Browned 2 pounds burger, added a lot of granulated garlic, cumin, salt, pepper
Large container of Bueno mild green chile and a small container of Bueno Autumn Roast chile and put the pot on high.
Added the burger.
Sliced up and added two small onions, three small potatoes.
Served it with pan-fried quesadillas on wheat tortillas. (no oil, butter, etc. – just a non-stick pan.) Just Walmart mexi-cheese. I think of them as Mexican grilled cheese sandwiches.
It was not good…
Should have used one onion, for starters. Way too oniony.
Second, I should have cut the onions smaller. They are like noodles.
And I need a bleeping colander! It was way too greasy – and I mean WAY.
For some reason, it’s still not exactly an overpowering chile taste. Maybe because the onions overpower it.
The quesadillas were awesome, of course. But not much can go wrong with those.
Gonna put it in the fridge overnight. In the morning, I’ll skim the grease and return it to the crock pot.
I’ve been wanting to make something like this for awhile. Chicken, rice, Mexican, creamy sauce, etc.
After reading many recipes the last week or so, here’s my composite…
In a 4qt casserole, I laid out what was probably about a pound of whole chicken breasts and deeply perforated them with a couple forks.
I then poured over them the following mixture…
about a cup of water
over a cup of Bueno hot green chiles, which I quickly drained but wanted some juice in, just not too much
a can of condensed cream of celery soup
what was probably over half a cup of sour cream
a cup of canned diced tomatoes, which I did not drain
plenty of dried cilantro flakes (forgot I had fresh in the fridge I had just bought yesterday, d’oh!), oregano, granulated garlic, cumin, and chili powder.
1 and 1/2 cups brown rice (not instant)
And then covered it with that shredded mexi-cheese from Walmart and covered it with foil and baked it for 2 hours at 375.
If it sucked, I’m not gonna post this recipe. If you’re reading this, it didn’t suck.
EDIT: It was beyond “didn’t suck”. It was sensational :) We wanna add some onions next time, definitely use the fresh cilantro, and figure how to have it be, uh, saucier – saucy-er. Is that a word? Anyway, you get the idea.