This is a super easy casserole dish that my late mother-in-law Ruth Schneider used to make. It combines a common summer veggie with the zing of New Mexico green chile. You may even have the veggie in your home garden. The list of ingredients is short:

Here is a quick and easy way to use up some left-over ham and get your fix of New Mexico green chile.  Preheat your oven to 400 degrees F and fetch a 2 quart casserole dish. Here is what else you’ll need: Read the rest of this entry »

This recipe is less about the New Mexico green chile and more about what the heck to do with all that turkey you have left over from the holiday dinners. More specifically, the bits and pieces of dark meat scattered about the platter. Sure, the breast meat will find its way into sandwiches and omelette’s faster than Uncle Purvis can scratch himself and ask for seconds, but what about the lowly chunks of wing and thigh meat?

Whack that dark meat into bite sized pieces then break out a big pot and a can opener. This one is easy but mighty tasty. Read the rest of this entry »

Quesadillas are a great way to enjoy the flavor of New Mexico green chile. Most people probably cook quesadillas in a large skillet but this recipe uses a hot oven to crisp up the otherwise floppy flour tortillas. It also uses ground beef as part of the filling but chicken, turkey, pork, veggies, or just cheese works well too. Just don’t forget the New Mexico green chile! Here’s what you’ll need… Read the rest of this entry »

I’m really looking forward to the end of the summer heat and some cool evenings now that the calendar says it is fall. Not that you would know it around these parts, but I digress.

Cooler weather calls for stews and the following recipe is a pretty classic one for New Mexico green chile stew. So pull out the Dutch oven or a big ol’ stew pot…

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I’m thinking this recipe using New Mexico chiles has some Cajun influence somewhere in its history because it starts with a roux. Or maybe I’ve been watching too much Emeril Live.

Grab a big pot and a half cup of New Mexico green chile. Hatch chile would be excellent. Read the rest of this entry »

Say that three times fast.

Here is a quick and easy recipe for New Mexico green chile dogs with Swiss Cheese instead of the usual Cheddar. I really like the combination of Swiss Cheese and green chile. It’s an pleasing pairing of flavors and rather mild since dairy products put a damper on the heat of any kind of chiles.

Here is what you’ll need..

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For me, there is something magically delicious about putting New Mexico green chile together with Swiss cheese. Not just somewhere in the same dish or recipe, but right on top of each other.

Quick examples would include a burger with a slice of Swiss cheese top and and chopped green chile on top of the cheese. Or an omelet with melting Swiss cheese and chopped green chile as a hat.

Another unlikely but tasty combination is fresh pineapple and green chile. In some parts of the Southwest U.S. pizza parlors (does anyone call them that any more?) or the pizza delivery chains offer up a pineapple and green chile pie on their menus.

If your part of the world doesn’t include green chile on the pizza menus you can always have a couple of 4 oz cans of chopped green chile ready when the pizza arrives and throw it on while it’s still hot. Try it, you might like it.

We were painting the utility closet where my crock pot lives and moving it got me thinking about caldillo. It is a stew of sorts but with the flavors kicked way up through the use of New Mexico green chile and other Southwest seasonings. I like to use a Crockpot so that the stew meat comes out fork tender. And this recipe from my wife’s side of the family has a surprise ingredient.

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Here’s a recipe that is dirt simple yet has plenty of New Mexico green chile goodness. You’ll need a large skillet (10-12 inch variety) and the following ingredients.. Read the rest of this entry »