Cheese And Green Chili: Perfect Pairing Ideas

Green chilis are a versatile ingredient that can be used in a variety of dishes, from casseroles to chicken bakes and enchiladas. When it comes to cheese, the options are equally diverse. So, what type of cheese pairs well with green chilis? The answer depends on the desired level of spiciness and the specific dish being prepared. For a creamy, cheesy Mexican classic like Chile Verde con Queso, roasted green chilis are combined with tomato, onion, garlic, milk, and shredded cheese such as Asadero, Chihuahua, Oaxaca, or Mexican Muenster. If these cheeses are unavailable, Monterey Jack or mozzarella are suitable substitutes.

Green Chili and Cheese Chicken

Ingredients:

• 3-4 boneless, skinless chicken breasts
• 1 8-ounce package cream cheese, softened
• 1 4-ounce can chopped green chilis
• 1 cup shredded Monterey Jack cheese
• 1/2 teaspoon garlic powder
• 1/4 teaspoon ground cumin
• Salt and pepper, to taste

Method:

• Preheat the oven to 375°F.
• In a medium bowl, mix the cream cheese, garlic powder, cumin, salt, and pepper until well combined.
• Stir in the green chilis until evenly mixed.
• Place the chicken breasts flat in a single layer in a baking dish.
• Cover the chicken breasts with the green chili mixture.
• Top with the shredded Monterey Jack cheese.
• Bake on the middle rack for 35-45 minutes, or until the chicken is cooked through and the juices run clear.
• Serve hot over Spanish rice, greens, tortillas, or mashed potatoes.

Tips:

• If you're short on time, you can cut the chicken breasts into smaller pieces to reduce the cooking time.
• If you prefer your cheese extra browned, feel free to broil it for a minute or two after baking.
• This dish pairs well with cilantro lime rice or homemade Spanish rice.

Green Chile Enchiladas

Ingredients

• 2 cups shredded cooked chicken
• 6 flour tortillas or corn tortillas, 8 inches in diameter
• 2 cups (16 ounces) green chile enchilada sauce or salsa verde
• 1 teaspoon olive oil or avocado oil
• 2 garlic cloves, minced
• 1/4 cup fresh cilantro, finely chopped, plus more for serving
• 1 cup shredded cheddar, Monterey Jack, Oaxaca, or use a Mexican cheese blend
• Salt and pepper to taste

Method

Make the Enchilada Sauce

• Heat oil in a skillet over medium heat.
• Add garlic and cook until fragrant but not brown, about 1 minute.
• Stir in the green chile enchilada sauce (or salsa verde) and cook for one more minute.
• Remove the skillet from the heat. Stir in sour cream and cilantro.
• Taste and adjust the seasoning with salt and pepper. If the sauce is too spicy, stir in more sour cream.

Prepare the Chicken Filling

Stir the shredded chicken and half the cheese into the sauce in the skillet.

Assemble the Enchiladas

• Preheat your oven to 350°F (177°C). Grease a 2-quart baking dish.
• Spread half of the reserved sauce on the bottom of the dish.
• Place 1/3 cup of the chicken filling in the center of each tortilla.
• Roll into a cylinder and arrange the rolled tortillas seam-side down in the baking dish.
• Spread the remaining reserved sauce over the enchiladas.
• Sprinkle with the rest of the cheese.

Bake the Enchiladas

• Cover the dish with foil and bake for 15 minutes.
• Remove the foil and bake until the cheese is melted and bubbly, about 10 minutes.
• Allow the enchiladas to cool for 5 to 10 minutes before serving.

Tips

• For a spicier dish, add jalapenos or serrano peppers.
• Corn tortillas are more traditional, but flour tortillas are a good option if you prefer a softer texture.
• To make the enchiladas ahead of time, assemble them (without the sauce) a day or two in advance, then add the sauce and cheese before baking.
• These enchiladas are best enjoyed fresh, but they can be stored in the refrigerator for up to four days or frozen for up to three months.

Green Chile Casserole

A comforting and creamy dish, Green Chile Casserole is a versatile meal that can be served for brunch, lunch, or dinner. It is also a great way to use up any leftover chicken or turkey and is simple to prepare.

Ingredients:

• Butter
• Onion
• Garlic
• Jalapeno pepper (optional)
• Chicken broth
• Canned green chilies
• Cream of chicken soup
• Corn tortillas
• Cooked chicken or turkey
• Cheddar cheese or Monterey Jack and Cheddar cheese blend

Method:

Preheat your oven to 350°F and grease a 9x13-inch casserole dish.

In a saucepan, melt butter and saute onion, garlic, and jalapeno pepper (if using). Add chicken broth, green chilies, cream of chicken soup, and seasonings; heat through.

Spread a layer of the soup mixture into the casserole dish. Arrange a layer of corn tortillas, followed by chicken and shredded cheese. Repeat these layers, ending with cheese.

Bake for 25-30 minutes, or until hot and bubbly. Let the casserole sit for 10-15 minutes before serving.

Tips and Variations:

• For a vegetarian option, replace the chicken with black beans.
• For a spicier dish, increase the amount of green chilies and add extra jalapeno peppers.
• You can also use flour tortillas instead of corn tortillas.
• If desired, add a few tortilla chips or crushed tostada shells for a crunchy texture.

Green Chilli Queso

Ingredients

• 2 tablespoons butter
• 2-3 garlic cloves, pressed through a garlic press
• 2 tablespoons all-purpose flour
• 1 cup whole milk (plus more if needed for thinning)
• 2 cups of shredded cheese (Monterey Jack, white American, cheddar, or a mix)
• 1/2-1 cup roasted, chopped, green chiles (Anaheim, Pueblo, Hatch, or Poblano)
• 1/4 teaspoon ground cumin
• A pinch of cayenne pepper
• Salt and pepper to taste

Optional Ingredients

• 1/4 cup chicken broth
• 1 small tomato, diced
• 1/2 cup shredded cheddar cheese
• 1-2 jalapenos
• 3 tablespoons finely chopped fresh cilantro
• 2 tablespoons finely chopped scallions
• Tortilla chips, for serving

Method

• Melt the butter in a small skillet over medium-high heat.
• Add the garlic and cook for 1-2 minutes, stirring frequently.
• Sprinkle the flour over the melted butter and whisk to form a paste. Cook for another 1-2 minutes.
• Slowly whisk in the milk and add the green chiles, cumin, and salt and pepper to taste.
• Allow the mixture to come to a gentle boil, whisking frequently, until it slightly thickens.
• Reduce the heat to low and add the cheese, stirring until the mixture is smooth.
• Garnish with additional green chiles, chopped cilantro, and green onions if desired, and serve with tortilla chips.

Tips

• For a spicier version, add 1-2 diced jalapeños or serrano peppers.
• If you prefer a smoother texture, toss the cheese in cornstarch before adding it to the mixture.
• To keep the dip warm while serving, use a cast-iron skillet or a slow cooker.

Green Chilli Rice

A delicious and spicy side dish, Green Chilli Rice is a fantastic addition to any Mexican meal. This recipe is a great way to add some extra flavour to your rice and is a perfect companion to chicken or pork. The green chillies give a subtle kick without being overly spicy, and the dish can be made even more tasty with the addition of cheese.

Ingredients

• 2 cups chicken broth
• 1 (4-ounce) can chopped green chillies
• 1 small onion, diced
• 1/2 teaspoon cumin
• 3 green onions, sliced
• 1/3 cup fresh cilantro leaves
• 1 cup sour cream (optional)
• 1 cup shredded cheddar cheese (optional)

Method

Combine the rice, broth, chillies, onion, oregano, salt, and cumin in a large saucepan. Bring to a boil, uncovered. Reduce the heat to low, cover, and simmer until the liquid is absorbed (about 20 minutes).

Stir in the green onions and cilantro. If using, add the sour cream and shredded cheese and stir through.

Tips

This dish can be made ahead of time and kept in the fridge until needed. Simply cover the saucepan and keep refrigerated until ready to reheat.

For an extra cheesy kick, try sprinkling some extra cheddar cheese on top just before serving.

If you like your food spicy, add some extra green chillies or a diced jalapeño to the mix.

Garnish with a sprig of fresh cilantro for a pop of colour and extra freshness.

Enjoy!

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