Green Chile Biscuits Recipes

GREEN CHILE CORN MUFFINS

Spicy, sweet green chile and Cheddar corn muffins. The perfect sidekick to a bowl of chili!

Provided by JenniferCooks

Categories Bread Quick Bread Recipes Cornbread Recipes

Time 40m

Yield 12

Number Of Ingredients 10

Green Chile Corn Muffins image

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Grease a muffin tin with cooking spray.
Combine corn, corn muffin mix, Cheddar cheese, green chile peppers, onion, milk, egg, chili powder, and salt in a medium bowl. Mix with a spoon until just combined.
Spoon batter into the prepared muffin tin.
Bake in the preheated oven until golden brown and set, 25 to 30 minutes.

Nutrition Facts : Calories 166.3 calories, Carbohydrate 22.5 g, Cholesterol 26.3 mg, Fat 6.6 g, Fiber 2.4 g, Protein 5.6 g, SaturatedFat 2.9 g, Sodium 607.4 mg, Sugar 2.1 g

Ingredients

cooking spray
1 (15.25 ounce) can whole kernel corn, drained
1 (8.5 ounce) package dry corn muffin mix (such as Jiffy®)
1 cup shredded sharp Cheddar cheese
1 (4 ounce) can chopped green chile peppers
½ cup finely chopped onion
⅓ cup milk
1 egg, beaten
2 teaspoons chili powder
½ teaspoon salt

GREEN CHILE CIOPPINO

This recipe offers a little more zip than your typical cioppino recipe with red broth. It is delicious! A great crowd pleaser! Different assortments of shellfish turn out great too! Serve with a sliced and toasted sourdough bread loaf.

Provided by Mr&MrsWells

Categories Soups, Stews and Chili Recipes Soup Recipes Seafood

Time 2h20m

Yield 12

Number Of Ingredients 19

Green Chile Cioppino image

Steps:

Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil. Place peppers with cut sides down onto the prepared baking sheet.
Cook under the preheated broiler until pepper skins have blackened and blistered, 5 to 8 minutes. Transfer to a bowl and cover tightly with plastic wrap. Allow peppers to steam as they cool, about 20 minutes. Remove and discard skins.
Puree peppers in the bowl of a food processor or blender; set aside.
Melt butter in a large stockpot over medium-low heat. Add onions, cilantro, and garlic; cook slowly, stirring occasionally, until onions are soft, 7 to 10 minutes. Pour in tomatoes and their juices. Add chicken broth, wine, water, bay leaves, basil, thyme, and oregano; mix well. Cover and simmer for 30 minutes. Ladle into bowls.
Increase heat and bring to a boil. Add clams and mussels; simmer, 4 to 5 minutes. Add cod and scallops; reduce heat, cover, and simmer for 5 minutes.
Add shrimp and lobster tails. Cook until clams and mussels open, cod and scallops are opaque, shrimp is pink, and lobster shells are bright red and meat is opaque, about 5 minutes more. Don't overcook or seafood will become tough.

Nutrition Facts : Calories 390.3 calories, Carbohydrate 12.2 g, Cholesterol 176.5 mg, Fat 17.9 g, Fiber 1.4 g, Protein 37.5 g, SaturatedFat 9.2 g, Sodium 979.5 mg, Sugar 3.9 g

Ingredients

4 peppers Anaheim chile peppers, halved and seeded
¾ cup salted butter
2 medium onions, chopped
½ bunch fresh cilantro, chopped
6 cloves garlic, minced
2 (14.5 ounce) cans diced tomatoes, undrained
2 (14.5 ounce) cans chicken broth
1 ½ cups white wine
1 cup water
2 leaf (blank)s bay leaves
1 tablespoon dried basil
½ teaspoon dried thyme
½ teaspoon dried oregano
¾ pound clams in shell, scrubbed
½ pound mussels, cleaned and debearded
1 ½ pounds cod fillets, cubed
1 pound sea scallops
1 pound large shrimp, peeled and deveined
4 whole lobster tails, split in half lengthwise