Tag Archives: peppers

Brown Rice Salad with Lime Vinaigrette

This brown rice salad is a healthy salad with brown rice, a mix of peppers (sweet & spicy), nuts and herbs, tossed with a Lime Dressing. #grains #brownrice #salad #recipe @mjskitchen

This weekend we had a wonderful meatless meals that was totally unexpected. I had made this Brown Rice Salad with a Lime Vinaigrette and was planning on serving it with chicken.  Then Bobby walked in with a bunch of green tomatoes from our garden so I couldn’t I resist making a batch of fried green tomatoes. To heck with the chicken. What a great meal that this salad with the fried green tomatoes made!

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Calabacitas Enchiladas (Corn, Squash and Green Chile)

Enchiladas made with squash, corn and green chile mjskitchen.com

Calabacitas is a traditional New Mexico early fall dish of summer squashes, corn, and green chile.  However, you’ll find several variation, some with tomatoes and others cheese. Frequently, you find Calabacitas as a fall special in New Mexican restaurants. The basic calabacitas recipe is SO easy and quite tasty.

A couple of weeks ago I had one medium sized yellow squash from the garden sitting all by itself in the crisper, a pot of green chile sauce sitting on the stove top, two dozen corn tortillas in the fridge, and a freezer packed with bags of fresh corn. Throw all that together with some cheese and what do you have – Calabacitas enchiladas. I decided to make them stacked or flat as opposed to rolled, because they are easier to assemble and much easier to get out of the pan.  Not only that, I do prefer flat enchiladas to rolled – don’t ask me why, but I do.

ENJOY!
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Quick and Easy Green Chile Stew

In the fall of 2011 we shot a short video for a contest sponsored by Chile Monster, a supplier of New Mexico chile, tortillas and tamales. The goal of the video was to “represent ANYTHING about New Mexico Chile, your LOVE for chile, Eating Chile, ANYTHING CHILE!”  It sounded like fun, so we went for it!

Bobby came up with a great idea that required his brother Jeff, a person who loves eating hot food (the hotter the better), to eat a bowl of really hot NM green chile. The premise of the idea – let’s make Jeff sweat!!!  For the video Bobby shot Jeff eating a bowl, actually two bowls, of fresh roasted New Mexico chile with a few beans and a little hamburger meat (recipe follows).  The video should make you smile.  It sure makes me smile!  (NOTE:  You can watch in HD if you choose.  Once you hit play, click on the “360p” and select “720pHD”, then go to full screen so you can really watch Jeff sweat! 🙂 )

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New Mexico Green Chile

A bowl of New Mexico green chile sauce mjskitchen.com

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In this post we’ll be making a traditional New Mexico green chile sauce as well as taking a look at several recipes that use either use the sauce or that use just chopped green chiles. New Mexico (NM) green chile is normally referred to as  NM chile or Hatch chile which is chile that is grown in the Hatch Valley of southern NM.  Some of the varieties of chile grown throughout the state include Big Jim, Joe Parker, Rio Grande, and Sandia.  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 the ways in which chile is roasted.

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 green chile sauce or red chile, or both (Christmas).  Roasted chiles can also be chopped and used in green chile sauce, green chile stew, salsa, served as just a bowl of green chile, and many, many more dishes.

Previously, I shared my red chile sauce made with dried red chile.  This week I’m sharing my recipe for New Mexico Green Chile Sauce made with roasted, peeled and chopped green chile.

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New Mexico Red Chile

Remember those fresh red chile ristras from my Red or Green? post?  It doesn’t take long under the New Mexico sun for them to become dried red chile. Once dry, they can be ground into red chile powder, chile flakes, or turned into red chile sauce (recipe below). Continue reading for more information on New Mexico Red Chile.

Ristras of New Mexico red chiles

 

I usually go for the red chile sauce.  Every year we purchase a bag of dried red chiles or a fresh ristra. The ristra we hang it in the backyard to dry. Once dry, I break off the pods at the stems and make a couple of big batches of red chile sauce. I freeze most of it in small containers for future use, but always reserve about two cups for enchiladas. Below is my recipe for New Mexico Red Chile Sauce. For the heat level, I try to buy “medium” when I have a choice, but most of the time, the only choice is hot – but we like it hot.

If you don’t have or can’t find red chile pods, you can always make a red chile from powder.

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Red or Green? New Mexico Chiles

Did you know that New Mexico (NM) is the only state in the U.S. to have an official question and that question is –  “Red or Green?”. Yep – that’s it – “Red or Green?” In NM every New Mexican restaurant asks you “Red or Green?” when you order your meal. If you’re not asked, then it’s not New Mexican food. It’s probably Mexican or Tex-Mex.

New Mexico chile - red and green

New Mexico Chile

So why do waiters ask “Red or green?”? Because New Mexican dishes are typically smothered in a red or green chile sauce. When you order your enchiladas, chile rellenos, huevos rancheros, tamales, stuffed sopapillas, or pretty much anything you order, the next thing you are asked is “Red or green?” – meaning – So you want it smothered in  red chile sauce or green chile sauce. If you can’t decide, you can always order “Christmas” and get both. My standard orders are green with chile rellenos, red with tamales, carne adovada, and huevos, and whatever I feel like at that moment for all other dishes. Continue Reading →

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