Hatch Chili Cheeseburger Soup ala ~DKBB~

Hatch Chili Cheeseburger Soup ala ~DKBB~

(a twist on a www.tasteofhome.com recipe)

½ lb. ground beef

4 Tbsp. butter, divided
¾ cup chopped onion
½ cup shredded carrots
½ cup diced celery
4 oz. roasted hatch chilis
1 tsp. dried basil
1 tsp. dried parsley
1¾ lb. peeled, cubed potatoes
3 c. chicken broth
¼ c. flour (I use Wondra)
8 oz. pepperjack or hatch pepper shredded cheese
1½ c. milk
¾ tsp. salt
½ tsp. cracked pepper OR white pepper
¼ to ½ tsp. smoked paprika
½ tsp. garlic powder
¼ to ½ c. sour cream

• Cook the hamburger over medium heat; crumble well as it cooks; drain and set aside.
• In a large pot, melt 1 Tbsp. butter over medium heat and sauté onion, carrots, celery, basil and parsley until vegetables are tender; add in chilis, potatoes, broth, and hamburger; bring all to a boil, then simmer, covered, until potatoes are tender.
• Meanwhile, in a small skillet melt remaining 3 Tbsp. butter; add flour and cook and stir until bubbly; add this to the soup and bring all to a boil; cook and stir for a few minutes to incorporate the flour mixture well; reduce heat to low.
• Stir in cheese, milk, salt, pepper, paprika, and garlic powder; cook and stir until cheese is melted in; blend in sour cream.

Walking Taco Casserole ala ~DKBB~

Walking Taco Casserole ala ~DKBB~

(original recipe from www.tasteofhome.com)

1 lb. ground beef
1 small onion, diced
1 pkg. taco seasoning

1 can (4 oz.) hatch chilies
2 cans (10 oz.) diced tomatoes with green chilies (or w/habaneros), undrained
1 can (15.5 oz.) pinto beans, rinsed and drains
1 can (15.25 oz.) whole kernel corn, drained (optional)
1 pkg. (9.25 oz.) corn chips (I prefer low sodium Fritos)
2 cups shredded cheese (Mexican blend, taco blend, pepper jack, hatch pepper jack...whatever you prefer, and you can combine kinds as well)
Option toppings for serving: sour cream, sliced green onions, sliced black olives, pico de gallo, chopped avocadoes, guacamole, sliced jalapenos

• Preheat oven to 350°F.
• Brown the meat and onions over medium heat; drain; stir in taco seasoning, hatch chilies, and diced tomatoes; bring to a simmer and cook until thickened, stirring constantly; stir in beans (and corn).
• Layer corn chips in greased 9x13-inch baking dish; spoon the taco meet mixture evenly over the chips; sprinkle the shredded cheese over all.
• Bake 15-20 minutes, until cheese is bubbly. Serve with toppings as desired.

Green Chile Cream Sauce ala ~DKBB~

Green Chile Cream Sauce ala ~DKBB~

(original recipe from www.thekittchen.com)  

3 to 4 poblano or pasilla or hot hatch chili peppers (or a combination thereof)
1 Tbsp. butter
2 cloves garlic, minced
½ small onion, chopped
¼ c. chicken broth
1 c. heavy cream
½ tsp. cumin
½ tsp. salt
¼ tsp. white pepper
½ to ¾ c. sour cream

• Start by roasting the peppers: Put them directly over the flame of a gas burner, rotating until all the skin is charred, then place them in a covered bowl for 15 minutes, letting the peppers sweat off the charred skin a bit; after 15 minutes, peel off the skin and loosely chop the peppers, discarding the seeds (unless you want hotter sauce).
• Melt the butter in a saucepan over medium heat and add the onion and garlic, cooking until they are translucent; add the chicken broth and cream and bring to a boil; then add the chopped peppers and let boil and reduce for 6 minutes.
• Poor the pepper mixture into a blender and liquify; season with the cumin, salt, and white pepper and ½ cup sour cream; blend all to combine; add more sour cream and/or salt to taste and blend.

Serving suggestions:

• Use as enchilada sauce (esp. with chicken enchiladas).
• Use on chimichangas.
• Use with tacos or fajitas.
• Use with Mexican Eggs Benedict (recipe on this blog).