New Mexican Recipe
Judy Said:Has anyone a recipe for caldillo (new mexican green chili stew)?
We Answered:I've made this recipe several times, and it never fails to impress.
Green Tortilla Chili
1 rotisserie chicken, stripped and shredded or 1 to 1 1/2 pounds leftover roast turkey meat, shredded
3 tablespoons extra virgin olive oil
1 large onion, chopped
2-3 garlic cloves, chopped
1 jalapeÃ±o, seeded and chopped
1 rounded tablespoon chili powder
2 teaspoons ground cumin
1 jar tomatillo salsa (16 ounces)
1 beer, any brand you like
1 quart chicken stock
4 handfuls tortilla chips, divided
1 handful cilantro leaves
Juice of 2 limes
PreparationHeat a heavy-bottomed pot over medium-high heat with the olive oil. Cook onions, garlic and jalapeÃ±o until soft, about four minutes.
Add chili powder and cumin, and cook for another minute. Add the tomatillo salsa, beer and stock. Bring up to a bubble and add in the shredded chicken. Simmer for 10-15 minutes.
Meanwhile, grind two handfuls of the tortilla chips and the cilantro leaves in a food processor.
Add this mixture to the chili and continue cooking until it thickens, about 8-10 minutes.
Right before spooning into bowls, add in the lime juice and serve with some whole corn tortilla chips alongside.
Rhonda Said:I need to cook dinner tonight and I need a new recipe! Any suggestions?
We Answered:Chicken Roll-Ups
I - 1 1/2 cups cooked chicken, shredded - or 1 - 2 cans of chicken
1-2 tubes of croissant rolls
1 stick of butter, melted
1 cup crushed corn flakes
8 oz. cream cheese
1 can cream of chicken soup
1/4 cup sour cream
In a bowl, mix chicken and cream cheese. Unroll the croissants on a cookie sheet and place 1-2 TBSP of the chicken mixture into the middle of each one. Roll up the croissants and tuck the ends. Dip each roll into the butter, and then coat with crushed corn flakes. Bake in the oven for 12 minutes on 350, or until they are golden brown. Mix sour cream and cream of chicken soup in a microwave safe dish, and heat. Pour over chicken rolls.