Appetizer Chiles Rellenos
Makes 16 squares
| 2 (4-ounce) cans whole green chiles |
| 3 cups shredded Monterey Jack cheese |
| 1-1/2 cups shredded sharp Cheddar cheese |
| 2 eggs |
| 2 tablespoons milk |
| 1 tablespoon flour |
Preheat oven to 350 degrees F. Cut chiles into thin strips. In a lightly greased 9-inch square pan, layer cheeses and chile strips, beginning and ending with cheeses. In a bowl, beat together eggs, milk and flour. Pour over layered ingredients. Bake for 45 minutes to 1 hour, or until firm. Cut into small squares and serve warm.
Jalapeño Cheese Balls
Makes about 36 servings
| 4-1/2- to 5-pound pork loin roast |
| 2 teaspoons salt |
| 1 medium onion, chopped |
| 4 cloves garlic, chopped |
| 10 jalapeños, seeded and diced |
| 1 (14-ounce) square Monterey Jack or Cheddar cheese |
| 5 to 6 eggs |
| 1/4 cup milk |
| 2 cans plain breadcrumbs |
| Vegetable oil |
Cook roast on stove with enough water to more than cover, adding salt, onion and garlic. Cook until fork tender. Cool and cut into small pieces. Put through a food processor until completely processed. Meat should be like soft dough. If meat feels dry, add a little broth. Add jalapeños to meat and mix thoroughly. Cut cheese into 1/3-inch squares. Wrap meat around cheese to form balls about 3/4 to 1 inch in diameter. Beat eggs and milk together. Place breadcrumbs in a large, flat dish. Dip chile balls into egg mixture; roll in the breadcrumbs. Repeat process. Heat oil in a skillet and immerse some of the chile balls in hot oil. Fry until chile balls are golden brown. Serve with toothpicks. For more spice, you can serve with salsa for dipping. These can be frozen and then heated for serving. This recipe can be made with ground beef instead of pork.
Tesuque Tortillas
Makes 12 pieces
| 3 whole wheat flour tortillas |
| 1-1/2 cups grated Cheddar cheese (or laurel or clavel) |
| 1-1/2 cups green chile sauce |
Preheat oven to 350 degrees F. Cut each tortilla into 4 wedges. Place wedges together on a cookie sheet and spoon green chile sauce on the wedges. Spread the cheese on top. Bake until cheese is melted and starting to bubble. Transfer to a plate and serve hot.
Sunflowers, 1937, Jose J. Garcia, Santo Domingo Pueblo, #51368/13. Museum of Indian Arts and Culture/Laboratory of Anthropology, Department of Cultural Affairs, www.miaclab.org. Photo by Blair Clark.
Spicy Chicken Nachos
Makes 20 servings
| 3 cups skinned chicken breast, poached and diced |
| 12 ounces cream cheese, softened |
| 3 jalapeños, seeded and minced |
| 1/2 cup minced green onions |
| 2 cloves garlic, minced |
| 1 teaspoon cumin |
| 1-1/2 teaspoons chili powder |
| 2 cups Monterey Jack cheese, grated |
| Salt and freshly ground black pepper to taste |
| 1 package tostado rounds |
Preheat oven to 375 degrees F. Combine all ingredients, except salt and pepper and chips, in a large bowl and mix thoroughly. Season with salt and pepper. Place a generous amount of chicken mixture on tostados. Place on a cookie sheet and bake until melting, about 5 to 8 minutes. Serve while hot.
Southwest Tomatillo Duck Triangles
Makes 24–32 triangles
| 8 (6-inch) flour tortillas, quartered |
| 1-1/4 cups chopped tomatillos |
| 1-1/4 cups chopped plum tomatoes |
| 4 jalapeños, seeded and minced |
| 3 tablespoons minced cilantro |
| 2 tablespoons minced parsley |
| 3 tablespoons fresh lime juice |
| 2 cloves garlic, crushed |
| 3/4 teaspoon Tabasco Sauce |
| 1 teaspoon ground cumin |
| 1 pound shredded white Cheddar cheese |
| 1/2 teaspoon salt |
| 1/2 teaspoon pepper |
| 4 cups roast half duck (Maple Leaf Farms), follow package directions to prepare |
| 1 cup thinly sliced red onion |
Preheat oven to 375 degrees F. Place tortillas on a cookie sheet. Bake 5 to 7 minutes until lightly toasted. In a medium bowl, mix all ingredients, except the duck and onion. For each appetizer spread some of the tomatillo mixture on each tortilla quarter. Top with duck meat and some onion slices. Bake 10 to 15 minutes, until cheese is melted.
Empanaditas
Makes about 4 dozen
Meat Filling
| 2 cups ground or finely diced meat (pork or beef) |
| 1 cup sugar |
| 1-1/2 cups applesauce |
| 1 teaspoon salt |
| 1/2 teaspoon cinnamon |
| 1/2 teaspoon allspice |
| 1 teaspoon nutmeg |
| 1 tablespoon vanilla |
| 1 cup diced cranberries |
| 1 cup roasted, shelled pine nuts |
| 2 tablespoons blackberry brandy |
| 1 cup mincemeat or raisins (optional) |
Pastry
| 4 cups flour |
| 1/2 teaspoon salt |
| 2 teaspoons baking powder |
| 3 tablespoons sugar |
| 3/4 cup shortening (part lard) |
| 1/2 cup milk |
| Water, as needed |
Cover meat with water in a large kettle and simmer until tender, about 1 hour. Cool. Grind meat in a grinder and place in a large bowl. Add remaining ingredients for meat filling. Mix well with hands, using applesauce (or meat stock) to moisten. Let mixture stand while preparing pastry.
Sift flour into a large bowl and add salt, baking powder and sugar. Cut in shortening. Mix in milk and water to form soft dough. Knead dough with hands for about 3 minutes. Form dough into balls about 1-1/2 inches in diameter. Roll out on a floured board. Place 2 teaspoons filling on half circle of dough, folding over other half circle to enclose. Pinch edges of dough together to prevent filling from leaking. Brush with egg whites. Bake at 350 degrees F on a greased cookie sheet until golden brown, about 15 minutes.
Tortilla Roll-Ups
Makes 48 roll-ups
| 3 (8-ounce) packages cream cheese |
| 1 (8-ounce) container sour cream |
| 2 tablespoons salsa |
| 1/2 cup chopped onion |
| 1 jalapeño, seeded and chopped |
| Juice from 1 lime |
| 1/2 teaspoon salt |
| 12 flour tortillas |
Mix first 7 ingredients. Spread mixture on tortillas and roll. Cut each tortilla into quarters. Store in a plastic zipper bag in the refrigerator. Serve with salsa and guacamole.
Photo by Peter Vitale
Mexican Pizza
Makes 20 servings
| 1 (15-ounce) can tomato sauce |
| 1 large yellow onion, chopped |
| 1 (6-ounce) can chopped green chile |
| 1/3 cup Romano cheese, grated |
| 1 (4-ounce) package hard salami, cut into small bits |
| 1 (8-ounce) package grated Cheddar cheese |
| 1 package small tostados |
Preheat oven to 350 degrees F. Put tomato sauce and onions in a saucepan and bring to a boil until thickened. Add green chile. Stir constantly. Add Romano cheese and remove from heat. Add salami to paste mixture. Put Cheddar cheese on top of each tostado. Then add a heaping tablespoon of the meat and tomato paste on top of cheese. Place on a cookie sheet and heat until the cheese melts.
Layered Rancher’s Dip
Makes 11 cups
| 2 (8-1/2-ounce) cans jalapeño bean dip |
| 2/3 cup sour cream |
| 1 (1.25-ounce) package taco seasoning |
| 2 (4-ounce) cans chopped green chiles |
| 4 medium avocados, mashed with 2 tablespoons lime juice, 2 teaspoons salt and 1/4 teaspoon garlic powder mixed together |
| 1 (8-ounce) package shredded Cheddar cheese |
| 2 cups sliced green onions |
| 2 cups chopped tomatoes |
| 6 ounces sliced pitted ripe olives |
Layer in order listed on a 10 x 15-inch platter. Serve with corn chips or Doritos.
Green Chile Con Queso
Makes 4 to 6 cups
| 1 medium onion, finely diced |
| 2 cloves garlic, minced |
| 2 tablespoons fat |
| 2 tablespoons flour |
| 1 cup chopped green chiles |
| 1 medium tomato, chopped |
| 1 cup evaporated milk |
| 1/2 cup grated clavel cheese (found in Mexican markets) |
| 1/2 cup Cheddar cheese, grated |
| 1 pound processed cheese, grated |
Combine onion, garlic and fat in top portion of double boiler. Cook at medium heat until onion is transparent. Add flour and stir. Add green chiles and tomato and bring to a boil. Remove from heat and add milk and cheeses. Place over boiling water and cook, stirring constantly, until cheeses are melted. Reduce heat and let simmer 1/2 hour. Serve with tostados.
Variations: Add 1/4 cup chopped pimentos, or add 1/4 cup diced jalapeños for stronger flavor.
Jicama with a Kick
Makes about 12 pieces
| 1 medium jicama |
| 1/2 cup fresh lime juice |
| 2 tablespoons Lawry’s Seasoned Salt |
| 2 tablespoons chili powder |
Peel and cut jicama into strips, about finger size. Do not prepare in advance, as it dries out. In one bowl, put the lime juice, and in another bowl, mix chili powder and seasoned salt. Dip jicama in the lime juice, then in salt and chili powder.
Vaquero Salsa
Makes 4 to 5 cups
| 1/2 cup diced red bell pepper |
| 1/2 cup sliced black olives |
| 1/4 cup sliced green onions |
| 1 (15-ounce) can black-eyed peas, drained and rinsed |
| 1 (8-ounce) can shoe-peg corn, drained |
| 4 tablespoons cilantro pesto |
| 2 tablespoons red wine vinegar |
| Dash hot sauce (or 2 to 3 if you like it hot!) |
| Salt and ground black pepper to taste |
| Tortilla chips and pita wedges, for serving |
Mix together red bell pepper, black olives, green onions, black-eyed peas and shoe-peg corn. In a small bowl, mix together cilantro pesto, red wine vinegar and hot sauce. Toss pesto mixture with black-eyed pea mixture. Salt and pepper to taste. Cover and chill until ready to serve. Serve with tortilla chips, pita wedges, or as a relish alongside grilled meat.
Mexican Mushrooms
Makes 16 servings
| 1/2 cup sharp Cheddar cheese |
| 3/4 cup Monterey Jack cheese |
| 1/4 to 1/3 cup sour cream |
| 4 tablespoons sliced green onions |
| 3 tablespoons chopped cilantro or parsley, or a mixture of both |
| 4 tablespoons diced canned green chiles |
| 1/3 cup butter |
| 1-1/2 cloves garlic, pressed |
| 16 (2-inch) fresh mushroom caps |
| Grated fresh Parmesan cheese |
In a mixing bowl, toss Cheddar and Monterey Jack cheeses, sour cream, green onions, cilantro or parsley and chiles and set aside. In a saucepan, combine butter and garlic; warm to melt butter. Brush mushroom caps with the garlic butter and fill each cap with 1 generous tablespoon of the cheese mixture. Sprinkle generously with Parmesan cheese and broil until bubbly, about 3 to 5 minutes.
Pottery Maker, 1934, by Will Shuster, fresco, 47 x 23 inches. Collections of the New Mexico Museum of Art, on long-term loan from the U.S. General Services Administration, Public Works of Art Project, 1934. Photo by Blair Clark.
Corn Dip
Makes 20 servings
| 2 (15-ounce) cans whole-kernel corn, drained |
| 2 (4-ounce) cans chopped green chiles, drained |
| 1 cup mayonnaise |
| 1 cup sour cream |
| 1 bunch green onions, diced |
| 2 cups sharp Cheddar cheese, grated |
| 1/2 teaspoon salt |
| Cumin to taste |
| 1 to 3 jalapeños peppers, chopped and seeded |
Combine all ingredients and serve with scoop-size Fritos. It is best to let dip stand in refrigerator for a minimum of 30 minutes before serving. Can be made ahead of time.
Santa Fe Green Chile Dip
Makes 3 cups
| 1 (10-ounce) can diced tomatoes, drained |
| 1 (4-ounce) can sliced black olives |
| 1 (4-ounce) can diced green chiles |
| 3 green onions, chopped, including some of the light green parts |
| 2 tablespoons olive oil |
| 1 tablespoon vinegar |
| 1/2 teaspoon garlic salt |
| Salt and pepper to taste |
Combine all the ingredients in a bowl. Chill and serve with tortilla chips.
Southwestern Black Bean Dip
Makes about 2 cups
| 2 large cloves garlic, minced |
| 1/2 large red bell pepper, chopped |
| 1/2 medium onion, chopped |
| 1 teaspoon vegetable oil |
| 2 (15-ounce) cans black beans, rinsed and drained well |
| 3 tablespoons fresh lime juice |
| 1/4 cup fresh cilantro leaves (packed), washed well |
| 1 teaspoon ground coriander |
| 1 teaspoon ground cumin or to taste |
| 1/2 teaspoon cayenne |
| Freshly ground black pepper |
| 1/4 teaspoon salt |
| 2 tablespoons water |
In a large, nonstick skillet, cook the garlic, bell pepper and onion in vegetable oil over moderately low heat, stirring until onion is translucent. Remove skillet from heat. In a food processor, pulse black beans, lime juice, cilantro leaves, spices and water 3 to 4 times, adding up to 2 more tablespoons of water, if necessary, to reach desired consistency. Add onion mixture and pulse 2 to 3 times. Chill dip, covered, at least 3 hours and up to 1 day.
Chile Con Queso
Makes 6 cups
| 2 cups chopped onion |
| 4 cloves garlic, chopped |
| 2 tablespoons olive oil |
| 2 (14-ounce) cans chopped tomatoes, well drained |
| 2 (6-ounce) cans Ortega green chiles |
| 1 cup evaporated milk |
| 2 pounds old English cheese, cut in chunks |
| Salt to taste |
Simmer onions and garlic in olive oil. Add well-drained tomatoes and chiles. Simmer until onions are done. Add milk and cheese. Simmer and stir with patience. Salt to taste. Serve with tostados or Fritos scoops.
Chunky Guacamole
Makes 2 cups
| 2 large ripe avocados, chopped |
| 2 medium tomatoes, chopped |
| 1 small onion, finely diced |
| 1 (4-ounce) can chopped green chiles |
| 1/4 cup cilantro, coarsely chopped |
| Juice of 1 lemon |
| Salt to taste |
Chop all the ingredients fine. Do not mash. Mix together with lemon juice and add salt to taste. Serve as a dip or with tostados. May add 1/2 cup diced jalapeños for extra spice.
Roasted Tomatillo Guacamole
Makes 1-1/2 cups
| 1 or 2 fresh jalapeños, stems removed and chiles halved and seeded |
| 1/2 medium white onion chopped |
| 1 garlic clove, peeled |
| 1 tomatillo, papery skin removed |
| 1 avocado, peeled and cut into chunks |
| 1 tablespoon lime juice |
| 1/3 cup loosely packed cilantro leaves, chopped |
| 1 teaspoon salt |
In a large unoiled skillet over medium heat, pan-roast the jalapeños, onion, garlic and tomatillo on all sides, 20 to 25 minutes total. In a blender, whirl the vegetables with 1/4 cup water until blended but still chunky. Add avocado and lime juice: pulse until blended. Add cilantro and salt, pulse to combine, and add more salt and/or lime juice to taste.
Nachos de Lamy
Makes 60 servings
| 10 corn tortillas |
| Cooking oil |
| Refried beans |
| Jalapeños, thinly sliced |
| Shredded Cheddar or longhorn cheese |
| Guacamole |
Preheat oven to 350 degrees F. Cut the tortillas into sixths and drop in hot oil until they float (or about 30 seconds). Remove and drain off excess oil. On each section, place 1 tablespoon of the refried beans. Next, place a slice or two of jalapeño on top of the beans and then cover with some Cheddar cheese. Place in oven until cheese melts. Top with 1 tablespoon of guacamole and serve immediately.
Josefinas
Makes 24 servings
| 8 Mexican hard rolls or one loaf French bread |
| 1 cup drained canned green chiles or fresh chopped green chiles |
| 2 sticks (1/2 pound) butter, softened |
| 1 clove garlic, minced |
| 1 cup mayonnaise |
| 8 ounces Monterey Jack cheese, grated |
Preheat broiler. Slice the rolls crosswise into 1/2-inch slices and arrange on a baking sheet. Toast until bread is golden on one side. Rinse the seeds off the chiles, drain well and chop. Mix with the butter and garlic. Mix mayonnaise and cheese. Spread cheese mixture on untoasted side of the bread slice. Broil until the cheese is brown and puffy. Serve at once.
Chile Cheese Appetizer
Makes 18 servings
| 1/2 cup butter |
| 10 eggs |
| 1/2 cup flour |
| 1 teaspoon baking powder |
| Dash salt |
| 1 (12-ounce) can chopped green chiles or fresh chopped green chiles |
| 1 pint cottage cheese (small curd) |
| 1 pound Monterey Jack cheese |
Preheat oven to 325 degrees F. Melt butter in 13 x 9-inch pan. Beat eggs in a bowl, add flour, baking powder and salt; blend. Add melted butter, chiles and cheeses and blend. Bake 35 to 40 minutes. Cut into small squares to serve.