Chicken & Poultry

Black Beans with Hatch Chiles, Chicken Sausage, and Quinoa

I was just not cut out to be a hoarder. I try – like really try – but in the end, neurosis kicks in and my priorities immediately shift to depleting the mountain of whatever I just bought “because it was such a great deal!” as quickly as humanly possible.

Obtaining things – not hard. But REtaining them? Completely impossible. Except toothpaste. Good Lord, do you know how long 12 tubes last?!

I had nearly 20lbs of hatch chiles in the freezer at one point. Now? Not even close. Why buy 20 lbs in August when I know I can get them canned year-round? Maybe because for a few short weeks, I happily submit to the hype and convince myself that it’s not quite the same making Pepperoni & Hatch Pizza in September with fresh chiles as it is in April with canned chiles… but we’re all adults here and we know it’s close enough that it won’t matter.

{Also, the little Fage Total yogurts were BOGO this week! Guess who has 18 now 15 containers of Greek yogurt in her fridge? And guess who eats like 2 a day?}

{Also, Target has Clif bars 6/$5 this week! Guess who will never have to buy another Clif bar again?}

So Mission:Empty The Freezer of All Signs of Hatch Chiles continues with this week’s favorite dinner to loudly protest and pout about before even taking a single bite: beans, sausage, and rice.

Black Beans with Hatch Chiles, Chicken Sausage, and Quinoa

Why’d you type it like that – “beans, sausage, and rice.” You always say “red beans & rice.” Sausage is a given. And you didn’t say “red.” Why are you being so vague? WHAT ARE YOU EVEN DOING OVER THERE?!

Simmah down, na’! Your red beans are actually black and loaded with hatch chiles. The sausage is made out of chicken and stuffed with cheese and hatch chiles. And no, the rice isn’t really rice. It’s quinoa.

Man, you just can’t slip anything by anybody over GChat in this house :)

Black Beans with Hatch Chiles, Chicken Sausage, and Quinoa

I took a page out of my mom’s playbook (probably called Live Free and Crock Hard) (God, I hope that doesn’t means something gross in Urban Dictionary) (I’m totally not looking – and don’t you dare tell me if you do!) and made a giant vat of beans in the crockpot so I’d have lunchable leftovers for the week in the form of Black & White tacos.

If you’re going stove top method for the beans, you’ll need to decide if you’re going to overnight soak or quick soak (check your pack of dried beans for instructions). If you’re going canned, your house won’t smell awesome all day long… but you also won’t have to run the dishwasher a second time to avoid handwashing the crock.

But seriously, go make this and put a dent in your hatch chile stash. You can’t mess it up, whatever route you take.

Black Beans with Hatch Chiles, Chicken Sausage, and Quinoa

Chicken sausage, quinoa, black beans, and hatch chiles make for a healthier - and spicier - twist on beans & rice.

Ingredients

  • For the beans
  • 1 lb dried black beans
  • 2 bay leaves
  • 1/2 medium white onion, diced
  • 3 cloves garlic, minced
  • 2 slices of thick bacon, diced
  • Salt
  • 6 hatch chiles, roasted, seeded, and chopped (directions here)
  • 1 lb sausage, cut into ~1/3-inch rounds*
  • 3 cups cooked rice or quinoa (1/2 cup per person)
  • *I used HEB Hatch Chile & Cheese Chicken Sausage; it wasn't precooked so I just cooked it separately.

Instructions

  1. Put rinsed and picked-over dried beans in the crockpot with 8 cups of water, bay leaves, onion, garlic, bacon, and a couple of generous pinches of salt.
  2. Cook on low for 8 hours.
  3. Add the chiles and sausage to the crockpot and let stand on low to heat the meat through, ~20 minutes.
  4. Serve a generous scoop of beans & sausage over 1/2 cup of cooked rice or quinoa.

Notes

Yields: 6 servings, with leftover beans

Source: Confections of a Foodie Bride

Estimated time: 8 hours

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Roasted Hatch Chile & Chicken Enchiladas

I strongly dislike corn tortillas that haven’t been fried into chips. The flavor, the texture, the total pain-in-the-assness when it comes to cracking and rolling and splitting. But flour tortillas? LOVE.

I am firmly in the “ain’t no enchilada tortilla like a flour tortilla” camp. I might also run the Down With Corn Tortillas SuperPac. But the rules are so lax with those things that I don’t technically have to tell you. Or even myself, really.

The exposed ends of the tortillas get crispy and the rest of the tortilla absorbs the enchilada sauce. The absorption factor here is key to what I consider the very best thing about the borderline pain-in-the-assness of making enchiladas: leftovers. And not just any leftovers – leftovers that get better over the next two days and make eating the same thing for lunch and dinner for 3 days NOT a chore.

Take all that for what it’s worth. I’m also a big fan of day-old leftover nachos.

Roasted Hatch Chile & Chicken Enchiladas

The smokey, tangy sauce gets its flavors – and a little heat – from roasted hatch chiles, tomatillos, and yogurt (I like to use Greek yogurt simply for the extra protein). And if you skimp on the sauce when making the enchiladas, you have a pretty fabulously creamy green sauce for dipping.

1 hour looks a little time-consuming for a weeknight – and maybe it is – but with leftover chicken and preshred cheese, you’re really looking at 40 minutes of oven time – 20 to roast the tomatillos and garlic, 20 to bake the enchiladas. The sauce takes 2 minutes with a blender or food processor and will beat any bottled green sauce you can get premade.

Roasted Hatch Chile & Chicken Enchiladas

Roasted hatch chiles, tomatillos, and yogurt are the stars in this creamy green enchilada sauce.

Ingredients

  • For the enchilada sauce:
  • ~1.25 lbs tomatillos
  • 3/4 lb hatch chiles, roasted, seeded, and chopped (directions here)
  • 3 cloves garlic, unpeeled
  • Juice of 1 lime
  • Salt
  • Pepper
  • 2/3 cup plain yogurt (I use 0% Fage)
  • To assemble:
  • 12 tortillas (I prefer flour)
  • 8 oz monterrey jack, shredded
  • ~3/4 lb leftover shredded chicken

Instructions

  1. Preheat the oven to 425.
  2. Line a baking sheet with foil and very lighly spray with oil.
  3. Remove the husks from the tomatillos and rinse off the stickiness.
  4. Cut tomatillos in half (doesn't matter, but I do a verdical cut down the core) and place cut-side down on the foil along with the unpeeled garlic cloves.
  5. Roast for ~20 minutes and remove from oven, leaving the oven on.
  6. Set the garlic cloves aside and transfer the tomatillos to a food processor or blender - use a rubber spatula and the moisture from the softened tomatillos to get any browned bits into the blender.
  7. Peel the garlic cloves when cool enough to handle and add to the blender along with hatch chiles, lime juice, yogurt, salt, and pepper.
  8. Blend until completely smooth.
  9. To assemble the enchiladas, place 1/2 cup of enchilada sauce into the pan and shake/spread it to completely cover the bottom.
  10. Top each tortilla with a generous pinch of shredded chicken and shredded cheese.
  11. Roll and place seam-down in the pan.
  12. Pour enchilada sauce over top and then sprinkle over the remaining cheese.
  13. Bake ~20 minutes, until the cheese is bubbly and browning.
  14. Leftovers get even better the next 2 days.

Notes

Yields: 6 servings

Source: Confections of a Foodie Bride

Estimated time: 1 hour

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Hatch Chile and Chicken Nachos

What do you get when football and hatch chiles are back? Nachos.

Gloriously, gooey nachos worthy of two of the best seasons-within-a-season that I can think of.

Last week, we had the Broncos game and Hatch Chile & Chicken Nachos on the menu. A messy, as-easy-to-make-as-it-was-to-eat spread totally worthy of the return of football.

Real football.

Hatch Chile and Chicken Nachos

Who’s your team? If you’ve been here seasons past, you know I’m an old Oilers-turned-Colts fan (we all deal with loss in our own ways). And that the 3rd happiest day of my life was when Houston was awarded a new team in the form of the Texans. The Shawnda Super Bowl happened twice a year when the Texans and Colts met and life was perfect.

But then things went and got… weird.

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And those things are still kind of weird. Because you can’t just unweird 14 years worth of nonweird.

So now I find myself keeping up with the Broncos. And not just because of the highly-frequented highway of players and staff that tend to move between them and the Texans.

Hatch Chile and Chicken Nachos

My favorite player from my other favorite team is now with a whole ‘nother different team and now I have to keep up with 3 real teams and 3 fantasy teams. Talk about a total First World Problem.

A problem that nachos can’t fix… but that cheesy drip down the front of a new shirt can temporarily make you not care as much about where Peyton is calling plays. And it can almost make you stop kicking yourself for not renewing your Texans season tickets 4 years ago.

Okay, nachos aren’t THAT magical.

Hatch Chile and Chicken Nachos

But good luck this Sunday! And Monday. And Thursday. Hope your teams win! Unless they’re playing one of my three. Or I’m up against one of your guys in fantasy. And then I hope THEY GO DOWN HARD.

And really – I need an extra hour to pregame just to make myself believe that I can keep up with it all :)

Hatch Chile and Chicken Nachos

Hatch chile con queso, leftover shredded chicken, and pico de gallo team up for a monster pan of nachos that is completely worthy for the start of of football season.

Ingredients

  • For the hatch chile cheese sauce:
  • 12 oz white American cheese, grated*
  • 4 oz Monterey Jack cheese, grated**
  • 1/2 cup milk
  • 3/4 lb hatch chiles, roasted, seeded, and chopped (directions here)
  • For the nachos:
  • 14 oz bag tortilla chips ("restaurant thins" not recommended)
  • 2 cups leftover shredded chicken breast (~2 breasts)
  • For the pico de gallo
  • 1 pint grape tomatoes, quartered
  • 1/3 cup red onion
  • Small handful of cilantro
  • 1 lime (1/2 juiced, the other half cut into wedges and reserved)
  • Pinch of salt
  • *Look for it at the deli counter; typically comes in Land O'Lakes or house brands.
  • **Do not buy pre-grated cheese.

Instructions

  1. Preheat the oven to 425.
  2. Spread the tortilla chips in an even layer in a large (11x17) baking pan.
  3. In a large saucepan over medium heat, add the milk.
  4. When hot, add the cheese and stir occasionally until mostly melted smooth.
  5. Add ~3/4 of the diced hatch chiles, a generous pinch of salt, and stir until uniform (if it looks too thick, add a bit more milk - it should be just a little thinner than queso-dip consistency).
  6. Pour the cheese over chips and top with shredded chicken and the remaining hatch chiles.
  7. Bake for 8-10 minutes to heat through.
  8. While the nachos are baking, stir the ingredients of the pico de gallo together and set aside.
  9. Best served immediately, topped with the pico de gallo and extra lime wedges squeezed over top.
  10. Leftovers can be reheated in the microwave in individual servings (although, I'm partial to cold, soggy nachos myself).

Notes

Yields: Servings vary

Source: Confections of a Foodie Bride

Estimated time: 25 minutes

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Chicken Burrito Bowls with Hatch Chile Pico de Gallo

You can add “forgo dinner at home most nights and drag the family to Freebirds for a steak or chicken burrito bowl” to the list of things I’d do if money grew on trees around here. Right above that – never washing or flat-ironing my hair again.

And since money doesn’t grow on trees, butterfly clip or ponytail it is.

Chicken Burrito Bowls with Hatch Chile Pico de Gallo

But because they’re so stinking easy to make at home, I can dump a bunch of burrito fixins into a bowl, call it a burrito bowl, crank up the theme song to Supernatural (Carry on my wayward so-oon!), and pretend I’m at Freebirds.

Our burrito bowls start with a super simple cilantro-lime quinoa (a compromise since I don’t really eat rice anymore), black or pinto beans, leftover diced chicken or steak, cheese, pico de gallo, a spicy tomatillo salsa, and extra jalapenos or serranos – because you can’t take your tastebuds with you when you die.

With hatch chiles everywhere right now, including the floor of my kitchen – don’t ask, we added a couple of the smokey, sweet chiles to the pico de gallo.

Chicken Burrito Bowls with Hatch Chile Pico de Gallo

Minus the scoop of queso Jason usually adds to his burrito (were we just meant to be, or what?!), it’s just like eating at Freebirds. I do have to clean the kitchen but I can afford to keep the lights on around here :)

Chicken Burrito Bowls with Hatch Chile Pico de Gallo

Ingredients

  • For the quinoa
  • Pinch of salt
  • 1 cup dry quinoa
  • Juice from 1 1/2 limes
  • Handful of cilantro, chopped
  • For the pico
  • 1 pint grape tomatoes, quartered
  • 1/2 cup chopped red onion
  • 2 hatch chiles, roasted, seeded, and chopped (directions here)
  • Juice of 1/2 lime
  • Salt
  • For assembly
  • 1 can black beans, rinsed
  • Leftover chicken or steak, diced
  • Shredded cheese
  • Diced jalapenos
  • Your favorite salsa

Instructions

  1. Add a generous pinch of salt to the cooking water and cook the quinoa according to package directions.
  2. Let cool a bit, add the lime juice and cilantro, and fluff with a fork.
  3. While the quinoa is cooking, make the pico (stir all ingredients in a bowl and set aside) and prepare your other ingredients as necessary.
  4. To build the burrito bowls, spoon quinoa into each bowl, top with beans, cheese, meat, pico de gallo, jalapenos, and a couple of spoonfuls of your favorite salsa.

Notes

Source: Confections of a Foodie Bride

Estimated time: 30 minutes

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