This recipe is a modified version of the very first recipe I published in my RV kitchen, Texas Chili. I created the Texas Chili recipe back in 2019 while we lived full-time in our Airstream Interstate Sprinter van. What is unique to Texas chili, is that it doesn’t include any beans or any tomatoes. It is simply beef and flavors from guajillo peppers. Over the past five years, I have made this dish over and over and over. However, I have made some serious modifications and feel that my new version deserves its own recipe.

The biggest changes from this recipe compared to my traditional Texas chili are:

1. I use much less broth. So much less that this isn’t a chili anymore. It is now a braised chuck roast. It still has the same base flavors, but it is much more of a thickened sauce in this new version. There is still enough sauce to spoon over your serving plate, but it is so intense in flavor that a little goes a long way.
   
   
2. I cut the chuck roast into much larger chunks. I started braising a lot more this past year and have become obsessed with large pieces of tender meat that fall apart after braising. I love keeping the integrity of the chuck roast this way. And since it’s no longer a chili, the bite-size pieces aren’t necessary. If you are looking for a braised pork recipe, check out this Mojo Pork.
   
   
3. Braising in the oven is the cooking method in this revised version. Now that we are in a 5th wheel with a residential oven, I use it and abuse it. Back in our Airstream Interstate, I did not have the luxury of an oven. I created my original Texas Chili using my induction cooktop (which I still love and use all the time).

Step-by-step images to make this chuck roast

Links for tools/items used in this recipe:

• Kitchen shears
• Pasture-raised beef
• Induction cooktop
• 6-quart Dutch oven
• Cuisinart Smart Stick
• Wooden spoon
• Silicone pot holders

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Guajillo Braised Chuck Roast

Course Dinner, Lunch

Prep Time 1 hour hour

Cook Time 4 hours hours

Total Time 5 hours hours

Ingredients

• 4 ½ pounds Chuck roast, trimmed, and cut into large chunks
• 8 dried whole guajillo peppers
• 1 tbsp ground cumin
• 1 tsp black pepper (plus more for seasoning beef)
• 1 tbsp salt (plus more for seasoning beef)
• 1 tsp dried cayenne pepper (optional)
• 1 tbsp smoked paprika
• ½ white onion, finely chopped
• 10 cloves of garlic, grated with a microplane
• 16 oz water
• extra virgin olive oil for searing beef

Instructions

• Remove the stems and seeds from the dried peppers by cutting off the top stem, cutting up the pepper vertically, and using your fingers to remove the seeds. Discard the seeds.
• Place clean peppers in a large bowl and cover with hot water. Place a small plate or bowl over top to weigh them down and submerge them. Soak until soft, about 30 minutes
• While the peppers are soaking, I like to chop the onion, grate the garlic, and prepare the beef. Prepare the beef by removing all excess fat. Then, cut into large pieces, about 3x3x3" up to 5x3x3". I prefer the larger size. Season the beef with salt and pepper.
• After the peppers are finished soaking, remove them from the bowl and place them in the food processor, carefully to reserve the water. Add the cumin, black pepper, salt, cayenne, smoked paprika, and ½ cup of reserved water to the food processor. Puree the mixture to form a smooth paste, adding more water only if needed. Set aside.
• Preheat the oven to 350℉
• Heat a large Dutch Oven with lid over high/sear heat and lightly coat with olive oil. Sear the meat in batches to brown all sides of the chunks. Do not overcrowd the pot, do this in batches as needed. Transfer beef into a bowl and reserve.
• Reduce the pot to medium heat and add the onion to cook until translucent, a few minutes. Add garlic and the pepper spice paste in, stirring well to combine, and cook for another 2-3 minutes until fragrant. While stirring, scrape up any brown bits on the bottom of the pot using a wooden spoon.
• Stir in additional water so that the braising liquid will go up ½ way to ¾ way up the beef after you add the beef in. The total amount may vary depending on the size of your pot and how much beef you have. If you're unsure, start with a small amount and add more after if needed after adding in the beef.
• Add the beef back into the pot along with any juices from the holding plate. Put the lid on the Dutch oven and braise for 3-4 hours until fork tender. I like to check on the pot about 2 ½ hours in to make sure there is still enough liquid in the pot (you don't want it to get too low).

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I love to get inspired by our travels and incorporate the local culture into our home-cooked meals. We are currently in the Florida Keys, which has a very strong connection to Cuban food. After all, Key West is the southernmost city in the continental United States and is only 90 miles from Cuba.

During our last five years RV’ing we have visited Florida several times, and I have recreated a few other Cuban dishes as a result. Beef Picadillo is an excellent ground beef dish that is a flavorful one-pot meal. Chicken Ropa Viejo is a classic Cuban dish with shredded meat and bell peppers. Moros Y Christianos is a black bean and white rice dish with plenty of history to it. The Moros Y Christianos would make an excellent side dish to this braised mojo pork recipe! Mojo Pork Chops, which is an easier and faster version of this recipe (although not nearly as good, in my opinion).

So there you have it, beef, chicken, pork, and vegetarian options!

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Braised Mojo Pork

Course Dinner

Cuisine Cuban

Keyword Braise, Pork

Prep Time 30 minutes minutes

Cook Time 4 hours hours 30 minutes minutes

Marinate Time 16 hours hours

Total Time 21 hours hours

Ingredients

• 2 ½ cups fresh squeezed orange juice + the zest of 3 oranges
• 1 cup fresh squeezed lime juice + the zest of 3 limes
• 1 bunch fresh cilantro, finely chopped
• ¼ cup fresh oregano, finely chopped
• 15 cloves fresh garlic, finely grated
• 1 ½ tbsp ground cumin
• 1 tbsp salt
• 2 tsp ground pepper
• ¾ cup extra virgin olive oil (plus more for searing meat)
• 4 ½ – 5 pound Pork Shoulder
• 1 cup water

Instructions

• Prepare the marinade by mixing all of the ingredients EXCEPT the pork and the water into a Ziplock bag. Add in the pork and seal the bag up. Place the bag in a bowl in case any leaks happen. Ideally, you will marinate this the night before cooking. If you can't marinate a full night, try to get at least 4-6 hours.
• When you are ready to start cooking, remove the bowl from the fridge and let sit at room temp for 30 minutes to take the chill off.
• Preheat oven to 350F
• Remove the pork from the bag and be careful to save all of the marinade (we will use this liquid for braising).
• Heat a large, heavy, Dutch oven over high heat using the stovetop or induction cooktop. Drizzle some olive oil in the Dutch oven and sear all sides of the pork. This will take about 2-3 minutes per side, 10-15 minutes in total.
• Remove the Dutch oven from the heat and let cool for a few minutes. Next, carefully add the marinade + 1 cup of water into the Dutch oven.
• Place lid on the Dutch oven and roast in the oven for about 4 hours, or until very fork-tender.
• Serving Ideas: rice bowls, black Cuban beans, veggie bowls, tacos, mango salsa, sour cream, avocados…

The post Braised Mojo Pork appeared first on Healthy RV Living.

Making Pecan-Crusted Chicken at Home

Everyone loves a hot, crispy, breaded chicken meal. Fried chicken can be found in restaurants and even gas stations across the country. Usually, these indulgent entrees are a product of deep-frying or pan-frying. These forms of cooking come with a caloric bomb from the copious amounts of oils used. 

In true HrvL fashion, we wanted to lighten it up. We are big believers in enjoying fun foods that you like, and making them a little bit healthier by cooking them at home. You could prepare these pecan-crusted chicken tenders on a large baking sheet, oven-baked. We opted for our handy-dandy air fryer, which should be no surprise.

The Chicken

For this pecan-crusted chicken, we used chicken tenderloins. You could also use chicken breasts or chicken thighs, but we absolutely adore the classic chicken finger nostalgia. We also like the fact that chicken tenders are incredibly easy to prep. They can pretty much go straight from the package to the pecan crust mixture without any additional steps.

If you are using boneless chicken breasts, I recommend cutting them down into smaller-sized pieces or a thin chicken cutlet. The smaller pieces will allow them to cook quicker in the air fryer. You’ll ensure that the chicken is fully cooked through without burning the pecan crust mixture.

Our Inspiration

Our recent travels to Savannah, Georgia, inspired us to create this chicken. In Georgia, you can find pecans everywhere. It would be a shame to travel to Georgia and NOT get pecans. You could pick up whole pecans, pecan halves, pecan crumbs, or even ground pecans. 

We also happened to pick up some hot honey while down in Georgia, and boy did that take these chicken tenders over the edge! Just a tiny little drizzle of hot honey is all you need to give your crispy chicken a sweet and sassy zip of sticky goodness.

Serving Suggesion for Pecan Crusted Chicken

The tender chicken gives you a protein punch. You also get a dose of healthy fats from the pecans, and carbohydrates from the breadcrumbs and hot honey drizzle. Add a hefty mound of fibrous veggies on the side, and you have a complete meal.

Our favorite way to serve this pecan-crusted chicken is on top of our “Georgia Salad”. We made a bed of fresh greens and added feta cheese crumbles, shaved white onion, juicy peach slices, and a mound of micro greens. Just be careful with your cheese portions and your peach portions. Since the chicken already has fat and carbs in it, you will want to be considerate of toppings on your salad.

For more chicken recipes, check out our Shawarma Spiced Chicken, Lemon Herbed Chicken, and Sundried Tomato Chicken.

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Pecan Crusted Chicken Tenders

Course Dinner, Lunch

Cuisine American

Keyword Air Fryer, Chicken, Pecan

Prep Time 30 minutes minutes

Cook Time 15 minutes minutes

Total Time 45 minutes minutes

Servings 4 Servings

Ingredients

• 1 pound chicken tenderloins
• 1 ½ tsp salt, divided
• 1 ½ tsp pepper, divided
• ¼ tsp cayenne powder
• ½ cup flour
• 2 eggs
• ½ cup breadcrumbs
• ½ cup pecans, finely chopped
• 1 tbl parsley, finely chopped
• 1 tsp dried tarragon
• 4 tsp hot scotch bonnet honey (optional)

Notes

1. Season the chicken tenders with about 1 tsp of salt, 1 tsp of pepper, and 1/4 teaspoon of cayenne pepper.
2. In a shallow bowl or walled container, mix the flour with about 1/8 tsp of salt and 1/8 tsp of pepper.
3. In a shallow bowl or walled container, lightly whisk the eggs with about 1/8 tsp of salt and 1/8 tsp of pepper.
4. In a shallow bowl or walled container, mix the pecans with the breadcrumbs, 1/4 tsp salt, 1/8 tsp of pepper, parsley, and tarragon.
5. Take one chicken tender and dredge in the flour mixture, shaking off excess.  Then, dip in the egg mixture, letting the excess drip off.  Finally, dredge in the pecan breadcrumb mixture to ensure fully coated.  Place the breaded chicken tender on a clean, dry, plate. Repeat the process for all chicken tenders.
6. Place the breaded chicken tenders in a single layer in your air fryer basket.  Do not overcrowd the basket.  Spritz the top of the chicken with avocado spray or olive oil spray. Cook at 380 degrees for 15 minutes.
7. Top each serving with one teaspoon of hot honey just before eating (optional)

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Tuna ceviche is amazingly refreshing to eat. It’s cool, tangy, creamy, and versatile. Best of all, it’s an easy no-cook recipe. You can adjust the ingredients to match your taste preferences and what you have on hand.

While we were visiting Charleston, SC, we had the privilege of visiting Abundant Seafood in Mount Pleasant. We got to meet Captain Mike, hear his story, and purchase some top-notch seafood. One of the species that I purchased was Yellowfin Tuna. Tuna is very well known for its popularity in sushi dishes, poke bowls, and you guessed it…ceviche.

If you are new to purchasing and cooking seafood, it can be intimidating to start. The last thing that you want to do is damage or ruin an expensive cut of seafood due to inexperience. This tuna ceviche recipe is a great way to play around in the kitchen, with minimal risk of messing anything up!

The Science of Tuna Ceviche

Ceviche is a South American seafood dish made out of fresh seafood that is cured in citrus juice (lemon or lime most commonly). The raw fish is cubed and mixed with the citrus juice and seasonings, and that is it. The acid from the limes/lemons changes the structure of the proteins of the fish, essentially cooking the fish without heat. Because of this, it is critical that you start with quality seafood from a trusted fishmonger.

After you mix up the dish, you will want to let it sit in the fridge for at least 20 minutes. This will allow time for it to meld, and work its magic. You will want to serve it within 2-4 hours of preparing. Since the citrus will continue to react with the fish as it sits, the textures will continue to change. Therefore, it’s not the type of dish that you should prep days ahead, or plan to have heavy leftovers of. This is one of the few times I will advise against cooking in bulk!

The Versatility of Ingredients

This recipe was put together using ingredients that I had on hand. I literally did not go to the store for anything, Commonly, cilantro is used in ceviche. I had fresh parsley so I used that instead. If you prefer cilantro or will be going to the store for ingredients, please consider using cilantro for a more traditional approach. Also, consider using fresh chili peppers instead of dried flakes. I used dried because that’s what I had on hand. It turned out great!

In addition to the variety of ways to change up the ingredients, you are also able to change up the way you serve this dish. I ate it as a meal, as is, without anything else. You could also add it to salad greens, make tacos with it, or serve it as an appetizer. It would go great with tortilla chips as a party app.

For other great recipes that are RV-friendly, check out our recipes page.

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Tuna Ceviche

Course Appetizer, Dinner, Lunch, Main Course, Salad, Side Dish

Cuisine Mexican

Keyword Ceviche, Tuna

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 3

Ingredients

• 12 ounces Yellowfin tuna, cubed
• 2 tablespoon Red onion, diced
• 4 ounces Avocado, chopped
• 1/2 teaspoon Salt
• 1/4 teaspoon Fresh cracked black pepper
• 1/4 teaspoon Dried chili pepper flakes
• 2 tablespoons Lime juice
• 2 tablespoons Fresh parsley, finely chopped
• 1 tablespoon Extra virgin alive oil

Instructions

• Gently fold all ingredients together. Be careful not to crush the tuna or the avocados.
• Place in fridge and allow to sit for at least 20 minutes. Ideally, prepare this dish 2-4 hours before serving.

The post Tuna Ceviche appeared first on Healthy RV Living.

Shawarma spiced chicken is bursting with flavor. Put your spice cabinet to use and say “goodbye” to boring chicken. Trust us, the amount of spices and the time marinating on this one is so worth it.

Choosing your Chicken

Boneless, skinless, chicken thighs are our top pick for this Shawarma Spiced Chicken. Thigh meat is a bit more flavorful, and much more forgiving to cook. Nothing is worse than overcooked chicken! Of course, you could use boneless, skinless breasts should you desire. You could even venture off and use pork loin here.

We tested this recipe a few times in a few different formats. First, we went with full thighs and we marinated a short period of less than an hour. They were delicious. Second, we cut the thighs into bite size pieces and marinated the bite size pieces over night. Prior to cooking, we put them on skewers and grilled up kababs.

How to Serve Your Shawarma Spiced Chicken

This was a fantastic meal that we served for guests. We served it as a spread with romaine lettuce, quinoa, toasted chickpeas, Lemon Garlic Yogurt Dip, and Cucumber Tomato Salad. It was a fantastic meal for entertaining as we were able to do most of the work the night ahead. Plus, anything served on a stick is way more fun to eat, isn’t it? Check out our Pork Souvlaki for another great kebab recipe…

If you wanted to take a more traditional serving style, get some pita. Prepare your chicken in the whole thigh form. Then, after cooking, slice it up nice and thinly. Stuff it into a toasted pita and add in a few thinly sliced red onions, tomato, cucumber, and tahini. Having a side of tabbouleh will make it even better. We are drooling just talking about it.

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Shawarma Spiced Chicken

Course Dinner, Lunch, Main Course

Cuisine Mediterranean, Middle Eastern

Keyword Chicken, Shawarma

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Inactive Marinating Time 4 hours hours

Total Time 4 hours hours 20 minutes minutes

Servings 4 servings

Ingredients

• ½ tablespoon ground coriander
• ½ tablespoon ground cumin
• 1 ½ teaspoon smoked paprika powder
• 1 teaspoon salt
• ½ teaspoon garlic powder
• ½ teaspoon ground cayenne pepper
• ½ teaspoon ground cinnamon
• ½ teaspoon ground pepper
• ¼ teaspoon ground nutmeg
• 1 tablespoons lemon juice
• 2 tablespoons olive oil
• 1 pound Chicken thighs, boneless & skinless, fat trimmed

Instructions

• In a small bowl mix together all of the ingredients except the chicken.
• Place the marinade and the chicken in a Ziploc bag and marinate in the refrigerator for at least 1 hour, up to 24.
• Grill the chicken over high heat until fully cooked through, about 8-10 minutes.

Video

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This recipe doesn’t have any dressing on it. We like to prep it ahead and store it in the fridge to serve all week long. Pair it with a protein of your choice to give your plate a fresh accent. From chicken to beef, to chickpeas, this salad can hang with them all.

To Season or not to Season?

This is a great salad to make ahead. If you are making it as a prepped-ahead veggie side, hold off on the seasoning until you serve the dish. The salt will draw water out of the vegetable as it stores in the refrigerator. While some people may prefer this, we like to season at the time of serving instead. This ensures that the veggies will remain as crisp as possible

Where the Heck is the Dressing in this Cucumber Tomato Salad?!

Some things are just perfect the way they are, and this is one of them. Especially if you are serving with a bold protein, such as our Shawarma Spiced Chicken, or our Lemon Herb Chicken. Keeping a simple side along with flavorful proteins will help balance out your plate.

If you do prefer to put something on this, try the Lemon Garlic Yogurt Dip. Or go classic with a simple mixture of olive oil, vinegar, and oregano.

The Nitty Gritty

Cherry tomatoes on the vine are the perfect little flavor bombs. They have a high sugar to acid ratio because they continue to ripen on the vine. The extra sweetness makes them oh, so delicious!

Our cucumbers of choice are mini cucumbers, AKA Gherkins. You could also use English cucumbers, AKA Hothouse. Both of these varieties are nearly seedless, with a thin edible skin. The thin skin is less bitter than a traditional cuke.

If you find yourself using standard cucumbers, simply peel and de-seed them prior to finely chopping.

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Cucumber Tomato Salad

Course Breakfast, Dinner, Lunch, Main Course, Salad, Snack

Cuisine Mediterranean

Keyword Cucumber, Salad, Tomato

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 3 servings

Ingredients

• 10 ounces on the vine cherry tomatoes, quartered
• 10 ounces hothouse cucumbers, finely chopped (or regular cucumbers peeled and seeds removed)
• 2 ounces red onion, diced
• salt and pepper to taste

Instructions

• Gently fold the tomatoes and onions into the cucumbers.
• Season to taste just before serving.

Video

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Use this yogurt as a dip for fresh veggies or a dip for freshly grilled meat (like Pork Souvlaki). This would also make a great salad dressing, but you will just need to thin it down a bit more. Thin it down further with a mix of more lemon juice, olive oil, or even water.

Which Type of Greek Yogurt for Lemon Garlic Yogurt Dip?

We recommend always buying plain Greek Yogurt. It is a great staple to keep in your RV refrigerator. The plain variety allows you to customize different flavor profiles by adding in different spices, seasonings, or toppings. You will likely find Greek Yogurt available in three different fat levels: 0%, 2%, and 5%.

The 0% is fat-free, with a rich and creamy texture. However, we find it has more of an unpleasant “tang” due to the lack of fat. The 2% is low fat with a good balance of flavor and texture. Finally, the 5% is made with whole milk and has an unbelievably thick and creamy texture. We prefer to use the middle of the road, 2%

For this recipe, we used a 2% Plain, Greek Yogurt. Any of these fat options will work just fine! Use what you have in the fridge. If you do use the 0%, you may want to increase the olive oil up to a full tablespoon.

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Lemon Garlic Yogurt Dip

Course Condiment

Cuisine Mediterranean, Middle Eastern

Keyword Garlic, Lemon, Yogurt

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 4 servings

Ingredients

• 300 grams fat-free Greek yogurt
• 1 large clove garlic, grated
• 1 ½ teaspoon ground cumin
• 6 tablespoons lemon juice (about 2 lemons)
• 1 teaspoon salt
• ¼ teaspoon cracked black pepper
• 1 tablespoon extra virgin olive oil

Video

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This lemon herb chicken recipe uses boneless, skinless, breasts. We usually prefer to eat chicken thighs, but changed it up on this one. I like to butterfly the chicken breasts so that the thickness of the breast filets are uniform and thin (less than one inch). You could use a meat mallet to pound your chicken into uniform thickness. However, we find using a quality chef’s knife is easier and results in a cleaner piece of chicken.

Grilling is the best method for this chicken to get those beautiful grill marks. If you don’t have a grill, don’t worry. You can still cook this indoors on a 10″ skillet. The skillet will still get you a great sear. Having the chicken nice and thin will allow for a quick indoor cooking method.

You could serve this lemon herb chicken in so many different ways. Our favorite way is served simply with grilled or air-fried vegetables. You could also amp up the carbs and serve them along with quinoa, pasta, potatoes, or rice.

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Lemon Herb Chicken

Course Dinner, Lunch, Main Course

Cuisine Mediterranean

Keyword Chicken, Herb, Lemon

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Inactive Marinate Time 1 hour hour

Total Time 1 hour hour 20 minutes minutes

Servings 4 servings

Ingredients

• 1 pound chicken breast or thighs, boneless & skinless
• 3 tablespoons olive oil, divided
• 2 tablespoons fresh oregano, finely chopped
• 2 tablespoons fresh parsley, finely chopped
• 1 tablespoon lemon zest (about three lemons)
• 1 tablespoon fresh garlic, grated (about 3 cloves)

Instructions

• Butterfly cut your chicken breast so they are uniform in thickness and it allows for quick cooking.
• Season both sides of each chicken breast with salt and pepper.
• In a small bowl, mix together the lemon zest, oregano, parsley, garlic, and 1 tablespoon of the oil.
• Spread the mixture evenly over all of the chicken breasts on both sides. Lightly rub into the chicken.
• Place the chicken in a Ziploc bag and add the remaining oil. Marinate in the refrigerator for 1-4 hours
• Cook the chicken on a grill or a skillet until fully cooked through. About 8-10 minutes total.

Video

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RV Cooking Made Easy

When it comes to preparing easy healthy RV meals, you want something that is quick and easy! Tacos are on our rotation about once a week for dinner. Usually, when I make them, I double the batch so that I have leftovers. I love to use the leftovers for quick breakfasts and lunches throughout the rest of the week. It’s one of the few things that I just don’t get sick of! Perhaps it’s because of all of the various ways you can serve it. If you are looking to expand your RV cooking recipes, definitely give this recipe a shot.

Ways to Use this Taco Seasoning Recipe

Use this recipe in place of the taco seasoning packets that you would normally buy in the store. In addition to saving money, you will be able to control the quality and freshness of the spices when you make this at home. You will also be able to eliminate unnecessary filler ingredients such as cornstarch and anticaking agents.

Use this taco seasoning mix on ground beef, ground chicken, and ground turkey for traditional taco meat. But don’t stop there. Taco seasoning vs fajita seasoning is basically the same thing, so flavor up chicken thighs, chicken breasts, skirt steaks, and flank steaks to get your fajita game on strong!

Aside from the obvious tacos, serve up your seasoned meat in the following ways:

• drizzled with tajin sour cream
• scrambled eggs
• omelets
• crustless quiches
• fajita bowls
• tostadas
• quinoa salads
• rice bowls
• shepards pie
• sweet potato boats
• whole wheat pasta salads
• whole wheat pita pockets
• alongside Cuban Moros

Taco Seasoning Mix in Bulk

I recomend purchasing the individual ingredients in bulk size containers and making a huge batch of the seasoning. We typically use a 1/2 cup in place of the teaspoon measurement. This will give you enough seasoning for 24 batches! Doing this will make it much more inviting to cook up every week. Skip juggling the spice jars and prep ahead to save some time.

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Taco Seasoning

Course Breakfast, Dinner, Lunch, Main Course

Cuisine Mexican

Keyword Taco Seasoning

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 4 servings

Ingredients

• 1 pound ground meat (beef, chicken, turkey)
• 1 tablespoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon chipotle chili powder
• 1/2 teaspoon dried oregano
• 1/4 cup water

Instructions

• Heat a large skillet over medium/high heat. Add the ground meat and break it into crumbles while browning. Once browned, add in all of the seasonings and mix well to combine.
• Add in a ¼ cup of water if needed and simmer so the beef absorbs all of the spices. Simmer until water is absorbed.

Video

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New Mexico’s Pride and Joy: the Green Chile

While traveling in New Mexico you will hear that question all around. Rightfully so, as the pride for chiles in the state is appropriately high. When we made our trip to the Santa Fe Farmers Market, we were on the hunt for one thing, chiles! One of the vendors happened to be selling roasted and peeled green chiles. The chiles came packed into a ziplock bag and frozen. The price was $15, and we grabbed it up! We were thrilled to find them roasted and peeled with the hard work already done for us. These roasted chiles are perfect for tacos, omeletes, enchiladas, salads, and of course, burgers!

Our chile purchases didn’t end there while at the market. We also stopped by a brilliantly bright stand of red chile powder. We were invited to take a small sample of the red chile powder and were so happy to accept. It tasted so fresh we couldn’t pass it up! Plus, the owner, Chencho, was so friendly and kind we just couldn’t resist his charm (or his mega-watt smile).

One of our favorite things about hitting up farmers markets is getting to meet the owners and farmers. They work so incredibly hard to harvest their craft. Is there any better way to show thanks than to make a purchase of their product!? We snagged a bag of the red chile powder for $7 and couldn’t wait to lace our cooking with it. So we ended up using red chile inside of the green chile burgers, and the green chile on top.

Serve Your Burgers Your Way

This green chile burgers recipe is only for the burgers themselves. It’s up to you how to serve them! We like to present our protein recipes this way so that you can control the fats and carbs. We know everyone’s diet is different, and we respect that. Dial-up the fats by adding our Tajin Sour Cream dressing, cheese, avocados, pepita seeds, and dare we say bacon! Dial-up the carbs with a toasted bun, a quinoa salad, roasted corn, or some black beans. Everyone at the table can be happy with this dish!

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Green Chile Burgers

This recipe highlights roasted and peeled New Mexico Hatch green chiles that were purchased from the Santa Fe Farmers Market. If you don't have access to Hatch green chiles, you could use Anaheim chiles or jalapeño chiles instead. The amount of chiles used is optional, keep it modest if you are sensitive to spice, or pile them on heavy if you are a chile lover!

Serve your burgers in a variety of ways: traditional burger on a bun, as a protein on a healthy salad, as part of your breakfast along with eggs and black beans, in a quinoa bowl for lunch, and more.

Course Breakfast, Dinner, Lunch, Main Course

Cuisine American, Southwest

Keyword Burger, Green Chile

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 4 servings

Author Christine Willers

Ingredients

Burger Ingredients

• 1 pound ground beef
• 2-3 tablespoon diced shallot (from 2 shallots)
• 1 tablespoon ground red chili powder
• 1 teaspoon salt
• ½ teaspoon ground black pepper
• 1 tablespoon avocado oil

Hatch Green Chili Ingredients

• 1 cup chopped roasted and peeled Hatch green chiles (seeds in for spicier, seed removed for milder)
• ½ tablespoon avocado oil
• salt
• fresh cracked pepper

Instructions

• In a large bowl or on a sheet of parchment paper, combine the ground beef, shallots, red chile powder, salt, and pepper and mix gently but thoroughly. Divide into four equal portions and shape them into burger patties.
• Preheat a large, 12" skillet to medium high heat. Once the pan is hot, add the avocado oil to the pan and swirl to spread. Arrange the patties in a single layer and cook for 3-5 minutes on each side to desired temp.
• While the burgers are cooking, preheat a small, 8" skillet to medium heat. Once the pan is hot, add the avocado oil to the pan and swirl to coat. Add the green chiles and season with salt and pepper. Stir occasionally to heat the peppers through.
• When the burgers are finished cooking, transfer to a plate to let them rest and top with the green chiles.

Video

Notes

This recipe is for the burger only to allow for flexibility of preferred serving style and diet preferences.  We do have a few serving suggestions to consider:

Served on a salad (as photographed) on top of arugula with sliced radishes, halved cherry tomatoes, alfalfa sprouts, sprouts, and a drizzle of Tajin Sour Cream dressing.

Served classic as a cheeseburger on top of a toasted brioche bun with melted cheese and arugula. 

Served with black beans and scrambled eggs for a high-protein breakfast.

Served on a quinoa bowl, with arugula, avocado, halved cherry tomatoes, alfalfa sprouts, sprouts, and a drizzle of Tajin Sour Cream dressing.

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