MEXICAN HATCH CHILE CASSEROLE ENJOY DAN:

                       MEXICAN HATCH CHILE CASSEROLE by CHEF DAN:

SERVES 4

INGREDIENTS:

6 Hatch chiles, roasted and peeled

1-pound ground chicken

2-tablespoon olive oil

1 onion diced

1 jalapeno, seeds removed and diced

1 teaspoon EACH cumin, paprika, chipotle powder and sumac

Sea salt and black pepper to taste

1 (14.5 Oz) can diced tomatoes

Pam for spraying casserole dish

2 avocados

Handful cilantro

1 tablespoon EACH olive oil and lemon juice

Sea salt and ground black pepper

Sharp Cheddar cheese for garnish

DIRECTIONS: (PREHEAT OVEN TO 350 F)

1.   Add olive oil to a skillet over medium-high heat when sizzling.

2.   Add ground chicken and sauté for 4 minutes.

3.   Then add onion, and next 7 ingredients.

4.   Saute for 4-5 minutes or until chicken is cooked through.

5.   Spray a baking dish with Pam.

6.   Then add Hatch chilies and remaining ingredients in the skillet to the casserole dish.

7.   Add cheese to the top and the bake for 10-12 minutes.

8.   While the casserole is baking.

9.   In a food blender add avocados and next 5 ingredients.

10  Puree until smooth.

11  Remove casserole from the oven and spread pureed mixture over the top.

ENJOY DAN:                                     SING SONGS AND PLANT PEPPER SEEDS!!