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Green Chili Chicken Chimis, Arroz Verde & Cucumber Avocado Salad: Ann & Jason
As you would expect, the main dish was everything green! Ann had a long line of green products checking out of the grocery store!
Be sure to let your cucumbers "macerate" - according to Jason these cucumbers are not going to ejaculate themselves!
Green Chili Chicken Chimis:
Yields 8 servings
Herdez Salsa Verde
Greek yogurt
1 pound chicken
4 Anaheim chiles
8 oz package fat free cream cheese
8-16 oz shredded Mexican cheese
1 package taco seasoning
8 flour tortillas
Olive oil spray
Santa Cruz Green Chili Paste
1 cup chopped green onion
8 oz sour cream or Greek yogurt
We marinated the chicken overnight in half Herdez Salsa Verde and half Greek yogurt. Before cooking the chicken, rinse off the yogurt. Add more Herdez Salsa Verde and bake at 350 for 40-50 minutes until done. Shred chicken and set aside.
Roast Anaheim chiles by putting under the broiler on high until their skins turn black. Turn occasionally until all sides are roasted. Put chiles in a plastic bag and seal tightly. Put a kitchen towel around the bag. Let the chiles set for at least 30 minutes. Peal the skins off the chiles and discard the skins and seeds. Chop the chiles coarsely.
Mix roasted chopped chiles and shredded chicken with cream cheese, Mexican cheese and taco seasoning in a large bowl. Evenly divide the mixture among the 8 tortillas and fold each tortilla into a rectangular packet around the filling.
Spray all sides of the tortillas with olive oil spray. Place a cooling tray on top of a baking sheet lined in tin foil. Place the chimis on the cooling tray and put the cooling tray and baking sheet in the oven for 30-45 minutes on 350 until chimis are lightly browned and crispy.
Meanwhile, make Green Chili Paste according to instructions on the jar.
Let the chimis cool slightly before eating. Place on a plate and ladle warm sauce over top. Sprinkle with more Mexican cheese, if desired, green onions, and a dollop of sour cream or Greek yogurt.
Arroz Verde:
Yields 8 servings
2/3 c tightly packed cilantro
1 1/3 c tightly packed fresh spinach leaves
1 2/3 c low-salt chicken broth
1 2/3 c milk
1 1/3 t salt
3 T unsalted butter
1 T olive oil
2 c long-grain rice (white or brown)
1/3 c finely minced onion
2 cloves garlic, minced
Put cilantro, spinach, broth in blender and blend until the vegetables are pureed. Add milk, salt and blend.
In med saucepan, heat the butter and olive oil over medium heat. When butter is melted, add the rice and cook stirring about every 30 seconds until it just begins to brown, 3-4 minutes. Add the onion and garlic and cook 1 min, stirring constantly. Add the contents of the blender, stir well, turn heat to high, and bring to boil. Cover the pan, turn heat to low, and cook according to instructions on rice package.
Cucumber Avocado Salad:
www.theendlessmeal.com/cucumber-avocado-salad
