It's a Green Chilepalooza! Recipes included!

     It's green chile season and as promised, I am going to list some lighter recipes using my favorite pepper! I know a lot of you do not have access to fresh Hatch chile, but most of these recipes can be altered by using whole green chile peppers in a can. Check your local grocery store in the Hispanic aisle for availability.

     Original Chile Rellenos (cheese stuffed chiles) can be a challenge to make (but OMG delicious). This is a lighter recipe for a chile relleno casserole that can be further reduced in fat content by using a low-fat cheese. It is still delicious!

Chili Rellenos Casserole

Rated: Submitted By: CLARISSA2 Photo By: *Sherri* Prep Time: 15 Minutes Cook Time: 45 Minutes Ready In: 1 Hour Servings: 6

"This Chili Rellenos Casserole is very easy to prepare and is loaded with flavor. Great for a busy week night, and good enough for company."

Ingredients:

2 (7 ounce) cans whole green chile peppers, drained 8 ounces Monterrey Jack cheese, shredded 8 ounces Longhorn or Cheddar cheese, shredded

2 eggs, beaten 1 (5 ounce) can evaporated milk 2 tablespoons all-purpose flour 1/2 cup milk 1 (8 ounce) can tomato sauce

Directions:

1.	Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
2.	Lay half of the chilies evenly in bottom of baking dish. Sprinkle with half of the Jack and Cheddar cheeses, and cover with remaining chilies. In a bowl, mix together the eggs, milk, and flour, and pour over the top of the chilies.
3.	Bake in the preheated oven for 25 minutes. Remove from oven, pour tomato sauce evenly over the top, and continue baking another 15 minutes. Sprinkle with remaining Jack and Cheddar cheeses, and serve.

Nutrition Information Servings Per Recipe: 6 Calories: 387

Amount Per Serving Total Fat: 27.6g Cholesterol: 148mg Sodium: 1449mg

Amount Per Serving Total Carbs: 12g Dietary Fiber: 1.4g Protein: 23.9g

ALL RIGHTS RESERVED © 2012 Allrecipes.com

     This easy taco recipe can be modified as well. Instead of jalapenos, incorporate green chile, fry the corn tortillas with cooking spray instead of oil and add your favorite low-cal toppings. In a lot of Mexican restaurants, tacos are made with the soft corn tortilla instead of hard shells.

Oaxacan Tacos

Rated: Submitted By: Lola Photo By: bhague Prep Time: 15 Minutes Cook Time: 15 Minutes Ready In: 30 Minutes Servings: 9

"I learned how to make these tacos while a man from Oaxaca, Mexico lived with my family. They are traditional Mexican tacos and one of the best things I know how to make."

Ingredients:

2 pounds top sirloin steak, cut into thin strips salt and pepper to taste 1/4 cup vegetable oil 18 (6 inch) corn tortillas

1 medium onion, diced 4 fresh jalapeno peppers, seeded and chopped 4 limes, cut into wedges 1 bunch fresh cilantro, chopped

Directions:

1.	Heat a large skillet over medium-high heat. Fry the steak strips, stirring constantly, until browned on the outside and cooked through, but not too firm, about 5 minutes. Season with salt and pepper. Remove to a plate and keep warm.
2.	Heat the oil in the skillet, and quickly fry each tortilla on both sides, until lightly browned and flexible. Set aside, and keep warm.
3.	Place tortillas on a plate, and top with steak strips, onion, jalapeno, and cilantro to taste. Squeeze lime juice over. Wrap and eat.

Nutrition Information Servings Per Recipe: 9 Calories: 379

Amount Per Serving Total Fat: 21.4g Cholesterol: 59mg Sodium: 69mg

Amount Per Serving Total Carbs: 28.1g Dietary Fiber: 4.7g Protein: 20.3g

ALL RIGHTS RESERVED © 2012 Allrecipes.com

      With Fall right around the corner, it's nice to have a hearty, filling soup that is healthy as well as tasty! Try this recipe for Chicken Tortilla Soup:

Chicken Tortilla Soup I

Rated: Submitted By: Star Pooley Photo By: Allrecipes Prep Time: 20 Minutes Cook Time: 20 Minutes Ready In: 40 Minutes Servings: 8

"This soup is quick to make, flavorful, and filling! Serve with warm corn bread or tortillas. This also freezes well. Garnish with chopped fresh avocado, Monterey Jack cheese, crushed tortilla chips, or green onion!"

Ingredients:

1 onion, chopped 3 cloves garlic, minced 1 tablespoon olive oil 2 teaspoons chili powder 1 teaspoon dried oregano 1 (28 ounce) can crushed tomatoes 1 (10.5 ounce) can condensed chicken broth 1 1/4 cups water 1 cup whole corn kernels, cooked 1 cup white hominy

1 (4 ounce) can chopped green chile peppers 1 (15 ounce) can black beans, rinsed and drained 1/4 cup chopped fresh cilantro 2 boneless chicken breast halves, cooked and cut into bite-sized pieces crushed tortilla chips sliced avocado shredded Monterey Jack cheese chopped green onions

Directions:

1.	In a medium stock pot, heat oil over medium heat. Saute onion and garlic in oil until soft. Stir in chili powder, oregano, tomatoes, broth, and water. Bring to a boil, and simmer for 5 to 10 minutes.
2.	Stir in corn, hominy, chiles, beans, cilantro, and chicken. Simmer for 10 minutes.
3.	Ladle soup into individual serving bowls, and top with crushed tortilla chips, avocado slices, cheese, and chopped green onion.

Nutrition Information Servings Per Recipe: 8 Calories: 377

Amount Per Serving Total Fat: 19.1g Cholesterol: 46mg Sodium: 943mg

Amount Per Serving Total Carbs: 30.9g Dietary Fiber: 8.7g Protein: 23.1g

ALL RIGHTS RESERVED © 2012 Allrecipes.com      And last, but definitely not least, is the easy chicken enchilada casserole my mother-in-law has always made and now I make frequently. (NOT low-cal:/) Instead of the traditional rolled enchilada, these are stacked. 1 can cream of mushroom soup 1 can cream of celery soup 1 can cheddar cheese soup 1 soup can water 3-4 C. chopped chicken meat ( I use rotisserie chicken from the grocery store for ease) chopped green chiles to taste chopped garlic to taste salt and pepper lots of shredded cheese 1 pkg 24 corn tortillas      Combine soups, water, chicken, garlic, seasonings and chile in a large sauce pan and bring to a simmer. Meanwhile prepare 9 x 13 baking dish by spraying with cooking spray. Warm tortillas in a single layer, a few at a time, in the microwave with a damp paper towel on top, until pliable, and keep warm.      Put a small amount of sauce in the bottom of the dish and put 6 corn tortillas, overlapping, to cover the bottom. Add another layer of sauce, sprinkle shredded cheese over the sauce and begin with a new layer of tortillas. Repeat process, ending with sauce on top. Bake in a 375 degree oven for 30-35 min uncovered, until bubbly throughout. Add more shredded cheese to top and return to oven for 5 more min. Let stand for at least 5 - 10 min to help solidify and come together. Delicious with sour cream and pico de gallo! Health Benefits: Green Chile Everyone who has tried green chile is familiar with the intense heat, but a lesser known fact is that green chilies provide health benefits to those who eat them. Rich in fiber with no fat, cholesterol, or sodium, green chilies are a healthy food with super flavor. They’re packed with Vitamin A, which is essential for the health and maintenance of bones, teeth, mucous membranes, eyes, and skin. This vitamin is also essential for healthy eyes—as it produces retina pigmentation and promotes night vision. Vitamin C is also abundant in green chile. Ascorbic acid (Vitamin C) acts as both an antioxidant and a vitamin. Vitamin C helps the body to maintain and repair wounds, bones, teeth and cartilage. As an antioxidant, it strengthens overall health and helps the body fight infections. Green chilies are also rich in phytochemicals, which provide anti-inflammatory benefits. Capsaicin is a substance that occurs naturally in chile peppers, giving them their spicy flavor. The hotter the chile, the more capsaicin it contains. There is clinical evidence that capsaicin can be used to treat nerve-related disorders like persistent pain, psoriasis, and neuropathy. Capsaicin also releases endorphins in the brain and puts chile eaters in a better mood. (I love this part!) In addition to the myriad of health benefits, adding hot peppers to your meals improves the taste without the need for added fats or salt.   So try a green chile recipe today!:) Ole!   Green Chile Roaster