Recipes

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.