Tag Archives: red chile

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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How to Make Red Chile Corn Tortillas

How to make red chile corn tortillas #tortillas | mjskitchen.com

After years of frustration trying to find corn tortillas that don’t fall apart when steamed or dipped in sauce, I started making my own.  I tried several methods that worked o.k., but it wasn’t until I tried the method that I found in one of my favorite cookbooks Gran Cocina Latina, that I was able to consistently turn out great tortillas.  I usually make regular corn tortillas, but it’s fun changing them up a bit and making flavored tortillas like these red chile corn tortillas.  The method and the recipes are basically the same. The only difference is that you substitute some of the water with red chile sauce.  The outcome is a beautiful red tortilla with a red chile flavor and a little spiciness in every bite.

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Chicken Mole

Chicken Mole- Chicken smothered in New Mexico red mole sauce. #mole #chicken | mjskitchen.com

 

Back in June you were introduced to my New Mexico Red Mole, a spicy, rich sauce made with three types of chiles, pecans, pistachios, several different spices, chocolate, and a few other interesting ingredients.  The mole recipe makes over 12 cups; therefore, much of it can be frozen in 2-cup containers for future dishes like this succulent chicken mole – pieces of chicken smothered and simmered in mole sauce.

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Red Chile Cheese Tamales

Red Chile Cheese Tamales #tamales mjskitchen.com

 

A mix of spicy red chiles, onion, garlic, and cheese give these vegetarian Red Chile Cheese Tamales a savory, chile sweet and spicy flavor that make truly killer tamales.  The flavor and texture of these tamales are so good that no sauce, salsa, or toppings are needed.

When I first started making these red chile cheese tamales, I used roasted fresh New Mexico red chile and Parrano cheese.  Recently I used Turkish antep aci dolma peppers (peppers in bowl) that I received from my friends at Fords Fiery Foods and Plants. These peppers paired with cheddar cheddar yield a more exotic tamale’, richer and a little sweeter than the New Mexico reds which have a fruity and more earthy flavor.

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Tomato Red Chile Jam

Tomato chile jam with 4 ingredients - tomato, red chile, sugar, lemon juice @mjskitchen #jam #tomato #red #chile

 

This Tomato Chile Jam has been my favorite sweet and savory jam for several years now.  I was tempted to keep it to myself but it’s just too good not to share.  It’s not a PB&J jam nor a jam for toast. It’s more of  a jam to eat with crackers, pour over baked brie or use as a marinade.  My favorite use is as a marinade for pork, such as these pork kabobs with tomato chile jam marinade. Continue Reading →

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Grilled Corn with Red Chile Spice

A spicy and juicy grilled corn with a drizzle of olive oil and some red chile spice mix mjskitchen.com #corn #red #chile

The sweet corn of summer – YUM!  Sweet corn has hit the local markets early this year and it’s been exceptional.  It’s also been relatively cheap; therefore, we’ve been buying a lot of it. There are so many ways to cook corn, but our favorite is to grill it.  Sometimes we’ll leave it wrap in the corn husks and let it steam in the husks; however, we also like it shucked and cooked directly over the flame with a drizzle of olive oil and a generous dusting of a red chile spice blend.  The spices roast along with the corn yielding a spicy and smoky flavor.  This Grilled Corn with Red Chile Spice is about as easy a side as you can make, and, in my book, could be a meal by itself.  Hope you give it a try.

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Red Mole Made with New Mexico Red Chiles

A red mole' sauce made with New Mexico red chile, pecans, pistachios and an assortment of spices. | mjskitchen.com

 

A few weeks ago a friend and I took a cooking class at the Santa Fe Culinary Academy.  The class was on mole and was taught by Chef Fernando Olea, a well-known Santa Fe chef, originally from Mexico City.  The class was a demonstration of Chef Olea making his family recipe for Mole Poblano while engaging the class in a discussion on the different types of moles and the endless variety of ingredients.  Chef Olea encouraged us to create our own family recipe for mole, addressing our own tastes and using local ingredients.  Chef Olea was so inspiring, that when I got home, I did just that.  The main ingredients in the Red Mole recipe are mostly local, New Mexico ingredients. The primary chile is dried New Mexico red which gives the mole more of a red color than the dark chocolate color that one might get from a combination of other dried chiles such as pasilla, mulato, and ancho.

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Chorizo and Eggplant Skillet Pie

It's like Frito Pie - Chorizo and eggplant topped off with tortilla chips and cheese | mjskitchen.com

 

This dish was inspired by an eggplant casserole that my mother used to make when I was a kid.  The recipe, in “A Cook’s Tour of Shreveport (1973)” cookbook, is a simple side dish calling for eggplant, onion, bell pepper and olives, sauteed, then topped with bread crumbs and cheese. I loved this dish, but like many of us, I just can’t leave well enough alone. I have been playing around with this recipe over the years making it more than the original.  This Chorizo and Eggplant Skillet Pie is the result.

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