New Mexico Green Chile Salad

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The versatility of canned green chile is demonstrated in this delicious salad.

Ingredients

  • Mixed greens, such as Romaine, butter lettuce, or spinach

  • 1 hard-boiled egg, peeled and sliced

  • 1/4 cup canned green chile strips

  • 1 chicken breast (boned and skinless), marinated in teriyaki sauce and grilled, and cut into 6 long, thin pieces

  • 1/4 cup guacamole (or 4 ripe avocado slices)

  • 2 tablespoons salsa of choice

  • 6 tostada chips

  • 1/4 cup cooked garbanzo beans

  • 2 tablespoons chopped green onions

  • 2 tablespoons diced tomatoes

  • Grated cheddar cheese for garnish

Instructions

Place the greens on 2 plates and cover them with the hard-boiled egg slices. Place the chile strips and chicken strips alternately on top of the egg slices. To finish, scoop the guacamole on top, followed by the salsa on top of the guacamole. Crown each with 3 tostadas stuck into the guacamole. Sprinkle the salad with the beans, onions, and tomatoes and garnish with the cheese.

 

Low-Fat High-Chile Vichyssoise

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Of course, this version of the famous soup will be different from the heavily laden butter and cream recipes of the past. For one, it will have a lot more heat for a cold soup because we’ve replaced the fat with chile. Note: This recipe requires advance preparation.

Ingredients

  • 2 tablespoons olive oil

  • 2 cups chopped leeks

  • 2 cups chopped onions

  • 1½ quarts chicken stock

  • ½ teaspoon habanero powder

  • 1/4 cup chopped fresh basil

  • 4 white potatoes, peeled and diced

  • 1 cup canned chopped New Mexican green chile

  • 1 cup evaporated skimmed milk

  • 1 cup non-fat sour cream

  • 1 cup skim milk

  • 1 teaspoon ground white pepper

  • Freshly minced chives

  • New Mexican red chile powder

Instructions

In a large soup pot, heat the olive oil and saute the leeks and onions until soft, about 10 minutes. Add the stock, habanero powder, basil, potatoes, and green chile, and bring to a boil. Reduce the heat and simmer until the potatoes are tender, about 20 minutes.

Remove from the heat and puree in batches in a food processor until the mixture is a very smooth, thin paste. Transfer to a bowl and add the evaporated skim milk, non-fat sour cream, skim milk, and white pepper. Mix well, taste for heat, and add hot chile powder if too mild. Cover and refrigerate for at least 5 hours. Serve in cold bowls garnished with minced chives and a sprinkling of red chile powder.

Chile Con Queso Soup

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The classic combination of cheese and green chile appears here as a soup—rather than a dip or appetizer.

Ingredients

  • 1 medium onion, chopped

  • 2 tablespoons butter or margarine

  • 3 tablespoons flour

  • 3 to 4 cups chicken broth

  • 1 cup chopped canned green chile

  • 2 tomatoes, peeled and, chopped

  • 1 bell pepper, seeds and stem removed, diced (optional)

  • 1½ cups half and half

  • 8 ounces sharp cheddar cheese, grated

Instructions

In a pan, saute the onion in the butter until soft, then remove.

Add the flour to the butter and cook for 3 minutes, stirring constantly, taking care not to let the flour brown.

Stir in the broth, chile, tomatoes, bell pepper, and simmer for 30 minutes.

Bring to a boil, reduce the heat, add the half and half and the cheese and heat until the cheese melts and the soup is thickened.

 

Blue Cheese Dressing

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This is an easy to prepare, and very tasty, alternative to bottled dressings. Increase or decrease the amount of blue cheese to suit your taste.

Ingredients

  • 1 cup mayonnaise

  • ½ cup sour cream

  • 2 tablespoons minced onion

  • 2 tablespoons distilled white vinegar

  • 4 ounces crumbled blue chees

Instructions

 

Combine all the ingredients in a bowl and mix until well blended. Cover and refrigerate for a couple of hours. Use within 10 days.

 

Louisiana-Type Hot Sauce

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This recipe is from The Hot Sauce Bible, by Dave DeWitt and Chuck Evans. They say that the key to success with this sauce is to use fresh rather than dried chiles and that any small fresh hot chile can be used.

Ingredients

  • 15 to 20 large fresh Tabasco chiles, stems and seeds removed, cut in half lengthwise, or substitute fresh piquins or cayennes

  • 2 cloves garlic, cut in half

  • ½ cup distilled white vinegar

  • Salt to taste

Instructions

Place the chiles, cut side down, on a broiler rack. Broil for about 5 minutes or until the skin blisters and blackens. Transfer the peppers to a paper bag and let stand for about 10 minutes. Peel the chiles when cool.

 

Place the chiles and garlic in a blender or food processor. With the machine running, slowly add the vinegar until the mixture is well blended. Add salt to taste. Keep covered and refrigerated until you use it.

Yield: ½ cup

Heat Scale: Hot