30165 john chile casserole Recipes

canned diced green chiles, monterey jack cheese, coarsely grated, cheddar cheese, coarsely grated, evaporated milk, eggs, separated, flour, salt, pepper, tomatoes, thinly sliced

vegetable oil, chopped onion, all-purpose flour, chicken broth, milk, diced green chiles, diced tomatoes with green chile peppers, cubed, cooked chicken meat, corn tortillas , cut into strips, sharp cheddar cheese, shredded

vegetable oil, boneless pork loin chops, cut into bite-size pieces, instant brown rice, uncooked, condensed cream of chicken soup, black beans, rinsed and drained, diced tomatoes, diced green chile peppers, chunky salsa, water, ground cumin, shredded colby cheese

chiles roasted and seeded, soy shreds use fiesta soy shreds, eggs, milk, all-purpose flour sifted, pepper, kosher salt, pico de gallo seasoning to taste

butter, eggs, separated, sour cream, whole milk, monterey jack cheese, mild cheddar cheese, garlic, minced, black pepper, red pepper, green pepper, onion, anaheim chili, flour, olive oil , extra virgin, tomato, thinly sliced for topping, ham, diced (optional) or canadian bacon, cooked (optional)

ground beef, cooked and drained, taco seasoning, sour cream, mayonnaise, cheddar cheese, shredded and divided, yellow onion, sliced, biscuit mix (i would find something else for this to many carbs!!!! ), tomatoes, sliced, green bell pepper, sliced, sliced jalapeno peppers

ground beef, cooked and drained, taco seasoning....i use best ever taco seasoning mix, water, sour cream, mayonnaise, cheddar cheese, shredded and divided, onion, chopped, green bell pepper, chopped, bisquik mix, milk, tomatoes, sliced, sliced jalapeno peppers

water, frozen black-eyed peas, dried thyme, bay leaves, chopped sun-dried tomatoes , packed without oil, hot pepper sauce (such as cajun chef), hot cooked cavatappi (about 6 oz uncooked spiral-shaped pasta), sliced green onions, chopped fresh parsley, very thinly sliced prosciutto or lean ham, chopped, hot pepper sauce (such as cajun chef), extra-virgin olive oil, dry mustard, chopped fresh green chile or canned chopped green chiles, drained, garlic cloves, minced

olive oil, red bell pepper, finely chopped, yellow bell pepper, finely chopped, green bell pepper, finely chopped, orange bell pepper, finely chopped, red onion, finely chopped, stalk celery, chopped, ground pork, ground beef, serrano chile peppers, diced, diced tomatoes, diced green chile peppers, tomato paste, kidney beans, minced garlic, key lime juice, tequila, beer, chili powder, salt and pepper to taste

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.

into a 9x9 casserole , place, whole, fire-roasted green chiles (drained , and split open), spread over chiles, grated cheese (i like a cheddar/jack blend), beat together, eggs, flour, evaporated milk, pour egg-milk mixture over cheese mixture ., add on top, whole kernel corn (drained ), make topping by mixing, dry jiffy cornbread mix, butter, softened, egg

john dory or sea bass fillets, olive oil, dry white wine, canned anchovies, drained, finely chopped, chilled butter , cut into pieces, fried fennel, chopped fresh italian parsley

john dory fillets, scampi tails, shells removed, all-purpose flour, extra-virgin olive oil, salt and pepper, freshly made clarified butter, chopped fresh curly parsley leaves, chopped cucumber, capers, worcestershire sauce, fresh lemon juice, fresh tomato sauce

eggs, salt, monterey jack cheese, cubed, cream cheese, cubed, curd cottage cheese, butter or margarine, cut into small pieces, all-purpose flour, baking powder, chopped green chiles, drained, diced pimiento, drained

chopped onion, diced yellow squash, reduced-fat shredded sharp cheddar cheese, frozen whole-kernel corn, thawed, yellow cornmeal, baking powder, salt, pepper, cream-style corn, chopped green chiles, drained, egg whites, lightly beaten, garlic cloves, minced, chopped fresh cilantro (optional)

chiles jalapenos , roasted, peeled, seeded, deveined and sweated in plastic bag for 8 minutes, water mixed with 1/4 cup vinegar plus 1 tsp salt, mild cheddar , monterey jack, feta, or fresh mozzarella, flour, tomatillos, husked, white onion, quartered , plus 1 white onion, coarsely chopped, garlic, chiles chipotles or 2 chiles pasillas, lightly fried, water, vegetable oil, salt , to taste, vegetable oil, eggs , seperated, salt , to taste, flour

chiles poblanos, white vinegar, seeds of 1 pomegranate, ground pork, onion (in a chunk), garlic (2 crushed, 3 whole ), salt, vegetable oil, onion (finely chopped ), tomatoes (peeled and finely chopped ), parsley (very finely chopped ), apple (peeled and chopped ), pear (peeled and chopped ), peach (peeled and chopped ), pinapple (peeled and chopped into small chunks ), raisins (i like a mix of white and black), almond flakes, walnut halves, milk, sour cream, queso fresco, sugar

dried anaheim chiles or 1 (10 oz) bag dried new mexico chiles, pork, cut into bite size chunks of your choice, white onion, chopped, garlic, peeled ., chicken broth, tomatoes, jalapenos , reduce the heat by removing seeds and membrane if you want (red if possible), cumin powder, water , as needed, pinto beans, cooked and set aside (* soaked the night before, optional if using for chili dogs)