Tag Archives: Cheesy Meals

Au-gratin Rutabaga with Poblano Peppers


If you like au-gratin potatoes try this zesty alternative, it’s made with RUTABAGA

Serves: 2-3

Prep: 15 min

Cook:  50 min


  • 1 large organic rutabaga, peeled and sliced thin (1cm)
  • 1/2 poblano pepper, diced
  • 1/2  yellow onion, sliced thin
  • 2 cloves of garlic, minced
  • 3/4 C 1% milk
  • 1/4 C light sour cream
  • 1/2 C white cheese (I like a blend of swiss, monterey jack, and provolone).
  • 1/2 C sharp cheddar
  • 1/4 C sharp cheddar (reserve for end).
  • 1 tsp sea salt, 1 tsp fresh ground pepper, and 1/2 tsp of paprika, 1tsp dried parsley


  1. Slice Rutabaga on a mandolin or carefully with a sharp knife.
  2. Cut up ingredients 2-4 (Poblano, onion, and garlic) and saute for 4 min on med high ( I use olive oil Pam, but you can use butter or olive oil).
  3. Boil rutabaga slices for 4-5 min and strain and place in medium casserole, then add sauteed mixture to casserole as well.
  4. In a medium pot bring milk to a simmer and cheeses stir until melted then add spices.
  5. Pour cheese mixture over ingredients in casserole.
  6. Add 1/4 cup of light sour cream and mix well.
  7. Sprinkle top of casserole with 1/4 C sharp cheddar id desired. Bake at 400 degrees covered for 45 min.


Rutabagas on FoodistaRutabagas

Roasted Hatch Chile Chicken Enchiladas


Happy Cinco De Mayo!~ Here’s a repost from last year 🙂 I love roasted Hatch chiles!  Every year in August Central Market has the Hatch Chile Festival so I always try to make new things with this great versatile chile.  You can use poblanos instead as well since the hatch aren’t out yet!

Prep Time: 20 min

Cook Time Total: 25-30 min

Serves: 3


  • 6 corn tortillas
  • 2 chicken breasts
  • 4 roasted, mild hatch chiles
  • 1 can hatch chile enchilada sauce (you will use a quarter can) I like to blend some fresh tomatillos into this sauce as well.
  • 6 oz light sour cream
  • 8 0z mexican blend cheese (or monterrey jack will do)
  • 1 tsp garlic powder
  • 1/2 tsp sea salt
  • 1/2 tsp freshly ground pepper


Pre-Heat Oven: to 375 degrees

  1. Season chicken with salt and pepper, cook chicken breasts until done then shred
  2. Take roasted Hatch chiles and cut tops off and gently scrape seeds out, place in small blender with 1/4 can of prepared Hatch brand chile enchilada sauce, 6oz of sour cream, and spices-blend thoroughly.
  3. Warm tortillas for about 30 seconds in microwave
  4. Spoon a few spoonfuls of hatch sauce into a medium sized casserole so tortillas don’t stick
  5. Start assembling enchiladas: take a tortilla place a handful of cheese down, add some shredded chicken, then drizzle hatch sauce on top of chicken and then roll up and place in casserole, repeat until all 6 are done
  6. Drizzle remaining hatch sauce over the tops of enchiladas and sprinkle with remaining cheese
  7. Bake in oven until hot and bubbly, 20-25 min
  8. Sprinkle some chives on top and serve

Serve with black beans or charro and enjoy!

Hatch Chili Pepper on FoodistaHatch Chili Pepper