CHICKEN HATCH CHILE VERDE SKILLET MACARONI AND CHEESE
I wish I could take credit for this one, but it's a winning recipe from the HEB Central Market recipe contest for hatch green chilies. Now it may be a little difficult to describe this dish and by looking at it, it may be a little difficult to imagine how it all comes together, but trust me: This is incredibly delicious.
Provided by Zhukov
Categories Chicken Breast
Time 1h
Yield 8 serving(s)
Number Of Ingredients 19
Steps:
- Cook pasta until al dente and drain. Butter 12-inch cast iron skillet.
- Heat broth with tomatillos and Hatch chiles and cook for 10 minutes. Transfer to food processor and pulse. Add onion, garlic, cilantro and salt.
- Heat oil in saucepan. Add tomatillo mixture and cook over medium-low heat for six minutes. Stir in half and half and cheeses until heated through. Toss in pasta and chicken and place in cast iron skillet.
- Mix last four ingredients for topping and spread over pasta mixture. Place skillet under broiler for 15 minutes until golden brown.
Nutrition Facts : Calories 825, Fat 49.7, SaturatedFat 25.6, Cholesterol 144.7, Sodium 923.2, Carbohydrate 55.1, Fiber 4, Sugar 6.4, Protein 40.5
HATCH CHILE MAC 'N' CHEESE
Recipe excerpted from Food Between Friends by Jesse Tyler Ferguson and Julie Tanous. Together, Julie and Jesse developed a stove-top mac and cheese that marries her clean-out-the-fridge version with Jesse's first love: spicy and slightly sweet Hatch green chiles.
Provided by Jesse Tyler Ferguson and Julie Tanous
Time 30m
Number Of Ingredients 15
Steps:
- Bring a large pot of salted water to a boil. Add macaroni and cook until al dente, 7 to 9 minutes. Drain, transfer to a large bowl, and toss with the oil to keep macaroni from sticking.
- In a large saucepan melt butter over medium. Add shallot, onion, garlic, and jalapeno; cook, stirring, until softened, about 3 minutes. Stir in flour and cook until toasty. about 2 minutes.
- Slowly pour in warm milk, whisking constantly. Bring to a simmer and cook, stirring frequently, until sauce begins to thicken, 3 to 5 minutes. Add the cheeses in two additions and stir until melted. The sauce will start to thicken to the consistency of queso.
- Remove pan from heat and stir in green chiles, oregano, a pinch of salt, and some freshly ground black pepper. Add macaroni and stir until well coated. Serve immediately. Serves 8.
Nutrition Facts : Calories 521 kcal, Carbohydrate 59 g, Cholesterol 59 mg, Protein 22 g, SaturatedFat 13 g, Sodium 541 mg, Sugar 10 g, Fat 23 g, UnsaturatedFat 7 g
HATCH CHILI MACARONI AND CHEESE
Make and share this Hatch Chili Macaroni and Cheese recipe from Food.com.
Provided by Molly53
Categories Cheese
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350F and spritz a casserole dish with cooking spray.
- Puree the chile peppers in a food processor. (You may need to drizzle a bit of oil into the mixture to get the puree moving.).
- Cook the macaroni according to package directions to al dente tenderness and drain very well.
- In a medium saucepan, heat the butter over medium heat.
- When melted, add the flour, salt, & pepper and whisk until bubbly and fully incorporated.
- Slowly add the milk, continuing to whisk until smooth.
- Bring the mixture to just under a simmer and begin slowly adding the cheese a handful at a time until all cheese is melted.
- Finally, add the chile puree to the mixture.
- Pour the cooked macaroni into the cheese sauce and stir to coat.
- Then transfer the entire mixture to a medium baking dish.
- Bake for 20 minutes or until bubbly and lightly browned on top.
Nutrition Facts : Calories 670.3, Fat 35.4, SaturatedFat 21.9, Cholesterol 109.1, Sodium 844, Carbohydrate 60.6, Fiber 2.5, Sugar 3.9, Protein 27.4
SKILLET MACARONI AND CHEESE
I have another version of Skillet Macaroni and Cheese posted, but this one is different with the cheeses it includes and several other ingredients. In addition, it adds a bit of heat with the hot sauce. This recipe calls for homemade bread crumbs. To make them, pulse 2 slices of hearty white sandwich bread in a food processor until coarsely ground. The recipe is from Cook's Country.
Provided by CookingONTheSide
Categories Cheese
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Melt butter in large nonstick skillet over medium-high heat.
- Add bread crumbs, 1/4 t salt, and 1/4 t pepper and cook, stirring frequently, until deep golden brown, about 5 minutes.
- Transfer to bowl and wipe out skillet.
- Bring water, 1 1/4 cups evaporated milk, and 1/2 t salt to simmer in skillet over medium-high heat.
- Add macaroni and cook, stirring often, until macaroni is al dente, 8-10 minutes.
- Whisk remaining evaporated milk, cornstarch, and hot sauce in small bowl, then stir into skillet.
- Simmer until slightly thickened, about 1 minute.
- Off heat, stir in cheeses, one handful at a time, adding water as needed to adjust consistency.
- Sprinkle with toasted bread crumbs.
- Serve.
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