Southwestern Spiced Squash
This recipe combines two Native American crops, squash and corn, with chile. One of the most popular dishes in New Mexico, it is so colorful that it goes well with a variety of foods.
Makes 4 to 6 Servings
Heat Scale: Medium
3 zucchini squash
1/2 cup chopped onion
1/4 cup (1/2 stick) butter or margarine
1/2 cup chopped Hatch green chilies, roasted and peeled
2 cups whole kernel corn
1 cup milk
1/2 cup grated Monterey Jack cheese
In a skillet over medium-high heat, cook the squash and onion in the butter until the squash is tender, 6 to 7 minutes. Add the chilies, corn, and milk. Bring the mixture to a simmer. Reduce the heat to low and simmer for 15 to 20 minutes to blend the flavors. Add the cheese and heat until cheese is melted. Enjoy!
Sam's Favorite Pasta Dish
2 pounds of pasta cooked to directions
1 cup of chopped onion
5 garlic cloves diced
¼ cup of olive oil
1-2 cups of chopped New Mexico green chiles
Saute the onions, garlic and green chiles in olive oil. Drain cooked pasta and toss
mixture into pasta. Salt to taste.
Roasted Poblano Chiles Stuffed with Spiced Goat Cheese
Poblano chiles impart a distinctive taste to these rellenos and they are usually milder than other varieties of chilies. The filling is a combination of traditional Mexican and New Southwestern ingredients.
Makes 4 Servings
Heat Scale: Mild
2 teaspoons ground red New Mexican chile
1/2 cup goat cheese
1/2 cup ricotta cheese
1 cup walnuts, finely chopped
1/2 cup dark raisins
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
4 large poblano chiles, roasted and peeled, stems left on
4 large eggs, seperated
1/2 cup flour (You will need extra flour for dredging)
2 teaspoons baking powder
1 tablespoon water
1/4 teaspoon salt
In a bowl, combine the red chile, cheeses, walnuts, raisins, cinnamon, and cloves to make the filling. Make a slit in the side of each chile and stuff with the filling. Roll each stuffed chile in the flour and shake off the excess.
In a clean bowl, beat the egg whites until stiff. In another bowl, combine the egg yolks, 1/2 cup of flour, baking powder, water, and salt and gently fold the mixture into the egg whites to make a batter.
Carefully dip the chiles into the batter and coat well. Heat 2 to 3 inches of oil in a large skillet over high heat to 350F. Add the chiles and fry until lightly browned (about 2 to 3 mintues per side), turning them once. Remove and drain on paper towels. Enjoy!
Super Bowl Worthy Green Chile Puff Pastry Pizza
This recipe is a creation by one of my dearest friends. She created it while we were living abroad together in a land far away from everything American and delicious. Using the ingredients we could find at the shoppe down the road, she devised this special way to make pizza. I realize pizza is not necessarily an American dish, but none-the-less it is an American favorite. Upon our return home we added green chile to the recipe and BAM it was perfect. After that last and final ingredient, adding it to the internet cookbook became a must (especially at the height of all American enthusiasm, aka the Super Bowl). Thanks Miss Ashley Wood, for not only amazing food, but amazing friendship. Enjoy!
1 Sheet Thawed Puff Pastry (Found in Frozen Food Section of Grocery Store)
1 Whole Head of Garlic
2 Tbs Olive Oil (divided)
Salt and Pepper to taste
½ cup Chopped New Mexico Green Chile Company Green Chiles
¼ cup Parmesan Cheese
1 Tbs Water
Preheat Oven to 400F
Cut whole head of unpeeled garlic in half horizontally drizzle with 1 Tbs olive oil, salt and pepper. Wrap in tin foil. Bake for 1 hour.
Squeeze garlic cloves out of paper skins. Mash garlic cloves with the back of a fork into the remaining 1 Tbs of olive oil.
Preheat oven according to package directions of puff pastry.
Unfold thawed sheet of puff pastry. Prick puff pastry all over with a fork.
Spread garlic clove/oil olive mixture over puff pastry.
Top with chopped New Mexico Green Chile Company Green Chiles and parmesan cheese leave a 1 inch crust.
Make egg wash by whisking egg and water together. Brush crush with egg wash.
Bake according to Package Directions – about 15 minutes.
Authentic Hatch green chile is an absolute must for these recipes. Visit our store to see our assortment.