53ºF

Cookin' Time With H-E-B: Hatch jalapeno egg roll in a bowl

HOUSTONServes: 6

Ingredients

  • 1 pound H-E-B Natural Ground Pork
  • 1/2 Tbsp Adam's Reserve Asian House Seasoning
  • 1/2 cup(s) white onion, julienned
  • 1/2 cup(s) Robert's Reserve Hatch Chile Jalapeno Jam
  • 1 medium head cabbage, core and stem removed, chopped into 1/2 inch pieces
  • 2/3 cup(s) H-E-B Crispy Wonton Strips

Directions

  • Heat large skillet over medium heat. Add ground pork and brown until no longer pink.
  • Add Adam's Reserve Asian House Seasoning and onion to pork, cook an additional 3 to 5 minutes, until onion is translucent.
  • Add diced cabbage and Robert's Reserve Hatch Chile Jalapeno Jam, stir to combine.
  • Reduce heat to low and let simmer 5 to 7 minutes, until cabbage is cooked to desired tenderness.
  • Serve topped with crispy wonton strips
  • Green chile rellenos casserole

    Serves: 8

    Ingredients

    • 1 cup(s) half and half
    • 2 large eggs
    • 1/3 cup(s) flour
    • 1/2 Tsp Adam's Reserve Hatch Green Chile Ranch Rub
    • 1/4 Tsp ground cumin
    • 12 Oz Hatch Fire Roasted Mild Whole Green Chiles, drained and rinsed to remove seeds
    • 1 1/2 cup(s) H-E-B Deli Shredded Chicken
    • 1 cup(s) H-E-B Shredded Mexican Blend Cheese
    • 8 Oz Cookwell & Co. Green Chile Stew Mix

    Directions

  • Preheat oven to 375°F. Combine half and half, eggs, flour, Adam's Reserve Hatch Chile Ranch Seasoning, and ground cumin. Set aside.
  • Prepare 9-by-13 inch casserole dish with nonstick cooking spray. Evenly spread whole green​​​​​​​ chiles in bottom of dish.
  • Top green chiles with shredded chicken, 1/2 cup shredded cheese, egg mixture, and​​​​​​​ Cookwell & Co. Green Chile Stew Mix.
  • Sprinkle with remaining shredded cheese. Carefully place casserole in oven 45 minutes, until slightly browned and cooked in the center. Allow to cool slightly before slicing.