1902 chile canned Recipes

heart healthy 7 layer bean dip recipe, refried beans, canned, hormel (in the jar) real bacon low-fat, chipotle powder , (or plain chili powder to taste), ground cumin, salt and pepper (if needed), shredded low-fat cheddar cheese, chopped green anaheim chiles (canned ) or a tbsp of chopped pickled jalapenos (more to taste), avocado, peeled and chopped (a healthy fat), tomato chopped, low fat sour cream, sliced ripe black olives (a healthy fat), heat the refried beans in a medium saute pan or cast iron skillet., stir in enough water to get a creamy, easily dip-able consistency, about 1/4 of a cup., you can use olive oil instead , in place of the low-fat bacon if you choose to help the consistency of the beans., mix in the chipotle chili powder (or tabasco, or adobo, or regular chili powder) and cumin to taste., note that the avocados and the sour cream will cool down the spiciness of the beans considerably, so you can afford to be a bit more spicy than you might think., stir in salt to taste. (if needed ), once the beans are hot and bubbly, spread them over the bottom of a warmed serving dish. immediately add the shredded cheese so that the heat from the beans helps melt the cheese. (the cheese doesn tsp need to be completely melted, but even if it is just a little, it will help the dip stay on the dippers.), layer on the chopped green chilies , chopped avocado, chopped tomato., spoon on the sour cream, top with sliced green onions and olives., serve immediately, folks this does have some of the healing and healthy variety of fats.

corn oil, onion, chopped, garlic cloves, chopped, flour, fresh ripe roma tomatoes, pureed, seeded fresh jalapeno pepper, pureed, water (not broth!), salt, mexican oregano, crushed, ground black pepper, bay laurel leaf, ground cinnamon (optional ingredient ), ground cloves (optional ingredient ), fresh anaheim chilies or 6 large anaheim canned chilies or 6 fresh pasilla chiles or 6 fresh poblano chiles, water, salt, white vinegar, mild cheddar cheese (this is my personal preference) or 6 oz monterey jack cheese, separated eggs, flour (plus 1 tbsp for egg yolk mixture), salt, canola oil, for frying, sour cream, fresh cilantro

cooked boneless skinless chicken breasts, shredded, mild canned diced green chiles, drained, canned jalapeno peppers, diced and drained, canned corn niblets, drained, veg-all, drained, best foods mayonnaise, sour cream, garlic salt , to taste, black pepper , to taste

olive oil, yellow cornmeal, ancho chile powder, chipotle chile powder, salt , plus more to taste, chicken (4 to 5 lbs.), cut into 6 pieces, wings and back discarded; or 2 bone-in breast halves, plus 2 bone-in thighs and 2 bone-in drumsticks, diced peeled tomatoes, chicken stock, whole green chiles , cut into strips, fresh jalapeno chile, minced, canned chipotle chile in adobo sauce, minced, freshly ground black pepper, chopped cilantro

dried ancho chiles,* stemmed, seeded , torn into large pieces, vegetable oil, diameter slice white onion (1/2 inch thick), separated into rings, garlic cloves, peeled, thick slice country white bread, crust trimmed, drained canned diced tomatoes, low-salt chicken broth, canned chipotle chiles, canned pure pumpkin, whipping cream, dark brown sugar, skinless boneless chicken breast halves, fresh cilantro sprigs, lime wedges

butter, softened (1 stick), chipotle chiles (canned ), adobo sauce (from canned chipotle chiles)

olive oil, white onion, roughly chopped, red bell pepper, roughly chopped, green bell pepper, roughly chopped, roma tomatoes, seeded and roughly chopped (also called plum tomatoes), garlic, chopped (about 4 cloves), diced tomatoes in tomato puree, tomatillos, drained, green chilies, drained and chopped (or buy already chopped), pureed chipotle chile (can use the canned chipotle chilies, minced) (optional), jalapeno pepper, seeded, finely chopped (more or less to taste), fresh cilantro, chopped, frozen orange juice concentrate, ground cumin , toasted in a dry pan until fragrant, dried oregano, ground cinnamon, salt and pepper

fat free sour cream, nonfat milk, egg whites, canola oil, brown sugar, whole wheat pastry flour, stone-ground yellow cornmeal, baking powder, salt, canned corn, canned diced green chiles

monterey jack cheese, grated, chilies, chopped (you can use 1 can of sweet green chiles or jalapenos that have been chopped.), mayonnaise, french bread , unsliced

olive oil, ground sirloin or chuck, salt and freshly ground black pepper, spanish onion (1 1/2 lb), coarsely chopped, garlic cloves, minced, jalapeno chiles, seeded and minced, ancho chile powder, sweet paprika, tomato paste, two 28-oz cans peeled italian tomatoes, coarsely chopped and juices reserved, chicken or beef stock or canned low-sodium broth, two 19-oz cans kidney beans, drained and rinsed, chipotle chiles in adobo sauce, seeded and minced, dried oregano, cinnamon, coarsely chopped cilantro , for serving, sour cream , for serving

spanish onions, chopped (i.e. use 3 lbs. large, mild, sweet onions), thick slab bacon, diced, lean beef chuck, trimmed and cut into 1/4-inch by 1 1/2-inch strips, diced celery, chopped dried mulato chile, chopped dried pasilla pepper, chopped dried ancho chile, dried chilies , pequin, dried ancho chile powder, ground toasted coriander seed, ground cumin, cayenne pepper, cayenne pepper, bay leaves, peeled peeled seeded and chopped ripe plum tomatoes (or chopped , canned italian plum tomatoes), beef stock or 2 cups chicken stock, tequila (such as cuervo gold), seeded minced serrano chili, seeded minced jalapeno chile, canned chipotle chiles in adobo, chopped, smoked ham hock (or 1 smoked turkey leg), fresh rosemary, fresh sage, fresh oregano, salt (to taste), olive oil, seeded julienned red bell pepper, seeded julienned yellow bell pepper, seeded julienned poblano chile, seeded julienned anaheim chili, jalapeno chile, seeded and julienned

refried beans , either from 1 15-oz can, veggie bacon, cooked and minced (optional; can use olive oil instead), chipotle powder , tabasco chipotle sauce, or adobo sauce, more to taste (or plain chili powder to taste), ground cumin, salt, shredded cheddar or monterey jack cheese, chopped green anaheim chiles (canned ) or a tbsp of chopped pickled jalapenos (more to taste), avocado, peeled and chopped, hot house tomato , cut in half horizontally, seeds and juice gently squeezed out and discarded, chopped, sour cream , or if you can get it crema mexicana (mexican ), sliced ripe black olives

ground pork, onion, diced, oil, flour, garlic salt, cumin, dried oregano, french onion soup, potatoes, 1 chopped and 1 diced, carrots, sliced, fresh corn (or 1 can), summer squash, sliced, fresh green chile ; roasted, peeled, and chopped (or 2 cans canned green chile

oil, pork, diced, onion, finely chopped, garlic, chopped (i use jarred ), flour, chicken stock, beer (or increase chicken stock), crushed tomatoes, potatoes, peeled and cubed, green chilies, mild to medium roasted (i use big jim or anaheim chiles, or you can use 2 to 3 of the 7 oz cans of chopped green chilies), ground cumin, oregano (mexican if possible, but i have used regular), salt, pepper, lime , juice of

poblano chile casserole with corn and cheese, fresh poblano chiles, butter, yellow onion, chopped, garlic cloves, minced, fresh corn kernels, or frozen thawed (from about 6 ears or two 10-oz packages), grated manchego or monterey jack cheese, cooked white rice, crema or sour cream, red salsa (see recipe below ), grated queso anejo or parmesan cheese, char chiles over gas flame or under broiler until blackened on all sides. enclose in plastic bag and let stand 10 minutes. peel chiles. starting at stem end, carefully cut 1 slit down length of each chile, leaving stems and tops intact if possible. carefully remove seeds and veins from chiles., preheat oven to 350 degrees f. melt butter in heavy large saute pan over medium heat. add onion and saute until translucent, about 5 minutes. add garlic and saute 1 minute longer. add corn and saute 2 minutes. season to taste with salt and pepper. cool completely. stir in manchego or monterey jack cheese. stuff chiles with corn mixture., butter 15x10-inch baking dish. place rice in prepared dish. nestle stuffed chiles in single layer into rice. mix crema and red salsa in medium bowl; pour over chiles and rice. sprinkle with anejo cheese., bake until chiles are heated through and sauce bubbles, about 25 minutes (about 40 minutes for refrigerated casserole)., red salsa, vegetable oil, yellow onion, thinly sliced, garlic, sliced, fresh jalapeno chili pepper, stemmed, seeded and thinly sliced, salt , or to taste, canned plum tomatoes with their juices, in a saucepan over medium heat , warm the vegetable oil. add the onion and saute until soft, about 10 minutes. add the garlic, chili pepper and salt and cook for 2 minutes longer. add the tomatoes and their juices and reduce the heat to low. cook the tomatoes, stirring occasionally to break them up, until soft and the juices have reduced by half, 10-15 minutes., let cool slightly , then transfer to a blender. puree until smooth, then strain through a sieve placed over a bowl. set aside to cool completely for use as a table salsa. or reheat gently over low heat to use hot. to store, cover tightly and keep in the refrigerator for up to 4 days or in the freezer for up to 1 month.

chicken thighs, skinless and boneless , cut in 1/2 lengthwise, wooden skewers , soaked in water for 30 minutes, fresh squeezed orange juice, fresh squeezed lime juice, honey, canola oil, ancho chili powder, garlic, coarsely chopped, salt and freshly ground black pepper, butter lettuce leaves, to serve, peanut-red chile bbq sauce , recipe follows, red cabbage slaw , recipe follows, fresh mint leaves, for garnish, chopped roasted peanuts, for garnish, canola oil, fresh ginger, peeled and finely chopped, mesa bbq sauce , recipe follows, or store-bought bbq sauce, homemade chicken stock or low-sodium canned chicken broth, soy sauce, peanut butter, chipotle in adobo puree, honey, salt and freshly ground black pepper, canola oil, spanish onion, coarsely chopped, garlic, coarsely chopped, canned plum tomatoes and juices, pureed, water, ketchup, red wine vinegar, worcestershire sauce, dijon mustard, dark brown sugar, honey, molasses, ancho chili powder, pasilla chili powder, canned chipotle chiles in adobo, pureed (depending on how spicy you like it), salt and freshly ground black pepper, head red cabbage, finely shredded, red onion, halved and thinly sliced, rice wine vinegar, freshly squeeze orange juice, olive oil, honey, chopped cilantro leaves, salt and freshly ground black pepper

olive oil, lean ground beef, onion, stalks celery, garlic, minced, chili powder, cumin, chile style tomatoes or 2 (19 oz) cans spicy red pepper style tomatoes, undrained, water, salsa , you choose the heat strength, canned corn or 1 cup frozen corn, kidney beans

poblano chiles , roasted and peeled, vinegar, butter, olive oil, onion, finely chopped, cooked crabmeat or 1 (6 oz) can crabmeat, flaked, chopped chives or 2 tbsp green onions, mango, peeled and finely chopped, salt, pepper, mangoes, peeled and cut into large chunks, cider vinegar, chicken stock, canned mango nectar (not juice), garlic clove, roasted and chopped, salt, fresh ground black pepper, olive oil, olive oil, sugar (optional), thyme