Green Chili Luncheon Bake Recipes

Steps:

• In a large skillet, cook sausage over medium heat until no longer pink, breaking into crumbles, 5-7 minutes; drain and set aside. Place bread cubes in a greased 13x9-in. baking dish. Top with cheese, mushrooms, green onions and cooked sausage., In a large bowl, whisk remaining ingredients. Pour over layers. Refrigerate, covered, overnight., Preheat oven to 350°. Remove strata from refrigerator while oven heats. Bake, uncovered, until a knife inserted near the center comes out clean, 45-50 minutes. Let stand 5-10 minutes before cutting.

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Arrange the halved tomatillos, Anaheim chiles, jalapenos, onion, and green bell pepper on a baking sheet. Drizzle the vegetables with 1 tablespoon of olive oil.
• Roast the vegetables in the preheated oven until they begin to show brown spots, about 30 minutes. Allow to cool, then chop vegetables into bite-size pieces.
• Heat 1 more tablespoon of olive oil in a large skillet over high heat, and pan-fry the pork until browned, sprinkling the meat with salt and black pepper as it cooks, about 12 minutes. Transfer the pork cubes to a slow cooker, and stir in the roasted vegetables. Mix in the tomatoes, garlic, beef bouillon cube, beer, oregano, parsley, cumin, and chili powder. Set the cooker on Low, cover, and cook until the pork is very tender, 4 to 6 hours.
• About 1/2 hour before serving, place the cream cheese into a bowl, and stir in about 1 tablespoon of the chili liquid until thoroughly combined. Continue stirring in chili broth, a tablespoon at a time, until the cream cheese is almost a liquid. Stir the cream cheese mixture back into the chili.

Steps:

• In a Dutch oven or soup kettle, cook ground beef with onion until the beef is no longer pink; drain. Stir in the tomatoes, green chilies, potatoes, water and salt. Simmer, uncovered, 45 minutes or until the potatoes are tender.

Steps:

• Bring the water to a boil, stir in the salt and rice, then cover and reduce heat to simmer.
• Cook until rice is just tender, about 20 minutes.
• Melt the butter in a skillet and saute the onion until golden.
• Stir in the chilies, salt, cumin, half& half, cheese, sour cream and cooked rice.
• Spoon into a lightly greased 1 1/2 quart (minimum) casserole- (slightly larger is better.) Bake at 325 degrees for 30 minutes, until bubbly.

Steps:

• Preheat oven to 400 degrees.
• Place all ingredients in a large bowl and stir gently to combine thoroughly.
• Pour mixture into a 13x9x2 inch pan.
• Cover and bake for 30 minutes.
• Uncover and bake until top is golden brown, about 45 minutes.
• Serve hot.