Easy, healthy recipes with a southwestern flare
The perfect soup for the cold and flu season. This recipe takes the classic chicken noodle soup, spices it up with roasted green chile and two heads of roasted garlic for even more flavor and healthy ingredients. All of this goodness is poured over cooked noodles – homemade or your favorite store bought.
Posole’ is a traditional New Mexico dish during the holiday and one of our traditional dishes for Christmas Eve. Our Christmas Eve version is made with pork and red chile. But this year I jumped the gun a bit and threw together this Green Chile Chicken Posole’.
Red Chile Cheese Tamales are a mix of spicy red chiles, onion, garlic, and cheese which yields a savory, sweet and spicy flavor, and makes a truly killer tamale.
This Green Chile Tomatillo Sauce is a variation of my green chile sauce. It uses roasted green chile and roasted tomatillos. It’s a great sauce to make when you need to tame the heat of some really hot chiles or make a milder sauce for people that can’t handle the heat.
Great with leftover turkey! These restaurant style enchiladas make a delicious quick & easy meal provided you already have the green chile sauce and the cooked chicken. Tortillas are stacked with chicken, onion, cheese and green chile sauce.
One of our favorite meals! Flour tortillas wrapped around cast iron seared vegetables and pinto beans then smothered in red chile.
Enchiladas made with carne adovada and some fresh vegetables to create a full meal – healthy, spicy, and delicious.
Carne Adovada is a traditional holiday New Mexican dish of pork marinated in New Mexico red chile, then slow-roasted. It’s a relatively easy dish to make and it makes a lot. Serve with warm tortillas then use the leftovers in burritos, enchiladas, tamales, and tacos.
What do you do when you find yourself with over two pounds of New Mexico red chile powder and a pound of green chile powder? You make a Red Chile Spice Blend and a Green Chile Spice Blend.
A Roasted Red Chile Spread made with a mix of fresh red chiles, olive oil, garlic and onion. Use on sandwiches, spread on a cracker, tossed with pasta, or add to soups, stir fries, or just about any dish in which you want that spicy, sweet flavor of red chile.
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.