Tag: CHILE

COOKING THURSDAY ~ CORN CHILE CHICKEN RELLENO SOUFFLE ~ BLOG 365.120B

This souffle is PERFECT for a weeknight meal or a holiday brunch.

CORN CHILE CHICKEN RELLENO SOUFFLE serves 3-4

1 LARGE can Hatch chopped green chiles, drained
1 can Green Giant Mexicorn
1 small jalapeno, de-seeded and small diced, optional
1 SMALL can black beans, drained and rinsed
1 bunch green onions, sliced – reserve some for garnish
1 1/2 cups rotisserie chicken pieces
1 cup + 1/2 cup FRESH grated cheddar cheese
3/4 cup JIFFY baking mix
1 cup WHOLE milk
1/2 cup small curd cottage cheese
FRESH ground black pepper, to taste
Salsa, garnish
Sour cream, garnish
Olives, optional garnish

  • Preheat oven to 350°.
  • Lightly grease 8×8 or 9×9 baking dish.
  • Spread green chiles, green onions, corn, black beans and jalapenos if using.
  • Sprinkle with chicken pieces.
  • Sprinkle with 1 cup cheddar cheese.
  • Whisk together the eggs, biscuit mix, milk and pepper until smooth.
  • Fold in cottage cheese until well blended.
  • Pour mixture over top ingredients already in baking dish.
  • Top with 1/2 cup shredded cheddar cheese.
  • Bake 50-60 minutes until golden brown, puffy and cooked through.
  • Let stand 5-10 minutes before serving.
  • Serve with Salsa, sour cream, sliced green onions and optional olives.

NOTE:

  • Recipe easily doubles for a 9×13 baking dish.
  • UNBAKED casserole can be covered and refrigerated for several hours or overnight before baking. Bring to room temperature before baking while you’re preheating oven. May require a bit more time baking.

PAN FRIED HALIBUT with TOMATO BURST CHILE SAUCE ~ BLOG 366.102

PAN FRIED HALIBUT with TOMATO BURST CHILE SAUCE

Meaty and mild-flavored, firm-fleshed halibut with a flavorful sauce, made from burst cherry tomatoes, sizzled shallots and toasted garlic gives you a hearty, rib sticking satisfying meal. I had some leftover Mozzarella balls from the salad I made so I added those as I served and YUMMY!

2 + 2 tablespoons butter
2 tablespoons avocado oil
4 garlic cloves, FINELY minced
1 small shallot, small diced
1 teaspoon red-pepper flakes
1 cup grape or cherry tomatoes, halved
8 ounces tomato sauce
FRESH ground sea salt and black pepper
1¼ pounds halibut cut into 4 equal pieces
½ cup basil leaves, chiffonade

  • Melt 2 tablespoons butter and avocado oil in a large non-stick skillet over medium-high.
  • Add garlic and shallots, cooking 2 minutes or so until they start to toast and turn light golden brown.
  • Add red-pepper flakes and swirl to toast for a few seconds.
  • Add tomatoes and sauce, simmering until tomato burst and and can easily be swirled into sauce.
  • Add basil chiffonades and blend.
  • Taste and adjust seasoning with FRESH ground sea salt and black pepper.

  • In another skillet melt remaining 2 tablespoons butter.
  • Generously season fish fillets with FRESH ground sea salt and black pepper on both sides.
  • Add fish to skillet and sear 5-6 minutes per side until fish is cooked through
  • Ladle a small amount of sauce to plate, add fish filet and ladle with more sauce.


NOTE: COD or FLUKE make a great substitution.