An Inspired Cook

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  • Tag: Oaxaca Cheese

    • Chile Relleno Casserole

      Posted at 9:15 am by NativeNM, on December 12, 2025

      A baked chile relleno casserole is an easy way to make rellenos without sacrificing the flavor of individually fried rellenos. This casserole has layers of meringue like egg batter, a layer of NM Green Chiles and grated cheese before covering the chiles in another layer of batter and cheese. It’s baked in the oven and puffs up like a souffle. This casserole makes enough for a crowd, however Joe and I plan to freeze individual slices so we can have some whenever we want. Just wrap up individual portions to put in the freezer first with plastic wrap and then in aluminum foil. I’m looking forward to a slice alongside a bowl of green chile stew or posole.

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      Posted in Breakfast, Recipes, Red or Green, Side Dishes | 5 Comments | Tagged Chile Relleno Casserole, New Mexico Green Chile, New Mexico Green Chile and Cheese Casserole, Oaxaca Cheese

    • Chicken Taco Salad

      Posted at 12:58 pm by NativeNM, on March 19, 2024

      If you’ve ever had a taco salad at a restaurant, it’s usually served in a flour tortilla bowl that has been deep fried or baked. It’s filled with salad and topped with seasoned ground beef, chicken, steak or pork, followed by grated cheese, salsa and a spicy ranch dressing. Sometimes I make a vegetarian version with black or pinto beans with roasted corn and avocado. I don’t have a mold to make flour tortilla bowls but I do have an alternative. I take a flour tortilla, cut it into triangles and pan fry them. They turn out light and crisp and seasoned perfectly with a sprinkle of red chile salt. I have a hard time not eating them all before they go into the bowl; they are so addictive! But with that said, fill your bowl with as many crispy fried tortillas as you wish and then top them with the rest of your salad fixings. Your going to love it! And if you want to make it healthier, just add some beans, corn, avocado or any other veggie to your salad, it’s up to you what you put in it.

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      Posted in Recipes, Red or Green, Tacos, Taquitos and Flautas | 6 Comments | Tagged Chicken Taco Salad, Fried Flour Tortillas, Oaxaca Cheese, Red Chile Salt, Salsa, Spicy Ranch Dressing, Taco Tuesday

    • Green Chile and Cheese Stuffed Chicken

      Posted at 9:28 am by NativeNM, on November 15, 2022

      I’m going back to an old favorite that I used to make when my boys were young. They always loved these chicken breasts that were stuffed with creamy cheese. Back then I made them to order, stuffing with whatever they wanted, sometimes a dollop of whipped cream cheese and avocado or cooked bacon bits with roasted tomatoes and fresh mozzarella. Anything goes if it will fit inside a chicken breast. These days one chicken breast is enough for Joe and I to share. We both enjoy them stuffed with green chile and Oaxaca cheese. Oaxaca cheese melts so creamy and tastes so good. To finish it off I spooned egg wash over the stuffed chicken breast and then dredged it in panko crumbs for a crisp coating. Once pan fried on both sides place in a preheated oven to finish baking until the chicken is cooked throughout and the cheese is bubbling. Serve alongside your favorite side dish and you have a complete meal that is simply delicious!

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      Posted in Dutch Oven and Cast Iron, Entree, Recipes, Red or Green | 15 Comments | Tagged Green Chile and Cheese Stuffed Chicken, Oaxaca Cheese, Roasted Green Chile and Cheese Stuffed Chicken, Stuffed Chicken Breast

    • Chile Relleno Chimichangas

      Posted at 10:09 am by NativeNM, on September 8, 2017

      It’s chile season in New Mexico and beyond.  One of the things I miss most about living in New Mexico is the smell of roasting green chile in the air.  There is nothing like it! But in the last few years Hatch chile has come to me.  Several years ago I found a grocery store across town that was roasting NM Hatch green chile and I filled my freezer full. In the last 2 – 3 years it has expanded and now we find chile across the Kansas City metro with roasters going at many grocery stores on any given Saturday in August and early September.  I love this time of year and always save out the biggest and meatiest of chiles for rellenos.  Making rellenos is a labor of love but it’s a messy tradition.  These chile relleno chimichangas have a crunchy outer texture like a traditional relleno but it makes less mess without the batter.  This is my second batch of chimi’s since we got our green chile.  I’ve had green chile every day for a week now, for instance we’ve had green chile cheese burgers, green chile stew, quesadillas, breakfast burritos.  I could go on and on!!
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      Posted in Recipes, Red or Green | 6 Comments | Tagged Chile Rellano Chimichangas, Chile Rellano's wrapped in a Tortilla, Flour Tortillas, Guacamole, Molcajete Green Chile Salsa, Monterey Jack Cheese, Oaxaca Cheese

    • Barbacoa Flautas

      Posted at 12:20 pm by NativeNM, on May 19, 2017

      If these flautas look familiar it’s because they are very similar to my Barbacoa Taquitos.  The difference between flautas and taquitos are the type of tortillas.  Flautas are made with flour tortillas where as taquitos are made with corn tortillas.  Corn tortillas are my first love but sometimes I make flautas to please my hubby.  The thing about making flautas is cooking the tortilla to that perfect crispness.  If overcooked they will be overly crunchy and taste like a cracker.  And the filling should be somewhat dry so that the tortilla won’t become soggy.  I went back to an old favorite, a seasoned slow cooked chuck roast flavored with Frontera’s Barbacoa sauce.  Chile de Arbol salsa and Molcajete Guacamole are the perfect condiments to dip your flautas in. Enjoy!
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      Posted in Dutch Oven and Cast Iron, Recipes, Red or Green, Tacos, Taquitos and Flautas | 4 Comments | Tagged Barbacoa Flautas, Chile de Arbol Salsa, Flautas, Frontera's Barbacoa Slow Cook Sauce, Guacamole, Oaxaca Cheese

    • Verde Chicken Taquitos with Pepper Jack Cheese Sauce

      Posted at 1:57 pm by NativeNM, on March 12, 2016

      Verde-Chicken-Taquitos-8

      With one rotisserie chicken you can make a variety of meals.  I was able to make a mound of Ancho Chicken Nachos with the dark meat and still have leftover breast meat to use for another dish.  I chopped the breast meat into little cubes and combined it with a green chile sauce to make a filling for Verde Chicken Taquitos.  My love of taquitos has no bounds!  I love biting into those crisp corn tortillas with savory fillings and oozing cheese.  They’re the ultimate fun food you eat with your fingers, but when you dip them into a creamy queso, spicy salsa or fresh guacamole you add on a whole nother dimension. Whether you mix or match is up to you, but you can’t go wrong with any of these flavors.  I had 3 cups of leftover chicken which made 2 dozen taquitos.  Next time I may use the whole chicken to make a batch for the freezer.
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      Posted in Recipes, Red or Green, Tacos, Taquitos and Flautas | 2 Comments | Tagged Chicken Taquitos, Chile de Arbol Salsa, Green Chile Sauce, Guacamole, Oaxaca Cheese, Pepper Jack Cheese Sauce, Verde Chicken Taquitos

    • Grilled Steak or Chicken Burrito Bowl

      Posted at 8:42 am by NativeNM, on July 22, 2015

      Burrito-Bowl-3

      I love big ole burritos stuffed with everything.  Sometimes I take the time to make a big batch of them that will last us for several days.  And sometimes I wrap them up to freeze for an easy meal later on.  I’ve been wanting to try a burrito bowl which is so popular these days.  I must admit it is much easier to just layer a bowl with my favorite meat and toppings but I missed the tortilla so I toasted one to have on the side.  This is literally a bowl of my favorite things starting with grilled steak and chicken that is spicy and flavorful.  More goodness comes with a scoop of fresh guacamole, salsa verde, roasted corn salsa, seasoned black beans, sour cream, Oaxaca cheese and cilantro lime rice.  Most everything was made from scratch but there are short cuts you can take to make the prep a little easier.  There is a visual appeal of a burrito bowl that you don’t get with a traditional burrito that is smashed together once you roll it up.  So the question is, do you prefer steak or chicken or both?
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      Posted in Entree, Recipes, Red or Green, Salsa, Guacamole and Dips | 0 Comments | Tagged Burrito Rub, Cilantro Lime Rice, Fresh Guacamole, Grilled Chicken Burrito Bowl, Grilled Steak Burrito Bowl, Grilled Steak or Chicken Burrito Bowl, Oaxaca Cheese, Roasted Corn Salsa, Salsa Verde, Seasoned Black Beans, Sour Cream

    • Calabacitas Chowder

      Posted at 8:55 am by NativeNM, on September 24, 2013

      ZC-Chowder-16

      It’s good to be back after a few weeks.  Joe and I went to the East Coast and enjoyed some sun and sand, some hiking, and took in some historical sites.  It was wonderful but at the same time exhausting.  We walked many a mile each day while taking in every moment.  It’s taken a good week to get back in the groove back here at home.  Since we’ve been back the weather has cooled down considerably.  The clouds and rain have descended upon us and makes me yearn for a bowl of chowder.  Looking for something a bit healthier and vegetarian I went with some zucchini, corn and green chile.  It was packed with flavor and spice which was just what I was looking for.  I added a bit of finely grated Oaxaca Mexican cheese which melted perfectly and made the chowder extra creamy.  I was hoping it would last for a day or two but someone found it in the wee hours of the night and it was gone by morning.  Wonder who that could be??  I’ll give you 2 guesses!
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      Posted in Dutch Oven and Cast Iron, Recipes, Soups, Stews and Chili | 2 Comments | Tagged Mexican Zucchini Corn Chowder, Oaxaca Cheese, Vegetarian, Zucchini Corn Soup
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