar or Mexican blend cheese, sour cream or other taco accompaniments
Instructions
  1. Preheat grill for medium heat. Brush olive oil over both sides of zucchini slices and season with cumin to taste.
  2. Remove all but about 2 layers of husks from the corn, as well as the visible portion of the silks.
  3. Grill zucchini, onion, and corn. Corn should be turned every 2 minutes, zucchini and onion should be turned once during cooking. Chop zucchini and onion into small bitesized pieces. Cut corn from cobs.
  4. Heat black beans and green chili in a large pot over medium heat. Add grilled zucchini, onion, and corn, heat through.
  5. Serve zucchini mixture in tortillas, with accompaniments to taste.
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Spicy Alfredo

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One of our new favorite restaurants is a local chain called Mario’s Pizza. They serve a lot more than pizza! I love their Southwest Chicken Pasta, so I decided to use it as a basis for today’s recipe.

Green Chile Chicken Pasta

Don’t skimp on the cayenne pepper. I gives the sauce a little more kick.

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Green Chile Chicken Alfredo
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 6 ounces whole wheat penne pasta
  • 1 pound boneless, skinless chicken breasts
  • salt and pepper
  • florets from 1 bunch broccoli
  • ¼ cup butter
  • 1 cup heavy cream
  • ½ cup green chile
  • 1 clove garlic, minced
  • 1½ cup shredded parmesan cheese
  • 1-2 dashes cayenne pepper
  • ¼ cup chopped cilantro
Instructions
  1. Preheat grill to medium high heat.
  2. Boil pasta according to package directions. Add broccoli during the last 5 minutes of cooking time. Drain well.
  3. While pasta is cooking, season chicken breasts with salt and pepper. Grill until cooked through.
  4. While chicken is cooking, melt butter in large skillet. Whisk in cream, bring to simmer. Simmer 5 minutes. Add chile, garlic, and cheese, stir to combine.
  5. Add chicken, pasta, and broccoli into sauce. Stir well to combine. Add cilantro just before serving.
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