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Calabacitas Cornbread (Roasted Chile, Corn, and Zucchini)

Calabacitas Cornbread - Roasted chile, zucchini and corn all wrapped up in cornbread batter for a hearty and spicy cornbread. | mjskitchen.com

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We can’t let summer end without a calabacitas dish – a dish with corn, summer squash and New Mexico’s roasted chile.  In years past, I’ve dished up a few other versions of calabacitas which you can find listed at this end of this post.  This year’s recipe is Calabacitas Cornbread, cornbread with zucchini, corn, roasted chile and cheese.  With all of these ingredients, calabacitas cornbread is a meal in itself.  Just serve with a few homegrown tomatoes and you’re all set for an enjoyable and filling meal.  You can also serve smaller portions as a side for any meal that screams for a piece of cornbread.

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Green Chile Cheese Breakfast Bake – Quick & Easy

A quick and easy Green Chile Cheese Breakfast Bake with the toast baked in. A great use for stale bread or cornbread. | mjskitchen.com

This Green Chile Cheese Breakfast Bake is not only just a quick & easy breakfast dish, but it is also a great way to use up leftover cornbread or pretty much any stale bread you have available.  There are no exact measurements for the ingredients.  It’s basically some green chile and cheese piled on top of stale bread, covered with whisked eggs and spices, and baked.  It’s hearty, spicy, high in protein and a delicious way to start the day.

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Three Onion Green Chile Soup – Served Cold

Stay cool with this cold Three Onion Green Chile Soup topped with toasted pinon, herbs and sour cream. #greenchile | mjskitchen.com

Green chile season is quickly approaching.  Picking should start within the next couple of weeks, so what better time to begin introducing some new green chile recipes. Last year I started with this Baked Blooming Onion with Hatch Chile, so in keeping with the onion and green chile theme, here is a Cold, Three Onion Green Chile Soup.

Cold soups help us get through the long hot summer, so they are a favorite meal this time of year.  This three onion green chile soup is a tasty cold soup with a richness created from the use of three different types of onion and a little spice from roasted green chile.  For a bit of sweetness and crunch, this soup is topped with a dollop of sour cream and toasted pinons (pine nuts).  Serve with a simple grilled cheese of cheddar and bacon bits or your favorite for a complete meal.

For links to more chilled soups, a couple grilled cheese sandwiches, and a list of New Mexico fresh green chile suppliers, check out the links at this end of the post.

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Pita Pockets with Cabbage Apple Slaw and Green Chile Dressing

Pita pockets with a cabbage apple slaw and green chile dressing #greenchile #slaw #pita | mjskitchen.com

This cabbage apple slaw pita pocket is a recipe I’ve been making for decades with little changes here and there for variety.  The most recent change was the addition of green chile dressing.  This dressing is made with homemade mayonnaise (recipe below), Dijon type mustard, and a generous  amount of green chile spice mix.  The green chile mix adds a bit of a bite to the slaw as well as the delectable flavor of green chile.  So good!

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Red Chile Chilaquiles and SE Arizona-Part II

Red chile chilaquiles made with New Mexico red chile, queso fresco and egg. mjskitchen.com

 

Chilaquiles (chē-lä-ˈkē-lās) is a traditional Mexican dish made with fried corn tortilla chips, a red or green chile sauce or salsa, cheese, fried eggs and complementary toppings.  I was introduced to a Sonoran version of red chile chilaquiles during a recent visit to Tucson. The Sonoran chilaquiles were as simple as they could get – corn tortillas with a tomato-based chile sauce, queso fresco and fried eggs, served with a side of black beans. Simple and hearty, though not spicy, and a very tasty way to start the day.

Following the simplicity of the Sonoran chilaquiles, I’ve been making red chile chilaquiles at home using New Mexico red chile sauce, a Mexican style cheese, some simple toppings, and fried egg. Because there are so many toppings that  complement this dish, you can change the flavors of this dish each time you make it.  It’s a meal you can make over and over again and never get tired of.

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Ideas for Your Cinco de Mayo Party

Spicy Cinco de Mayo recipes for your Cinco de Mayo Party #cincodemayo #chile #mexican @mjskitchen

 

Still working on your menu for Cinco de Mayo?  Hopefully, this list of Cinco de Mayo recipes will tempt you to add a couple more dishes.  The spiciness and the flavors in these recipes will have your guests dancing in the kitchen.

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Egg Quesadilla with Red Chile and Cheese

An egg quesadilla with red chile and cheese. An easy, high protein breakfast. #egg #quesadilla mjskitchen.com

 

Whenever I can’t think of something for breakfast or lunch and I don’t want to spend a lot of time cooking, this egg quesadilla is my old standby.  It has only four ingredients – eggs, corn tortillas, cheese and a red chile paste – all of which can be found in my refrigerator at most any time. This egg quesadilla takes about 15 minutes making it a quick & easy breakfast or lunch.  In addition to being quick & easy, it’s a very tasty meal and provides an ample amount of protein.

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Black Beans, Shiitake, and Fried Polenta with Red Chile

A hearty vegetarian meal with black beans, shiitake, fried polenta and feta topped with New Mexico red chile @redchile #shiitake #blackbean #vegetarian @mjskitchen

Black beans, shiitake mushrooms, and red chile is a delightful combination of flavors that we discovered many years ago.  Through the years I’ve made black bean and shiitake enchiladas and burritos, both smothered in red chile.  Now we have a new dish, which is lighter, but hearty enough and certainly tasty enough to please your favorite carnivores and vegetarians.  This black bean, shiitake and red chile dish is served on top of fried polenta which provides a crunchy texture and an additional layer of flavor to its many layers.  Top with a little feta cheese and cilantro for even more goodness.

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Fried Green Tomato Tacos

Fried green tomato tacos with cabbage slaw, pickled peppers, and remoulade sauce #tacos #vegetarian @mjskitchen

 

Recently Bobby and I did a road trip through the coastal southern U.S. heading down to the Louisiana coast and ending up on St. George Island, Florida.  As always we ate only at local restaurants and as expected, Bobby always found the best of the best.  For lunch one day we stopped at a little place in Pascagoula, Mississippi, called Jack’s by the Tracks – “a Southern-Sushi-Juke-Joint-Fish-Taqueria-Neighborhood-Pub-Deli”. After pursuing the diverse menu, we both settled in on the tacos.  Bobby got the Shrimp Tacos and I went for the Veggie Taco with bacon. 🙂  The veggie tacos were fried green tomato tacos that were superb! Right then and there I knew I would have to give them a try at home.  And luckily…

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