August in New Mexico means it’s green chile season! The harvesting has begun and any day now you may start seeing “Hatch” green chile in your grocery store no matter where you live. The roasters are fired up and the aroma of roasted green chile is in the air. As soon as I found them in the grocery store I picked up a dozen and roasted them myself on the grill. They had the perfect amount of heat and had so much flavor. I’m always trying to find new ways to incorporate green chile into everyday recipes and thought it might taste good in a loaded baked potato salad. Oh my goodness, this turned out better than I could have imagined. Joe isn’t a fan of traditional potato salads but he loves this version. Instead of mayo I used a low fat sour cream and seasoned it with dehydrated green chile powder, salt and garlic powder. Limiting the cheese and bacon makes for a lighter version but didn’t skimp on flavor. Adding roasted green chile was the perfect addition to the mix. Try it fresh when the potatoes are still warm enough to slightly melt the cheese. You will be amazed when you take a bite of the warm cheese and green chile combined with the creamy potatoes. It’s Muy Bueno!
Posted at 8:52 am by NativeNM, on February 18, 2022
I have an admission to make, this is my first time making empanadas. They are traditional here in New Mexico that have evolved over time. Influenced by many cultures over the years you will find savory empanadas stuffed with beef, chicken or pork, sometimes with veggies and spices. And then there are the sweet empanadas filled with pumpkin, sweet potato or fruit like apples, cherries or raisins as well as other fresh or dried fruits. As I researched the history of empanadas, I discovered that there are many meat pies around the world by other names made in the tradition of their region. From our time in Kansas City we had Steak and Guiness pies at Irish Fest. Joe’s home state of Michigan is known for their Pasties. We found Peasant Pies in San Francisco while on vacation one year. Those are just a few of the meat pies that we’ve had a chance to taste, each having their own distinct flavor. I wanted my first homemade empanadas to reflect the taste of New Mexico with ground pork and green chile. They are easy to make ahead and freeze, pulling out a few to warm up and serve alongside a bowl of soup or beans. They are so tasty, I can’t wait to try a sweet version next!
It’s been 5 years since I first posted our tradition of putting up green chile for the freezer. Time to update and revisit my favorite time of year. It’s the time when the big trucks drive up, the roasters come out and they start to unload those fresh Green Chiles from The Land of Enchantment. It’s Green Chile season and I’m in heaven. I’ve lived away from NM over 20 years and other than my family, chile season is the time I miss most with the aroma of roasted chile in the air. There’s nothing like it and the chile is so delicious right after it’s been roasted. Several years ago they started bringing in truckloads of Hatch Chile to one of the grocery stores here in the Kansas City area and roasting it outside on the weekends. Always before I had to ask my family back home to please put up some chile in the freezer for me. They always came through but it’s really special to be able to put up my own and experience the aroma and taste firsthand. This year they were especially meaty and hot. Continue reading →
Last fall Joe and I went to Old Settlers Day which is a local festival here in Olathe. The streets are blocked off for a few days as people gather for concerts, arts and crafts, an old car show and a parade. As we were walking through the streets checking out the arts and crafts, we saw a lot of folks eating tacos that caught our eye. I could tell that they were made with flour tortillas but they were crisp and browned on the outside. As we neared the food vendors we found a group of boy scouts selling “Pan Fried Tacos”. I watched as they prepared them with taco meat and then placed them in a skillet with a little bit of oil to crisp and brown them, first on one side, then the other. Before they handed them over they topped them with shredded lettuce, chopped onion, tomato and grated cheese. I had to try one and it was love at first bite! Flour tortillas aren’t usually my first choice for tacos however the pan fried method gives the tortillas a crisp and crunchy texture which also makes them taste so good. Continue reading →
Zucchini and/or green chile make a great summer side dish when you slice them into bite size strips to resemble french fries. Dipped in a buttermilk batter and rolled in panko bread crumbs give them a crispy outer texture that tastes so good. French fries and ketchup may go hand in hand, however zucchini and chile fries taste especially good dipped in salsa or green chile dip. You can’t go wrong there. Imagine these fries alongside a big juicy burger or a grilled chicken sandwich. I can assure you they truly taste scrumptious together! Continue reading →
Any New Mexican will tell you that we eat green chile with everything. And those of us who no longer live in our Native home will go to great lengths to find it. It’s one of those comforts that’s hard to live without. I have always loved steak and green chile together. I’ve wrapped tenderloin steaks with green chile strips just like you would bacon and the combination is hard to beat. Here I took a skirt steak and brushed it liberally with a chimichurri, then layered some roasted Hatch green chile and Manchego cheese slices, rolled it up and sliced into pinwheels. This pinwheel just oozes flavor. On the side I made a guacamole with roasted corn and my own green chile salsa to compliment the meal. Continue reading →
Posted at 8:38 am by NativeNM, on January 27, 2015
Another discovery from “Great Day Cafe” is their Cheeseburger Soup. Their daily soup menu changes day to day but you can always be sure to find a tasty bowl listed on the blackboard. My version has a few differences, however. Great Day Cafe cooked diced potatoes in their soup where as I like crisp fries on the side. Waffle fries are perfect to dunk in this soup and also as a side cruncher. To give it some New Mexican flavor add some green chile, which is purely up to you. Don’t tell Great Day Cafe, but I think I like my Cheeseburger Soup slightly better than theirs. That won’t stop me from going back, I feel inspired every time I visit their cafe! Continue reading →
Posted at 9:51 am by NativeNM, on January 13, 2015
There’s nothing more comforting to this native New Mexican than a bowl of Green Chile and Cheddar Mashed Potatoes. Especially like today when the temp will be no higher than 10 degrees for the day. It’s frigid outside and I’m all about staying warm. A bowl of comforting potatoes with spicy Hatch green chile and cheese is the perfect side dish or in my case main dish to serve on a blustery day like today! These mashed potatoes with buttery creamy melting cheese and green chiles are something that I make quite often. I love them soooo much!! Ask any member of my family and they will vouch for me that I have an infinite love of potatoes that goes way back. I had a hard time coming up with a recipe because I don’t measure when I make mashed potatoes, I just make them. So this time I did my best to put together something on paper that would help recreate the bowl of comfort that I’ve enjoyed so many times. I hope you will enjoy them as much as I have! Continue reading →
It’s Hatch season and I just picked up my first green chiles of the season. I’ve had this recipe in mind for such a long time and waiting on chile season to try it out. I have a cookbook from The Museum of New Mexico Foundation, “Dulce, Desserts from Santa Fe Kitchens”. In it there is a recipe for lime ice cream with caramelized green chiles. Every time I flip through it I wonder how this combination will taste. You might think it sounds like an odd combination but I can vouch that it’s really quite tasty. Think of candied jalapenos paired with cream cheese. . . yummy huh! Well, this sweet and hot combination tastes like frozen key lime pie with some chile jelly on top. It’s sweet with a back heat that tempts your taste buds and leaves you satisfied. Now you could go with a mild green chile, but the hot chile is tamed considerably by the sweet syrup. And to top it off I added some crystallized lime zest which added another layer of sweetness. I think you’ll be pleasantly surprised! Continue reading →
I love to watch “Eat Street” on The Cooking Channel . . . they showcase the best street food that can be found from vendors that prepare any and all kinds of delicious foods from vending trucks. One episode that stood out in my memory was Cross Cut Sliders. I can’t remember the exact way they prepared them, only that they sandwiched mini burgers between cross cut fries and there was a dripping melting cheese involved. It looked ooey gooey good! Since I have some fresh “Hatch” green chile on hand it sounded too good not to make some sliders with green chile and melting queso. They are too messy for finger food, you’ll definitely need a knife and fork for these guys. Continue reading →