Chile Relleno Appetizer Squares

Chile_Relleno_Appetizer_SquaresBy contributing writer Andrea Green

We are quickly approaching my favorite time of year—hatch green chile roasting time! Hatch green chiles are a popular southwestern crop. Late summer into fall, local farmer’s markets are full of vendors selling roasted chiles.

Once hatch green chile roasting time hits, these chile relleno appetizer squares start showing up at potlucks and BBQs here in the southwest. The squares are full of flavor without any heat. So don’t worry about serving anything too spicy to your guests or sensitive kiddos.

If you don’t live where Hatch green chiles are grown, you just need to pop into your grocery store, head down the Mexican food aisle, and pick up a 4-ounce can of green chiles. You will still get the great flavor of green chile in your dish.

I did snap a picture of the squares before they go in the oven because once you pour the eggs over, you might find yourself wondering, “Are there really enough eggs for this recipe?” Don’t worry, the six eggs won’t cover the cheesy layers, but there are enough of them to make the squares hold together.

Chiles-Rellenos Uncooked

Chile Relleno Appetizer Squares
Recipe type: Snacks
 

Ingredients
  • 4 cups shredded Monterey Jack cheese
  • 1 can chopped green chiles or ¼ cup chopped roasted Hatch green chiles
  • 1 cup frozen corn
  • 6 eggs, beaten

Instructions
  1. Preheat oven to 300 degrees.
  2. Layer 2 cups cheese in the bottom of a lightly greased 12x8x2 inch baking dish.
  3. Layer chiles and corn. Top with remaining cheese.
  4. Pour beaten eggs over layers.
  5. Bake for 45 minutes or until the center is firm.
  6. Cut into appetizer sized squares and serve.

If you are looking to send these squares over the top, pipe a bit of guacamole on each one. Yum!

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Paleo Raspberry Ice Cream with Chocolate Sauce

Paleo Raspberry Ice Cream with Chocolate Sauce at The Happy Housewife
By contributing writer Tessa

Summer means ice cream, and there is no reason you can’t enjoy something cold and refreshing if dairy is out for you!  My kids LOVE ice cream, so creating luscious dairy-free variations has been a fun project in our household.  This paleo raspberry ice cream with chocolate sauce takes advantage of berries that proliferate in the summer months.  You can also change the berries out for something you have on hand or that you find in the farmers markets.

I have added balsamic vinegar to this ice cream, and while it’s totally optional, somehow the tart berries and the vinegar really compliment each other.  Weird culinary magic! And if you enjoy pumpkin, I have a delicious paleo & vegan pumpkin ice cream.

Sweetness in a preferential thing, so taste and add more or less to your liking.  Enjoy!
Paleo Raspberry Ice Cream with Chocolate Sauce at The Happy Housewife

Paleo Raspberry Ice Cream w/ Chocolate Sauce
Serves: 8
 

Ingredients
For the Ice Cream
  • 2 cans full-fat coconut milk (or half and half)
  • 2 generous cups fresh or frozen raspberries (strawberries would be great too!)
  • ½ cup honey or real maple syrup (I replace about half with ⅛ tsp. Nu Naturals Clear Liquid Stevia)
  • 1 tablespoon vanilla extract
  • 2 teaspoons balsamic vinegar (optional)
  • 1 tablespoon gelatin softened in 4 tablespoons hot water or ½ teaspoon guar gum (this helps keep the ice softer and more easily scoopable) (optional)
For the Chocolate Sauce
  • 1½ cups dark chocolate pieces (I use Enjoy Life Dark Chocolate Chips)
  • 2 tablespoons ghee, preferred butter, or coconut oil
  • 2-3 tablespoons any milk (I use coconut milk)
  • ⅛ teaspoon sea salt

Instructions
  1. In a blender or food processor, place all ice cream ingredients and blend until smooth. If seeds are an issue, you can always strain the mixture through a fine mesh sieve.
  2. Taste and adjust sweetness if necessary.
  3. Pour into an ice cream maker and follow manufacturers instructions. I use Cuisenart’s Ice Cream Maker and have been very happy with it.
  4. While the ice cream freezes, prepare your chocolate sauce.
  5. Melt the chocolate, butter, and milk in a microwave safe bowl. Start with 1 minute. Check and see if about half of the chocolate has melted with a swirl of a spoon. If not, add time in 30 second increments. Once the chocolate is about ½ -2/3 melted, continue stirring until the heat from the rest melts it all and the chocolate is smooth and creamy.
  6. Stir in the salt, to taste.
  7. Once your ice cream is ready, drizzle the warm chocolate over the tart ice cream and enjoy!

Paleo Raspberry Ice Cream with Chocolate Sauce at The Happy Housewife

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Chocolate Day Recipes

Chocolate Day Recipes at The Happy Housewife

Did you know that July 7th is Chocolate Day? It is, and here are some delicious recipes that include chocolate which you can make to celebrate the day!

Easy_Peanut_Butter_Chocolate_Chip_Cookies

Cookies & Bars

Paleo_Banana_Chocolate_Chip_Muffins

Breakfast

Homemade_Chocolate_Pudding

Other


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Tomato & Black Bean Salsa

By contributing writer Kristia

Tomato season has arrived in my garden, and my favorite way to celebrate is by making homemade Tomato &  Black Bean Salsa. But don’t limit this fresh salsa to tortilla chips. It also pairs well on top of grilled fish or chicken.

Tomato and Black Bean Salsa at The Happy Housewife

 

Tomato & Black Bean Salsa
Recipe type: Side Dish
 

Ingredients
  • 3 cups chopped fresh tomatoes
  • 1 bell pepper, any color, chopped
  • 1 small hot pepper, such as a jalapeno, chopped (optional)
  • 1 cup chopped red onions
  • 1 (15 ounce) can black beans, drained and rinsed
  • ¾ cup frozen corn, thawed or 1 ear cooked corn on the cob, cut corn off the cob
  • 3 garlic cloves, minced
  • juice of 1 lime
  • ¼ cup chopped fresh cilantro or parsley
  • salt and pepper to taste

Instructions
  1. Allow the tomatoes to drain in a colander while you prepare the other ingredients.
  2. Combine all of the ingredients together in a large bowl.
  3. Chill or eat immediately.

Notes
If the salsa has too much liquid from the tomatoes, pour the salsa through a strainer or colander.

Tomato and Black Bean Salsa at The Happy Housewife

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