Every year, we roast, peel and bag green chile from Hatch New Mexico. And during the year, we use these beautiful and tasty chiles for many, many meals. This is just one. But it’s a very, very good one. OK, yes, you can use canned green chile, but keep in mind, part of the taste comes from the chile itself. Even if you don’t have Hatch, use some Anaheim or Poblano and enjoy!
Southwestern Stuffed Chicken:
2 Large Chicken Breasts, halved – $3.73
6 Roasted and Peeled Green New Mexico Chiles (we do this annually and freeze) – $1.10
8 ozs Cheese, Sliced in 1/2 inch slices (Cheddarella or Monterey Jack) – $1.49
1/2 cup bread crumbs – $.50
2 Tbsp olive oil – pantry
1/2 tsp salt – pantry
1/2 tsp Mexican Oregano (dried) – pantry
A dash ground cumin (around 1/4 to 1/2 tsp, depending on your taste) – pantry
1/2 pepper – pantryCOST: $6.82
Combine bread crumbs, salt, pepper, cumin, oregano and set aside.
Flatten chicken breast halves between two pieces of plastic wrap to about 1/4 to no more than 1/8 inch thick. Season each flattened piece with a little salt and pepper, then place 2 cheese slices down the middle of each along with one to two roasted chilies. Roll up, secure with a toothpick, coat chicken with olive oil and roll in bread crumb mixture.
In a preheated oven (400 degrees), place stuffed, coated breasts, seam side down, in cookie sheet or baking dish and cook for 25 minutes.
Southwestern Black Bean Salad:
3-4 Roma Tomato, depending on size – .80
1 small yellow Onion (1/2 cup or so) – .25
Handful Cilantro – .25
1 Lemon, juiced – .25
1 Lime, juiced – .20
1 can black beans, drained – .69
1 can yellow or white corn, drained – .49
1/2 tsp fresh minced garlic – pantry
1 tbsp Olive oil – pantry
*Optional – 2 diced serrano (I LOVE spicy, but if you don’t, leave it out)
Salt and Pepper to tasteCOST: $2.93
Drain beans and can corn very well. Toss into medium sized, deep bowl. Dice tomato and onion and add to beans and corn. Toss gently.
In a separate bowl, add the juice of a lemon and lime along with cilantro, garlic and olive oil. Mix well, adding salt and pepper to taste. Pour liquid over beans, corn and tomatoes and toss again, very gently, but until well mixed. Salt and pepper to taste again, if necessary, and there you have it. Simple, fresh and tasty!
Spanish Rice:
1 cup white rice – $.40
1 small can tomato sauce – $.33
1/4 diced onion – save some from your salsa
1 heaping Tbsp New Mexico Red Chile Powder – $.50
1 tsp Garlic Powder – pantry
1/2 tsp dried Oregano flake – pantry
1 Tbsp oil – pantry
2 cups waterCOST: $1.23
Add dry rice to medium temp fry pan (make sure it’s one with a good lid). Add oil and brown rice. Turn pan to medium high and brown your rice. See picture below for proper coloring. Make sure you are constantly stirring rice as it will burn if left unattended.
When rice is browned, add diced onion and stir. Remove from heat and add tomato sauce and water, stir and season with salt, garlic, pepper and oregano. Turn heat back up to high and bring to boil. Once boiling, stir and reduce to simmer for 5 mins or until water has reduced and you can see the tips of rice showing. Cover and turn to low simmer. Set timer for 20 mins and DO NOT lift lid till done. That’s it. Spanish Rice! Easy and yummy!
GRAND TOTAL: $10.98 (Less than a buck over. I know, it’s no excuse, but I just can’t imagine the meal without one of the sides. Somehow they all work together. The good news, both side dishes will make enough to use the following day in veggie wraps. Just a thought!)
