Bountiful Baskets and Mexican feast recipes

The bountiful baskets today were big! Plus I got the Mexican pack and the Tortilla pack.

2 heads romaine lettuce

4 zucchini

3 mexican grey squash

3 bunches asparagus

2 green peppers

2 jalapeños

5 poblano peppers

3 banana peppers

1 bunch green onions

1 bunch cilantro

2 yellow onions

2 bulbs garlic

1 watermelon (the ½ is from my mom’s basket)

5 oranges

4 apples

5 bananas

4 mangos

I’m making a Mexican feast for us tonight! Chile Rellenos (in a casserole type dish instead of fried since they tend to fall apart on me) Calabicitas and Green Chile chicken in tortillas.

Oh, forgot the most important part, watermelon margaritas!

Who’s coming for dinner?

I'll upload pictures after I get started cooking.

Chile Rellenos Recipe

5  poblano peppers

Cotija cheese (if you can’t find this you can use any other cheese you prefer)

Chedar Jack cheese

1 box jiffy corn bread mix

2 can rotell

2 tbsp oregano

Roast the poblano’s in the broiler or the grill until blackened and blistered. Place in a plastic bag to cool down. The steem will help remove the skins. Once cool, cut a small slit into the side and remove the stems and ribs. Mix the cheese together and stuff the peppers.

Puree the rotell and add 1 cup to the bottom of a casserole dish. Add the poblanos, be sure to lay them cut side up so the cheese doesn’t run out. Mix up the corn bread mix and add extra milk until the batter is very thin. Pour a ½ inch layer over the peppers. Bake until golden bubbly and brown.

Calabacitas

4-6 zucchini squash (I usually prefer a mix of yellow and green)

1 onion

3 cloves garlic

1 bag frozen corn (canned works but fresh is best!)

1 can creamed corn (add’s that sweetness)

1 large can fire roasted green chiles

2 cups chicken broth

1 bunch cilantro

1-2 jalapeños (Optional)

2 cups cheddar jack cheese

You can either throw all the ingredients (chopped), except the cheese and ½ the cilantro into your crock pot and let it go for 4-6 hours on high, 6-8 on low. I sometimes throw the jalapeños in whole just to add that smoky flavor and a little heat, that way the kids still eat it.

Add the cheese in the crock pot just before serving. Serve with fresh cilantro, sour cream and more cheese. I prefer the mexican cotija cheese on the top but any cheese will do. Pepper jack is nice too.

Tonight since I have them, I’ll be using the mexican grey squash as well.

Green Chile Chicken

4-6 large chicken breasts

1 bunch cilantro

1 onion

1 bulb garlic

1 jar green salsa

2 fresh tomatoes

Dump it all, except the tomatoes, into your crock pot and cook on low 4-6 hours, remove the chicken, cut into pieces and toss back in till ready to serve. I add the tomatoes, diced, at the end to keep the color and brightness.

Since I have the banana peppers I’ll probably put those in as well.