Mexican Salsa Recipes · Salsa Verde Recipes · Green Chile Recipes · BBQ Sauce Recipes
Green Chilli (Chile) Recipes
| Ingredients (serves 6) |
|
| 6 | Boneless, skinless chicken Breasts |
| 2 jars | Rio Dolores Green Chile |
Green Chile Chicken
PreparationCook the chicken breasts in 1 cm of water on the stovetop on medium/high heat in a covered pan or in the oven at 180° C, turning occasionally until the chicken is cooked all the way through, then drain.
Cover the chicken with Rio Dolores Green Chile, rinse the jar with 1/8 jar of warm water, and add to the chicken. Cover the chicken and cook for 5 minutes on low heat (or 150º in oven). Serving suggestions: Over rice, pasta, cous cous or polenta, or with a side salad and vegetable.
| Ingredients |
|
| 6 | Fish fillet |
| 2 jars | Rio Dolores Green Chile |
Green Chilli Fish
PreparationPlace a small amount of water at the bottom of a heat proof dish with lid. Place fish fillets on bottom of pan. Cover the fish fillets with Rio Dolores Green Chilli.
Cover the dish, and cook on medium heat (140º in oven) or moderate heat on stove top until fish is cooked. Do not overcook. Serving suggestions: Over rice, pasta, cous cous or polenta, or with a side salad and vegetable.
| Ingredients |
|
| 250g | Savoury pastry base |
| 750ml | Milk |
| 3 | Eggs |
| 100g | Diced bacon, cooked or ham |
| 150g | Shredded cheddar cheese |
| 1 jar | Rio Dolores Green Chile Sauce |
| 2 | Spring onions, diced |
| Sour cream and chopped olives to garnish | |
Western Quiche topped with Green Chilli Sauce
PreparationPreheat oven to 180º C.
Line the bottom and sides of a shallow 30 cm pie pan with the pastry crust. Thoroughly whisk the eggs and milk. Pour into pastry shell and sprinkle in bacon and cheese. Cook for 45-50 minutes until firm.
Allow to cool for 5-10 minutes.
Complete the Rio Dolores Green Chilli Sauce as per instructions, and spread the Green Chilli sauce over the rested quiche. Top with a dollop of sour cream and sprinkle with diced spring onions and chopped olives.
| Ingredients |
|
| 2 | Eggs (per person) |
| 6 | Tortillas, warmed |
| 1 | Tin Mexican style beans, warmed |
| 6 | Servings hash brown potatoes, prepared crisp |
| 1 jar | Rio Dolores Green Chile (prepared with meat of choice) |
| 150-200g | Grated Cheddar Cheese |
Green Chili Huevos Rancheros
A favourite Southwestern breakfastPreparation
Cook the Green Chili as per instructions with meat of choice and leave to simmer at low temperature.
Place heated beans, crisp hash browns and warmed tortillas folded in triangles on the plates. Place eggs in centre, and smother with Green Chili. Sprinkle cheese on top to taste.
Garnish suggestions: Shredded lettuce, diced spring onion, diced tomato, sour cream, Rio Dolores Salsa.
| Ingredients |
|
| 2 | 23cm Pizza Bases (or larger) |
| 2 jars | Rio Dolores Green Chile |
| 200-400g | Beef or pork mince |
| 300g | Grated tasty cheddar cheese |
| 1 | Tin Mexican or red kidney beans |
| 1 | Small tin sliced black olives |
| 1 | Small diced onion |
| 1 | Avocado diced |
Green Chili Pizza
PreparationPreheat oven to 200º C.
Cook and drain the mince, and then simmer for 3-5 minutes with Rio Dolores Green Chile.
Spread Green Chili sauce on Pizza base and sprinkle on diced avocado and beans. Cover with cheese then sprinkle with onion and olives. Cook for 10-15 minutes until cheese is melted and base is a golden brown.
| Ingredients |
|
| 650 | Cold water |
| 1 tsp | Salt |
| 2 tsp | Mexican seasoning (Master Foods® Mexican Chilli Powder) |
| 350g | Corn grits (available at Bin Inn) |
| 1 tbsp | Butter |
| 2 jars | Rio Dolores Green Chile |
| 500-700g | Minced pork or beef |
| 350g | Grated tasty cheddar cheese |
| 150g | Whole kernel corn |
| 1 | Red capsicum, diced |
| 75g | Sliced black olives |
Green Chilli Tamale Pie - Barbara's Best
PreparationPreheat oven to 180º C.
For the crust, combine the corn grits (reserving 1/2 cup for the top), salt, Mexican seasoning and water in a sauce pan and cook over medium heat for 10-15 minutes until thick but not dry.
Lightly butter the sides of a 1.5-2 litre casserole and make a crust by lining the sides and bottom with the prepared corn grit mixture. In a large, lightly oiled skillet cook the meat until well done. Salt to taste. Add the corn, capsicum, olives and Rio Dolores Green Chilli to the meat and mix well. Pour into the corn grit crust.
Sprinkle the remaining 1/2 cup of the corn grit and the cheese over the top. Bake for 35 to 45 minutes until the cheese is browned and bubbly. Cool 5-10 minutes before serving .
Suggested garnish: chopped spring onion.
| Ingredients |
|
| 350g | Noodles cook as per instructions |
| 350g | Lean pork mince |
| 1 jar | Rio Dolores Green Chile |
| 200g | Mexican style or red kidney beans (tinned) |
| 150-300g | Grated cheddar cheese |
| 1 | Green capsicum (optional) |
| 1 | Red capsicum (optional) |
| 150g | Whole kernel corn (optional) |
| 50g | Sliced black olives |
| 3 | Spring onions |
| 2 tbsp | Olive or canola oil |
Green Chilli Pasta Casserole
PreparationPreheat oven to 180º C.
Cook the pork mince in enough oil to keep it from sticking to the pan until well done. Add Rio Dolores Green Chilli and simmer at low heat.
Boil the pasta according to instructions on the package, drain and place in a lightly oiled 21 cm casserole dish.
Dice the capsicum, and lightly sauté in a pan with the olive oil, with the whole kernel corn if desired. Mix the Green Chilli, capsicum mixture, and beans into the pasta. Sprinkle the cheese on top, then the olives. Place the casserole in the oven and bake for 20-25 minutes until the cheese is melted.
Serve with a dollop of sour cream and a sprinkle of spring onions.
| Ingredients |
|
| 1 jar | Rio Dolores Green Chile Sauce |
| 1 cup | Grated tasty cheese |
| Corn Chips | |
Green Chili Nachos
PreparationCover a large heat proof plate with corn chips and smother with heated Rio Dolores Green Chili to taste. Sprinkle grated cheese on top and heat until cheese is melted in a microwave or grill.
Serving Suggestions
Add a side of sour cream, Heated Mexican beans, guacamole and Rio Dolores salsa.