Several years ago, my mom went to some teacher’s convention in Santa Fe, and while she was there, she picked up a New Mexico Recipes cookbook and a small wooden plaque of the Patron Saint of Cooking, San Pasquale. I have thumbed through the cookbook over the years, and there are some seemingly interesting recipes in the book! One that recently caught my attention was a recipe for green chile stuffed olives. I happen to be a huge fan of both green chilies and olives, so this seemed like a wonderful combination! I did not follow the recipe, because I rarely do these days, so today I am sharing my modified version of green chile stuffed olives. Green Chile Stuffed Olives You start with large, pitted olives – I used black olives, but I feel this would be equally as delicious with green or kalamata olives. I then…
Eggs Benedict is my all-time favorite breakfast. I first learned how to make it when I was 10 years old. My family was on vacation in a small mountain town. One of the locals showed us how to assemble this savory dish. Since then, I make it several times a year, but always make sure to serve it on Christmas morning. It is sort of a tradition now! Recently, I decided to create a variation of eggs benedict by giving it a New Mexican kick. Green Chile Eggs Benedict! Green Chile Eggs Benedict My spin with these green chile eggs benedict is pretty simple. The classic eggs benedict layers a toasted english muffin, followed by canadian bacon, a poached egg, and creamy hollandaise sauce. I opted to lightly brown a tortilla, top it with fresh crumbled bacon, a fried egg, and a green chile hollandiase sauce. And, oooh man…
A few weeks ago, I ate at the Cheesecake Factory for the first time. After spending 20+ minutes and a glass of wine looking through their menu, I selected their green chile cheeseburger. After all, I love green chile, and it’s hard to go wrong with a good burger, right? When the waiter brought out my cheeseburger, I think I actually gasped. It was soo pretty! The burger was made with toasted bread, topped with a patty smothered in green chile and topped with cheese, then there were crispy fried tortilla strips on top of the cheese, and a pico de gallo on top. It is amazingly delicious. Hands down, this is the best green chile cheeseburger I had ever had. And I have had a lot of green chile cheeseburgers! As I do with all food in restaurants that amazes me, I knew I had to recreate…
My boyfriend and I spent the holiday break visiting some cultural and historical sites around northern New Mexico. We went to Coronado Historical Site, Jemez Historical Site, Bandelier and then to Ghost Ranch. It was an amazing trip over a couple days, and I enjoyed learning more about New Mexican history, and the people that lived here centuries before me. And, might I just say, New Mexico is gorgeous. Of the four places we visited, Bandelier was my favorite. We were able to climb up ladders into small openings on the side of the mountain. We could see the remains of structures that were 300 and 400 years old. At the end of the hike, we climbed up 140 feet to an alcove on the mountain that overlooked the area. There was a kiva in the alcove that was centuries old. It was an incredible experience to be near so…
Around the holidays every year, I tend to come up with different foods I want to stuff into a croissant, and call an appetizer. Maybe it’s my love of cooking for people, or my obsession with bite-sized foods. Maybe I just really love croissants and like to come up with excuses to make them more often. In any case, I had the idea to take croissants, and overload them with chopped green chile, seasoned chicken thighs and loads of cheddar cheese. I have to say, it was one of the better ideas I had today! These share common ingredients with my green chile bites I made a few weeks ago, which, were pretty amazing. It is just hard to go wrong with green chile, chicken and cheese. I found a seamless croissant sheet at the grocery store, and thought it would save me the trouble of pressing…
I woke up the morning after Thanksgiving, and turned on Pioneer Woman (because I apparently never get tired of food). She was making some sort of meatball, and my mind started wandering to green chile (which happens more than it probably should). A few years ago when I was visiting Ruidoso for Christmas, I had dinner at Farley’s. On their menu, they have an appetizer called Jack Rabbit Droppings. It’s not hard to imagine where they got the inspiration for the name, but man, they were delicious. They combined chicken, jalapenos and cheese into balls, breaded them, and deep fried them. They were magical. They haven’t expanded Farley’s into the 505 yet, so I decided to create my own Jack Rabbit Droppings. And as much as I love jalapenos, I tend to love green chile a bit more, so I used them…
I am a New Mexican native, which means I have to love green chile, by default. Growing up in New Mexico, I actually did try to resist loving spicy foods for a while, but as I experienced the unique and warm culture of the area, I couldn’t help but admire it and fall in love. I have learned that Mexican food and New Mexican food are as different as Mexican food and TexMex (okay… maybe a little less different, but still). All are great in their own right, but have their own special flavor profiles, cooking techniques and prominent ingredients. In New Mexico, we grow and are very proud of our Hatch green chile. Have you heard of Hatch green chile? If you haven’t, let me tell you that Hatch is a small town in Southern New Mexico that is a beautiful agricultural area. I…
If you have been craving new mexico red chile pork, you have come to the right place. My mom is a huge fan of everything red chile, and her freezer is never without a container or two of Bueno Red Chile. She stayed with me last summer, to help take care of my newborn, while I went back to work, and she made me breakfast every morning (aren’t moms just amazing?!). One of her favorite things to make was red chile pork, and she would pile it on top of a flour or corn tortilla, top it with an egg, and shredded cheese. It was really quick to put together, but man… it was such a scrumptious and hearty breakfast! My mom left after the summer, and returned to her day job (she is a teacher), but I learned a lot about tasty and quick meals while…
I first learned how to make calabacitas a couple years ago. I shared a traditional recipe for calabacitas on my other blog, but wanted to put a spin on it! So today, I am sharing how to make calabacitas breakfast tacos! Calabacitas translates into “little squash”, and is a combination of squash, peppers and onions. You can add whatever else you want into the mix, your favorite veggies, herbs and spices, or whatever you have in your fridge that needs to be used up! This is a great dish to make at the end of the week, when you haven’t gone grocery shopping, but want a warm meal! I am calling these breakfast tacos, because I have added bacon into the mix, but you can make these calabacitas breakfast tacos for any meal of the day. For my calabacitas tacos, I included zucchini, corn, cubed sweet…
This is my first post on NewMexicanFoodie.com, so I thought I would share the first New Mexican dish I ever made – an easy chile verde recipe! My mom taught me how to make this dish when I was 17 years old. It was the first meal I ever cooked for a boyfriend from scratch, even though, I did put way too many green chilies in it, which made both of our sinuses run (talk about a fun date!). Since then, I have recreated this dish too many times to count. I have made a few modifications along the way and it is now one of my favorite dishes. Chile verde is kind of a legendary dish in New Mexico. If there are 2 things that I could say New Mexico is famous for, it is Breaking Bad and green chile. This dish highlights the distinct flavor and subtle…
