Tonight is the big night and I’m serving up some delicious treats for your Idol viewing party.

All season long I’ve had the pleasure of posting my recipes on Reality Rocks, by the fabulous, Lyndsey Parker. Today I’m proud to announce my finale recipes were featured on Yahoo! Music’s home page!  So take a look at recipe number two, Hatch Chile Boats with Avocado Puree! I’ll be posting the last recipe soon so check back!

Happy Eating!

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Hatch Chile Boats with Avocado Puree

Yields 6 chile boats

Ingredients

▪ olive oil
▪ 3 large, red hatch chiles, sliced lengthwise
▪ 1 tbsp extra virgin olive oil
▪ 1/2 yellow onion, chopped
▪ 1/2 red bell pepper, chopped
▪ 1/2 yellow bell pepper, chopped
▪ 1/2 green bell pepper, chopped
▪ 3 carrots, peeled and chopped
▪ 1 jalapeno, minced
▪ 12 mushrooms, diced
▪ 1 garlic clove, minced
▪ 1 tsp fresh thyme, minced
▪ kosher salt and pepper
▪ 1 lb lean ground sirloin
▪ 1 cup chicken stock
▪ 1/2 cup light sour cream
▪ 1 avocado
▪ 1 tbsp lime juice
▪ dash of kosher salt
▪ 1/2 tsp Mexican seasoning
▪ 1/2 cup pepper jack, shredded
▪ 1/2 cup cilantro, torn

Preheat oven to a high broil

Slice the chiles lengthwise.

Place the chile halves (6) on a large baking sheet and lightly brush with the olive oil. Set aside.

Prepare the veggies.

In a large Dutch oven, heat the tablespoon of olive oil over medium-high heat. Add the onion and next 5 ingredients, through the jalapeno, and sauté until veggies are tender.

Add the mushrooms, garlic, and thyme and lightly season with salt and pepper. Sauté until mushrooms are tender.

Add the ground sirloin to the pot, breaking up with a wooden spatula. Sauté until meat is browned all the way through.

Pour in the chicken stock and bring to a boil. Reduce to a simmer and cook until liquid is almost completely evaporated.

While the meat is simmering, place the hatch chile halves (skin side up) in the oven and broil until slightly charred.

Remove from the oven and place in a plastic bag for a few minutes until the skin is loose enough to be removed. **I didn’t do this step so I don’t have pictures…but I would definitely suggest removing the skin.

Taste the meat mixture and adjust seasonings if needed.

In a food processor or blender, mix the sour cream and next 4 ingredients, through the Mexican seasoning, until smooth. Set aside.

Place the chile halves, skin side down, on the baking sheet and fill each chile with the beef mixture.

Top with the cheese and broil until melted.

Remove the chile boats from the oven. Top with a tablespoon of the avocado puree and the fresh cilantro.

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It’s hard to believe it was almost a year ago when I auditioned for Season 10 of American Idol. So in honor of tonight’s Final why not take some time to plug some of my music! 🙂

American Idol Audition

Lady Gaga – You and I (Cover)