Hatch Green Chili Tomato Sauce

 

     When Hatch Green Chili Season hits, you have to hit back with all kinds of creativity!  There is not much I can think of where these slightly spicy plants would not add a smile to any recipe.  For example, my homemade Tomato Sauce can be kicked up to the next level with a few of these babies adorning the group.  Not to mention how easy this is to whip together, and I love my trick of adding a few Carrots to the mix, for a slightly sweet hint to every spoon full.  This goes great on Fish, Chicken, Vegetables, and of course the perfect blend with Ground Beef.  Whatever your pleasure, you can’t go wrong with this topper!💚

Ingredients~

Desired amount of Tomatoes

Desired amount of chopped Onion

Desired amount of sliced Carrots

Desired amount of raw Diced Hatch Green Chilies 

Desired amount of chopped Garlic

1-2 Tablespoons Olive Oil

Desired amount of Basil Leaves

     

     Add Tomatoes, Onion, Carrots, Chilies, Garlic, and Oil to parchment lined sheet pan and roast at 400 for an hour.  Remove, cool to touch, add to blender with Basil, add water to thin if necessary.  Whip to desired consistency.  Enjoy to your preference.😋

Chicken Chili Enchiladas

 

     Whether it is peak Hatch Green Chili Season or not, it’s never a wrong time to use more of these.  I have created a Chicken Chili Enchilada skillet recipe to die for.  Super simple, super easy, and super delicious.  This recipe makes 4 generous servings and if you choose to omit the rice, you can make it a Keto recipe for 311 calories, 14g carbs, 1g fiber, 13g net carbs, 39g protein and 11g fat.  If you want to add a cup of cooked rice, then it changes to 416 calories, 38g carbs, 2g fiber, 36g net carbs, 41g protein and 12g fat.  Macros don’t include toppings, get creative and garnish to your hearts desire!🥰

Ingredients for 4 servings~

1 Tablespoon Olive Oil

1 chopped Onion

1 chopped fresh Hatch Green Chili (sub with jalapeño or poblano)

1 Tablespoon chopped Garlic

1 pound diced Chicken Breast

Tablespoon Chili Powder

Tablespoon Cumin

16oz container Cottage Cheese

10oz can Enchilada Sauce

     Add Oil, Onion, Chili’s, and Garlic to skillet, heat til softened and then add Chicken til cooked through, season with Chili Powder and Cumin stir til mixed thoroughly, the continue to stir in Cottage Cheese and Enchilada Sauce.  Garnish as desired:  Cilantro, Sliced Tomato, Avocado, Salsa, Greek Yogurt, Green Onion.  Enjoy ☺️