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Lightly poached chicken is shredded with a touch of sauce or feel free to cheat and buy an already prepared roasted chicken, tossed with a few seasonings it will quickly become your own. Top them with shredded lettuce and a few cubes of tomatoes and you are set for a quick dinner.
All of the ingredients of a chili relleno are tossed into a scramble of eggs for an easy breakfast.
This simple egg bake puffs up like a souffle but when it falls flat no one is really sad because it is all about the roasted chilies and oozy cheese in the center. The eggs are simply there to keep those both together. We give directions to start with roasting your own fresh anaheim chilies, but in much of the southwest and Colorado you can buy them easily from farmers already roasted. If you can’t find either fresh, frozen or canned roasted hatch chilies are very easy to find.
Ingredients from a comforting bowl of chili are made into a quick saute that is on the table in a flash. This is great on top of something starchy such as rice, grits, polenta or even a pile of Lime Sweet Potatoes. Extra protein such as a sprinkle of cheese or your favorite meat would be lovely too. Hatch chilies are easy to find roasted, fresh, frozen or canned, but anaheim chilies substitute nicely and are easy to roast if necessary.
Blended oregano, parsley, oil, and vinegar with a touch of red pepper flakes make an appearance at every Argentine barbecue. Whip this up and dress your next steak or barbecued meat with it. Technically you can try out other herbs, but I have never tried a Chimmichurri without oregano, so be sure to use it even if all you can find is dried not fresh.
