Green Chile Strips With Onions And Mushrooms Recipes

GREEN CHILE STROGANOFF

Steps:

• In a heavy, deep pan (one with a cover), sauté the onion, mushrooms, and garlic in the butter until onion is soft.
• Place the beef cubes and flour in a Ziploc bag and shake to coat.
• Brown the coated beef cubes in the pan and brown the meat in the onion mixture.
• Drain the excess fat, then add the hot water, bouillon, and white wine; cover and simmer on medium-low for 2 hours.
• Add the chopped chiles and cumin and simmer for 10 additional minutes.
• While stroganoff is simmering, cook the noodles according to package directions; drain and set aside.
• Remove the stroganoff from the heat and stir in the sour cream.
• Serve stroganoff with noodles (or cooked rice, or sautéed mushrooms for those on lowcarb menus); a dollop of guacamole on top is good, too.
• Makes 4 servings.

GREEN CHILE TORTILLA SCRAMBLE

Steps:

• Heat butter in a skillet over medium heat; cook and stir tortilla strips and green chile peppers until strips are softened, 2 to 3 minutes. Add eggs and Cheddar cheese; cook and stir until eggs are cooked through, 3 to 4 minutes.

GREEN CHILE STRIPS WITH ONIONS AND MUSHROOMS

Steps:

• 1. Prepare the chiles, then cut out the stem end section of the chile. Discard the stems and cut the chiles open. Remove the seeds and veins. Rinse the chiles, blot with paper towels, and cut into thin strips (about 2 inches × 1/4 inch). 2. In a large skillet, heat the oil over medium heat and cook the onion, stirring, until limp, 3 to 4 minutes. Add the mushrooms and oregano. Cook, stirring, until the mushrooms release their juices and brown slightly. Add the reserved chile strips, salt, and pepper. Heat through completely. Serve hot.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

GREEN CHILE STRIPS

Steps:

• 1. Prepare the chiles. Then, cut out the stem end section of the chiles. Discard the stems and cut the chiles open. Remove the seeds and veins. Rinse the chiles, blot with paper towels, and cut into thin strips (about 2 inches × 1/4 inch). 2. Heat the oil in a medium skillet over medium heat and cook the chile strips until shiny and heated through, about 1 to 2 minutes. Season with salt.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.