Twenty visitors came to my winery’s tasting room last Saturday for opening day. The weather was terrific and our preparations and hard work really paid off. We’ve been so busy that we barely eat dinner most evenings. So, something that takes little prep, few ingredients and cooks quickly is perfect for our busy lifestyle.
My garden is doing well and I have a surplus of vegetables now – mostly okra and peppers. The following are two of my favorite healthy recipes using chile peppers. Since I’m only cooking for two now, I cook the chicken one evening, using half for the first recipe and reserve the other for later.
Creamy Chicken and Chile Enchiladas
1 lb. of chicken breasts, cubed
1 onion, chopped
4 green chiles, chopped
8-oz. pkg. cream cheese
1 pkg. flour or corn tortillas
2 10-oz. cans green chile enchilada sauce
4 oz. shredded cheddar cheese
Preheat oven to 400 degrees. Cook chicken, onion and chiles in a skillet until the chicken is done. Add cream cheese, cooking and stirring until combined.
Spoon mixture onto each tortilla, rolling up and placing each in a greased baking dish with the seam-side down. Pour enchilada sauce over the top and sprinkle with cheddar cheese.
Bake 20-25 minutes until the sides are bubbling.
Chicken and Cheese Stuffed Chile Peppers
1 lb. chicken, cooked and shredded
1-3/4 c. diced tomatoes
1/2 c. red enchilada or chile sauce
1/2 c. goat cheese crumbled
Salt and pepper, to taste
8-10 chile peppers (or 4 large poblano peppers)
1 Tbsp. olive oil
2 c. Monterrey Jack cheese
Prepare the stuffing by mixing together the chicken, tomatoes, red sauce and goat cheese. Taste and add salt and pepper if needed. Set aside and prepare the peppers.
Slit the peppers length-wise and remove the seeds. Rub peppers with olive oil and place in a greased casserole dish. Spoon the chicken mixture evenly into each pepper. Top with Monterrey Jack cheese. Bake the peppers in a 350-degree oven for 20 minutes or until the filling is heated through and the cheese is melted and bubbling.
I usually serve those dishes with a side salad and it is plenty. Both recipes freeze well, but the stuffed peppers are best served immediately.