southwestern chile corn quiche

Southwestern Chile-Corn Quiche

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The interesting cheese crust with minced chiles sets the scene for the filling of this Southwestern-style quiche. Serve it with fresh fruit and yogurt for a wonderful breakfast.

This recipe appeared in the article Chile-Spiced Brunch Ideas for Mother’s Day on the Burn! Blog.


2 cups fine cheese-cracker crumbs
3 tablespoons melted butter, divided
3 tablespoons canola oil, divided
1 serrano chile, stem and seeds removed, minced
1/2 cup minced onion
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/8 teaspoon celery seed
1/8 teaspoon freshly ground white pepper
1 1/4 cups low-fat milk
2 eggs, beaten
3/4 cup diced green New Mexican chiles
1 cup diced zucchini
2 cups cooked fresh corn, or 1 (17-ounce) can whole kernel corn, drained


1. Preheat the oven to 400°F.
2. In a bowl, mix the cracker crumbs with 2 tablespoons of the butter, 2 tablespoons of the canola oil, and the serrano chile. Set aside 1/2 cup for the topping. Press the remaining crumbs firmly into a 9-inch glass pie pan.
3. In a small saucepan, melt the remaining butter, with the remaining canola oil over low heat. Add the onion and sauté for 30 seconds. Sprinkle the flour over the onion. Add the salt, celery seed, and white pepper and stir until the mixture is blended, about 20 to 30 seconds. Add the milk and stir with a wire whisk constantly until the mixture starts to thicken.
4. Add 1/4 cup of the milk mixture to the beaten eggs and whisk together. Add this mixture to the milk mixture in the saucepan in a steady, slow drizzle, whisking constantly. Remove the pan from the heat.
5. Stir in the green chiles, zucchini, and corn. Slowly and carefully pour this mixture into the prepared pie shell. Sprinkle the top with the reserved cheese crumbs.
6. Bake for 15 to 20 minutes. Remove the quiche from the oven and allow it to stand for 5 minutes.
7. Cut the quiche into 6 pieces and serve.

Warm Southwestern Potato Salad (332x298)

Warm Southwestern Potato Salad

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If ever there were a macho potato salad, this is it! Grilled cactus and chopped jicima add an unexpected twist to this warm, spicy red potato salad. To complete the Southwestern theme, these ingredients are tossed in a dressing of freshly squeezed lime juice and adobo sauce mixed with a heavy dose of chopped cilantro. Though the cactus adds a unique flavor to this salad, if it is not available at your local grocery store, it can be omitted.


Equipment: Cast Iron Grid
Set the EGG for direct cooking with the Cast Iron Grid.
Preheat the EGG to 350 degrees F.

2 pounds red potatoes, halved
1/4 cup olive oil
1 tablespoon Red Chile Rub (see recipe)
Kosher salt and freshly ground black pepper
1 large cactus leaf
1 medium red onion, thickly sliced
1 medium jicama, peeled and diced
1 teaspoon sliced pickled red jalapeño, seeded and chopped
1/4 cup freshly squeezed lime juice (2 to 3 limes)
1/4 cup extra-virgin olive oil
1 tablespoon adobo sauce (from a can of chipotles in adobo sauce)
1/2 cupped chopped fresh cilantro


Toss the potatoes with the olive oil in a medium bowl and add the rub. Season with salt and pepper and blend well. Place the potatoes on the Grid. Close the lid of the EGG and grill, turning occasionally, for 20 minutes, or until tender when pierced with a fork. Transfer the potatoes to a rimmed sheet pan.

Using a paring knife, remove the thorns from the cactus. Place the cactus leaf and the onion slices on the Grid. Close the lid of the EGG and grill for 2 minutes on each side. Transfer the cactus and onion to another rimmed sheet pan.

Cut the potatoes, cactus, and onion into bite-sized pieces and place in a large bowl. Add the jicama and jalapeño and mix well.

To make the dressing, mix the lime juice, olive oil, and adobo sauce in a small bowl. Pour the dressing over the potato mixture and add the cilantro and 1/2 teaspoon salt. Toss to combine. Serve immediately, while the salad is still slightly warm.

Southwestern Sangrita with Three Juices

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Serve this more northern version of the Mexican drink as a chaser to 
straight tequila in a glass rimmed with salt. Sip the tequila, then the
sangrita, then suck on a lime slice. Repeat the procedure as often as
you dare! Or, mix the tequila into the sangrita.


3 green New Mexican chiles, roasted, peeled, stems and seeds removed, 
3 cups tomato juice
1 cup orange juice
1/4 cup lime juice
2 tablespoons chopped onions
1 teaspoon sugar
Salt to taste


Place all the ingredients in a blender and puree until smooth. Chill 
before serving.

Southwestern Chile Clam Chowder

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I usually add chopped green New Mexican chile to this recipe but since the only fresh green chile I could find were Anaheims that were too mild, I decided to use the juice from the serranos since I knew it was hot.


  • 1 large potato, peeled and diced

  • 1/4 pound bacon, cut in ½-inch pieces

  • 1 cup diced onion

  • ½ cup diced celery

  • 1/4 cup all-purpose flour

  • 1 bottle clam juice

  • 1 10-ounce can clams, drained, liquid reserved

  • 1 6-ounce can minced clams, drained, liquid reserved

  • 1 cup whole kernel corn

  • 1 tablespoon serrano juice

  • 1 teaspoon fresh thyme

  • 1 cup half and half

  • 1/4 cup dry sherry (optional)

  • Salt and freshly ground black pepper


Pre-cook potatoes either in a saucepan or in the microwave almost soft. Drain.

In a large stock pot or saucepan, cook the bacon over medium heat for 4 to 5 minutes or until the fat is rendered, being careful the bacon doesn’t brown. Add the onion and celery and continue to saute until the vegetables are soft. If needed, add vegetable oil.

Stir the flour into the vegetable mixture and continue to cook for 3 to 4 minutes, stirring constantly so that the roux doesn’t brown.

Slowly stir in the clam juice, both bottled and reserved. Stir constantly to eliminate any lumps. Add 3 to 4 cups water, the potatoes, corn, serrano juice and thyme, and season with salt and pepper. Simmer the soup for 15 minutes.

Remove the soup from the heat, add the clams, and stir in the half and half and sherry. Ladle the soup into individual bowls, garnish with freshly ground black pepper and serve.


Southwestern Chile Marinated Grilled Quail

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This recipes is from Lois Ellen Frank, Walter Whitewater and Sam Etheridge, who presented it at the 2003 Fiery-Foods Show in Albuquerque.


6 quail, backbones removed

For the Marinade:

  • 1 tablespoon chopped fresh sage

  • 1 tablespoon chopped fresh parsley

  • 1 tablespoon chopped fresh rosemary

  • 1 teaspoon salt

  • 1 teaspoon black pepper

  • 2 teaspoons chipotle chile powder

  • 1 fresh serrano chile, seeded and finely chopped

  • ½ cup olive oil

  • 2 cloves garlic, minced

  • 1 tablespoon lemon zest

For the Glaze:

  • 4 dried red New Mexican or Anaheim chiles, stemmed and seeded

  • ½ cup water

  • ½ cup honey

For the Greens:

  • 1 tablespoon olive oil

  • 2 cloves garlic, finely chopped

  • 2 bunches mustard greens, washed and stemmed



Wash each quail under cold running water. Cut the wings of each quail at their joints and set aside.

To make the marinade, combine together all of the ingredients in a mixing bowl. Add the quail, making sure each quail is thoroughly coated. Cover, place in the refrigerator, and let marinate overnight.

To make the glaze, in a small saucepan heat together the dried red chiles and water over high heat. Bring to a boil and boil for 1 minute, then remove from the heat. Let stand for 10 minutes. Place the mixture into a blender, add the honey, and blend for 1 minute. Pour through a fine sieve to remove the chile skins and then discard them. Set aside.

Heat a grill or cast-iron grill pan over medium-high heat until hot but not smoking, and then place the marinated quail on it. Grill for about 5 minutes, then remove from the heat.

Reserve half of the glaze for serving. Brush the remaining glaze onto both sides of each grilled quail. Place the quail topside up in a shallow roasting pan and then place them in the oven, on broil. Broil for 3 to 4 minutes until they begin to brown, then remove from the oven.

To make the greens, heat a skillet over high heat. Add the oil, then the garlic, and stir for about 15 seconds. Add the mustard greens and cook for 2 minutes.

Serve each quail on a bed of sautéed greens with the reserved glaze.