A quick & Easy spicy breakfast made with cheese stuffed roasted New Mexico chile and egg cooked between two corn tortillas.
Chile Relleno Egg Quesadilla
Breakfast, Green Chile, Vegetarian Entrees 53 comments
Vegetarian Entrees
Entrees that are totally meatless, but not necessarily vegan
Green Chile Sweet Potato Hash Browns
Breakfast, Green Chile, Vegetarian EntreesEnjoy a Sunday brunch of sweet potato hash browns topped with green chile, cheese, and an egg – my version of Albuquerque’s Frontier Restaurant’s Western-Style hash browns.
Pasta with Fresh Tomatoes and Basil
Fruit - Sweet & Savory, Pasta dishes, Vegetarian EntreesOne of my tried and true pasta recipes – Farfalle with Fresh Tomatoes and Basil. A summer dish with fresh picked, quality, ripe tomatoes and fresh picked basil. You’re going to love it!
A Cold Curry Vegetable Soup
Soups & Stews, Vegetarian EntreesA cold curry soup made with a variety of vegetables (mostly green and white). I usually use leftovers or those small pieces in the crisper with an unknown purpose. Avocado is used as a flavorful thickener.
Swiss Chard Leek Quiche
Vegetarian EntreesQuiche doesn’t have to be fattening. Just cut back on the heavy cream and cheese, and use fresh vegetables like Swiss chard and leeks. It’s easy to make and oh so good!
Grits and Green Chile
Breakfast, Grains, Green Chile, Vegetarian EntreesGrits and green chile is the ultimate fusion of southern and New Mexico cuisine. It’s creamy, spicy, and cheesy, and warms you up inside and out.
Experimenting With Pizza Stone – Pizza with Poolish Method by Alterkitchen
Bread, How To, Vegetarian EntreesGiulia from Alterkitchen teaches us how to make pizza (pizza crust) the Italian way! Once you see this pizza, it’s the only pizza you’ll ever want to make.
Corn, Mushroom and Green Chile Tamales
Green Chile, Tacos, Tamales, Tostadas, Vegetarian EntreesIt’s tamale season, so time to steam up an oldie but goodie tamale!
A vegetarian tamale that doesn’t take all day to make, but certainly tastes like it did! These tamales are made with New Mexico roasted red and green chile, corn and mushrooms.
Chunky Gazpacho
Appetizers & Starters, Soups & Stews, Vegetarian EntreesFor when it’s hot outside and your need to chill: A chunky gazpacho made with chopped cucumbers, bell pepper, onions, olives, and basil tossed into a fresh tomato base. Serve for lunch, supper, or as a starter.
Stacked Vegetables ‘en Papillote
Grilled, Vegetarian EntreesAn Èn Papillote with an assortment of summer vegetables stacked with herbs and a touch of cheese, wrapped in parchment paper and set on the grill to cook. A hearty and delicious vegetarian meal or vegetable side.
Welcome to my spicy New Mexico kitchen. I’m a well-seasoned cook with a love for New Mexico, its cuisine, its unique ingredients, and its physical beauty. Please read my About page to learn more.