Green Chili Stuffing Recipes

CHORIZO-GREEN CHILE STUFFING

Steps:

• Preheat the oven to 350 degrees F. Heat the olive oil in a large skillet over medium heat. Add the onion and celery, season with salt and cook, stirring, until softened, about 8 minutes. Add the chorizo and cook, breaking up the meat, until it begins to brown, about 5 minutes. Stir in the garlic and cook 1 to 2 more minutes. Add the sage and rosemary and cook 1 more minute, then remove from the heat.
• Combine the cornbread, chiles and sausage mixture in a large bowl. Add 3 cups chicken stock and toss with your hands until the bread is very moist, adding up to 1 more cup stock if needed. Season with salt. Transfer to a 3-quart baking dish and bake until the stuffing is hot throughout and golden brown on top, 30 to 35 minutes.

TURKEY AND GREEN CHILE STUFFING CASSEROLE

Steps:

• Heat oven to 350°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray. In 12-inch nonstick skillet, melt butter over medium-high heat. Cook onion and bell pepper in butter 2 to 3 minutes, stirring frequently, until tender. Stir in stuffing mix, corn, chiles and water. Spread stuffing mixture in baking dish.
• Sprinkle both sides of turkey tenderloins with chili powder and peppered seasoned salt. Place on stuffing, pressing into stuffing mixture slightly. Spray sheet of foil with cooking spray. Cover baking dish with foil, sprayed side down.
• Bake 1 hour. Uncover and bake 10 to 15 minutes longer or until juice of turkey is no longer pink when centers of thickest pieces are cut.

SOUTHWEST CORN BREAD STUFFING WITH CORN AND GREEN CHILIES

Steps:

• Melt butter in heavy large skillet over medium-high heat. Add all chilies; sauté until beginning to soften, about 8 minutes. Stir in 1 package corn and green onions. Transfer to very large bowl. Mix in cilantro. Coarsely crumble corn bread into vegetable mixture; toss to blend.
• Blend second package of corn, eggs, sugar, salt, and pepper in processor to coarse puree. Stir mixture into stuffing.
• To bake stuffing in turkey:
• Loosely fill neck and main cavities of turkey with stuffing. Add enough broth to remaining stuffing to moisten slightly (1/4 to 3/4 cup, depending on amount of remaining stuffing). Generously butter baking dish. Spoon remaining stuffing into prepared dish. Cover with buttered foil, buttered side down. Bake stuffing in dish along side turkey until heated through, about 25 minutes. Uncover stuffing. Bake until top of stuffing is slightly crisp and golden, about 15 minutes longer.
• To bake all of stuffing in baking dish:
• Preheat oven to 350°F. Generously butter 13x9x2-inch glass baking dish, depending on recipe. Transfer stuffing to prepared dish. Cover with buttered foil, buttered side down. Bake until heated through, about 40 minutes. Uncover and bake until top is slightly crisp and golden, about 20 minutes longer.
• Available at Latin American markets and many supermarkets.

GREEN CHILI STUFFING

Steps:

• In a large skilled, cook the onion and celery in 8 T butter over medium heat, stirring occasionally, until softened and light golden. Add the green chilies with the juice, the jalapenos, chili powder, thyme, oregano, cumin and salt and pepper to taste. Cook the mixture, stirring, for 3 minutes.
• Transfer the mixture to a large bowl, add the pecans, toasted bread cubes, and salt and pepper to taste. Combine the stuffing gently but thoroughly.
• Note: if using to stuff a turkey, cool completely before stuffing the turkey.
• Baking: Preheat oven to 325°F Spoon the stuffing into a buttered 3- to 4- quart casserole, drizzle it with the broth and dot the top with the additional 2 T butter. Bake the stuffing, covered, in the middle of the oven for 30 minutes. Uncover and bake 30 minutes more.

GREEN CHILI AND CHEESE CHICKEN

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Coat a 9 inch square baking dish (or similar size) with cooking spray.
• Make a deep cut into the side of each chicken breast half to form a pocket or 'purse'. Stuff 1/4 cup of cheese and about 1 tablespoon of the chilies onto each one. Close, and secure with a toothpick so that the cheese does not escape while in the oven. Place the stuffed chicken into the baking dish. Season with Fajita seasoning, and then sprinkle the remaining cheese and chilies over the top.
• Bake uncovered for 30 minutes in the preheated oven, until the chicken juices run clear, and cheese is melted and lightly browned.

GREEN CHILES RELLENOS (STUFFED GREEN CHILES)

Steps:

• Cut cheese into slices 1/2" thick and the length of the chili.
• Make a small slit in chili just big enough to insert cheese(you can also poke in some slivers of onion at this point).
• Dip in batter and fry in hot oil or lard until golder brown.
• Drain and serve.
• May be garnished with green chili sauce if desired.
• To make batter, combine flour, baking powder, salt and cornmeal.
• Blend milk with egg;then combine milk and egg mixture with dry ingredients.
• Add more milk if necessary for smooth batter.
• Using a spoon, dip stuffed chilies in batter.

GREEN CHILE MEATLOAF

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Mix ground beef, stuffing mix, milk, green chiles, onion, egg, jalapeno ketchup, Worcestershire sauce, parsley, salt, garlic powder, and pepper together for meatloaf in a bowl until thoroughly combined. Form into a loaf shape and place in a baking dish.
• Mix jalapeno ketchup, brown sugar, and vinegar for glaze together in a bowl; spread evenly over top of the meatloaf.
• Bake in the preheated oven until no longer pink in the center, about 55 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Allow to rest for 10 minutes before slicing and serving.

GREEN CHILI CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease an 8x12 inch baking dish.
• Line the bottom of dish with green chiles. Sprinkle with 1/2 cup shredded cheese. Repeat layers twice more. In a medium bowl, whisk together milk and eggs. Season with salt and pepper. Pour egg mixture over chiles and cheese.
• Bake in preheated oven for 25 to 30 minutes, or until filling is set. Let stand 5 to 10 minutes before serving.

BEST GREEN CHILI AND CORNBREAD STUFFING

Steps:

• Preheat oven to 350.
• Boil celery until done.
• In a skillet melt butter and sweat onions.
• Add celery to onions and simmer.
• In a giant mixing bowl mix corn bread mix, tortillas, stuffing mix, eggs, jalapenos and chilis.
• Add celery and onion mixture.
• Mix in 4 cans of broth, should be a soupy consistancy. Add more broth if needed.
• Place mixture in a 11x13 glass baking dish and place in oven.
• Check stuffing every 15 minutes, adding more broth when it starts to dry up. DO NOT LET IT DRY OUT!
• Bake for a total of 1.5 hours.

CORN BREAD, GREEN CHILI AND PINE NUT STUFFING

Steps:

• Cool corn bread completely. Cover and let stand at room temperature overnight.
• Combine raisins and tequila in large saucepan. Simmer 5 minutes. Remove from heat. Let stand until most of tequila is absorbed, stirring occasionally, about 2 hours. Drain well.
• Char chilies over gas flame or in broiler until blackened on all sides. Enclose in paper bag; let stand 10 minutes. Peel, seed and chop chilies.
• Melt butter in large skillet over medium heat. Add chopped chilies, onions, thyme, marjoram and sage. Cook until onions just begin to color, stirring occasionally, about 10 minutes. (Bread, raisins and chili mixture can be made 1 day ahead. Cover separately. Store bread and raisins at room temperature; chill chili mixture.)
• Crumble corn bread into large bowl. Add raisins, chili mixture, sourdough bread cubes and pine nuts. Toss to blend. Season stuffing to taste with salt and pepper. Mix eggs into stuffing.
• To bake stuffing in turkey:
• Loosely fill main turkey cavity with stuffing. Add enough broth to remaining stuffing to moisten lightly (about 1/4 to 1/2 cup, depending on amount of remaining stuffing). Generously butter glass or ceramic baking dish. Spoon remaining stuffing into dish. Cover with buttered foil, buttered side down. Bake stuffing in dish alongside turkey until heated through, about 30 minutes. Uncover stuffing. Bake until top is just crisp and golden, about 15 minutes.
• To bake all of stuffing in baking dish:
• Preheat oven to 350°F. Generously butter 8-inch square glass or ceramic baking dish. Add enough broth to stuffing to moisten (about 3/4 cup to 1 1/2 cups.) Transfer stuffing to prepared dish. Cover with buttered foil, buttered side down; bake until heated through, about 30 minutes. Uncover and bake until top is crisp and golden, about 20 minutes longer.