Best Bonnies Mexican Green Chile Hot Pot Recipes

"5 THINGS" HOT MEXICAN GREEN CHILE DIP

I take this dip to almost every gathering I go to.....and have never had to haul any of it home! It's never had a real name, but when people ask what's in it?/how do you make it?, the response is always the same: "It's so easy. Five things and stir!". You can actually add additional items like diced jalapenos, sliced black olives, etc to make it your own.....but the basic recipe is always a hit! I use the extra hot Rotel to kick it up, but for those who prefer milder flavor, you can use the regular or even 'mild' Rotel. I DO highly recommend Rotel (rather than any other brand of diced tomatoes w/chilis)...there's just something about the flavor that's very unique. Enjoy!

Provided by FolkDiva

Categories Cheese

Time 40m

Yield 6-8 , 6-8 serving(s)

Number Of Ingredients 5

Ingredients

16 ounces sour cream
2 1/2 cups of shredded cheddar cheese (any other mexican style cheese or cheese blend works fine)
1 (10 ounce) can rotel diced tomatoes and green chilies
1 (4 ounce) can diced green chilies
1 (1 1/2 ounce) package Knorr vegetable soup mix

Steps:

Preheat oven to 350 degrees.
In mixing bowl, first combine the sour cream and vegetable soup mix.
Then drain the excess liquid off of the Rotel and green chiles and stir both cans in with the sour cream mixture. (tip -- don't fuss over the draining, just what pours out of the can easily).
Lastly, add 2 cups of the cheese and stir everything together.
Pour mixture into a 10" round baking dish, top with additional 1/2 cup or more of cheese. (Remember you will be serving this in what you cook it in: I always use a round, stoneware baking dish, but a deep dish pie plate or smaller ceramic casserole dish would work as well!).
Bake for 30 minutes (or until top is golden and bubbly).
Allow the dish to cool for at least 20 minutes before serving with your favorite tortilla or corn chips. Happy dipping!

Nutrition Facts : Calories 377.8, Fat 31.8, SaturatedFat 19.3, Cholesterol 91.1, Sodium 1245.4, Carbohydrate 9.8, Fiber 0.5, Sugar 3.9, Protein 14.7

BONNIE'S MEXICAN GREEN CHILE HOT POT

BONNIE'S MEXICAN GREEN CHILE HOT POT image

This recipe for Mexican Green Chile Hot Pot is a recipe that I created almost 40 years, ago. I used to make it differently in an electric skillet with cut-up chicken and served over noodles or rice. (I called it Spicy Mexican Chicken). Recently, I decided to kick it up a notch, so I added some new ingredients and changed my cooking method. We now have a delicious new recipe! You can make it as spicy as you wish, or you can make it on the milder side. This is an easy-to-make, one-pot dutch oven meal. I serve mine with cornbread or warm tortillas, but crusty bread is good, too. Enjoy!

Provided by BonniE ! @ReikiHealsTheSoul

Categories Chicken

Number Of Ingredients 16

Ingredients

6 - chicken thighs, bones removed, skin on
2 - tablespoons olive
1 - tablespoon bacon grease
- salt and pepper to taste
3 - russet potatoes, peeled and cubed
1 - large onion, cut into chunks
4 - large carrots, scraped, cut into chunks
1 - 7 ounce can of whole green chiles, drained, cut into one-inch pieces
1 - cup mushrooms, sliced, or 1 can mushrooms, drained
2 - tablespoons minced garlic
2 - cups chicken broth or stock
1/4 to 1/2 - cup of mild rotel
1 - tablespoon worcestershire
1/2 - tablespoon cumin
1 - tablespoon of natures seasoning
1/4 - cup marsala wine

Steps:

Note. My inspiration for this recipe was Andy Anderson's Awesome Baked Garlic & Chicken. Thanks, Chef!
Wash and peel the potatoes, cut into cubes. Peel onion and cut into chunks. Wash and scrape the carrots, cut into chunks.
Blot the vegetables with a clean towel. Set aside
Rinse the 6 chicken thighs, remove the bones, and trim away about half of the chicken skin from the thighs, leaving the rest of the fat intact. Blot with paper towels to dry.
Sprinkle thighs with salt and pepper on both sides.
Place oil and bacon grease in the dutch oven and heat over medium heat. When the oil is hot, place the chicken in the hot pot with the skin side down in the hot grease. Fry until golden brown and turn and fry the other side.
Remove the browned thighs to a plate. Set aside.
Preheat oven to 375 degrees
Scrape to loosen the brown bits in the hot pot, then add the chopped potatoes, onions, 2 tablespoons minced garlic, and carrots to the pot. Toss to coat with oil.
Add the following ingredients but don't stir. Add the 1 cup of mushrooms, return the browned chicken to the pot, and add the 7 oz can of drained chilis, 1 TBS cumin, and 1/4 cup Rotel.
Slowly, pour in the 2 cups chicken broth, 1/4 cup wine, and 1 TBS Worcestershire sauce over the chicken. Don't stir.
Bake this dish 1 hour 30 minutes. Serve in bowls with the pot juices drizzled over the meat and veggies. Add bread or warm tortillas to your meal -- your choice. Enjoy!
MONEY SAVING TIP: Since you will only be using 1/4 to 1/2 cup of Rotel, you can freeze the rest in a sandwich baggie. As soon as it is frozen, transfer the Rotel to a ziplock bag. I use this method to freeze small amounts of salsa, Rotel, green chilis, canned tomatoes, tomato sauce, etc.