Easy, healthy recipes with a southwestern flare
A nice alternative to the traditional Frito Pie. This skillet dish is made with eggplant, Mexican chorizo and other vegetables, then topped with tortilla chips and cheese.
Black Bean Chipotle Tamales are made with black beans, a little onion, sweet pepper, and a chipotle seasoned masa. They are so good, you can eat them right out of the steamer or fancy them up with a spicy mango sauce.
One of our favorite meals! Flour tortillas wrapped around cast iron seared vegetables and pinto beans then smothered in red chile.
Aji Panca chile is a Peruvian chile that has a slightly smoky, sweet flavor with a relatively mild heat.
It makes a wonderful chile paste that can be used in a variety of ways.
If you love sweet and spicy then you’re going to love this jam! With every bite you get the luscious sweetness of strawberries followed by a burst of spicy chile that continues to tickle the tongue long after the jam has moved on.
This chocolate atole recipe (aka champurrado) uses chocolate almond milk, ginger, red chile powder, and other spices. It’s lighter than most atole recipes and makes a heart warming winter beverage.
Enchiladas made with carne adovada and some fresh vegetables to create a full meal – healthy, spicy, and delicious.
Next time you need a hearty and healthy side dish, whip up a batch of mashed sweet potatoes. They come together in less than 30 minutes. To add a little spice, use some New Mexico red chile sauce for gravy. You’ll be asking yourself “Why haven’t I done this before?”
Grits and chile is one of the most comforting, heart and soul warming breakfasts that one can eat. This version combines grits with roasted red chile.
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.
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.