Southwestern Pileup

PileupSW4_Web

 

This Southwestern Pileup was originally shared with my good friend, Swathi of the Zesty South Indian Kitchen who invited me over to share one of my southwestern dishes. The Southwestern Pileup is a delicious, spicy and hearty dish that one can find on the menus of many New Mexican restaurants. However, it is so easy to make, that I make it a lot at home for both brunches and suppers.  It’s extremely versatile in that you can change it up to fit your mood. You can add meat or go meatless, use pretty much whatever vegetables are in your crisper, and top it with with your choice of chile or salsa.

You’ll find this recipe below, but you’ll also find th recipe and more information about the pileup over at Swathi’s. So before you leave today, be sure to check out the post over at Swathi’s, as well as many of her personal Indian creations.  Here are just a very few of my favorites.

Spicy Mini Cream Crackers
Batter Fried Plantain Fritters
Coffee Flavored Tres Leches Cake
Pineapple in Spicy Lentil Soup
Then there is her World Cuisine page that features recipes from Russia to Singapore.

Southwestern Pileup with New Mexico red chile sauce

 

 

Southwestern Pileup with New Mexico red chile sauce

 

Kitchen Notes

The chile – The amount of chile sauce or salsa you use depends on the heat of the sauce and how hot you like it. The type of chile is dependent on what you have available. I’m not picky with red or green chile sauce. I like them both.  Some people will also go the Christmas route and use both red and green chile.  For example, I have been know to add green chile to the potatoes and then smother the whole dish with red chile sauce.  Of course if you have neither red nor green chile, don’t hesitate to use your favorite salsa or enchilada sauce.

The protein – The pileup in the pictures is my vegetarian version.  The protein I used was black beans, but you could also use pinto or bolita beans.   My favorite protein combination is black beans and bacon.  However, we also like it with Mexican chorizo with no beans.

The Cheese – Cheddar is the best in my book.  However, Monterey Jack always is a good substitute as well as Feta cheese. I know the feta may sound strange, but I love feta in any dish that I use red chile sauce.

The vegetables – The vegetables that I used here are traditional. However, your could add a little broccoli, squash, or corn for variety.

As you can see, a Southwestern Pileup is more than just potatoes and chile.  Play with the ingredients and create your own. I know you’re going to love it!

 

This recipe was featured on

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This Southwesten Pileup has been shared with Michelle’s Tasty Creations, Foodie Friday, My Meatless Monday  .

 

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53 Responses to “Southwestern Pileup”

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  2. Minnie@thelady8home July 25, 2013 at 5:55 am #

    This dish looks amazing, truly!!! The flavors stand out. I have made this with other flavors (didn’t add salsa though), and I can’t wait to try it with salsa. Yumm!!

    • mj July 25, 2013 at 5:28 pm #

      Thanks Minnie! We’ve been making this dish for years and I haven’t really tried it with salsa either. We always used either red or green chile sauce. :)

  3. Diane Balch June 7, 2013 at 7:17 am #

    Just wanted you to know that your recipe is being featured on foodie friday today. Stop by and get your featured button. Thank you again for sharing it with us.

    • mj June 14, 2013 at 1:01 am #

      Thanks so much Diane!

  4. Diane Balch June 3, 2013 at 6:40 pm #

    Anything with an egg on top is a perfect meal to me. Love the flexabilty of this recipe. I’m pinning it. Thanks for sharing it on foodie friday.

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