Cheesy Hatch Green Chile Dip

You might not know this but it is Hatch Chile season.  Let me explain.  There is a town in New Mexico named Hatch.  As it was explained to me it is like Vidalia, Georgia with the onions, they grow the majority of these peppers. Last fall the husband spent several weeks in New Mexico and had these peppers on everything they ate.  He said several people even shipped some back.  Well last weekend he noticed Fresh Market was roasting them.  Thus, started my search for recipes.  Oh and did I mention we played New Mexico State in football last weekend?  It seemed like the perfect tie in.

This nice cheesy dip was very good and with a slight hint of heat.

Take some time and roast the peppers the day before.  There will be a post on that tomorrow.

Start with 1 cup sour cream

1 cup mayo

2 teaspoon steak sauce

fresh ground pepper

salt

2 cups shredded Monterey Jack cheese

1 cup shredded mozzarella cheese

1/2 cup Parmesan cheese.  You can use the kind in the green can but fresh is always better.

Chop your green chiles.  The recipe calls for 1 cup mild roasted Hatch chilies and 1.2 cup roasted hot chilies.  I wasn't sure if these were hot or mild so I didn't add as many as the recipe called for.  Yesterday when I roasted and peeled them I used gloves but still I got some in my eye and it burned.  So I wasn't taking any chances.

Mix everything together.

Place in a baking dish.  

Add some additional cheese on top. Place in a preheated 375 oven and bake for 25 minutes or until it is nice and bubbly.  I turned the broiler on to get the top nice and golden brown.

Nice and bubbly brown.  Serve with taco chips or sliced bread pieces.


Cheesy Hatch Green Chile Dip Recipe

1 cup chopped mild roasted Hatch chilies
1/2 cup chopped roasted hot Hatch chilies
1 cup mayo
1 cup sour cream
2 cups shredded Monterey Jack cheese
1 cup shredded mozzarella cheese
1/2 cup Parmesan cheese
2 teaspoon steak sauce
3/4 teaspoon salt
3/4 teaspoon cracked black pepper
taco chips or bread.

Preheat oven to 375.  Bake 25 minutes or until brown and bubbly.

Chicken Tortilla Casserole

I found this new chicken casserole a few months ago and have made it several times now.  It is a really good addition to the regular rotation.  I made a couple of changes to it and I will share them with you as we go.  

Perfect comfort food.

I would suggest you keep the ingredients on hand so you can make this any time you need something for dinner.

Start with two cans of cream of soup.  The recipe calls for two cans of cream of chicken.  That is not my favorite so I used one of chicken and one of cream of mushroom.  Mix those together.

Add one pint of sour cream.  Mix that well.  I used light.

Add 1 cup milk.  I used 2%. Mix well.

Add a can of green chili peppers.  I used mild and they really didn't add flavor, so the next time I add hot and well that added too much flavor, so as Goldilocks would say the medium peppers were just right.  If you like a little heat add the medium ones.

Chop an onion.  Add to the mixture.

Cut up some corn tortillas.  Use as many or as few as you like.

Layer about half in the bottom of a 9x13 baking dish.

Chop up your cooked chicken.  The recipe calls for a whole chicken.  I like chicken breast use what you like or have.  You could probably use a rotisserie chicken if you had one.

Layer half the chicken on top of the tortillas.

Grate some cheddar cheese or you could use montery jack or you favorite cheese.

Layer some cheese on top of chicken.

Pour half the soup mixture on top of the cheese.

Cut more tortillas

Place them on top of the soup mixture.

Add more chicken

Pour the rest of the soup mixture on top.

Add more cheese

Put that on top of the soup.

Cover the casserole with foil.  Add to a preheated 350 oven.  Make sure it is covered tightly. Bake for 1 hour.

Remove the foil and cook an additional 5-10 minutes or until the cheese is brown and bubbly.

Then serve.

Chicken Tortilla Casserole Recipe

cooked chicken- whole or breast
2 cans cream of soup--chicken or mushroom or a combo
1 onion chopped
1 pint sour cream
1 lb grated cheddar cheese
1 can green chili peppers
corn tortillas cut up
1 cup milk

Follow the layers of tortillas, chicken, cheese, soup mixture, tortillas, chicken, soup and end with cheese

Preheat oven to 350.  Cover with foil and bake for 1 hour.  Remove foil and bake for additional 5-10 minutes.

Italian Sub Rollups

I am sorry it has been a while since I have posted something new.  It's not that I haven't been cooking, I just haven't written anything up.  This recipe is from our championship game back in January.  So now you know the reason I haven't posted anything.  Still licking my wounds from the game.  These were really good and very easy to make.  Now that it is March Madness they would be great for those game days too.

Just like having a small pizza.

You can use whatever meats that you like.  And you can't go wrong with cheese.

Combine 1 1/2 Tablespoons olive oil

1 Tablespoons balsamic vinegar

2 teaspoon oregano

2 Tablespoon parsley

1/2 teaspoon crushed red pepper flakes.  You can adjust this more or less depending on your taste.

Stir well.

I placed a piece of parchment on the counter.

Roll out pizza crust dough into a rectangle.  I used the Pillsbury version from the dairy section but if your deli makes dough you can get that and cut in half.  Which if you need to make a lot of these you would have the dough for that.

Brush the olive oil mixture on the crust.

Leave a little area around the edges.

Now layer ham

Salami

Pepperoni

Now cover the meat with mozzarella cheese

Roll starting at the long end.  This is where the parchment paper comes in handy.

Slice and place in a sprayed muffin tin.  Place in a preheated 400 oven and bake for 18-20 minutes.

They come out nice and golden brown.

You could serve them with some marinara sauce if you would like.

Italian Sub Rollups recipe

13.8 oz classic pizza crust dough
1 1/2 Tablespoon olive oil
1 Tablespoon balsamic vinegar
2 teaspoon oregano
2 Tablespoon parsley
1/2 teaspoon crushed red pepper flakes
1/4 lb ham thinly sliced
1/4 lb salami thinly sliced
1/4 lb pepperoni thinly sliced
1 1/4 cup shredded mozzarella cheese

Preheat oven to 400.  Bake for 18-20 minutes.