1 rotisserie chicken, cooked and shredded

1/2 cup celery, chopped

1 cup seedless grapes, quartered

2 tablespoons fresh tarragon, chopped

1/2 cup mayonnaise

1/2 cup sour cream

1 teaspoon Worcestershire sauce

1/2 cup New Mexico pecans, toasted and chopped

Salt and pepper to taste

Croissants

Leaf Lettuce

Shred rotisserie chicken in a large bowl. Combine chopped celery, quartered grapes, chopped fresh tarragon, mayonnaise, sour cream, Worcestershire sauce, and chopped pecans into the large bowl with the already shredded chicken. Once all the ingredients have been added to the bowl, mix until fully incorporated. Season to taste with salt and pepper. Refrigerate for 1 hour.

Split croissants in half. Place a piece of leaf lettuce and a scoop of chicken salad in each.

2 (8 ounce) packages cream cheese, softened

3 jalapenos, seeded and finely chopped

1/4 cup of green onions, chopped

8 slices of bacon, cooked and chopped

1 cup shredded cheddar cheese

1 teaspoon of minced garlic

1 teaspoon of Worcestershire sauce

1/4 teaspoon ground cumin

1 teaspoon salt

1/2 cup New Mexico pecans, coarsely chopped

In a medium-sized bowl, mix together cream cheese, jalapenos, green onions, bacon, shredded cheddar cheese, minced garlic, Worcestershire sauce, ground cumin, and salt until fully incorporated.  On a large plate place the coarsely chopped New Mexico pecans. Shape the cream cheese mixture into individual balls and roll around in the chopped pecans until coated well. Cover with plastic wrap and chill for an hour before serving.

2 cups diced turkey meat

1 1/2 cups New Mexico green chile sauce

3 cups cooked posole

1 cup cream cheese, diced small

½ cup New Mexico cheddar cheese, grated

Salt and pepper to taste

Mix together turkey, green chile, posole, and cream cheese. Season with salt and pepper. Place mixture in an oven-safe casserole dish. Top with cheddar cheese, and place in a preheated 350-degree oven for 25 to 30 minutes.

2 cups bizcochito, crumbs

4 tablespoons melted butter

3 pounds cream cheese (room temperature)

2 cups pumpkin puree

1 cup sugar

6 eggs

1 teaspoon vanilla extract

Mix together crumbs and butter, and press evenly into the bottom of a springform pan. Place in a preheated 325-degree oven, and toast for 5 minutes. In a standing mixer or food processor, whip the cream cheese. Add pumpkin, then sugar, and mix until smooth. Add eggs one at a time, and then add vanilla. Pour mixture into the springform pan and bake for 45 minutes or until center is set. Allow to cool slowly before slicing.

3 tablespoons of olive oil

1 ¼ pounds of boneless, skinless chicken breasts

2 cloves of garlic, minced

1 – 14 oz can of chicken broth

1 cup of heavy whipping cream

½ pound of penne pasta

2 cups parmesan cheese, grated

1 ½ cups (or a 13 oz container) Hatch Green Chile

Salt and Pepper

Instructions:

1. Cut chicken breasts into 1 inch pieces. Season with fresh ground salt and pepper.
2. Brown chicken in olive oil over medium high heat.
3. Once chicken is browned, add garlic and sauté until fragrant (about one minute).
4. Add chicken broth, cream, Hatch green chile, and uncooked pasta to pan and stir.
5. Bring to a boil, cover and reduce to a simmer for 15-20 minutes (until pasta is tender).
6. Remove from heat and stir in grated parmesan cheese.
7. Season with salt and pepper to taste.

Enjoy.

Prep time: 7-10 minutes

Cook time: 20 minutes

Total time: 27-30 minutes

Ingredients

1 tbsp. extra virgin olive oil

½ cup diced onion

1 ½ cups diced tomatillos

1 ½ cups diced New Mexico chile (fresh or roasted, red or green)

1 tsp. salt

1 tsp. New Mexico red chile powder

½ tsp. pepper

4 cups diced heirloom tomatoes

6 large eggs

2-3 sliced scallions (green parts), for garnish

Instructions

1. Preheat oven to 350.
2. Heat a large, oven-proof skillet over medium heat and add the olive oil, onion, tomatillos, chile, chile powder, salt and pepper. Stir until the onions are translucent, for about 6 minutes.
3. Place the tomatoes in a food processor or blender, and pulse until finely chopped. Add to the skillet , stir and let cook for 5-7 minutes.
4. Make 6 wells in the tomato mixture with a wooden spoon for the eggs. Crack the eggs in a small dish, one by one, and gently pour into the wells. Let the eggs simmer for 3 minutes on the stovetop, and then place in the oven for another 5 minutes, or until eggs whites are set but the yolks are still a little runny.
5. Remove skillet from the oven and sprinkle green onions on top.
6. Serve and enjoy!

2 pounds fresh butternut squash, peeled, seeded, and diced

1-1/2 pounds russet potatoes, peeled and diced

1 onion diced

4 strips bacon, diced

1 Tablespoon crushed red pepper

2 tablespoons vegetable oil

salt and freshly ground pepper

1 tsp black pepper

1 cup heavy cream

1/2 cup milk

3-1/2 ounces arugula

1-3/4 ounces fresh parmesan cheese

Directions:

Sweat the bacon in the vegetable oil until it just starts to brown.  Add the onion, and sweat until translucent.  Add potatoes, squash, and milk, and simmer until vegetables start to soften (if milk is completely absorbed, or evaporates before vegetables are soft, more may be added).  Add seasonings and cream, and reduce to a thick sauce consistency.  At the very end of the cooking process, add the arugula and parmesan, stir to incorporate and wilt arugula.  Serve hot.

Salad:                                               

    Romaine lettuce

    Handful of grape tomatoes

    2 green onions, sliced

    2 small baby bell peppers – red, yellow or orange, diced

    1/2 cup black beans

    1/2 cup sweet frozen corn, thawed

    1 tbsp pinon seeds

    1 avocado, diced

    2 tbsp cotija cheese

    1 handful of tortilla strips for salads

    Cilantro Lime Vinaigrette (recipe below) to taste

In a large salad bowl add chopped lettuce, tomatoes, green onions, avocado, bell peppers, black beans, corn, tortilla strips, pumpkin seeds and cotija cheese. Top the salad with the vinaigrette to taste and serve.

Cilantro Lime Vinaigrette:

    1/2 cup of chopped cilantro

    1/4 cup canola oil

    1-2 tbsp fresh lime juice

    1 tbsp apple cider vinegar OR red wine vinegar

    Salt and pepper to taste

    1 clove garlic, minced

    1/2 tsp oregano

Use an immersion blender or a regular blender to blend the dressing. Let the flavors mingle for at least 30 minutes before using.

Ingredients

• 1 cup softened butter
• White sugar, in ½ cup and 1 ½ cup separate measurements
• All-purpose flour, in 2 cups and ¼ cup separate measurements
• 4 large eggs
• 2 ½ tbsp roasted NM green chile
• Juice of 2 lemons

Instructions

Pre-heat oven to 350. In a medium bowl, blend softened butter, 2 cups flour and ½ cup sugar. Press mixture into a 9×13 pan. Bake 15-20 minutes, until firm and golden. In another bowl, whisk together the remaining 1 ½ cups sugar and ¼ flour. Whisk in eggs, lemon juice and green chile. Layer mixture into the pan. Bake additional 15-20 minutes. Let bars cool completely before cutting and serving.

Butter -as needed

Flour -as needed

8 eggs, separated

1 ½ cups sugar

1 tsp ground cinnamon

1 tsp lemon zest

½ tsp vanilla extract

2 cups finely ground pecans

Directions:

• Preheat the oven to 400ºF.
• Butter an 11-inch round cake pan with 2-inch sides and then dust it with flour, shaking out any excess.
• In a large bowl, combine the egg yolks and sugar and whisk together until smooth and foamy.
• Add the lemon zest, cinnamon, and vanilla, and mix well.
• Add the ground pecans a little at a time, mixing well after each addition to incorporate fully.
• Using a whisk or a handheld mixer, beat the egg whites until they form soft peaks.
• Scoop about one-third of the whites onto the egg yolk mixture and, using a rubber spatula, fold them in to lighten the mixture. Then add the remaining whites and fold them in gently but thoroughly, deflating the batter as little as possible.
• Transfer the batter to the prepared pan. Bake the cake for about 30 minutes, or until a knife inserted into the center comes out clean.

NM Chile Beans

Ingredients

• 1-Ib. lean ground beef
• 14.5 oz-can diced tomatoes
• 15 oz.-can tomato sauce
• ½ cup onion (diced)
• 1 bell pepper (diced)
• 1 tsp salt
• 1 tsp garlic salt
• 1 tsp black pepper
• 1 can pinto beans or 2 cups fresh cooked pinto beans
• 1 cup New Mexico red chile sauce

Instructions

1. Brown ground beef in a medium size pan until done and then drain.
2. Add tomatoes, tomato sauce, onion, bell pepper, salt, garlic salt, and black pepper and bring to a simmer.
3. Simmer for 10 minutes.
4. Add pinto beans.
5. Gradually add the chile sauce and taste as you go to determine the correct amount of spice for you and your family.
6. Simmer another five minutes and serve.

Green Chile-Cheddar Waffles

Ingredients

• 1 cup cornmeal
• 1 cup all-purpose flour
• 2 tsp baking powder
• 1 tsp salt
• 2 eggs
• 1 cup buttermilk
• 2 tbsp honey
• 4 tbsp melted butter (cooled)
• 1 cup shredded cheddar cheese
• ½ cup green chile (roasted, peeled, drained, and diced)

Instructions

1. In a large bowl, combine dry ingredients. Stir together cornmeal, flour, baking powder, and salt.
2. In a medium bowl, combine wet ingredients. Whisk together eggs, buttermilk, honey and melted butter.
3. Add wet ingredients to dry ingredients, and stir until just combined. Once mixed together stir in cheese and green chile. (Make sure that chile has been thoroughly drained.)
4. Heat and grease your waffle iron, and cook the waffles according to your waffle iron’s direction.
5. Serve warm, topped with NM Chile Beans and other toppings!

Recommended Toppings: Sliced Jalapeños, shredded lettuce, diced tomatoes, fresh cilantro, sour cream, and shredded cheese.

Serving Size: 4 servings