See what all we’ve been cookin’! We hope that these recipes will inspire you to incorporate NM-grown and -made ingredients into your meals.

Ham and Egg Biscuit with Green Chile Gravy

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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.

Recipe credit to: Rafael Torres

Green Chile Pork Chops

A creamy sauce with just a hint of flavorful spice, tender pork chops, and radishes like you’ve never had them before!

Recipe credit to: Kristy Bernardo

Kristy Bernardo Green Chile Pork Chops

Pecan Crusted Chicken Nuggets

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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.

Recipe credit to: U.S. Pecans

Tarragon Chicken Salad Sandwich

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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


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.

Recipe credit to: U.S. Pecans

Goat Cheese and Pecan Shortbread Tart

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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.


Recipe credit to: U.S. Pecans

Jalapeno Bacon Cheese Ball

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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.

Recipe credit to: U.S. Pecans

Sweet Potato Red Chile Stew with Pecan Pralines

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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.

Turkey-Green Chile Posole Gratin

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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.

Black Friday Breakfast Enchiladas

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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.

Pumpkin Bizcochito Cheesecake

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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.

Quin Liburd mac and cheese recipe

Macaroni and Cheese

This slow cooker mac and cheese with green chile is wildly decadent, rich, and loaded with flavor! Featuring extra creamy mac and cheese that is well seasoned and infused with a subtle heat from tasty green chile!

Recipe credit to: Quin Liburd

Air Fryer Biscuits

These Air Fryer Biscuits With Green Chile are a delicious addition to any meal! This easy one-bowl recipe with incredible New Mexico green chile beats boxed mix every time.

Recipe credit to: Sarah Cook

Sarah Cook air fryer biscuits
David Dial Slow Cooker New England Corn Chowder

Slow Cooker New England Corn Chowder

This Slow Cooker New England Corn Chowder includes a secret ingredient – roasted New Mexico green chile!  A bowl of this chowder is perfect for autumn evenings.

Recipe credit to: David Dial

Instant Pot Pulled Pork Chile Verde

This Instant Pot pulled pork chile verde is made by pressure cooking pieces of pork shoulder in a delicious homemade chile salsa verde made with roasted green chiles, tomatillos, onions, garlic and cilantro. Serve alone, as tacos or top french fries to make carnitas fries.

Recipe credit to: Laura Bashar

Instant Pot Pulled Pork Chile Verde
green chile hot dogs chicago style

Chicago-Style Hot Dog with New Mexico Green Chile (Air Fryer Recipe)

Try New Mexico green chile in a dish from your region, like this Chicago-style hot dog with roasted New Mexico green chile – cooked in the air fryer to keep the kitchen cool!

Recipe credit to: Emily Paster

One Pot Green Chile Alfredo

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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



  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.


Recipe credit to: Emily Russell

Southwest Corn Bake

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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.

Recipe credit to: Valerie

New Mexico Chile Shakshouka

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Prep time: 7-10 minutes

Cook time: 20 minutes

Total time: 27-30 minutes




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




  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!



Recipe credit to: Jenny Green

Green Chile Turkey Chowder

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2 Tablespoons vegetable oil

2 slices bacon, diced

2 Tablespoons flour

1 yellow onion, diced

2 cloves garlic, minced

1 red bell pepper, diced fine

1 pound red potatoes, cut in ½ inch cubes (skin on)

1 pound turkey meat, shredded or cubed

1 pound diced frozen green chile

1 pound frozen cut corn

3 cups chicken broth (or turkey bone broth)

2 cups heavy whipping cream

2 bay leaves

2 tsp dry thyme leaves

Salt & pepper to taste


In a medium pot, sauté bacon in vegetable oil until it just begins to turn brown.  Add onion and garlic, and sweat until onion is transparent.  Add flour, and stir until completely incorporated into the mixture, and all of the flour has been absorbed by the oil in the pot.  Add broth and all remaining ingredients except for cream, and simmer until potatoes

Recipe credit to: Chef Hartley

Creamy Potato Butternut Squash Skillet

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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


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.

Recipe credit to: Chef Hartley

Hatch Meatball Monkey Bread

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  • 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



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.

Recipe credit to: Karen Cox 

Southwestern Salad with Cilantro Lime Vinaigrette

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    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.

    Recipe credit to: Chef Hartley

    Greyson’s Green Chile Lemon Bars

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    • 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


    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.




    Recipe credit to: Greyson Beldillez

    Pecan Cake

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    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


    • 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.

    Recipe credit to: Chef Hartley

    Green Chile Mousse

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    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 FuturoTM 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.



                    Grill 8 large shrimp and arrange next to the mousse.


                    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.

    Recipe credit to: David Gallus

    New Mexico Chile Beans with Green Chile-Cheddar Waffles

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    NM Chile Beans


    • 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


    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


    • 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)


    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 

    Recipe credit to: Lindsay Thomen