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Leftover Turkey Pot Pie

2 unbaked pie crusts
2 cups diced turkey meat
1 cup mashed potatoes
1 cup stuffing
1 cup grated jack or cheddar cheese (optional)
1 15oz. container or “Stinkin” Good Green Chile VEGETARIAN
Preheat oven and baking sheet to 375 degrees

Mix turkey, potatoes, stuffing, cheese and Green Chile in bowl.  Pour mix into pie shell and spread out evenly, cover with second pie crust, crimp together and slit crust with knife several times.  Place onto baking sheet in oven and cook for 30-35 minutes or until crust is golden brown.  Let stand 5-10 minutes and ENJOY!


“Stinkin” Good Green Chile Turkey Stuffed Bell Peppers

3 cups “Stinkin” Good Green Chile, heated; divided
3 cups bread stuffing
1 cup corn kernels
2-3 cups turkey, shredded
1-2 cups Pepper Jack cheese, shredded
2 bell peppers (red, orange or yellow)
Preheat oven to 400 degrees

Combine 1 cup “Stinkin” Good Green Chile, bread stuffing and corn in a medium bowl.
Slice a ¼” piece from the peppers (horizontally) clean and discard seeds. Place peppers; cut side up in a baking dish.
Stuff bell peppers evenly with mixture. Add shredded turkey and top with Pepper Jack cheese.
Bake in the top third of the oven for 20 to 25 minutes.

Spoon ½ cup of remaining “”Stinkin”’ Good Green Chile onto individual serving plates; place stuffed pepper in the center.

Yield: 4 Servings

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


“Stinkin” Good Green Chile Corn & Turkey Tortilla Bake

4 cups (32 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)
3-4 cups (32 oz.) Turkey (left over from Thanksgiving), shredded
1 cup corn (frozen or left over from Thanksgiving)
Salt/pepper to taste
2 cups Pepper Jack cheese, grated (divided)
1 cup sour cream
6 scallions, finely dice
12 5-6 “ corn tortill

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 turkey, corn, and 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 degrees.

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.

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

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Denver, Colorado