108694 hatch chile potato corn Recipes

vegetable oil, onions, chopped, fresh green hatch chilies, potatoes, peeled and diced, boiling water, salt

new mexico green hatch chiles (2 lbs. equalis about 20 pods), string

olive oil or 3 tbsp canola oil, whole brown mustard seeds or 1 tsp yellow mustard seeds, whole green cardamom pods, lightly crushed, cinnamon stick, 1-inch long, bay leaves, grated peeled fresh ginger, chopped fresh green chile (do not discard seeds), frozen corn , defrosted and drained or 4 cups fresh corn kernels, kosher salt, heavy cream

ears corn, shucked and halved crosswise, low-salt chicken broth, water, shrimp, shelled and halved lengthwise, garlic cloves, onions, quartered, fresh poblano chile, seeded and cut into 1-inch pieces, corn or other vegetable oil, cayenne, black pepper, andouille sausage,sliced 1/4 inch thick, okra, trimmed and sliced 1/2 inch thick, tomatoes, peeled and chopped, kosher salt, scallions, thinly sliced, white rice

russet potatoes, bacon, creamed corn, frozen corn, evaporated milk, butter, onion powder, salt, tabasco sauce, grated cheese

bacon, diced potatoes (2 large potatoes), frozen bell peppers onions and celery (1 bag pictsweet seasoning blend), sour cream, milk, cream of chicken soup, whole kernel corn, undrained, salt, pepper

white-wine vinegar, olive oil, fresh basil leaves, red potatoes, kernels cut from 6 cooked ears of corn, tomatoes, halved

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.

canola oil cooking spray, honey cornbread mix (recommended : krusteaz), buttermilk, diced green chiles, mexi-corn, fajita seasoning, shredded cheddar, unsalted butter, softened, honey, chipotle hot sauce (recommended : tabasco brand), southwest chipotle seasoning (recommended : mrs. dash)

butter, anaheim chile pepper, seeded and finely chopped, frozen whole kernel corn, thawed, chili powder, ground cumin, salt, pepper, shredded reduced-fat sharp cheddar cheese

all-purpose flour, yellow cornmeal, baking powder, baking soda, salt, canned no-salt-added cream-style corn, nonfat buttermilk, margarine, melted, egg, lightly beaten, egg whites, lightly beaten, chopped, drained, roasted red pepper in water, chopped green chiles, drained, shredded reduced-fat monterey jack cheese, vegetable cooking spray, all-purpose flour

cream-style corn, whole kernel corn, drained, chopped green chiles, drained, corn bread/muffin mix, shredded monterey jack cheese

yellow cornmeal, all-purpose flour, baking powder, salt, nonfat dry milk powder, water, egg substitute, vegetable oil, shredded reduced-fat cheddar cheese, chopped green chiles, drained

potatoes (idaho or russet), milk, butter, salt (for the water to cook the potatoes), corn, drained well, cheddar cheese, shredded (mild ), salt and pepper (to taste)

corn, drained, sliced black olives, drained, chopped green chilies, drained, jalapeno pepper, seeded and deveined and finely chopped, chopped pimiento, drained, grated parmesan cheese, monterey jack cheese, shredded or 1 cup cheddar cheese, blend shredded, mayonnaise, ground cumin

prepared simply potatoes traditional mashed potatoes, corn tortillas or 8 flour tortillas, corn oil, sour cream , of your choice, mexican salsa

flour, baking powder, baking powder, salt, cayenne pepper, frozen corn, thawed, diced mild green chilies, drained, grated parmesan cheese, milk, mayonnaise

bacon, onion, potatoes, peeled and cubed, red pepper, yellow pepper, milk, creamed corn, fresh or frozen corn, teas. thyme, salt & pepper