Green Chile Scones Recipes

NEW MEXICO GREEN CHILE AND CHEESE SCONES

Steps:

• Seed, chop and blot excess moisture from green chile. Set aside
• In a large bowl, whisk to combine, flour, sugar, baking powder and salt.
• In a seperate bowl, whisk together 2 eggs.
• Add the yogurt and milk to the eggs.
• Stir to combine.
• Cut the cold butter into small cubes. Add the butter to the flour mixture.
• Using a pastry cutter or fork, cut butter into flour. Do not over mix. You want this mixture to be lumpy. You should have pea size pieces of butter distributed through-out the flour. This will produce a light textured scone.
• Add the milk and egg mixture to the flour. Stir to combine. Add the green chile and cheese and mix agin just to evenly combine. The dough will be moist and sticky
• Tip mixture out onto a well floured board. With floured hands, knead dough lightly. Just enough fo the dough to all come together. Divide the dough in half.
• Form each half of the dough into a disk about 3/4 inch thick. Cut each disk into four equal wedges. Place scones on an ungreased sheet pan.
• Preheat oven to 375°F. While oven is preheating, allow scones to rest.
• Bake for 20 minutes or until golden brown.

GREEN CHILE SCONES

Steps:

• mix flour, salt,& baking powder in large bowl.
• add the chiles, garlic, and 1 c.
• cream and stir until a soft dough forms.
• Place dough on a floured surface& knead until mixture forms a ball.
• pre-heqat oven to 425 degrees.
• divide dough into 2 pieces& pat each into a 10 inch circle on a greased cookie sheet.
• brush the tops with remaining cream.
• bake for 15 minutes or until golden brown.
• cut each circle into 8 wedges before serving.

GREEN CHILE SAUCE

Steps:

• In a small Dutch oven over medium-high heat, add the oil. When hot, add the onions and jalapeno and saute until just starting to caramelize, 4 to 5 minutes. Add the garlic and cook 1 minute more.
• Reduce the heat to medium, sprinkle the onion mixture with the flour and stir constantly until lightly browned, about 2 minutes. Add the reserved liquid from the chiles, 1 cup water, the vinegar and salt and stir until the liquid is smooth and all the flour is dissolved.
• Add the chiles and pepper and simmer for 5 to 6 minutes. Puree in a blender, or with a stick blender, and add the lime juice. Adjust to taste for salt and pepper. Refrigerate for up to 1 week.

PATRICIA'S GREEN CHILE SOUP

Steps:

• Melt butter in a large saucepan over medium-high heat. Saute onion until transparent. Stir in the garlic, green chiles, chicken meat, and cumin. Cook for one minute to blend the flavors. Stir in the cream of chicken soup and half-and-half. Cook until heated through, about 5 minutes. Ladle hot soup into bowls. Top with cheese and a dollop of sour cream.

GREEN CHILE SAUCE

Steps:

• Roast the green chilies under the broiler for 5 minutes or until slightly blackened.
• Place chilies in a paper bag to allow them to steam until cool enough to touch.
• Remove the blackened parts and discard.
• Place peeled chilies and the rest of the ingredients in a food processor and chop until finely chopped.
• Do not puree.

EASY GREEN CHILE STEW

Steps:

• Place the ground beef and onion in a large skillet over medium heat, and cook and stir until the beef and onion are browned, 10 to 15 minutes. Break the meat apart as it cooks. Drain excess fat.
• Place the browned beef mixture into a soup pot, and stir in hominy, corn, potatoes, green chilies, salsa, diced tomatoes, and water. Bring to a boil over medium heat, and reduce heat to a simmer. Cook until the potatoes are tender, about 30 minutes, stirring occasionally.