New Mexican Green Chile

Cook tortillas in hot oil until softened (5 seconds).

Place some chicken, cheese, and onion on each tortilla and roll up. Place seam side down in greased baking pan.

Melt butter, add flour, stir well. Add broth; cook till thick. Stir in sour cream and chiles. Stir until heated. Pour over enchiladas.

Bake at 375 degrees for 20 minutes or until heated through. Put remaining cheese on top and return to oven for 5 more minutes. Garnish with chopped green onions and a sprig of fresh cilantro, if desired.

Green Chile Pimento Cheese
http://www.southernliving.com/

• 2 (8-ounce) blocks extra sharp Cheddar cheese, shredded
• 1 (8-ounce) block Monterey Jack cheese with peppers, shredded
• 1 cup mayonnaise
• 1 (4.5-ounce) can chopped green chiles
• 1 (4-ounce) jar diced pimiento, drained
• 1 medium poblano chile pepper, seeded and minced
• 1/4 small sweet onion, minced
• 2 teaspoons Worcestershire sauce

STIR together all ingredients in a large bowl. Yield: about 6 cups. Prep: 15 min.

Note: Spread 1/2 cup cheese mixture on 6 to 8 whole grain bread slices; top with bread slices. Trim crusts, and cut sandwiches lengthwise into thirds. Reserve remaining cheese for other uses.

Green Chile Cheesecake with Papaya Salsa Wilson
Gourmet Magazine, April 1998

For crust

• 1/2 stick (1/4 cup) unsalted butter
• 1 cup blue cornmeal*
• 1/4 cup boiling water

For filling

• 8 fresh green chiles such as Anaheim or poblano
• 1 1/2 cups sour cream
• 2 large eggs
• 1 pound cream cheese, softened
• 2 tablespoons unsalted butter
• 1 cup grated Monterey Jack cheese (about 4 ounces)
• 1 1/2 cups grated sharp Cheddar (about 6 ounces)
• 1 tablespoon minced fresh dill leaves
• 1/4 cup chopped fresh cilantro

For salsa

• 1/2 papaya
• 1 garlic clove
• 1/2 cup finely chopped red onion
• 1/2 red bell pepper
• 1 tablespoon chopped fresh cilantro
• 2 tablespoons rice vinegar

*available at Latino markets and specialty foods shops

Preheat oven to 325°F.

Make crust:
Melt butter and in a bowl stir together with cornmeal and water. Press mixture onto bottom of a 10-inch springform pan.

Make filling:
Roast and peel chiles and cut off tops. Discard seeds and ribs and finely chop chiles. In a food processor blend sour cream and eggs. Add cream cheese and butter and blend until smooth. Transfer mixture to a bowl and stir in chiles, cheeses, dill, cilantro, and salt to taste. Pour filling over crust and bake in middle of oven 45 minutes, or until center is just set. Cool cheesecake completely in pan on a rack.

Make salsa:

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