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Green Chili Casserole

March 17, 2010

Photos by Pat

Green Chili Casserole is a really old favorite of mine. I don’t remember who or where it came from but I quickly slipped it into my recipe box and it  is now covered with the stains proclaiming it as an old standby.  Many of my readers are friends from our New Mexico years and maybe it was you that gave it to me.  If so, let me know!  But where ever the recipe came from the flavors just seem to fit me to a T.

Joe and I spent the first 5 years of our work years in Corrales, NM. Newly planted there from California, we marveled over the desert and cactus surroundings. How could the school make so many cactus gardens around the buildings when petunias would look so much better we wondered. After a few weeks we rounded them up from our little dorm garden and moved them back to the desert where they belonged and planted newly purchased petunias. Ah, much better.

It is amazing the transformation our lives took during those 5 years. The beauty of the desert touched our hearts and before we left, the petunias were gone and cactus again resided back in the gardens. There is nothing like the desert and it will be special forever.  Did you know that you can ride your dune buggy wheel over a cactus flower and it won’t look crushed?  Amazing!

The food of New Mexico was special as well. Our children were born there and as  toddlers they loved to scoop the green chili from the salsa dish when no one was looking.  The potlucks were filled with green chili casseroles or a variation of it, along with pinto beans and rice.  Life was tasty good!

I remember a farm in Corrales that would hang  ristoras of bright red chilies from the roofs, porches and doorways of their business in the Fall.  Occasionally you would find them roasting the fresh green peppers around a big outdoor fire for the customers to take home in plastic bags.    The charred chili smell wafted through the air for miles making it hard to ignore the seasonal goodness being offered.

Anaheim Pepper on the left, Poblano on the right.

The chilies of New Mexico are hard to come by in the rest of the US.  Green chilies from Hatch, NM are the best and the local chilies are really very good, too.  Else where, Anahiem or Poblano peppers are available and  have a wonderful flavor that works well in the casserole.  If you are in a hurry, use the canned diced chili from the Mexican food isle at the store.  The chili flavor is still there but it isn’t as fresh.

Green Chili Casserole

Serves 8

Ingredients:

1 bunch of green onions, cleaned and sliced

2 cups sour cream

4 cups Colby Jack Cheese, shredded

2 cans of Condensed Mushroom Soup

2 cans diced Green Chili or 1 large fresh roasted Poblano Pepper

Mix the above ingredients together and stir in

10 ounces of Nacho flavored Doritos, crushed

Stir well and pour into a 9×13 pan

Bake at 350 degrees for 30 minutes.  Serve.

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3 Comments leave one →
  1. Sharon permalink
    March 17, 2010 3:20 pm

    This is one of our absolute favorites too. I got the recipe from you years ago and my copy looks very much like yours. Well-used and well-loved.

  2. Bev Christiansen permalink
    March 17, 2010 3:45 pm

    guess this will be dinner tonight Hope it is as good as it sounds.

  3. March 17, 2010 4:00 pm

    Bev, I think you will like it. My kids use to call it “chips and dip” casserole!

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