• The Fiery Foods and Barbecue Supersite
  • Recipe of the Day
  • All About Chiles
  • BBQ, Grilling & Smoking
  • Burn Blog
  • Videos
  • PodCast
  • Fiery Foods & BBQ Show
  • Scovie Awards
 Login / Logout

Keyword >
Cooking
Method >
Meal /
Course >
Ingredient >
Cuisine >
Heat Level >
Chile >






Cuisine - New Mexican
This recipe works well with all of the following fillings, and because it’s baked, the empanadas can be prepared in advance of serving. For more flavor and heat, add ground chile to the dough before rolling out and cutting the pastry.
Nopales or nopalitos are the leaves or pads of the opuntia or prickly pear cactus and are very popular throughout Mexico. They have a tart taste with a texture rather like string beans and are used in stews, soups, salads, and with eggs. In New Mexico as well as in Mexico, they are sold fresh, spines removed, and peeled. They are then diced or cut in strips, simmered in salted water until tender, and then drained and rinsed. This is an important step as they can be "slippery" like okra. If you can’t find them fresh, they are readily available in jars or cans.
This method of making chile sauce differs from others using fresh green New Mexican chiles because these chiles aren't roasted and peeled first, as you must do with green chiles. Because of the high sugar content of fresh red chiles, this sauce is sweeter than most. We harvested some chiles from his garden one late summer day, made a batch of this sauce, and ate every drop as a soup! It makes a tasty enchilada sauce, too. It will keep for about a week in the refrigerator.


The heat of the green chile compliments the flavor of the artichoke hearts in this pasta dish that combines the flavors of the Southwest with those of Italy. Serve with a crisp garden salad and garlic toast for a light meatless meal.

Nothing beats snacking on chips dipped in chile con queso while drinking a Negra Modelo and watching football. Here is a slightly different take on the dip, one that avoids American or processed cheese.
Green chile pasta has been popular in the Southwest for many years. It is surprisingly easy to make, and even easier to eat. Just remember that if you are using fresh or canned green chiles, it is necessary to remove all of the liquid, or the excess liquid will interfere with the water measurement.
Any pasta can be used with this recipe. We suggest Farfalle or Ziti.

This is another classic all-purpose sauce that is basic to the cuisine of New Mexico. It has its roots in the southern part of the state where the bulk of the green chile is grown. This is a lightly flavored sauce with a pungency that ranges from medium to wild depending on the heat of the chiles. Pour the sauce over chiles rellenos, enchiladas, beans, or simply eat it from a bowl because it tastes so good.

This versatile sauce is basic to New Mexican cuisine. It’s at it’s best made with fresh green chile. Finely diced pork can be added but cook the sauce of an additional half hour. Use this sauce over enchiladas, burritos, eggs for breakfast, or the above chile rellenos. It will keep for about 5 days in the refrigerator and freezes well.
These tender and flaky scones are best served warm from the oven. For entertaining, try cutting the scones out with Southwestern cookie cutters such as a saguaro cactus, a chile, or a cowboy boot.
 

Featured Rapid Recipe



Copyright© 1997-2014, Sunbelt Shows, Inc.
No portion of this site may be reproduced in any medium
without the written permission of the copyright holder.

low price propecia, cialis 40 mg, xanax overnight shipping, buy xanax 2mg no prescription