TEX MEX CHICKEN CHILE RELLENOS
If you're a fan of Southwestern food, then you'll love these hatch chile peppers stuffed with a chicken and cheese blend, then rolled in a cornmeal batter and fried.
Provided by Lisa Lotts
Categories Main Course
Time 1h45m
Number Of Ingredients 17
Steps:
- To roast your chiles, preheat the oven to 425 and place chiles on a baking sheet. Roast until skin is charred and blackened about 25-35 minutes. Remove from oven and place in a bowl covered with plastic wrap. Set aside until cool. When chiles have cooled (about 30 minutes, carefully peel off the skins. Make a slit about 2" long on the chile and remove the seeds and membranes. Set aside.
- In a small bowl mix together the cream cheese, cheddar, and cilantro. Add the shredded chicken and mix with your hands until well combined.
- Form 2-3 tablespoons of the chicken mixture (depending on the size of your chilies) into a long roll, just slightly smaller than the chile. Stuff the chilies with the chicken mixture and refrigerate for one hour.
- Separate the egg yolks and whites in two separate bowls. Add the flour, salt and baking powder to the egg yolks and mix together. Beat the egg whites until stiff peaks form. Fold the egg yolk mixture into the egg whites until just combined. Sprinkle in the cornmeal and fold to the egg white mixture, being careful not to deflate.
- Place a heavy skillet over a medium heat. Add oil and wait until the oil reaches about 350-375 degrees.
- Work with no more than 2-3 chiles at a time. Dip the filled chiles into the egg mixture and carefully place them in the hot oil. Fry until golden brown, flip the chilies and cook the other side until golden. Transfer to a tray lined with paper towels to drain. Continue with the remainder of the chiles.
- Serve with extra shredded cheese, cilantro, or your favorite salsa.
Nutrition Facts : Calories 361 kcal, Carbohydrate 14 g, Protein 28 g, Fat 21 g, SaturatedFat 11 g, Cholesterol 183 mg, Sodium 640 mg, Fiber 1 g, Sugar 5 g, ServingSize 1 serving
TEX-MEX CHILI
Steps:
- In a large skillet, brown beef in oil in batches. Add garlic; cook 1 minute longer. Transfer to a 6-qt. slow cooker. , Stir in the beans, tomato sauce, tomatoes, water, tomato paste, salsa verde and seasonings. Cover and cook on low for 6-8 hours or until meat is tender. Garnish each serving with toppings as desired. Freeze option: Before adding toppings, cool chili. Freeze chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary. Garnish with toppings as desired.
Nutrition Facts : Calories 334 calories, Fat 9g fat (3g saturated fat), Cholesterol 70mg cholesterol, Sodium 1030mg sodium, Carbohydrate 31g carbohydrate (7g sugars, Fiber 8g fiber), Protein 32g protein. Diabetic Exchanges
TEX-MEX CHICKEN SPAGHETTI
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h5m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F.
- Bring a large pot of salted water to the boil. Cook the spaghetti according to the package instructions, then drain.
- Combine the spaghetti with the cream of chicken soup, pulled chicken, chicken stock, adobo sauce, seasoned salt, poblano pepper, bell pepper, onion and 1 1/2 cups of the pepper jack in a large bowl. Add salt and pepper to taste, then stir.
- Transfer the mixture to a 13-by-9-inch casserole dish and top with the remaining 1 cup pepper jack. Bake until bubbly, about 45 minutes. Garnish with cilantro leaves before serving.
EASY TEX-MEX CHICKEN AND RICE
Provided by Ree Drummond : Food Network
Categories main-dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- In a deep skillet, heat the olive oil over medium-high heat. When the oil is hot, add the garlic, onion, chili powder, cumin, cayenne pepper, salt, pepper and turmeric. Cook, stirring often, until the onion is soft and the spices are toasted, about 3 minutes.
- Pour in the tomato sauce, diced tomatoes and green chiles, chicken and both bags of rice. Stir together and cook until the rice is heated through and beginning to absorb some of the liquid, about 5 minutes. Turn the heat to low and sprinkle the pepper jack over the top. Cover with a lid and allow the cheese to melt completely, 2 to 3 minutes.
- Sprinkle over the cilantro and serve.
SPICY TEX MEX CHICKEN BREASTS
Serve as the main dish with a nice avocado salsa or put in in a nice salad of mixed greens, corn, avocado and cilantro ranch dressing!
Provided by QueenJellyBean
Categories Chicken Breast
Time 17m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Heat grill to medium heat.
- In a small bowl mix together the spices and then sprinkle over both sides of the chicken.
- Spray the chicken with non stick cooking spray and place on preheated grill. Cover.
- Grill 7-10 minutes or until no longer pink in the center, turning once.
- Serve with avocado salsa or on a salad.
- I like to pound the chicken to an even thickness for faster and more even cooking.
Nutrition Facts : Calories 136.8, Fat 1.9, SaturatedFat 0.4, Cholesterol 68.4, Sodium 88.3, Carbohydrate 1, Fiber 0.4, Sugar 0.1, Protein 27.6
TEX-MEX CHICKEN CASSEROLE
This is a version of the famous King Ranch Chicken casserole. Careful, it packs a bit of heat!
Provided by thedailygourmet
Categories Baked and Roasted Chicken
Time 1h30m
Yield 8
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Lightly grease a 9x13-inch baking dish. Spread corn chip crumbs over the bottom of the baking dish and press crumbs into place.
- Melt butter in a large skillet over medium-high heat; cook and stir onion in melted butter until tender, 6 to 7 minutes.
- Stir diced tomatoes, cream of chicken soup. cream of mushroom soup, green chiles, milk, sour cream, chili powder, and cumin in a large bowl. Add chicken and cooked onion; stir to combine. Pour mixture over corn chips and top with Cheddar cheese.
- Bake in the preheated oven until bubbly and cheese is melted, 55 to 60 minutes. Let stand for 10 minutes before serving.
Nutrition Facts : Calories 479.9 calories, Carbohydrate 31.1 g, Cholesterol 71.5 mg, Fat 29.5 g, Fiber 2.2 g, Protein 24.2 g, SaturatedFat 11.4 g, Sodium 1209.4 mg, Sugar 4.8 g
TEX-MEX CHICKEN IN CHILI POPOVERS
Make and share this Tex-Mex Chicken in Chili Popovers recipe from Food.com.
Provided by carolinafan
Categories Chicken
Time 1h25m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Heat oven to 450. Generously grease 6 popover cups or six 6-oz. custard cups. (Place custard cups on baking sheet.).
- In small bowl, beat eggs with wire whisk or rotary beater until lemon-colored and foamy. Add 3/4 cup milk; blend well.
- Lightly spoon flour into measuring cup; level off. Add 3/4 cup flour, 1/2 teaspoons chili powder and salt; beat with wire whisk or rotary beater just until batter is smooth and foamy on top.
- Fill greased cups about half full.
- Bake at 450 for 15 minutes. Do not open oven. Reduce heat to 350; bake an additional 25 to 30 minutes or until deep golden brown.
- Remove from oven; insert sharp knife into each popover to allow steam to escape. Remove from pan.
- Meanwhile, melt margarine in medium saucepan over medium heat.
- Stir in 1/4 cup flour, 1/4 to 1/2 teaspoons chili powder and cumin.
- Gradually add chicken broth and 1/2 cup milk, stirring constantly.
- Cook until mixture boils and thickens, stirring constantly. Add cheese; stir until melted.
- Stir in chicken and chiles. Simmer 1 to 2 minutes or until thoroughly heated. Spoon chicken mixture into split popovers.
Nutrition Facts : Calories 340.9, Fat 19.7, SaturatedFat 7.4, Cholesterol 120.8, Sodium 718.5, Carbohydrate 19.6, Fiber 0.9, Sugar 1, Protein 20.5
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