4 (10 oz.) cans diced tomatoes with green chile peppers, drained
12 fresh jalapeno peppers, seeded
1 onion, cut into chunks
1 (4 oz.) can chopped green chile peppers, drained 1 sprig fresh cilantro, chopped
garlic powder to taste
salt to taste
in food processor, combine diced tomatoes with chilies, jalapenos and onion; process to desired texture. transfer to a bowl and stir in can of green chilies, cilantro, garlic powder and salt.
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Casa Manana Secret Salsa Verde
this is great on eggs, as a marinade, or as a dip.
1 lb. tomatillos, husked and rinsed
1 clove fresh garlic 1/4/ medium onion 14 jalapeno chile, with seeds
1 tsp. kosher salt
4 sprigs fresh cilantro
fresh black pepper to taste
put the tomatillos in a medium saucepan with water to cover. bring to a boil and cook until tender, about 7 minutes. drain. puree the garlic, onion, jalapeno, salt and pepper in a blender until smooth. add the tomatillos and cilantro sprigs and puree until smooth.
yield: about 3 cups
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Chalo's "grandma" Sopa
12 oz. thin spaghetti
12 cup chopped onions 8 oz. tomato sauce
4 oz. water
3 tbsp. olive oil
garlic salt
salt
white pepper to taste
shredded goat cheese
saute spaghetti & chopped onion in olive oil until spaghetti browns, then add tomato sauce and water, let simmer 15 minutes until noodles are soft, then add seasoning to taste. sprinkle with shredded goat cheese & let melt. serve as a side dish.
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El Charro Hot Jalapeno Salsa
5 jalapeno peppers
2 tomatoes
1 onion garlic powder
salt fajita seasoning
dice jalapenos, tomatoes, and onion, mix together. add each: a dash of garlic powder, dash of salt, and a dash of fajita seasoning to your taste (and you have a hell of a salsa!).
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El Coronado Green Chile Chicken Enchiladas
sauce:
1 can cream of chicken soup
1 can chicken broth
16 oz. sour cream
3 finely chopped jalapenos
14 chopped white onion
12 chopped green chilies
add garlic & salt to taste
in a casserole dish- cover bottom with corn tortillas, cheese, shredded chicken and enchilada sauce. repeat layers as desired. bake at 375 degrees for 45 minutes.
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Gimee's Sour Cream Enchiladas
4 cups sour cream
3 cups cottage cheese
2 cups shredded cheese
1 cup diced green chile
1 tbsp. salt
1 tbsp. pepper
1 tbsp. garlic powder
mix all ingredients in a bowl
4 cups enchilada sauce
3 dozen corn tortillas softened in hot oil
fill tortillas with cheese mixture one at a time and roll.
place in large casserole dish. pour enchilada sauce over top of enchiladas. sprinkle with cheese and bake in oven at 425 degrees for 30-40 minutes or until cheese is melted.
