Green Chile Charmoula Recipes

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CHICKEN ENCHILADAS WITH GREEN CHILE SAUCE (SALSA VERDE)



Chicken Enchiladas with Green Chile Sauce (Salsa Verde) image

Enchiladas made easy! Garnish with diced tomatoes, shredded lettuce, and any of your favorites!

Provided by VMB

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h10m

Yield 16

Number Of Ingredients 17

2 tablespoons olive oil
1 medium yellow onion, finely chopped
4 garlic cloves, minced
1 whole roasted chicken, bones and skin removed, meat shredded
1 cup shredded Mexican cheese blend
½ (8 ounce) package cream cheese, softened
¼ cup salsa verde
1 (2.5 ounce) can sliced olives, drained and diced
¼ cup chopped fresh cilantro
½ (4 ounce) can diced jalapeno peppers
¼ cup butter
¼ cup all-purpose flour
2 cups chicken broth
1 cup sour cream
½ cup salsa verde
16 corn tortillas
1 cup shredded Mexican cheese blend

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Heat olive oil in a saute pan over medium heat. Add onion; cook and stir until translucent, about 5 minutes. Add garlic and heat until fragrant, about 2 minutes. Remove from heat and let cool.
  • Combine chicken, onion mixture, cheese blend, cream cheese, salsa verde, olives, cilantro, and jalapenos in a large bowl for the filling. Mix well.
  • Melt butter in a saucepan over medium heat. Stir in flour, then chicken broth. Cook until sauce starts to thicken, 6 to 8 minutes. Stir in sour cream and salsa verde; cook until heated through. Spread a spoonful of sauce over the bottoms of two 9x11-inch casserole dishes.
  • Wrap a tortilla in a damp paper towel and microwave for about 30 seconds. Fill with the chicken mixture, roll up, and place seam-side down into a baking dish. Repeat with remaining tortillas until each dish holds 8 enchiladas.
  • Spoon remaining sauce over the enchiladas. Sprinkle cheese on top.
  • Bake in the preheated oven until heated through, about 20 minutes.

Nutrition Facts : Calories 374 calories, Carbohydrate 16.7 g, Cholesterol 84.2 mg, Fat 24.8 g, Fiber 2.1 g, Protein 21.2 g, SaturatedFat 11.7 g, Sodium 514.3 mg, Sugar 1.2 g

GREEN CHILE CHARMOULA



Green Chile Charmoula image

Let's put it this way: If you like salsa verde, you'll love charmoula, its spiced cousin. Try it with our Grilled Brined Vegetables.

Provided by Chris Morocco

Yield Makes about 3/4 cup

Number Of Ingredients 9

1/2 teaspoon coriander seeds
1/2 teaspoon cumin seeds
2 scallions
2 serrano chiles
1/2 cup chopped basil
1/2 cup chopped cilantro
1/4 cup olive oil
Kosher salt, freshly ground pepper
A spice mill or a mortar and pestle

Steps:

  • Toast coriander seeds in a dry small skillet over medium heat, swirling pan often and adding cumin seeds during the last 30 seconds, until fragrant, about 2 minutes. Let cool, then finely grind in spice mill or with mortar and pestle.
  • Prepare a grill for medium-high heat. Grill scallions and chiles, turning occasionally with tongs, until lightly charred and blistered in spots but crisp-tender, about 2 minutes for scallions and about 5 minutes for chiles. Transfer to a cutting board. Let cool slightly, then chop and place in a small bowl. Add basil, cilantro, oil, and ground spices to scallions and chiles and mix well; season with salt and pepper.
  • Charmoula can be made 1 day ahead. Cover and chill.

GREEN CHILI



Green Chili image

Make and share this Green Chili recipe from Food.com.

Provided by canarygirl

Categories     One Dish Meal

Time 3h15m

Yield 8 serving(s)

Number Of Ingredients 17

2 lbs boneless pork, cubed,fat trimmed
2 large onions, chopped
2 cans chopped green chilies
2 jalapenos, minced
4 cloves garlic, mashed
1 tablespoon cumin seed, crushed
1 tablespoon ground cumin
2 teaspoons oregano
1/2 teaspoon thyme
1/2 cup chopped cilantro
2 (16 ounce) cans white beans, do not drain (navy, cannelini, etc)
3 tablespoons chili powder
2 tablespoons red wine vinegar
salt and pepper
2 beef double bouillon cubes (knorr)
1 1/2 quarts water
2 -3 tablespoons olive oil

Steps:

  • In a fairly large soup pot, heat olive oil.
  • Sautee garlic until golden, then add onion.
  • Sautee until it begins to become translucent, then add pork.
  • Salt and pepper to taste.
  • Cook over fairly high heat, until pork browns, then add cumin, lower heat to medium, and cook meat through.
  • Add all remaining ingredients.
  • Bring to a boil, and let boil 10 minutes or so, then cover, and reduce heat to low.
  • Cook at least 1 hour on low, and up to 3, depending on how thick you like your chili, stirring occasionally.
  • Serve with grated colby-jack cheese and a big dollop of sour cream, chopped green onions or cilantro, and tortilla chips!
  • Note:Any other kind of meat could easily be substituted--chicken, turkey, beef, whatever appeals to you!

Nutrition Facts : Calories 481.1, Fat 21.7, SaturatedFat 6.7, Cholesterol 76, Sodium 135.4, Carbohydrate 40.8, Fiber 9.1, Sugar 7.9, Protein 33.1

CHARMOULA



Charmoula image

Seasoned with fresh mint, chiles and toasted spices, this piquant North African sauce is commonly paired with fish or chicken, either as a marinade or sauce. The preserved lemon adds a haunting flavor to the mix. But it's just as traditional to leave it out, which makes the sauce slightly less pungent.

Provided by Melissa Clark

Categories     sauces and gravies

Time 15m

Yield About 2 cups

Number Of Ingredients 12

3/4 teaspoon cumin seeds
1/2 teaspoon coriander seeds
3 garlic cloves, peeled and smashed
1 1/2 tablespoons fresh lemon juice, plus more to taste
1 packed cup roughly chopped cilantro leaves and stems
1 packed cup roughly chopped parsley leaves and stems
1/2 packed cup roughly chopped mint leaves
1/2 teaspoon sweet paprika
1 red chile, such as Fresno, seeded and diced
1/2 cup extra-virgin olive oil
1/2 teaspoon kosher salt (Diamond Crystal), more to taste
1 to 2 teaspoons minced preserved lemon (optional)

Steps:

  • In a small, dry skillet, toast cumin and coriander seeds over medium heat, shaking the pan occasionally, until seeds are slightly toasted and fragrant, about 2 minutes. Immediately pour spices onto a cutting board or mortar to stop the cooking. Once cool, crack spices with the flat side of a knife or with a pestle.
  • Place cumin seeds, coriander seeds, garlic and lemon juice in a food processor or blender, and pulse to combine. Add herbs and sweet paprika, and purée until smooth, stopping to scrape down the sides of the container when necessary. Add chile and, with the motor running, gradually drizzle in the olive oil. Stir in salt and preserved lemon, if using. Taste, and add more salt and lemon juice if needed.
  • Use immediately or refrigerate in an airtight container for up to 1 week. Use as a marinade or sauce for fish, chicken, vegetables or meat, or as a dressing for roasted peppers and eggplant salads. Mix into yogurt as a dip for vegetables and meatballs, or spoon over hard-cooked eggs.

GREEN CHARMOULA



Green Charmoula image

Spread this punchy chile-herb sauce on grilled flatbread or drizzle it over grilled seafood.

Provided by Chad Robertson

Yield Makes 1 cup

Number Of Ingredients 7

1 jalapeño, stemmed, seeded
1 cup extra-virgin olive oil
1/2 cup flat-leaf parsley leaves
1/2 cup (loosely packed) fresh cilantro leaves
1/2 cup (loosely packed) fresh mint leaves
1/2 teaspoon chopped peeled ginger
Kosher salt and freshly ground black pepper

Steps:

  • Pulse first 6 ingredients in a blender or food processor until a coarse purée forms. Season to taste with salt and pepper. DO AHEAD: Sauce can be made 1 day ahead. Cover and chill. Let come to room temperature before using.

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  • Use as a marinade for out of this world’s lamb chops or as a refreshing sauce with vegetables or grilled fish.


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  • Toast coriander seeds in a dry small skillet over medium heat, swirling pan often and adding cumin seeds during the last 30 seconds, until fragrant, about 2 minutes. Let cool, then finely grind in spice mill or with mortar and pestle.
  • Prepare a grill for medium-high heat. Grill scallions and chiles, turning occasionally with tongs, until lightly charred and blistered in spots but crisp-tender, about 2 minutes for scallions and about 5 minutes for chiles. Transfer to a cutting board. Let cool slightly, then chop and place in a small bowl. Add basil, cilantro, oil, and ground spices to scallions and chiles and mix well; season with salt and pepper.


GRILLED CHEESE AND GREEN CHILE SANDWICHES RECIPE
2014-04-23 Cut chiles into strips; place in a bowl. Add salt; toss. Step 3. Sprinkle half of cheeses evenly over 4 bread slices; top with chiles, remaining cheese, and remaining bread slices. Step 4. …
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  • Heat a large cast-iron skillet over medium heat. Coat both sides of 2 sand­wiches with cooking spray; place in pan. Cook 4 minutes or until golden brown and crisp. Turn over; cover and cook 3 minutes or until cheese melts. Remove from pan. Repeat procedure with remaining sandwiches and cooking spray.


TOP 8 MEXICAN RECIPES USING GREEN CHILES

From thespruceeats.com
Estimated Reading Time 3 mins
  • Chile Rellenos. This classic dish of green chiles stuffed with cheese, dipped in batter, and fried is very simple. All you need is chiles, cheese and eggs.
  • Rajas. Caramelized onions and roasted green chiles come together in a creamy sauce that will make your mouth water. Rajas make a great side dish to a Mexican meal or a tasty vegetarian filling for tacos.
  • Roasted Green Chiles. The best way to get the skin off of a chile and give the chile a wonderful smoky flavor is to roast it. Roasted green chiles are used in everything from chile verde to salsa verde.
  • Chilaquiles. This simple yet flavorful breakfast dish uses only three ingredients and can be prepared in ten minutes. Tortilla chips are soaked in green chile sauce and topped with cheese.
  • Enchiladas Verde. Green chile sauce is the key to these delicious chicken enchiladas. You only need 6 ingredients and an oven to make them. These chicken enchiladas can easily be made ahead of time and they freeze well.
  • Guacamole With Roasted Green Chiles. Liven up your next party with a delicious and creamy guacamole that wows the crowds with the zesty flavor of roasted green chiles.
  • Green Chile and Cheese Flautas. These green chile and cheese flautas show off the smoky flavors of fresh roasted green chiles. They are rolled in a tortilla with cheese and fried until golden brown.
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Calories 9 per serving
  • Add all of the ingredients except for the olive oil to a food processor and process until everything is finely chopped and begins to combine.
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CHERMOULA SAUCE - AMIRA'S PANTRY
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  • Place the herbs and the rest of the ingredients in the blend. Give a few pulses until you are satisfied with the texture. To help with blending, you can thin the mixture with a few tablespoons of olive oil, water or a mix of the two.
  • Start by pounding garlic and salt. Add the chopped herbs and spices in batches and pound until you are happy with the texture. Note: It is important to chop the herbs properly before crushing them with the pestle, otherwise you will end up with a stringy chermoula.


MOROCCAN CHERMOULA SAUCE RECIPE, WHATS COOKING AMERICA
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CHERMOULA RECIPE - SIMPLY RECIPES
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