Posted at 10:39 am , on May 10, 2019
Breakfast in New Mexico is an experience unlike anything you might taste elsewhere. The combination of red or green chile, beans, potatoes and eggs along with tortillas or sopaipillas are common. In many restaurants you will find breakfast served all day, every day. The breakfast menu’s of today are more creative and amazing than ever. Most weekends Joe and I will go out for breakfast or lunch to try some of the local favorites around town. We found a gem in “Hot Tamales” located in Rio Rancho. We have been there several times and have been impressed each time by the flavors and creativity they inspire. One of Joe’s favorite meals is #64 Relleno and Eggs. It is described as a green chile cheese relleno with 2 eggs any style, topped with your choice of red or green chile and served with papitas and a sopaipilla. Now that’s a breakfast!! Anytime we talk about breakfast “Hot Tamales” comes up, and is also the inspiration for this breakfast skillet dish. Enjoy!
Posted at 9:12 am , on April 13, 2012
Poblano Chiles are a great pepper to stuff. Their size and shape enable you to stuff them with almost anything. They have a mild taste and a meaty texture that will hold all that goodness inside. I like to bake them with with a creamy cheese filling, grilled chicken with corn salsa over top. And for a little added crunch I coat them with a bread crumb coating. Sometimes I go vegetarian and switch out the grilled chicken for black beans. It takes a little prep work but it’s so worth it when you taste all the flavors going on inside this poblano chile.
Posted at 9:46 am , on November 4, 2011
We always save some of the biggest and best Hatch Chiles just for chile rellenos. I like the traditional rellenos stuffed with cheese. They can be stuffed with almost anything but there’s something about cutting into that batter fried chile and seeing all that cheese ooze out. You know it’s gonna be good! And they must have toppings. We had pico de gallo and chile pequin salsa but you can top yours with whatever you want. This recipe comes from “The Food of Santa Fe”.