By Request! Green chile

Chile verde or green chile is something that is put on several different dishes in our former home state of Colorado.  Having spent a few years there, I fell in love with the yummy, smoky flavor; I even learned how to make green chile from a friend's mother.  This is a serious coupe all you chile verde lovers out there - the flavor of this is fantastic and only improves the second day!  This recipe will make you a fair-sized batch, but it is no big trick to double or triple it and freeze in quart bags to have on hand at any time you want.  It goes great on any Mexican fare you can think of, as well as eggs, steaks, chicken, pork chops - basically you name it and you can top it with green chile! ;)  This is also great meat-free.

Green Chile (chile verde)
3 4 oz. cans Ortega fire-roasted diced green chiles
1 4 oz. can Ortega diced jalapenos (this makes a decently zesty chile sauce, but if you want, you can dial back the spiciness by adding just a Tablespoon or two of the can instead of the whole 4 ounces)
2 Tbsp. cornstarch
1 c. chicken or vegetable broth
1 Tbsp. chili powder
1/2 tsp. cumin
1/4 tsp. ground coriander
1/2 tsp. paprika
salt and pepper to taste
1 lb. ground beef/turkey/chicken or 1 can cooked chicken shredded optional

If using meat, cook meat thoroughly and drain if needed.  In a large saucepan, combine chiles, jalapenos, chili powder, cumin, coriander, paprika, salt, and pepper.  Stir well.  Mix cornstarch with 1/4 c. of the broth well, then add starchy broth and remaining broth to pan.  Stir in meat and bring mixture to a boil; reduce heat simmer to desired consistency (I usually go about 10-15 minutes).  If you allow to thicken too much, add water to thin.

Simple Chicken Guacamole Tostadas w/ Spanish Rice

If you watch Food Network, you might be familiar with Sandra Lee and her Semi-Homemade Meals show. I took a page out of her book last night and I whipped up some simple tostadas, blending some ideas I found on pinterest with my own recipe for tostadas.  If you've never had tostadas or don't usually make them, I like them as an alternative to tacos, just to switch it up - it's basically an open-faced soft taco, but the combinations and flavor possibilities are endless.  I also made a quick cilantro and onion relish and let it marinate while I was doing the rice and mixing together the chicken topping for the tostadas - my husband loved it!  Use the recipes below to create a meal or use them to create elements of a meal.

Spanish Rice
1 Tbsp butter (unsalted)
1/2 c. (jasmine) rice (don't use a minute rice here, use a long cooking one)
1 14.5 oz. can (reduced sodium) chicken broth
1 8 oz. can tomato sauce
1/2 tsp. black pepper
1/4 tsp. Kosher salt
1/4 tsp. ground oregano

In a saute pan over medium-low heat, melt butter and toast rice until grains are solid in color and brown (it should smell toasty), stirring frequently.  Pour in chicken broth and tomato sauce and stir well to combine.  Add in spices and stir; bring to boil and reduce to simmer.  Stir occasionally until rice is cooked through and liquid is absorbed.

Quick Cilantro Onion Relish
1/2 medium sweet onion, diced
juice of 1/2 a lemon
1 tsp. chopped cilantro (I used a prepared cilantro paste I bought in the produce section - it stays fresh so much longer!)
1/4 tsp. ground cumin
1/4 tsp. ground coriander

Combine all ingredients in a bowl, stir to combine, and let sit while dinner cooks!  Use to garnish tostadas.

Chicken Guacamole Tostadas
4 fajita-sized tortillas (I used corn, that's what I had on hand)
1 can cooked chicken
1 c. prepared guacamole (I used Wholly Guacamole, purchased from Costco)
1/2 c. shredded low-fat cheese (I used part-skim mozzarella)

Line a baking sheet with foil and preheat oven to 350.  In a medium-sized bowl, mix together drained, cooked chicken and guacamole (chicken should shred nicely).  Place tortillas on foil-lined baking sheet; divide chicken topping into four equal parts and spread on tortillas, as evenly as possible.  Top with cheese and bake in oven until heated through and the cheese is melted and golden in color.