Category Archive

The versatility of canned green chile is demonstrated in this delicious salad.

Ingredients

• Mixed greens, such as Romaine, butter lettuce, or spinach

• 1 hard-boiled egg, peeled and sliced

• 1/4 cup canned green chile strips

• 1 chicken breast (boned and skinless), marinated in teriyaki sauce and grilled, and cut into 6 long, thin pieces

• 1/4 cup guacamole (or 4 ripe avocado slices)

• 2 tablespoons salsa of choice

• 6 tostada chips

• 1/4 cup cooked garbanzo beans

• 2 tablespoons chopped green onions

• 2 tablespoons diced tomatoes

• Grated cheddar cheese for garnish

Instructions

Place the greens on 2 plates and cover them with the hard-boiled egg slices. Place the chile strips and chicken strips alternately on top of the egg slices. To finish, scoop the guacamole on top, followed by the salsa on top of the guacamole. Crown each with 3 tostadas stuck into the guacamole. Sprinkle the salad with the beans, onions, and tomatoes and garnish with the cheese.

These tender and flaky scones are best served warm from the oven. For entertaining, try cutting the scones out with Southwestern cookie cutters such as a saguaro cactus, a chile, or a cowboy boot.

Ingredients

• 2 cups all-purpose flour

• 1 teaspoon salt

• 1 tablespoon baking powder

• 1/3 cup chopped canned green chile

• 2 cloves garlic, minced

• 1 cup plus 2 tablespoons whipping cream, divided

Instructions

Preheat the oven to 425°F.

In a bowl, mix together the flour, salt, and baking powder. Add the chile, garlic, and 1 cup of the cream and stir until a soft dough forms. Place the dough on a floured surface and knead 10 times or until the mixture forms a ball.

Divide the dough into two pieces. Pat each piece out to a 10-inch circle on an ungreased cookie sheet. Brush the top of each circle with the remaining cream.

Bake for 15 minutes or until golden brown. Cut each circle into 8 wedges before serving.

Before serving this cooked salsa, add 1 teaspoon cumin powder and stir in chopped cilantro. Serve as an all-purpose sauce with chips for a dip, with enchiladas or tacos, or as a relish or condiment with grilled meats, poultry, or fish.

Ingredients

• 3 cups peeled and chopped tomatoes

• 3 cups chopped green New Mexico chile, roasted, peeled, seeds and stems removed

• 1½ teaspoons salt

• 1 1/4 cups white vinegar

Instructions

Combine all of the ingredients in a saucepan, bring to a boil, cover, and simmer for 5 minutes.

Pack in hot, clean, sterilized jars, taking care to use all the liquid. Process according to the directions above.