 Cooking Method - Bake
Margaret Campos, who owns an organic chile farm and the Comida de Campos cooking school in Embudo, New Mexico, provided this recipe. Since the native chiles in northern New Mexico vary from one micro-region to the next, Campos says to use whatever you have on hand. She serves this green chile stew alone or with beans and a fresh tortilla.
Translated as (Fruit-Stuffed Poblanos With Roasted Tomato Salsa) Here is another variation on stuffed chiles, this one courtesy of Zarela Martinez, formerly of Zarelas Restaurant in New York City, who says that her version is based on the classic recipe served on national holidays in Mexico. She, however, bakes the chiles instead of deep-frying them. No matter—Zarela says the dish was “one of our most beloved at Zarela.” From the article "Perfectly Pungent Peaches" by Dave DeWitt here. This recipe, along with other sizzling holiday snacks, can be found in the article
From the little village of Chimayó, New Mexico comes what many chileheads consider to be the finest tasting red chile. We use it in our enchilada sauces and for making rubs such as this one. The smoky taste of the chipotle potatoes is a nice complement to the grilled steak. Serve the steak and potatoes with mixed green and yellow snap beans and jalapeño cornbread. Chipotle Barbecue Shrimp
Use the grill to warm up these potatoes while the lamb chops are grilling. This recipe is part of a five-part series devoted to chipotles--those many varieties of smoked chiles. You can go here to start reading--and cooking with--chipotles of all kinds. 
For those who don’t want to tackle making candy, I’ve included a recipe for a hot and sweet chocolate cookie. The heat of these cookies is dictated by the heat of the chile, and sometimes I substitute chopped jalapeños for the green chile for a more fiery treat.
Any kind of fruit or berries works beautifully in this tasty, easy recipe. Out of season, we use frozen mulberries and the flavor and texture is identical to the fresh berries.
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