Marinated Rajas

Dave DeWitt Leave a Comment

Rajas, or strips of green chile, are commonly cooked with other vegetables. But New Mexican chile has such a great flavor that the rajas can stand alone. Serve these tasty appetizers with toothpicks. Note: This recipe requires advance preparation.

Ingredients

  • 5 green New Mexican chiles, roasted, peeled, seeds and stems removed, cut into strips

  • 1/4 cup olive oil

  • 1/4 cup red wine vinegar

  • 1 clove garlic, chopped fine

Instructions

Combine all ingredients in a bowl, cover, and marinate in the refrigerator overnight.

Green Chile Con Queso

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Nothing beats snacking on chips dipped in chile con queso while drinking a Negra Modelo and watching football. Here is a slightly different take on the dip, one that avoids American or processed cheese.

Ingredients

  • 1/4 cup butter

  • 1 cup chopped green New Mexican chiles

  • 2 serrano chiles, stems and seeds removed, minced

  • 2 cloves garlic, minced

  • 1 cup minced onion

  • 1 cup diced fresh tomatoes (skins and seeds removed)

  • 1/4 cup minced fresh cilantro

  • 1 cup grated sharp cheddar cheese

  • 1 cup shredded pepper jack cheese

  • 2 tablespoons sour cream

  • Tortilla chips for dipping

Instructions

Heat the butter in a saucepan and saute together over medium heat the green chile, serrano chile, garlic, onion, tomatoes, and cilantro for about three minutes, stirring occasionally. Add the cheeses, stir, cover, and cook for 1 minute. Remove from the heat and allow to sit for 2 minutes. Pour the mixture into a bowl and top with the sour cream.

Chiles Rellenos with Corn

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Chiles rellenos literally means “stuffed chiles,” and in Mexico many different chiles are used, including poblanos, jalapeños, rocotos, and even fresh pasillas. Here in the Southwest, we prefer New Mexican green chiles. Whatever type of chile you use, the preparation and fillings are the same.

Ingredients

For the Chile Rellenos:

  • 2 tablespoons butter

  • 1 medium onion, chopped

  • 2 cloves garlic, minced

  • 1 1/2 cups cooked whole kernel corn

  • 1 teaspoon dried oregano

  • 1/3 cup sour cream

  • 6 ounces cheddar cheese, cubed

  • 6 green New Mexican chiles, roasted and peeled, stems left on

  • Flour for dredging

  • 3 eggs, separated

  • 1 tablespoon water

  • 3 tablespoons flour

  • 1/4 teaspoon salt

  • Vegetable oil for frying

  • Green Chile Sauce (see recipe)

For the Green Chile Sauce:

  • 2 tablespoons vegetable oil

  • 1/2 cup finely chopped onions

  • 1 clove garlic, minced

  • 1 tablespoon all-purpose flour

  • 2 to 3 cups chicken broth

  • 1 cup chopped green New Mexican chiles, roasted, peeled, stems and seeds removed

  • 1 small tomato, peeled and chopped

  • 1/4 teaspoon ground cumin

  • Salt and freshly ground black pepper to taste

 

Instructions

For the Rellenos:

In a skillet, heat the butter and saute the onion and garlic until soft. Add the corn and oregano and cook for an additional 5 minutes. Remove from the heat and stir in the sour cream and cheese.

Make a slit in the side of each chile and stuff with the corn mixture. Dredge the chiles in the flour and shake off any excess.

Beat the egg whites until they form stiff peaks. Beat the yolks with the water, the tablespoon of flour, and the salt. Fold the yolks into the whites and stir gently.

Dip the chiles in the egg batter and fry one at a time in 1 to 2 inches of oil until they are golden brown.

Serve covered with green chile sauce.

 

 

For the Sauce:

 Heat a heavy skillet over medium heat, add the oil and when hot, add the onion and garlic and saute until they are soft. Stir in the flour and blend well. Simmer for a couple of minutes to cook the flour, being careful it does not brown. Slowly add the broth and stir until smooth.

Add the remaining ingredients, bring to a boil, reduce the heat and simmer until the sauce has thickened, about 15 minutes. Taste and adjust the seasonings.

Tomatillo-Chicken Enchiladas with Two Kinds of Green Ch

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New Mexican cooks are forever improvising on traditional recipes. This interesting variation on green chile and chicken enchiladas has been tested so many times in our kitchens that we now consider it a New Southwest classic. The enchiladas go well with traditional dishes of rice, refried beans, and a crisp garden salad.

Ingredients

  • 4 chicken breasts

  • 8 ounces cream cheese

  • 1 cup onion, chopped fine

  • 1 cup heavy cream or half and half

  • 3 green serrano chiles, stems and seeds removed, chopped fine

  • 5 green New Mexican chiles, roasted, peeled, seeds and stems removed, chopped

  • 1 cup finely chopped tomatillos

  • 1/4 cup chopped fresh cilantro

  • 1/2 teaspoon freshly ground black pepper

  • 1 egg

  • Vegetable oil for frying tortillas

  • 12 corn tortillas

Instructions

In a pot, cover the chicken with water, bring to a boil, reduce heat and simmer 30 minutes. Remove the chicken and reserve the stock. When the chicken has cooled, remove the skin and meat. Shred the meat using two forks.

Combine the cream cheese, onions, and 1/4 cup of the cream. Add the chicken and mix well.

Place the serranos, green chile, tomatillos, cilantro, pepper, egg, remainder of the cream, and 1/3 cup of the chicken stock in a blender and puree to make a smooth sauce.

Heat a couple of teaspoons of oil in a small skillet until hot. Using tongs, fry each tortilla for a few seconds on each side until soft, taking care that they do not become crisp. Remove and drain.

To assemble the enchiladas, dip a tortilla into the green sauce and place it in a shallow 9 x 13 inch casserole dish. Spread about 1/4 cup of the chicken mixture in the center of the tortilla, roll it up and place it at the end of the dish with the end side down. Repeat the process until the enchiladas form a single layer in the dish. Pour the remaining sauce over the enchiladas.

Bake the enchiladas, uncovered, in a 350 degree F oven for 20 minutes and serve immediately.

Mustard Chicken

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This easy recipe comes from Colman’s. Serve the breasts with a salad with Italian dressing and rice pilaf.

Ingredients

  • 6 boneless chicken breast halves

  • 1/2 cup butter

  • 3 tablespoons Colman’s prepared mustard

  • 3 tablespoons fresh lemon or lime juice

  • 1 teaspoon crumbled dried tarragon

Instructions

Preheat the oven to 375 degrees F. Place the chicken breasts in one layer in a lightly oiled 13 x 9-inch baking dish. Melt the butter in a small saucepan, then mix in the mustard, lemon or lime juice, and tarragon. Pour this mixture evenly over the chicken. Bake at 375 degrees F for 20 to 30 minutes (or until cooked through), depending on the thickness of the chicken. Serve accompanied by rice or pasta.