Easy, healthy recipes with a southwestern flare
These Beef and Chorizo Enchiladas are the style of enchiladas served in many small town New Mexican restaurants. No cheese, sour cream or guacamole garnishes, just a simple filling wrapped in warm, soft, corn tortillas and smothered in red or green chile sauce.
When you are in a hurry or you don’t have red chile pods, then make your red chile sauce from New Mexico red chile powder or a blend of your favorite red chile powders. The powder makes a great sauce that can be used just like you use red chile from pods.
This meal consists of chicken, mushrooms, onions and bell peppers sautéed, then smothered in a unique Mexican influenced stype chile de arbol pecan sauce and served over rice.
These Fiery Chocolate Shots are made with chocolate, milk and cream, a bit of ginger, chile powder, and Baileys Irish Cream. Best when sipped. A lovely after dinner delight for date night.
Posole is used throughout New Mexico in a traditional holiday stew. However, I love using it other ways like this hearty soup made with Mexican chorizo, posole, mushrooms and Swiss chard.
Red Chile Chicken Tamales made with canola oil instead of lard, cooked chicken, red chile sauce and cheese. All of the ingredients are mixed in with the masa batter then scooped into corn husks. A very easy method for making a delicious tamale.
Are you bored with green bean casserole for the holiday? Do you need ideas for something different? Well if you do, then this list is for you. Any of these recipes will spice up your holiday celebration in one way or another.
If you love the flavor of red chile, but can’t handle the heat, then tone it down by adding pumpkin puree. The texture is a little different, but not by much, and the flavor is still the red earthy flavor of New Mexico red chile.
This Butternut Squash Soup with Apples and Red Chile screams FALL and cooler nights. It’s hot, spicy, a touch sweet, savory, and hearty. A great soup to serve in a cup and sit by a warm fire.
This recipe transforms any small, hot fresh, chile pepper into a spicy pepper sauce. Takes about 15 minutes to make, but has to rest for a couple weeks. Put a dash or two on cooked greens, black-peas or any peas or beans for that matter. I love a dash or two on cornbread.
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.