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So you bought too many bushels of green chiles

Have you noticed the sleek, black recycling bins downtown and scattered throughout the city? These sophisticated modules started appearing early last year and are owned and maintained by Creative Outdoor Advertising. So far there are 30 bins located around town. The City of Pueblo approved bin locations and advertising while the company takes care of all maintenance, operating and disposal costs, which is offset by selling advertisement spots.

Anyone from Pueblo knows how notorious the region is for our delicious Pueblo Chile Peppers. As soon as the fall season hits, everyone scrambles to the county farms to get their bushels of roasted chiles. That is, if you hadn’t already indulged yourself too much at the Annual Pueblo Chile & Frijoles Festival. My family gets several bushels every year. We take them home to clean, peel, and freeze them in individual sandwich bags to last all year round.

There are several delicious ways to incorporate Pueblo Chiles into everyday meals. They are delicious when used for breakfast in scrambled eggs, on any sandwich to add a bit o’ Pueblo kick, and of course they bring out amazing flavor when added to hamburgers.

However, many people I know haven’t tried many of the other enticing ways to incorporate these chilies into non-traditional recipes. I have tested and would like to share with you three of my very favorite dishes, in which you can often find me using fresh roasted Pueblo Green Chiles. You may or may not have already tried something like this before, though some people have never thought to use green chiles in recipes other than the traditional Chili Verde con Cerdo (green chili with pork). If you are an avid Pueblo Green Chile eater, I guarantee these recipes will please your taste buds.

Yes, these recipes can be found online. I do not take credit for the creation of these tasty dishes. However, I have added that special Pueblo flare and am sharing them with you today. I have tweaked the measurements a bit, to suit my personal taste and to bring out the best of our local flavor. Some may use canned green chile peppers from the grocery store, but adding freshly roasted Pueblo Green Chiles truly makes a difference. I encourage you all to give these recipes a try. Enjoy!

 

Malissa Ahlin for PULP
Malissa Ahlin for PULP
Pueblo Green Chile Sausage Gravy
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1 lb spicy pork sausage (or regular pork sausage)
4 medium to large Pueblo Green Chiles- roasted, seeded and chopped
2 or 3 cloves of garlic, minced (About 1 tablespoon minced garlic)
Salt and Black Pepper to taste
½ cup all-purpose flour
2 cups milk

Crumble and cook sausage in large skillet over medium heat, add chopped Pueblo Green Chiles and minced garlic. Sprinkle with salt and black pepper to taste. Cook sausage, chilies and garlic together in skillet until sausage is browned.

Gradually sprinkle in ½ cup all-purpose flour into skillet, stir until all the grease is soaked up with the flour.
Slowly pour in 1 cup milk, stir until milk has thickened into gravy. Add the final 1 cup milk, stir until gravy has thickened. Turn stove to low heat and let simmer until thick and bubbly. Season with additional salt and pepper to taste (optional).

Serve hot over fresh biscuits or fried potatoes. Refrigerate leftovers.
Malissa Ahlin for PULP
Malissa Ahlin for PULP
Pueblo Green Chile CHEESY Artichoke Dip
1 (10 oz) can artichoke hearts, drained and diced
1 (12 oz) jar marinated artichoke hearts, drained and diced.
6 medium to large Pueblo Green Chiles- roasted, seeded and chopped.
1 cup mayonnaise
1 cup shredded Parmesan cheese
1 cup shredded Monterey jack cheese
¾ cup grated cheddar cheese

Mix all ingredients together and put in 9x13 pan. Bake at 350 degrees for 25-30 minutes or until cheese on top is golden. Serve immediately with crackers, French bread or chips. Refrigerate leftovers.
Malissa Ahlin for PULP
Malissa Ahlin for PULP
Cheesy Zucchini and Pueblo Chile Casserole
1 cup uncooked long grain rice
3 medium zucchini, cut into 1/8-inch slices
5 medium to large Pueblo Green Chiles- roasted, seeded and chopped
4 cups (16 oz) shredded Monterey Jack cheese, divided
2 cups (16 oz) sour cream
½ of one large green pepper, chopped
¼ or one large onion, chopped
1 tablespoon dried parsley
1 teaspoon salt
1 teaspoon dried oregano

Cook rice according to package directions. In a saucepan, cook zucchini in about an inch of water. Bring to a boil. Reduce heat; cover and simmer for 3-5 minutes or until zucchini is crisp-tender; drain and set aside.
Place rice in greased 9x13 glass baking pan. Layer with Pueblo Chiles and 1-1/2 cups cheese. In a bowl, combine sour cream, green pepper, onion, parsley, salt and oregano. Spread over cheese. Layer with Zucchini and sprinkle with remaining cheese.
Cover with foil and bake at 350 degrees for 30 minutes. Uncover; bake 5-10 minutes more, or until heated through and cheese is melted. Let cool for 10 minutes, serve after cooling. Refrigerate leftovers.

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