Tag Archives: hatch

Perfect Mexican Cornbread

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Perfect Mexican Cornbread

  
Fall is just around the corner and that means the county fair is on its way for this part of Texas. So I’ve been working all summer on trying to achieve the perfect cornbread recipe to enter into the cornbread contest. I’ve finally got it! My husband even said “This is the best cornbread I’ve ever had in my life!” 😍 I’ll keep yall posted if I win, but even if I don’t, this cornbread is still delicious!

*Update* My cornbread won third place yall in the Tri-State Fair! It was entered into the cornbread contest and 1st and 2nd prize went to plain cornbread, but they said they loved my Mexican cornbread! Hopefully next year they’ll separate the categories into a plain cornbread and Mexican cornbread, but I’ll take it for this year! 😊

Ingredients:

  • 1 1/2 c cornmeal 
  • 1/2 c all purpose flour (you can also use whole wheat flour or corn flour)
  • 4 tsp baking powder
  • 1/2 tsp salt 
  • 1 T honey
  • 1 c milk
  • 2 eggs
  • 1/4 c oil 
  • 1/4 c sour cream
  • 1/4 – 1/2 c chopped green chiles (I used Hatch fire roasted chiles and you can adjust the heat by either using 1/4 c or 1/2 c) *if you don’t have these fresh they come canned nearly everywhere
  • 1 c frozen corn kernels 
  • 1 c shredded Mexican cheese (you can just use cheddar if that’s all you’ve got on hand) 

1. Get all your ingredients into a large mixing bowl.

  
You can use your favorite cornmeal mix. I love this one and plus, it’s from Texas 😀🌵💪🏻

   
  

   
2. After you’ve mixed everything together really well you’re going to pour it into your greased 10 inch cast iron skillet, or as I like to call her “Ole’ Faithful”.

  
3. Now put into a 400 degree oven for 20-25 minutes or until the top starts to turn golden. 

  
4. Serve with a giant pat of butter and top with chow chow or eat plain. And don’t forget the wine! Wine, butter, and carbs = perfection. 

  

Easy Enchiladas w/Cheesy Hatch Sauce

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Easy Enchiladas w/Cheesy Hatch Sauce

Easy Enchiladas w/Cheesy Hatch Sauce

So there I was in my kitchen wondering what to make for dinner for my family when I read about the hatch chile festival going on. Naturally, I went and spent more money than I had planned because as it turns out, I’m obsessed with hatch chiles. This was actually the first of many hatch recipes I made with my newfound loves, but I’ll tell you about that later.

As I said I’m standing there with the freezer door open wondering how many different ways I can cook the rest of our deer meat so that I can make room for this year’s incoming (I mean, who doesn’t have that problem?) and I decide to put my peppers and deer meat together in an enchilada. Yum! It isn’t rocket science and certainly no new ground was stomped out here with a basic cheese sauce, but it’s what’s on the inside that counts, right?

Ingredients:
1 lb ground meat (I used deer, but if that’s not your bag you can use beef)
1 package smoked sausage (I used Eckridge)
1 can black beans drained
1 can corn drained OR 1-2 ears roasted corn cut off the cob
1 sweet onion (1015, honeydew, Vidalia, whatever you like)
2-3 cloves chopped garlic
Small package processed cheese (I like Velveeta sharp cheddar)
1/2 – 3/4 cup milk
4-5 roasted diced green chiles or 2 small cans diced green chiles
1 can diced tomatoes
Green onions
Tortillas
Your favorite seasonings (whatever you use just make sure it has salt, pepper, and garlic in it)

1. Sauté onion on medium to high heat for 10-12 minutes until translucent. Then add meat and chopped garlic and season with favorite seasonings. Meanwhile, make your husband go outside and fire up the grill for that package of Eckridge sausage I told you about. Your husband isn’t home? You don’t have a grill? Well then yes you can skip this step if you would rather cook sausage separately in a cast iron skillet or something that will leave a nice char on it. Once that’s done chop into bite sized pieces.

2. Once the meat is finished cooking combine sausage, ground meat mixture, 1-2 of the diced green chiles or 1 can of chiles, corn, and black beans and turn the heat off.

3. In a small sauce pot on low to medium heat melt Velveeta with milk, can of drained diced tomatoes, and rest of the diced chiles. Stir occasionally. Once completely melted turn heat off.

4. Pre-heat your oven to 350. Get out two 9×11 baking dishes and spray with non-stick cooking spray. Begin stuffing your enchiladas but putting 1-2 spoonfuls of meat mixture in each tortilla. Roll up and place firmly at one end of your baking dish. Each dish should hold about ten enchiladas.**Note** I had more than 20 enchiladas so I froze 6 more in pairs of 2’s in little microwave safe dishes. Then I put plastic wrap and foil on them and freeze for when I’m out of town for my husband or when I just don’t feel like cooking. I pull them out and they defrost on the counter for a couple hours and then I pop into oven to heat them up. It’s also what I do to the additional baking dish of 10 enchiladas. They freeze great!**

5. Pour cheese sauce all over enchiladas. Pop in the oven for about 15 minutes until bubbly. Take out and serve with your favorite toppings (chopped green onions, black olives, pico de gallo, whatever). Enjoy!