Southwestern Spiced Squash (Calabacitas)

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This recipe combines two other Native American crops, squash and corn, with chile. One of the most popular dishes in New Mexico, it is also so colorful that it goes well with a variety of foods


Zucchini, onion, corn, milk, monterey jack cheese


Southwestern Green Chile Cheese Log

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Although it’s easy to prepare and extremely tasty, believe me, this ain’t your grandmother’s cheese ball. Although this type of appetizer has graced party tables for years, this one will soon become a new favorite. I use pecans because they are so plentiful here, but substitute walnuts or almonds if you prefer.


  • ½ cup chopped green New Mexico chile, which has been roasted and peeled

  • 1  8-ounce package cream cheese, softened

  • 1/4 cup crumbled blue cheese

  • 2 tablespoons ground red New Mexico chile

  • 3/4 cup pecans, finely chopped


Combine the chile and the cheeses in a bowl and mix well. Refrigerate until firm.

Toss the pecans in the ground chile until well coated.

Roll the cheese between 2 pieces of wax paper to form a log. Then roll the log in the crushed nuts and chill for 8 hours before serving.

To serve, place the cheese log on a platter and arrange crackers around the cheese and place a knife on the platter for spreading.

Southwestern Beer Marinade

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(Recipe from Kent Rathburn, owner, executive chef Abacus, Dallas). This marinade is delicious with pork, chicken, beef, or game.


  • 8 ounces Mexican beer

  • 1/4 cup olive oil

  • 8 cloves garlic, chopped

  • 4 shallots, chopped

  • 1 cup onion, chopped

  • 2 jalapeño chiles, seeds and stems removed

  • 1 bunch cilantro, chopped

  • 1/4 cup soy sauce

  • 3 tablespoons Worcestershire sauce

  • 2 tablespoons black pepper

  • Juice of 6 limes


In blender or large food processor, place all the ingredients. Blend until smooth.

Southwestern Fettucine

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Executive Chef Donald W. Louie from the Golden Dragon Restaurant in Colorado Springs, Colorado offers easy and quick dishes that are perfect to prepare for a special dinner or party.


•    1 pound smoked chicken, cut into pieces
•    1 roasted New Mexican chile, peeled and seeded
•    1 red and yellow bell pepper, sliced
•    ½ cup carrots, parboiled and drained
•    1 pound fettucine, cooked and rinsed
•    2 tablespoons AiKan Extra Hot Sweet and Spicy


Lightly spray your wok or pan with cooking oil and place over medium high heat. Toss in the smoked chicken, vegetables and pasta. Add AiKan Sweet and Spicy sauce and toss well.