Creamy Green Chile Corn Pudding

 

This great savory  

side dish is a cross between 

cornbread and a soufflé.

 

Green chiles give this creamy dish a Southwest twist that you can't go  wrong with. 

 

La Bamba Casserole

Arriba!  Arriba!  La Bamba is a great name for this yummy dish!  It’s like a flashback to 1987, seeing the movie “La Bamba” and hearing the catchy song by Ritchie Valens.   Does that bring back some good memories for you?

La Bamba is a traditional Mexican folk song from the state Veracruz and was often played during weddings where the bride and groom performed the accompanying dance. 

This is a quick healthy and best of all, tasty recipe, from Cooking Light Cookbook.  If you favor Mexican food, you will surely like this comfort food dish.  The recipe is versatile and you could make it with the meat of your choice.   It is a filling simple dish!

La Bamba Casserole will make your mouth water and then just maybe you will start dancing La Bamba! 

La Bamba Casserole

Ingredients:

1 (5.25-ounce) can whole green chiles, drained
Cooking spray
1 pound ground turkey breast
1 cup chopped onion
2 teaspoons chili powder
¼ teaspoon salt
2 garlic cloves, minced
1 (10-ounce) can diced tomatoes and green chiles, undrained
2 cups frozen whole-kernel corn, thawed
1 (16-ounce) can fat-free refried beans
1½ cups (6 ounces) shredded cheddar cheese
1 cup chopped tomato
½ cup chopped green onions

Method:

Preheat oven to 375°.

Cut green chiles in half lengthwise. Arrange chiles in a single layer in an 8-inch square baking dish coated with cooking spray.

Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add turkey, onion, chili powder, salt, and garlic; sauté 5 minutes, stirring to crumble. Add diced tomatoes; cook 5 minutes or until liquid evaporates.

Spoon turkey mixture over chiles. Top with corn. Carefully spread beans over corn. Sprinkle cheese over beans. Bake at 375° for 30 minutes. Let stand 5 minutes; top with chopped tomato and green onions.
Yield: 6 servings (serving size: 1-1/3 cups)

Calories: 344

Fat:  10.7

Carbs: 30.7

It’s a keeper!

Be sure to visit my friend, Linda’s blog @My Kind of Cooking for great tips, recipes and cookbook giveaway!

Stuffed Green Bell Peppers

I grew up with Mom making stuffed green peppers and thought it was one of the best meals in the summertime.  Then they became a “must eat” in my own house with Bill and I and both boys loving them. 

Stuffed peppers are filling, easy to make and I would go so far as to serve them to company.  It’s just a good home-made meal that most of us like ~ a great comfort food, for sure. 

Green bell peppers are pretty, colorful to look and if you prefer red bell peppers for the color, use them.  It’s a great thing ~ your whole meal in a stuffed pepper, veggies, carbs and protein!  And eating them makes a super supper!

Peppers after boiling

Meat with rice

Ready to bake

Time to eat!

Stuffed Green Bell Peppers

Ingredients:

6 large green bell peppers

1 cup rice

2 pounds lean ground beef

1 medium onion, chopped

3 cloves garlic, minced

1 tablespoon Worcestershire sauce

1 (14.5 ounce) can Hunts Diced Fire Roasted Tomatoes

2 (10 ounce) cans Rotel diced tomatoes and green chilies

Salt and pepper, to taste

8 ounces sharp Cheddar cheese, grated

Method:

For peppers:

Fill large pot almost half full with water and bring to a boil.

Cut peppers in half from stem on top to bottom.

Remove seeds and ribs.

Place peppers in boiling water.

Simmer for 4 minutes.

Remove and drain.  Set aside.

For beef mixture:

In large skillet, brown ground beef, onion and garlic.

Drain meat when cooked through.

Add tomatoes Worcestershire sauce, salt and pepper.

Combine well and simmer for 10 minutes.

Check for seasonings.

Add rice and mix.

Simmer over medium-low heat for 10-15 minutes until most of the juice from the tomatoes is absorbed.

Place peppers in a 9-inch x 13-inch baking dish.

Stuff peppers.

Cover with foil.

Bake at 350 for 30-40 minutes until heated through.

Remove foil.

Sprinkle cheese over top.

Bake, uncovered, about 5 minutes or until the cheese melts.

Serve

This is one great summer-time dish!

Green Chile Chicken Pasta

Chicken and Rigatoni!
Yum!

Wanted:  camera skills!

This recipe was posted by Linda at My Kind of Cooking. 

I thought the list of ingredients sounded delicious and knew I had to try it.  I broke the chicken into bite-size pieces and added about three-fourths of a pound of mushrooms to it along with a few twists of freshly ground pepper.  The green chiles are a perfect complement to the dish and it baked quickly to a golden brown. 

I divided it into 2 casserole baking dishes and froze one for later usage.  You must try this dish to see just how mouth-watering delicious it is!  It will make a perfect entrée for guests!  Thanks for the recipe, Linda!

Here is Linda’s recipe:

1 (16 ounce) package rigatoni noodles, cooked, drained

2 (16 ounce) jars Alfredo sauce

1 pound chicken breasts, cooked, shredded

2 (4 ounce) cans diced green chiles

2 (8 ounce) packages shredded mozzarella cheese

Preheat oven to 400 degrees.  In 4 quart baking dish, arrange rigatoni noodles. Pour 1 jar Alfredo sauce over top.  Arrange chicken over sauce.  Pour remaining Alfredo sauce over chicken.  Sprinkle chiles over Alfredo sauce.  Sprinkle cheese over top.  Bake 35 to 40 minutes or until cheese is melted and lightly golden brown.  Makes 8 servings.

The green chiles give this recipe a unique flavor.  You get all the chile flavor without any of the chile heat.   If you are serving this to company and are in doubt about whether they like green chiles or not, just sprinkle them on half of the dish.

Do give it a try and enjoy!