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September 16, 2013
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Rocky Mountain Recipes 9-16-13

Chile Relleno Casserole
Tamra Palmer • Elizabeth, Colo.
1 lb. Whole green chilies
1 lb. Monterey Jack cheese, cut in 1/4-inch strips
1/2 lb. Cheddar cheese, grated
5 large Eggs
1/4 c. Flour
1 1/4 c. Milk
1/2 t. Salt
Preheat oven to 350 degrees. Rinse seeds from chilies with cold water, dry with paper towel. Open chilies, place monterey jack cheese inside and close. Beat eggs, gradually add flour until smooth, add milk and salt thoroughly. Arrange half of the chilies in well greased 9-by-13-inch baking dish. Sprinkle with half the cheddar cheese. Repeat layers with Cheddar cheese on top. Pour egg mixture over all. Bake uncovered 350 degrees for 45 minutes or until knife comes out clean. Let it set for 5 minutes before cutting.

Skillet Nachos
JK Chappell • Gering, Neb.
1 Tbsp. Olive oil
1 Green bell pepper, chopped (1 cup)
1 small Zucchini, chopped (1 cup)
1 c. Thick ‘n Chunky salsa
1 c. Chili beans in sauce
4 oz. Tortilla chips
1-1/2 c. Monterey Jack cheese, shredded Ripe olives, sliced, if desired
In 12-inch skillet, heat oil over high heat. Add bell pepper and zucchini; cook and stir about 2 minutes or until vegetables are crisp-tender. Stir in 1/2 cup of the salsa and the beans; cook until hot. Remove mixture from skillet and wipe skillet clean. Arrange tortilla chips in single layer in skillet. Spoon vegetable mixture onto chips. Sprinkle with cheese. Cover and cook over medium-high heat about 5 minutes or until cheese is melted. Sprinkle with olives. Serve with remaining 1/2 cup salsa.

Chili con Carne
Sharon Raasch • Imperial, Neb.
1 lb. Ground beef
1 Onion, chopped (1 cup)
2 cloves Garlic, crushed
1 Tbsp. Chili powder
1/2 t. Salt
1 t. Ground cumin
1 t. Dried oregano leaves
1 t. Baking cocoa, unsweetened
1/2 t. Red pepper sauce
28 oz. can Diced tomatoes, undrained
19 oz. Red kidney beans, undrained
Cook beef, onion and garlic over medium-high heat for about 8 minutes, stirring occasionally, until beef is brown; drain. Stir in remaining ingredients except beans. Heat to boiling. Reduce heat to low then cover and simmer for 1 hour, stirring occasionally. Stir in beans. Heat to boiling. Reduce heat to low then simmer uncovered for about 20 minutes, stirring occasionally, until desired thickness.

Enchilada Casserole
Marlene Maurer • Lakewood, Colo.
1 lb. Ground sirloin
1 c. Onion, chopped
1 Tbsp. Butter
1 Tbsp. Garlic, minced
1-1/2 Tbsp. All purpose flour
1 c. Beef broth
1 Tbsp. Taco seasoning mix
1 (8 oz) can Tomato sauce
4 (8-inch) Whole wheat flour tortillas
1/3 c. Pepper jack cheese
Heat a large nonstick skillet over medium-high heat. Add beef and onion to pan; cook for 6 minutes, stirring to crumble. Preheat oven to 400 degrees. Melt butter in a medium saucepan over medium-high heat. Add garlic and saute for 1 minute. Sprinkle with flour and cook for 30 seconds, stirring constantly. Add broth, taco seasoning and tomato sauce to pan. Bring to a boil and cook for 2 minutes, stirring occasionally. Add 1-1/2 cups tomato mixture to beef mixture; reserve 1/2 cup. Place 1 tortilla in a 9-inch pie plate. Top with 1 cup beef mixture. Repeat layers ending with tortilla. Spread reserved tomato mixture over tortilla. Top with cheese and bake for 10 minutes or until cheese melts. Cool slightly then cut into 4 wedges.

Mexican Potato Bake
Thelma Horton • Longmont, Colo.
1 lb. Ground beef or ground turkey
1 Bell pepper, chopped
1/2 c. Broccoli florets, chopped
2 Tomatoes, chopped
3 Potatoes, thinly sliced, divided
1 Tbsp. Chili powder
1 Tbsp. Cumin
1 Tbsp. Garlic powder (2 garlic cloves, chopped)
Salt and pepper to taste
Canola oil
Preheat oven to 350 degrees. In a skillet heat the Canola oil and mix in the ground beef, cook until browned. Add veggies and continue to cook until tender. Add seasoning and the chopped tomatoes, make sure to stir well so all flavors are blended. Arrange half of the potatoes in the bottom of a baking dish. Pour meat mixture over potatoes and add remaining potatoes in a single layer. Cover with foil and bake for 40 minutes. If desired, uncover and sprinkle with cheese and bake 10 more minutes.

Chicken Rellenos
Diane Klein • Loveland, Colo.
1-1/2 c. Monterey Jack cheese, shredded
4 Chicken breasts, skinless
3 Tbsp. Green chilies, diced
30 Ritz crackers, crushed
1/2 t. Chili powder
1/4 t. Ground cumin
2 Tbsp. Flour
1 Egg, beaten
3 Tbsp. Butter, melted
Pound each chicken breast to 1/4-inch thick. Top each breast with 1/4 cup of cheese and sprinkle with green chilies. Roll up chicken starting with the narrow edge first, secure with toothpicks. In a bowl mix cracker crumbs, chili powder, cumin, flour and beaten egg. Roll chicken breast in crumb mix. Place breasts on a greased 12-by-8-inch pan. Drizzle melted butter on each chicken breast. Bake at 350 degrees for 35-40 minutes.


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The Fence Post Updated Oct 17, 2013 09:51AM Published Dec 30, 2013 04:03PM Copyright 2013 The Fence Post. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.