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Entrees

Chile Rellenos


1 container “Stinkin” Good Green Chile
1 package egg roll wraps
1 can whole green chile’s
1 16oz. block cheddar/jack cheese (at room temperature)
1 bottle canola oil/vegetable oil
1 cup grated Mexican cheese
1 cup diced tomatoes (optional)
1 cup shredded lettuce (optional)

Heat oil in sauce pan to 350 degrees, slice cheese block in ½” slices and place one piece of cheese inside whole green chile, then place in center of 1 egg roll wrap, moisten edges of wrap with water to seal wrap and fold per instructions of wrap . Place in oil and cook until golden brown and cheese is melted (you may want to let the cheese sit out at room temperature for 1 hour before cooking). Drain on paper towel and smother with heated green chile and grated cheese. Add lettuce and tomato if desired. 1-2 per person.

 

Green Chile Frito Pie


1 cup fritos
1/2 cup grated pepper jack cheese
1/2 cup “Stinkin” Good Green Chile
Heat Green Chile, combine ingredients and Enjoy!!! Serves 1.
“Stinkin” Good Green Chile Roasted Chicken
1 cup (8 oz.) “Stinkin” Good Green Chile
1 lb. butter, room temperature
1 can (7 oz.) diced green chile peppers
1 tsp salt
½ tsp pepper
1 (5 to 6 lb.) roasting chicken
4 cups chicken broth
2 T flour

In a food processor combine “Stinkin” Good Green Chile and butter, until combined and smooth. Transfer to a bowl and stir in peppers, salt and pepper, until blended. Reserve 2 T (for gravy). Keep at room temputure.
Preheat oven to 375°
Remove and discard giblets and neck from chicken. Rinse chicken under cold water; pat dry. Trim excess fat. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers and gently pushing fingers between the skin and meat. Place seasoned butter beneath skin of breast and drumsticks. Left wing tips up and over back tuck under chicken. Place chicken, breast side up, on a wire rack, in a roasting pan. Roast for 1 hour and 10 minutes, basting every 15 minutes with 1 cup of broth. Until thermometer registers 180° in the meaty part of the thigh. Remove from oven, cover chicken loosely with foil; 20 minutes.
While chicken is resting, strain broth into a bowl. Combine reserved butter and flour in a heavy medium saucepan over medium cook for 2 minutes. Gradually whisk in strained broth. Boil until reduced by half, whisking occasionally, about 5-8 minutes. Season gravy to taste with salt and pepper.
Transfer chicken to platter. Serve chicken with gravy
Yield: 6 Servings

NOTE: Medium “Stinkin” Good Green Chile was used for this recipe. You can substitute it with Hot, Chicken or Vegetarian.

Recipe created by Brenda Tenenbaum, “The Seasoned Gourmet”, www.theseasonedgourmet.biz


“Stinkin” Good Green Chile Shredded Chicken Tacos


1 container (15 oz.) “Stinkin” Good Green Chile
1 lb. Rotisserie chicken, shredded
1 garlic clove, minced
1 can (4 oz.) diced green chile peppers
1 jalapeno, diced
½ cup cilantro, chopped
Tabasco, to taste
Juice of 1 lime
1 tsp salt
½ tsp pepper
1 cup scallions, thinly sliced
1 jalapeno, thinly sliced
2 Roma tomatoes, chopped
2 cups romaine lettuce, shredded
8 (6-inch) corn tortillas
1 cup Sharp Cheddar cheese, shredded
2 limes each cut into 6 wedges
Chipotle Sour Cream (recipe below)

Combine “Stinkin” Good Green Chile and the next 9 ingredients in a large saucepan, over medium-high heat. Cook for 10 minutes. Cover and reduce heat to simmer.
In a medium bowl, mix together scallions, peppers, tomatoes and lettuce. Set aside.
Warm tortillas according to package instructions.
Assemble:  Spoon 1/3 cup chicken mixture, ¼ cup lettuce mixture on to each tortilla. Top each tortilla with 2 tablespoons cheese, fold and serve with sour cream and limes.
Yield: 8 Servings

Serving suggestions:  Chipotle Sour Cream: 1 cup sour cream, zest/juice of 1 lime, 1 T canned chipotle chiles (about 2) chopped, and 1 minced garlic clove.

NOTE: Medium “Stinkin” Good Green Chile was used for this recipe. You can substitute it with Hot, Chicken or Vegetarian.

Recipe created by Brenda Tenenbaum, “The Seasoned Gourmet”, www.theseasonedgourmet.biz


“Stinkin” Good Green Chile Braised Mango/Garlic Pork


2 containers (30 oz.) “Stinkin” Good Green Chile
1 3-4 lb. boneless butt pork roast, trimmed
1 can (14 oz.) diced tomatoes
1 (12 oz.) bag frozen mangos
1 can Mango Nectar “Jumex”
1 bulb of garlic, peeled and separated
Juice of 1 lime
2 tsp salt
1 tsp pepper

Place pork, “Stinkin” Good Green Chile and remaining ingredients in an electric slow cooker. Cover and cook on low for 8-10 hours.
Remove pork from slow cooker; place on a cutting board. Cover with foil. Rest 20 minutes.
Shred pork with 2 forks, return to slow cooker. Heat for 30 minutes.
Yield: 16 Servings

Serving suggestions:  Burritos; over steamed rice; sandwiches

NOTE: Medium “Stinkin” Good Green Chile was used for this recipe. You can substitute it with Mild or Hot.

Recipe created by Brenda Tenenbaum, “The Seasoned Gourmet”, www.theseasonedgourmet.biz

 

Green Chile Baked Potato


½ cup “Stinkin” Good Green Chile
1 baked potato
½ cup diced cooked chicken
¼ cup grated cheddar cheese
1 Tablespoon sour cream

Cut open baked potato, add hot diced chicken, top with green chile, cheese and sour cream! Serves 1 and how easy is that?

 

Steak Burritos


2 containers “Stinkin” Good Green Chile
1 – 2-3 pound flat iron steak
Steak or fajita seasoning
1 package flour tortillas
1 package grated cheddar or Mexican cheese
1-2 Diced tomato
½ head shredded lettuce
1 small container sour cream

Season steak, sauté or grill until cooked to desired temperature, slice on cutting board. Place 4-6oz. of steak onto warm tortilla, roll and smother with green chile, cheese, lettuce, tomato and sour cream. (You can also grill or sauté onions and bell peppers to make fajita steak burrito’s). Serves 4-6.

 

Chicken Green Chile Bowl


½ cup “Stinkin” Good Green Chile
½ cup black beans
½ cup cooked white rice
1 cup diced cooked chicken
½ cup grated cheese
Dollop of sour cream (optional)

Heat green chile, rice, beans and chicken. In a bowl, make a bed of rice on bottom, add black beans and chicken, then smother with green chile and cheese. Top with sour cream. Serves 1-2. This is a quick and incredible meal.

 

“Stinkin” Good Green Chile Corn Tortilla Bake


2 containers (30 oz.) “Stinkin” Good Green Chile
1 (14 oz.) can green enchilada sauce
1 (7 oz.) can salsa Verde “Herdez”
1 (14 oz.) can diced tomatoes, drained
1 jalapeno, diced
2 canned chipotle chilies, finely chopped
1 cup fresh cilantro, chopped (divided)
Salt/pepper to taste
4 cups cooked chicken, shredded
2 cups Pepper Jack cheese, grated (divided)
1 cup sour cream
6 scallions, finely diced
12 5-6 “ corn tortillas

Heat “Stinkin” Good Green Chile in a medium saucepan over medium heat, for 2 minutes. Add next 5 ingredients to sauce pan. Cover; simmer 20 minutes, stirring often. Remove from heat. Stir in ½ cup cilantro, season with salt/pepper, to taste. Mix chicken, 1 ½ cup cheese, sour cream, and scallions and remaining ½ cup cilantro in a large bowl. Season with salt and pepper, to taste.
Preheat oven to 350°.
Lay 6 tortillas on a baking sheet and spray (both-sides) with cooking spray. Heat for 2 minutes. Spread ½ cup sauce in 13x9x2 “ baking dish. Spoon ¼ cup chicken mixture in center of each tortilla. Roll up tortilla. Arrange seam side down in dish. Repeat with remaining tortillas. Spoon 2-½ cups sauce over tortillas. Sprinkle with remaining ½ cup cheese. Bake, uncovered, until heated through, about 30 minutes.
Reheat remaining sauce in saucepan over medium-low heat. Serve with tortilla bake.
Yield: 8 Servings

Serving suggestions:  Seasoned Sour Cream: 1 cup sour cream, zest/juice of 1 lime, 3 finely chopped scallions, and 1 minced garlic clove.

NOTE: Medium “Stinkin” Good Green Chile was used for this recipe. You can substitute it with Mild or Hot.

Recipe created by Brenda Tenenbaum, “The Seasoned Gourmet”, www.theseasonedgourmet.biz


Green Chile Roast


2 Containers of Green Chile
1 Roast (2-3lb.)
Potatoes
Your favorite vegetables (Peppers, carrots, squash, mushrooms, etc.)
Pour all of the above into a crockpot, cook on high for 1 hour, then turn to low for 6-8 hours (until meat is tender). The Green Chile will give your meat and vegetables incredible flavor!!

 


“Stinkin” Good Green Chile Stuffed Bell Peppers


1 cup (8 oz.) “Stinkin” Good Green Chile
½ cup milk
1 (6 oz.) package cornbread mix, crumbled
1 T Olive oil
2 lbs. beef tenderloin, diced
1 onion, chopped
2 garlic cloves, minced
¼ cup sun dried tomatoes, chopped
½ tsp salt
¼ tsp pepper
½ orange bell pepper, diced
3 T Italian parsley, minced
2 eggs, lightly beatened
1 cup Pepitas seeds (shelled pumpkin seeds)
1 cup Pepper Jack cheese, shredded
6 bell peppers (2 red/2 orange/ 2 yellow)
Poblano Coulis Sauce (recipe below)

Preheat oven to 375°.  Combine “Stinkin” Good Green Chile and milk in a medium saucepan, over medium heat. Keep warm.
Prepare cornbread according to package directions; cool on a wire rack. Crumble.
Heat oil in a large skillet over medium-high heat. Add beef, onion and next 4 ingredients, until beef is tender, 5-10 minutes.
Meanwhile, slice off tops of peppers, clean and discard seeds. Option: Cut off ¼” from the bottom of the bell peppers (this keeps them from rolling). Place peppers; cut side up in a baking dish.
Remove skillet from heat. In a large bowl, combine beef mixture, cornbread, “Stinkin” Good Green Chile, peppers, parsley and eggs. Gently mix together.
Stuff bell peppers evenly with mixture. Sprinkle with seeds and cheese. Cover with foil and bake for 20 minutes. Uncover and continue to bake for 10 minutes.
Assemble:  Spoon sauce onto individual serving plates; place stuffed pepper in the center. Garnish, if desired
Yield: 6 Servings


Poblano Coulis Sauce


2 Poblano peppers
½ onion, diced
2 garlic cloves, minced
1 T Olive oil
1 cup chicken broth, divided
1 cup white wine, divided
2 cups fresh spinach leaves, cleaned and dried
¼ cup pine nuts
Salt/pepper to taste

Sauté first 3 ingredients in hot oil in a large skillet until tender. Add ½ cup each broth and wine. Bring to a boil over medium heat; reduce liquid by half, add remaining ½ cup each broth and wine; reduce heat, and simmer, stirring occasionally, 10 minutes. Add spinach and season to taste, simmer 3 minutes. Remove from heat, cool slightly.
Working in batches, puree mixture in a food processer until smooth. Return to pan and heat through, 5 minutes. Keep warm

NOTE: Medium “Stinkin” Good Green Chile was used for this recipe. You can substitute it with Mild or Hot.

Recipe created by Brenda Tenenbaum, “The Seasoned Gourmet”, www.theseasonedgourmet.biz


Grilled Veggie Burritos


2 ears of corn
1 portabella mushroom
1 red bell pepper
1 green bell pepper
1 white onion
Olive oil to brush vegies
1 container “Stinkin” Good Green Chile – Vegetarian
salt and pepper
4 whole wheat or corn tortilla’s
shredded pepper jack cheese (optional)

Heat grill or broiler. Brush vegetables with olive oil and cool until brown (5-7 minutes), turning once. Heat green chile in sauce pan or microwave.
Cut corn from ear, slice remaining vegies, mix in a bowl, add salt and pepper to taste. Warm tortilla’s.
Place a mound of vegies on tortilla, roll and cover with green chile and cheese. Enjoy!!

 

Other Ideas:

You can really put Stinkin Good Green Chile on just about any entrée or side dish!

Here are some other quick ideas:
Mix it in with your favorite Mac and Cheese!
Smother your favorite hot dog, brat or burger with green chile.
Stinks Green Chile will turn boring pork chops, chicken breast or steak into a great meal, just smother with green chile and add some grated cheese and/or sour cream if you’d like!
Boring Mexican just got “Stinkin” Good!
Stinks Green Chile can go on any taco, burrito, enchilada, or tamale!!!
More great recipes coming soon!

Do you have a favorite recipe?  Send it to me and if I like it, I will post it on my website and I will send you a coupon for a free Container of Green Chile!!



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