Best Green Chile Sliders With Tomatillo Lime Sauce Recipes

Tomatillo Green Chili image

Provided by Simply Organic

Time 1h5m

Yield 8

Number Of Ingredients 2

1½ pounds tomatillos2 jalapenos, halved, seeds and ribs removed 1 green bell pepper, halved and seeded1 poblano pepper, halved and seeded (optional)6 garlic cloves, peeled2 tablespoons olive oil, divided2 bunches cilantro leaves, cleaned and roughly chopped1 yellow onion, chopped1 pound boneless chicken, cooked and shredded1 can (15 oz) cannellini beans1 tablespoon Simply Organic Ground Cumin Seed2 teaspoons Simply Organic Oregano Leaf1 teaspoon Simply Organic Ground Coriander Seed½ teaspoon sea salt, plus more for sprinkling peppers6 cups low-sodium chicken stockPinch of Simply Organic Ground Cloves Simply Organic Daily Grind Black Pepper, to taste
AvocadoRed cabbage, finely shredded Lime wedges

Steps:

1. Preheat oven to 400 degrees. Line a baking sheet with foil. 2. Peel husks off tomatillos and cut tomatillos in half. Lay cut-side down on baking sheet. 3. Lay jalapenos, bell peppers and poblanos cut-side down on same baking sheet. Add garlic cloves. 4. Drizzle with 1 tablespoon olive oil and sprinkle with salt. 5. Roast in oven for about 20 minutes, until tomatillo and pepper skins blister. Remove from oven and let cool. 6. Into a blender, place tomatillos (skins included), roasted garlic, jalapeno, green bell pepper, poblano and cilantro. Pulse until finely chopped and mixed. 7. In a large stock pot over medium heat, add 1 tablespoon olive oil and onion. Sauté for about 5 minutes, until onion is tender.

Nutrition Facts : Calories 350 calories

Green Chile-Tomatillo Sauce image

Provided by Food Network

Categories condiment

Time 1h55m

Yield about 8 cups

Number Of Ingredients 12

6 poblano peppers, halved, seeded and deveined
1 tablespoon unsalted butter
1/2 medium yellow onion, finely chopped
10 tomatillos, husked and rinsed under cool water
10 tomatillos, husked and rinsed under cool water
6 cups vegetable broth
1 medium-ripe pear, peeled and cored
One 14-ounce can green chiles
1/2 bunch fresh cilantro, tough ends discarded
1 1/2 teaspoons ground white pepper
2 cups heavy cream
1 cup sour cream

Steps:

Preheat the oven to 425 degrees F. Place the poblano halves on a baking sheet and roast until they begin to shrivel, about 20 minutes. Transfer the roasted poblanos to a food processor and puree until smooth.
Heat the butter in a medium skillet over medium-high heat. Add the onion, reduce the heat to medium, and cook, stirring often, until the onion is soft and golden, 4 to 5 minutes. Transfer the onion to a plate and set aside to cool.
Bring a medium saucepan of water to a simmer. Add the tomatillos and blanch them until they turn vibrant in color and the center of the largest one is easily pierced with a fork, about 5 minutes. Drain the tomatillos in a fine-mesh sieve then run them under cold water to cool. Transfer the blanched tomatillos to the food processor bowl with the poblano puree, add the cooled onion, pears, green chiles, cilantro, and white pepper and process until smooth.
Bring the vegetable broth to a simmer in a saucepan. Add the poblano-tomatillo puree, cream and sour cream and reduce the heat to medium-low. Gently simmer the sauce, stirring often, until light and creamy, 45 minutes to 1 hour.
Use an immersion blender to blend until smooth (or blend the sauce in batches using a standard blender). The sauce can be refrigerated for up to 4 days or frozen for up to 4 months.