What can I do with 2 1/2 pounds of green Mexican peppers?!

What can I do with 2 1/2 pounds of green Mexican peppers?

Any ideas? I am open to anything to will involve using lots of these peppers.

Green Chile Mayonnaise:

1 cup good-quality mayonnaise (homemade is best)
1 teaspoon minced garlic
1 poblano pepper, roasted and peeled
1 tablespoon fresh lime juice
Salt and freshly ground black pepper
In the bowl of a food processor, combine the mayonnaise, garlic, poblano, and lime juice and process until smooth. Season, to taste, with salt and pepper.

Great on sandwiches and burgers when you want to add a little kick to it!
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Pepper and Herb Green Rice

3 Green Mexican Chiles
1 tablespoon plus 1 1/2 teaspoons vegetable oil
1/2 cup chopped white onions
2 teaspoons chopped garlic
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 cup roughly chopped fresh cilantro, plus more for garnish
1/4 cup roughly chopped fresh parsley
1 3/4 cups chicken stock
1 cup long grain white rice

Heat a heavy skillet over medium-high heat. Add the chilies and toast 2 at a time to blister the skin, turning, about 30 seconds. Remove from the heat and soak in a bowl of water until soft, about 15 minutes. Remove the stems, skins, and seeds, and discard. Roughly chop the chiles.
In a medium saucepan, heat 1 1/2 teaspoons of the oil over medium-high heat. Add the onions and chiles and cook, stirring, for 3 minutes. Add the garlic, cumin, salt, cilantro and parsley, and cook, stirring, for 30 seconds. Remove from the heat and transfer to a blender with 1/2 cup of the stock. Process on high speed until smooth.

Heat the remaining tablespoon of oil in the pan over medium heat. Add the rice and cook, stirring, until translucent, 1 to 2 minutes. Add the puree and cook, stirring, to evaporate most of the liquid, about 2 minutes. Add the remaining stock, stir and cover, and lower the heat to medium-low. Simmer without stirring, until the rice is tender and the liquid is absorbed, 15 to 20 minutes. Remove from the heat and let sit without stirring for 10 to 15 minutes. Fluff with a fork and serve, garnished with additional cilantro.
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Shredded Chicken Nachos with Pico de Gallo

For the Chicken:
3 tablespoons olive oil
2 pounds boneless, skinless chicken breast diced into 3-inch strips
4 teaspoons chili powder
1 teaspoon salt
2 cups thinly sliced onions
1 tablespoon minced garlic
2 cups chicken stock
4 teaspoons fresh squeezed lime juice


Set a wide-mouthed 3-quart saucepan with lid over medium-high heat and add the oil to the pan. Season the chicken pieces with the chili powder and salt and toss the evenly coat. Add the chicken to the pan and sear for 3 minutes per side. Add the onions to the pan and saute for another 3 minutes. Add the garlic to the pan and saute for 1 minute. Pour the chicken stock over the chicken and bring to a boil. Reduce to a low heat and cover. Continue to cook the chicken until very tender, about 1 hour, stir the chicken to shred it and continue to cook, covered, for another 30 minutes. Once the chicken is cooked, stir and mash to shred the chicken meat and add the lime juice to the chicken. Set aside as you prepare the nachos.

For the Nachos:
4 tablespoons unsalted butter
4 tablespoons all-purpose flour
2 cups milk
6-8 chopped green chiles
2 cups grated sharp yellow Cheddar
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
8 to 10 cups corn tortillas
4 cups shredded chicken
2 cups shredded Monterey Jack cheese
1/4 cup green onions finely sliced
3/4 cup sour cream, for garnishing
1/2 cup sliced pickled jalapenos, for garnishing
2 tablespoons chopped fresh cilantro leaves, for garnishing
Pico de Gallo, for serving, recipe follows
In a medium saucepan, melt the butter over medium-high heat and whisk in the flour. Cook, stirring constantly, for 2 to 3 minutes. Do not allow the flour to color. While whisking constantly, add the milk in a steady stream. Add the green chiles and bring the sauce to a boil. Cook, stirring frequently, for about 5 minutes, or until the sauce is thickened and bubbly. Add the Cheddar, salt, and cayenne pepper and stir until the cheese is melted and the sauce is smooth. Cover and remove from the heat.
Preheat the oven to 400 degrees F.
In a large, ovenproof shallow casserole or on a large baking sheet, spread half of the tortilla chips in an even layer. Top with half of the chicken, and half of the Monterey Jack cheese. Top with the remaining tortilla chips and chicken. Pour the hot cheese sauce over the chicken, then evenly spread the remaining grated Monterey Jack over the top. Bake until the cheese is melted and bubbly and the nachos are heated through, 8 to 10 minutes. Garnish with the sliced green onions, sour cream, pickled jalapenos and cilantro. Serve with the Pico de Gallo alongside.

Yield: 6 servings



For the Pico de Gallo:
1 (14-ounce) can whole tomatoes, drained
1/4 cup chopped yellow onions
2 tablespoons minced cilantro leaves
1 jalapeno pepper, stem and seeds removed, finely chopped
2 teaspoons fresh lime juice
1 clove garlic, minced
1/2 teaspoon Red Hot Pepper Sauce
1/4 teaspoon salt
In the bowl of a food processor, combine all the ingredients and pulse until the salsa is of uniform consistency but still slightly chunky, about 7 pulses. Transfer to a bowl and set aside until ready to serve the nachos.

Yield: 1 cup

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Chile Cheese Rice Burritos

6 (6-inch) flour tortillas
Non-stick cooking spray
1 1/2 cups shredded zucchini
4-ounces chopped green chiles
1 1/2 cups thinly sliced green onions
1 cup cooked rice
3/4 cup shredded fat-free pepper jack cheese
1/4 teaspoon salt
1/4 teaspoon black pepper
3/4 cup fat-free sour cream
1 1/2 cups shredded lettuce
1 tomato, thinly sliced
6 tablespoons salsa

Preheat the oven to 250 degrees F.
Warm tortillas in oven.

While tortillas are warming, heat a non-stick skillet coated with cooking spray over medium-high heat until hot. Add zucchini, chiles, and green onions and saute for 3 minutes or until tender. Stir in the rice, cheese, salt, and pepper and cook for 1 minute, stirring constantly. Remove from heat and stir in the sour cream.

Fill warmed tortillas with rice mixture. Top with lettuce and tomato. Roll up the burrito and serve with salsa.

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Spicy Shrimp Tamales with Roasted Tomatillo Sauce and Goat Cheese

1 pound tomatillos, husked
1 white onion, peeled
4 garlic cloves
2 Anaheim green chiles, stems removed
2 teaspoons cumin
1 teaspoon salt
1/2 cup cilantro
2 cups prepared masa
6 ounces goat cheese, room temperature
1 bag dried cornhusks, cleaned and soaked
2 pounds jumbo shrimp, cleaned
1 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoon cayenne pepper
1 teaspoon coriander
Salt and pepper, to taste
2 tablespoons olive oil

Place tomatillos, onion, garlic, and green chiles in a roasting pan and bake in a preheated 400 degree F oven for 12 to 15 minutes. Transfer the roasted vegetables to a food processor along with any juices that are at the bottom of the pan. Add the cumin, salt, and cilantro. Pulse the mixture until combined but still chunky. You may add a bit of water or broth if the mixture is too thick. Reserve half the sauce to serve with the tamales.
In a deep bowl, combine the masa and remaining half of the tomatillo sauce. Beat until fully incorporated and the dough is green. Fold in the softened goat cheese.
Set the cornhusks on a sheet pan covered by a damp towel. Lay the husk flat on a plate with the smooth side up and the narrow end facing you. Spread a thin, even layer of the masa mixture over the surface of the husk with a tablespoon that is dipped in water. Fold the narrow end up to the center then fold both sides together to enclose the filling. The sticky masa will form a seal. Pinch the wide top closed.
Stand the tamales up in a large steamer or colander with the pinched end up. Load the steamer into a large pot filled with 2-inches of water. The water should not touch the tamales. Lay a damp cloth over the tamales and cover with lid. Keep the water at a low boil, checking periodically to make sure the water doesn't boil away. Steam the tamales for 2 hours.
Coat the shrimp with cumin, chili powder, cayenne, coriander, salt, and pepper. Heat oil in a saute pan, cook the shrimp for 5 minutes until pink. To serve, unfold the tamales, top with the spicy shrimp and spoon the reserved tomatillo sauce over the top.
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Mexican Chicken Soup

If you can't find posole, which is also called hominy, feel free to substitute frozen corn kernels.


2 tablespoons canola oil
1 medium onion, chopped
1 medium rib celery, chopped
2 garlic cloves, minced
1 tablespoon chili powder
1 teaspoon ground cumin
6 cups chicken broth, low-sodium canned
1/4 cup green chiles
1 (15 1/2-ounce) can posole, drained or frozen corn kernels
4 canned whole peeled tomatoes, roughly chopped
1 teaspoon dried oregano
1 cup cooked skinless shredded chicken breast (about 4 ounces)
1/4 cup chopped fresh cilantro leaves
Juice of 1 lime
Kosher salt and freshly ground black pepper

Heat the oil in a medium saucepan over medium heat. Add the onion, celery, garlic, chili powder, and cumin, and cook until the onion softens, about 5 minutes. Add the chicken broth, bring to a boil, reduce the heat slightly, and simmer, uncovered, for 10 minutes. Add the green chiles, posole, tomatoes, and oregano and cook for another 5 minutes.
Pull the saucepan from the heat and stir in the chicken, cilantro leaves, and lime juice. Season, to taste, with salt and pepper. Serve hot.
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Green Chile Frittata

12 large eggs, lightly beaten
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 teaspoon good-quality chile powder
1/2 bunch cilantro, leaves only, finely chopped
1 tablespoon olive oil
1 small onion, finely chopped
1 1/2 roasted red peppers (pimiento), sliced into strips
2 poblano chiles, roasted, peeled, seeded, and diced
1 1/2 cups grated Mexican Manchego or Jack cheese
Sprigs of cilantro, for garnish

In a large bowl, combine the eggs with the salt, pepper, chile powder, and cilantro. Whisk with a fork until evenly blended and set aside.
In a 10-inch non-stick skillet, heat the olive oil over medium heat. Add the onion and saute for 5 to 6 minutes, stirring occasionally, until softened and slightly golden. Add the red pepper and the poblano and cook for 2 minutes more. Pour the egg mixture into the pan and swirl the bottom of the pan with a fork to mix the vegetables with the eggs. Reduce the heat to medium-low, scatter the cheese over the top and cook the frittata slowly, covered, until the eggs are set almost all the way through. Shake the pan back and fourth on the burner occasionally to be sure the frittata is not sticking. Place the pan under a broiler on medium for a minute or two just to set the top of the frittata completely. Remove from the heat and let the frittata set in the pan for 10 minutes. Place a round platter on the top of the pan and invert the frittata onto it. Garnish with sprigs of cilantro and serve warm or at room temperature, cut into wedges.


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