Three-Chile Tamale Pie

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This casserole has all the basics of tamales but is much easier to prepare. By varying the accompaniments, this dish can serve as a hearty dinner or a light luncheon. The combination of corn and beans is a good for vegetarians as it balances the protein to make them complete.

Ingredients

For the Pie:

  • 1 medium onion, chopped

  • 1 small bell pepper, stem and seeds removed, chopped

  • 2 cloves garlic, chopped

  • 2 tablespoons vegetable oil

  • 1 tablespoon chili powder

  • 6 green New Mexican chiles, roasted, peeled, stems and seeds removed, chopped

  • 1 14-oz. can pinto beans, drained

  • 1 cup whole kernel corn

  • 1 cup tomato sauce or commercial salsa

  • ½ teaspoon ground cumin

  • 1/3 cup chopped black olives

  • Salt to taste

For the Topping:

  • 1 cup corn meal

  • 2 eggs separated

  • ½½ teaspoon salt

  • 3 jalapeño chiles, stems and seeds removed, chopped

  • ½ cup grated Monterey Jack cheese

  • ½ cup grated sharp cheddar cheese

 

 

Instructions

Preheat the oven to 375 degrees and lightly grease a large loaf pan or small baking dish.

In a heavy saucepan, heat the oil until hot. Add the onion, bell pepper, and garlic and saute until the onions are soft, about 3 minutes. Stir in the chili powder.

Add the green chile, beans, corn, tomato sauce, and cumin and mix well. Simmer the filling until hot and thickened.

Bring 2 cups of salted water to a boil and gradually add the corn meal while stirring constantly. Reduce the heat and cook until the mixture thickens, about 10 minutes. Remove from the heat and stir in the egg yolks and jalapeños. Allow to cool.

Whip the egg whites until stiff and gently fold them into the corn meal mixture.

Spread ½ of the batter over the bottom and up the sides of the pan. Add the bean mixture and top with the remaining batter. Cover and bake for 35 minutes or until the batter is firm. Remove from the oven, sprinkle the cheese over the top and bake uncovered for another 10 minutes or until the cheese is thoroughly melted and browned.

Allow to sit for a few minutes before cutting and serving.

Green Chile Artichoke Hearts and Pasta

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The heat of the green chile compliments the flavor of the artichoke hearts in this pasta dish that combines the flavors of the Southwest with those of Italy. Serve with a crisp garden salad and garlic toast for a light meatless meal.

Ingredients

  • 1 pound linguine

  • 1 6-ounce jar marinated artichoke hearts

  • 1/4 cup chopped onion

  • 2 tablespoons olive oil

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

  • 2 teaspoons chopped fresh basil

  • ½ cup ricotta cheese

  • 1/4 cup pine nuts

  • 1/4 cup pitted Kalamata black olives, sliced (optional)

  • Grated Parmesan or Pecorino Romano cheese

  • Garnish: Chopped fresh parsley or basil

Instructions

Cook the pasta in boiling water salted until done but still firm, al dente. Drain and keep warm.

Drain the artichokes, reserving the liquid, and coarsely chop.

Heat the olive oil in a heavy sauce pan, add the onions and saute until the onions are soft, about 3 to 4 minutes. Add the reserved artichoke liquid, chiles, chopped artichokes, and basil. Reduce the heat and simmer the sauce for an additional 5 minutes.

Remove from the heat and stir in the ricotta cheese. Toss the pasta in the sauce to coat, top with the nuts, olives, and grated cheese. Garnish with the parsley and serve.

Huevos Rancheros with Black Bean Salsa

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Probably the most famous of all the chile breakfasts is huevos rancheros, or ranch eggs. This was the meal traditionally served to Mexican ranch hands after a hard early morning’s work. The basic recipe calls for salsa, tortillas, and eggs, but there are an endless number of variations of the recipe. For instance the eggs can be fried and placed on the sauce or poached right in the sauce, and the salsa can be made with red or green chile, which can be homemade or prepared.

Ingredients

Sauce:

  • 1 16-ounce can black beans, rinsed and drained

  • 1 medium tomato, diced

  • ½ cup diced red onion

  • ½ cup diced green bell pepper

  • 6 serrano chiles, stems removed, diced

  • 1/4 teaspoon ground cumin

  • Eggs:

  • 4 eggs

  • 4 corn tortillas

  • Vegetable oil for frying

  • 1 small avocado, peeled and diced

  • Garnish: Grated Monterey Jack cheese and chopped fresh cilantro

Instructions

To make the sauce, combine all the ingredients and let the mixture sit for at least an hour. Or if you prefer, prepare the night before and refrigerate, covered, overnight.

Before serving, pour the sauce in a pot and simmer to heat.

Pour the oil in a small skillet to a depth of an inch and heat until hot. Fry each tortilla in the oil for a few seconds on each side to soften, remove and drain. Pour off all but a couple of teaspoons of oil.

Add the eggs to the pan and fry to desired doneness.

To Assemble: Place a tortilla on individual plates. Stir the diced avocado into the sauce and ladle some of the sauce on each tortilla and top with an egg. Garnish the eggs with the cheese, sprinkle the cilantro over the top, and serve.

Southwest Breakfast Burritos

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This is an all-purpose filling that is used here in a to make a breakfast meal wrapped in a warm flour tortilla, but it is also great as a filling in taco shells. In fact, the eggs taste great all by themselves. Whichever way you eat them, they make great breakfast sandwiches.

Ingredients

  • 8 ounces chorizo sausage, casing removed

  • ½ cup chopped onion

  • 1 clove garlic, chopped

  • 6 eggs, beaten

  • 1 tablespoon crushed dried red chile

  • 1/4 teaspoon ground cumin

  • 1 tomato, cored and diced

  • 1 cup grated cheese, cheddar or Monterey Jack

  • 1 small tomatoes, cored and diced

  • 1 small avocado, peeled and diced

  • 4 flour tortillas

  • Garnish: Chopped fresh cilantro

Instructions

Cook the chorizo in a skillet over medium heat stirring occasionally to break up and clumps. Remove the chorizo and drain on a paper towel. Pour off all but a couple of teaspoons of the accumulated oil. Return the pan to the stove.

Add the onion and garlic to the pan and saute until they are soft, about 5 minutes. Stir in the eggs, chile, and cumin, and mix in the pan. Scramble the eggs until firm and done. Remove the pan from the heat and stir in the cheese, tomato and avocado.

Divide the eggs evenly between the 4 tortillas and garnish with the cilantro. Roll the tortillas, burrito-style and serve.

Breakfast Pizza

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Pizza for breakfast-why not? After all, Italians love cold pizza with hot cappuccino for breakfast. But rather than cold pepperoni, I&rquo;m proposing a hearty and hot breakfast pie. Use frozen prepared dough and hash browns for easy, quick assembly.

Ingredients

  • 1 pound thawed frozen pizza or bread dough

  • 1 cup thawed frozen hash brown potatoes

  • ½ pound cooked spicy sausage, drained (optional)

  • 6 eggs

  • 1 tablespoon milk

  • 1 cup chopped green New Mexico chile

  • 6 green onions, chopped

  • 1/4 cup chopped black olives

  • 1 teaspoon crushed dried oregano

  • Salt

  • ½ cup grated cheddar cheese

  • 2 tablespoons grated Parmesan cheese

Instructions

Press dough into a 10-inch round pizza pan making sure it covers the bottom and pinch up the sides to form a rim. Let the dough rise in a warm spot for 30 minutes.

Preheat the oven to 375°F.

Cover the bottom of the dough with the hash brown potatoes and sausage. Sprinkle the cheddar cheese over the top.

Beat the eggs, milk, onions, olives, oregano, and chile together in a large bowl. Pour the mixture over the hash brown mixture. Sprinkle the grated Parmesan cheese over the top.

Bake the pizza for 35 to 40 minutes or until the egg mixture is set. Allow the pie to sit at room temperature for 5 minutes before cutting.