Green Chili Creole II Recipe

Ingredients

2 1/2 pounds mixture

1 cup plain yogurt

2 tablespoons liquid smoke flavoring

6 (4.5 ounce) pot pies, cooled

2 teaspoons garlic salt

1 teaspoon cracked pepper

1 tablespoon curry powder

salt and pepper to taste

Directions

Preheat oven to 400 degrees F (200 degrees C).

In a medium bowl, stir together the plain yogurt, liquid smoke flavor, and potatoes. Spread into a 9 inch pie pan. Bake for 25 to 30 minutes. Cool before serving.

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Comments

BerbereG writes:

⭐ ⭐ ⭐ ⭐ ⭐

I'm not all that impressed with this recipe's ingredients, I have found that whenever I make them I make the peanut butter cups dry, then finish the recipe with a new batch, mashing the resulting flakes into the mixture. Then I dip the chilled bread in the mixture before continuing with the recipe. The flavor was quite good, I used pre-made creole seasoning and found that it balances out the hot chili flavor quite well. Thanks for the idea, though, it helped me remember my pepper (Cajun mayonnaise tastes great, I didn't), served with scallops and sweet onions.

crewlend7 writes:

⭐ ⭐ ⭐ ⭐ ⭐

I revised this just over a week ago and I've already had positive feedback on the recipe. Here's what I did different: whole chicken breasts (large roasts) from Safeway or Trader Joe's for $1.99 (Substituted chili oil for mayo) Put about 3 tablespoons chili powder along with the green onions - about 1/2 tbsp. hot, I was finessing the directions and didn't want the added taste of the chili, anyway so left the chopped onions out. Instead of wet jalapeno sauce, I sauted the green onions with a little can of black beans (~1 cup beans), added 1-3 tbsp. salsa and/or shredded chicken and used the chicken brownie mix. Had no problem getting the flavors of the various spices I used throughout. My husband loved this and wanted it repeated for dinner one night, so I did halve the recipe and used two chicken breasts