To poach the eggs, crack two eggs into boiling water and let cook for 4 minutes.  Be careful not to touch or stir the eggs. Remove the eggs carefully with a spoon and transfer to a plate with a paper towel. 

To prepare the green chile gravy, you’ll need:

•                     2 tbsp butter

•                     2 tbsp flour 

•                     1 cup milk 

•                     1/4 cup chopped green chile

•                     salt and pepper to taste

Melt butter in a medium-sized pan on medium heat.  Slowly put in flour, and whisk well until the flour absorbs all of the butter.  Slowly pour in milk, 1/2 cup at a time, whisking after each addition to break up the lumps in the gravy.  The gravy will thicken as it cooks.  For a thicker gravy, add in more flour, or to thin the gravy out, add in more milk.  Once you’re happy with the consistency of the gravy, add in chile, salt and pepper, and give it a good stir. 

To serve, cut two golden brown biscuits in half. Place ham over each biscuit, preferred amount, and carefully place the poached egg on top. Add sautéed spinach. Slightly season with salt, then spoon the Green Chile Gravy on top. Sprinkle with chopped green onions. Serve immediately.

1 1/2 pounds boneless skinless chicken breasts, cut into nuggets

Salt and pepper to taste

1/2 cup all-purpose flour

2 cups crushed tortilla chips

1/2 teaspoon chili powder

1 1/2 teaspoons dried oregano

1/2 cup chopped New Mexico Pecans

2 eggs

1/4 cup milk

Preheat oven to 400 ℉. Line baking sheet with foil; lightly grease with cooking spray and set aside.

Cut the boneless skinless chicken breasts into pieces and place into a bowl. Season the chicken pieces with salt and pepper to taste. Add the flour and mix until the chicken pieces are coated and set aside.

Place chips in a food processor or blender; process until well ground. Add the chili powder, dried oregano and pecans, pulse a few times, or until finely ground. Transfer pecan mixture to a plate.

In a bowl whisk the eggs and milk. Dip chicken pieces in the egg mixture and then roll in the pecan crumb mixture to coat. Place coated chicken nuggets on the prepared baking sheet. Bake for 20-25 minutes, or until the chicken is cooked through, turning once halfway through cooking.

Pastry:

2 cups New Mexico pecans

3/4 cup sugar

3 cups flour

2 sticks (1 cup) unsalted butter, cut into pieces, softened

1 egg

1 teaspoon vanilla extract

Filling and Garnish:

2 eggs

12 ounces of goat cheese, crumbled

1 cup heavy cream

1/2 cup honey

Pecan halves, lightly toasted

For the pastry, combine the pecans and sugar in a food processor. Process until the pecans are finely chopped. Add the flour and butter to the food processor, then process until mixed. Whisk the egg and vanilla extract together in a separate bowl. Once the egg mixture is whisked, add to the food processor and process until the dough forms.

Divide the dough into three equal portions. Press one portion into an 8-inch tart pan with a removable bottom. Chill for 30 minutes or longer. Save the remaining two portions of dough by freezing for future use.

Preheat the oven to 350 ℉. Bake the tart for 25 minutes or until golden brown. Cool in the pan on a wire rack.

For the filling, whisk together the eggs, goat cheese, heavy cream, and honey. A food processor makes this step extremely easy. Pour the filling into the baked tart shell. Bake at 350 ℉ for 25 to 35 minutes or until set. Chill in the refrigerator for 4 to 6 hours.

Decorate the top of the tart by making a ring with the pecan halves and finish garnishing with honey.  Remove sides of the tart pan and serve.

4 cups sweet potatoes, diced large

2 tablespoons vegetable oil

1 medium yellow onion, diced

2 teaspoons minced garlic 

1/2 pound diced New Mexico beef (stew meat)

1/4 cup New Mexico red chile powder

Water as needed

Salt and pepper to taste

In a large soup pot over medium-high heat, add oil, onions, garlic, and beef. Sautee until beef is brown on all sides. Add red chile powder and cook, stirring constantly for 30 seconds. Add sweet potatoes and cover with water. Bring to a simmer and cook for 20 to 25 minutes. Garnish with pecan pralines:

1 cup New Mexico pecans

1 egg white

1 tablespoon sugar

1/2 teaspoon cinnamon

1/2 teaspoon New Mexico red chile powder

1/2 teaspoon salt

Preheat oven to 350 degrees. Whisk egg white and sugar until soft peaks are achieved. Add remaining ingredients and mix thoroughly. Spread on a lightly-oiled cookie sheet, and bake for 15 to 18 minutes. Allow to cool completely.

2 cups diced turkey meat

2 cups mashed potatoes

1 cup gravy

2 cups leftover vegetables

New Mexico corn tortillas

1 cup Red chile sauce

1 cup Green chile sauce

Monterey Jack cheese

Eggs (optional, one per serving)

In an oven-safe dish, place 1/4 cup each of red and green chile sauces, then a layer of tortillas, then the turkey, mashed potatoes, gravy, and veggies; then cheese, and then more sauces. Repeat.

Place in a preheated 350-degree oven, and bake for 25 to 30 minutes. Serve with eggs cooked to your liking.

Preheat oven to 350 and grease a 8x8x2 pan.

Mix together:

2- 1Ib. cans of cream style corn

2 eggs

¾ cup yellow cornmeal

1 tsp. garlic salt

6 tbsp. vegetable oil

Put half of this mixture in pan and add 7 oz. diced green chile. Top with 2 cups of grated cheddar cheese. Then top with the rest of the corn mixture. Bake 60 to 70 minutes, or until golden and knife comes out clean. Best to let rest for 30 minutes before serving.

Ingredients

• 2 large yellow potatoes
• 25 NM green chile peppers (roasted, peeled and opened flat)
• Hatch spice blend
• 2 lbs. carne asada (thin sliced beef chuck or flank steak)
• 2 lbs. Monterrey Jack and cheddar cheese, shredded
• 1-2 tbsp olive oil

Instructions

Dice the meat and season generously with Hatch spice blend and set aside. Cut potatoes into long, skinny strips and cook in skillet with olive oil. Prepare a baking sheet with aluminum foil and cooking spray to coat it. For the first layer of the bread, open green chile peppers and lay them flat on the baking sheet. Evenly distribute the potatoes on top of the green chile peppers. For the next layer, add the diced meat and add 1 lb. of shredded cheese on top. Add a second layer of green chile peppers, flattened. Then top with the remaining 1 lb. of cheese. Place in the oven under the broiler on low, for approximately 15 minutes, until cheese is melted and bubbling. Serve with warm flour tortillas.

Roasted New Mexico Chile, Green Chile Mousse, Seafood, Pasta, Fusion Food (Serves: 1)

Green Chile Mousse

8 dehydrated bright green New Mexico Sandia Heritage chile pods (Chile FuturoTM)

5 tbsp drained large curd cottage cheese

3 peeled cloves of fresh garlic

1 tsp garlic salt

1 tbsp pure olive oil

NOTE: When selecting the dried green chile, there are a few things to keep in mind.

1. Make sure that the chiles have been peeled. Pepper skins are bitter. NEVER make a green chile sauce with unpeeled pods.
2. Make sure to use dried chiles that are still green. You will probably find many places that will sell “dried green chile,” but most of these pods will be a light or dark brown color with no green color at all. This lack of green color means that the pods have oxidized, and they no longer have the “fresh green chile” flavor, and if used the mousse will taste woody and burnt. NEVER use chile pasado! The brightest flavor comes from the greenest

Chile Futuro^TM Emeralds work the best.

Blend all of the ingredients together in a high-power blender (Vita-mix or Ninja recommended) for about 2 minutes. Let rest for 5 minutes and then blend again for another 2 minutes. Best served chilled.

Fresh Roasted New Mexico Green Chile

                Roast and open one large pinto (rainbow) Sandia Heritage chile. Remove all seeds and veins.

Julienne the pepper at an angle keeping the pattern intact for reconstruction on a bed of mousse. Lay a bed of mousse at ¾ scale of the open chile and ¼” deep on the plate.

Carefully reconstruct the open chile pattern on the mousse bed with spacing that allows the mousse to show through.

Shrimp

                Grill 8 large shrimp and arrange next to the mousse.

Pasta

                Cook 3 ounces of your favorite dry pasta, drain, and arrange next to mousse. This recipe used Pappardelle.

                Note: Radiatori holds a higher ratio of mousse to pasta.

Eating suggestion

Fork each shrimp perpendicular to its spiral. Place the shrimp like a wheel at the beginning of a julienne strip. Roll, scoop,    and drag the shrimp under the mousse to coat the shrimp. The julienne strip will automatically wrap like a ribbon around the combination for a beautiful presentation.