Tag Archives: eggs

New Mexico Green Chile Quiche with Pinon Crust

Recipe for a Green Chile Quiche with Pinon Crust, two cheeses, and bacon (if you desire) | mjskitchen.com


Have you had enough green chile yet?  What a silly question!!!  For those of you still wondering what to do with all of the green chile you’ve bought or grown, here’s a VERY TASTY idea – Green Chile Quiche with a Pinon (Pine nut) Crust.  Everyone is going to love this quiche, even you men that don’t eat quiche. 🙂

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Migas (Eggs, Green Chile and Tortillas)

Southwestern style migas is a dish that consists of scrambled eggs, green chile, and fried corn tortillas


Migas (Spanish for “crumbs”) is one of those dishes that is different in different countries.  In the southwest, migas is a simple scrambled eggs dish with, at the very least, some fried corn tortillas (the “crumbs”) and chile pepper. Southwestern migas and Tex-Mex migas are basically the same dish with a variety of possible ingredients. Sometimes you’ll see additional ingredients like onions, cheese, tomatoes, chorizo or avocado.  Here in New Mexico, you’ll still find different versions of migas, but the one constant is, yes – you know what it is – New Mexico green chile.

Today I’m sharing the southwestern style migas I have been making for years.  I normally fry my own tortilla strips but have been known to use store bought tortilla chips, especially when I’m hungry and I don’t want to spend the time frying the tortillas. The ingredients and process for migas are simple and the final dish goes great with a side of beans, Spanish rice, or potatoes.  The migas below are being served with leftover Roasted Fingerling Potatoes.  If you feel like jazzing the eggs up even more, I’ve provided you with a list of additional ingredients or toppings.  Experiment, have fun, and eat well.

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Asparagus, Mexican Chorizo, and a Soft-Boiled Egg

Salad of asparagus, chorizo, and soft-boiled egg @MJsKitchen

This asparagus, chorizo and egg salad was inspired by an article in a recent issue of Cook’s Illustrated.  The article was about getting the perfect soft-boiled egg by actually “steaming” it rather than boiling it.  I have now tried the steaming method several times and each time have ended up with “perfect” soft-boiled eggs – cooked whites and creamy yolks. SO good!

Now that I have all of these soft-boiled eggs, what do I do with them all?  The article suggested serving one over steamed asparagus drizzled with olive oil.  I tried it, and it was excellent, but I wanted more. So by adding just a couple more ingredients, I came up with this delicious asparagus, chorizo salad that can be served by itself, as a side, or a starter for a meal.  If you’re vegetarian, just omit the meat.  It’s a great salad with or without the chorizo.  The chorizo adds a spiciness and meatiness that you can’t get otherwise and actually, provides a complete meal for us.  If you can’t find chorizo, you can use bacon.  Who doesn’t love bacon on a salad?!

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Swiss Chard Leek Quiche

This Swiss chard leek quiche is so delicious it makes you not care that it's totally vegetarian.#quiche #vegetarian @mjskitchen mjskitchen.com


Swiss Chard Leek Quiche is our favorite quiche and one of my tried and true recipes.  But it hasn’t always been that way.  For years I was intimidated by quiche because I was always trying to make it too healthy.  I used skim milk, too few eggs, and too many vegetables.  Therefore, my quiches were always runny, thin and tasted like sauteed vegetables with scrambled eggs.  So after many failed quiches, I decided to actually follow a recipe and made a beautiful quiche with lots of eggs, heavy cream and lots of cheese.  I finally understood what made a quiche work:  great vegetable/meat ingredients (but not too many), a tasty and light crust, and the right proportion of eggs to cream to milk.  At this point I started working my way toward a little healthier quiche.  The recipe and proportions provided here are the result. Now quiche is on the menu about once a month and, no matter what the ingredients, it turns out perfect every time.

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Breakfast Tostada (Egg, Sausage, Green Chile, Cheese)

Egg Sausage Tostada with scrambled eggs, green chile, and Kielbasa sausage. @MJsKitchen


Today, I’m going to talk a little about the tostada.  Very simply, a tostada is a meal on top of a fried corn tortilla. That “meal” can be just about anything from beans (my favorite) to roasted veggies or ground beef to shrimp.  This Breakfast Tostada is a meal with egg, sausage, cheese and vegetables.  It is so delicious that it has a place of honor on “brunch” options right along side our favorite – Huevos Rancheros.

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Capellini, Garlic, Lemon and Egg Pasta

Pasta with garlic, lemon, and an egg is a delicious quick & easy dish. #recipe #pasta #preservedlemons @MJsKitchen


I’m sure we all have our ridiculously easy dishes that we can fix on a lazy night in the kitchen or when we dine alone.  This pasta with lemon, garlic and an egg is one of mine.  The most time-consuming part of the process is cooking the pasta but if you use capellini (angel hair), it doesn’t take any time to cook once the water comes to a boil. The veggies can be chopped and sauteed by the time the pasta is done and then it’s just a matter of frying or poaching the egg.

I do use those wonderful preserved lemons I keep in the refrigerator, but if you don’t have any, you can always substitute lemon juice and zest, or even better Meyer Lemon and zest.  See my Kitchen Notes for more substitution ideas.

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Preserved Lemon Rice

Preserved lemon rice is a tasty rice made with preserved lemons and artichoke hearts. @MJsKitchen mjskitchen.com

If you read my Preserved Lemon post from last summer you know that preserved lemons are one of my most favorite condiments and that I always have a jar in the fridge.  One of my favorite uses of preserved lemons is in this rice recipe. Preserved lemon rice takes only 30 minutes to make and it’s packed with flavor, vegetables and a little protein. It could be a meal or a side for fish or chicken.  No matter how you serve it – it’s SO good!

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Huevos Rancheros with Red Chile

Ranch eggs - Huevos Rancheros with New Mexico Red Chile Sauce

Here in New Mexico Huevos Rancheros are eaten as much as enchiladas, tamales and sopapillas.  One can find them on the menu of any New Mexican restaurant, and can order them any time of the day. In my house I can’t say “huevos rancheros” without having the intention of making them.  They make a great weekend brunch and do get made quite often.

Huevos Rancheros or ranch-style eggs are very easy to make and can be made pretty much any way you want.  Ours are pretty simple: Fried eggs served on top of warm corn tortillas with a side of beans, topped with New Mexico Red Chile Sauce.  If I don’t have beans, I’ll make hashbrowns which we enjoy just as much.  Here is my huevos rancheros recipe. I provide some variations and substitutions in the Kitchen Notes, so be sure to check them out.

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New Mexico Green Chile

A bowl of New Mexico green chile sauce mjskitchen.com


In this post we’ll be making a traditional New Mexico green chile sauce and take a look at several recipes that use either use the sauce or that use chopped green chile peppers. New Mexico green chile is called by many names – New Mexico chile, Hatch, Big Jim, Rio Grande and Sandia – to name a few.  Unlike poblano and jalapeno, New Mexico green chile has a tough skin; therefore, it is best when roasted and peeled. The resulting roasted chile is remarkable!  If you missed my Red or Green? post, check it out to see how chile is roasted.

The whole roasted chile can be stuffed with cheese, dipped in a batter and then fried for chile rellenos.  Once fried, one could smother the rellenos with more green chile sauce or red chile, or both.  The roasted chiles can also be chopped and used for green chile sauce, green chile stew, salsa, just a bowl of green chile, and many, many more dishes.  Last week I shared with you my red chile sauce, so this week I’m sharing my recipe for New Mexico Green Chile Sauce.

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