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Green Chile Chicken and Sweet Corn Flautas

Ingredients for Flautas

My family used to have a poker night while enjoying a whole slew of crab legs every New Year’s Eve. I’m sure some of you may be thinking, “what a treat!” but my five-year-old self would beg to differ. Nothing was more repulsive to me than watching my older brother crack open the legs with a ravenous smile across his face, while I was trying to avoid flying crabmeat. I refused to take part in their feast.

Now, my mom wasn’t going to let me starve, so she had to quickly come up with an alternative meal for me. She dug around in the freezer for a moment, and then decided on what was to become my own part of our holiday tradition—flautas.

Because of this memory, flautas have always held a special place in my heart (and stomach!).  So, I thought it would be a fun idea to feature healthy, homemade green chile flautas for my first post!

The recipe is so simple, and you can easily alter it to your taste (or make it vegan by leaving out the chicken). The end product was easily one of the most delicious meals I have ever had!

Green Chile Chicken and Sweet Corn Flautas


  • 1 large chicken breast
  • Cooking spray
  • 1 teaspoon olive oil
  • 1 cup chopped yellow or white onion (about ½ onion)
  • 2 teaspoons chipotle powder
  • ¾ teaspoon ground cumin
  • ½ teaspoon salt
  • 4 to 5 cloves of garlic, chopped
  • 3 cups cooked pinto beans
  • ½ cup Hatch green chile
  • Juice of ½ a lime
  • 1 cup sweet corn kernels
  • 12 flour tortillas

Flauta Ingredients


  1. Preheat oven to 425 degrees and lightly grease both a baking dish and baking pan.
  2. With a large knife, butterfly the chicken breast. Season it with your favorite spices (I use a little cumin, salt, pepper, and chipotle powder). Place the breast in a baking dish and bake for 15 minutes. Remove when chicken is cooked all the way through. Using a fork or a knife, shred or thinly slice the chicken breast.
  3. Heat up the oil in a large sauté pan over medium heat. Add in the onion and cook until it begins to brown, about 5 minutes. Add the chipotle powder, cumin, salt, and garlic and cook for another 30 seconds. Remove from heat.
  4. In a large bowl, combine the beans, Hatch green chile, and lime juice. Using a potato masher or a spoon, mash the ingredients together until a paste forms. (It’s okay if there are still some whole beans.) Fold in the sautéed onions, shredded chicken breast, and corn.
  5. Using a griddle, your oven, or the microwave, warm up the tortillas. Spread two heaping tablespoons in a line toward the left side of one of the tortillas from top to bottom. Roll the tortilla tightly from left to right. Place the flauta seam side down on the baking sheet about 1-2 inches apart. Keep going until you run out of tortillas or filling.

Lightly coat them all with cooking spray and bake for 10 minutes, until the bottoms are golden.  Turn the flautas over and bake until both sides are golden and crispy, another 5-7 minutes. Serve warm topped with lettuce, tomatoes, and Hatch green chile.

Green Chile Flautas

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Green Chile Hashbrown Patties

Hatch Chile Hash Browns


Hey everyone!  It’s good to be back for just one more post this season featuring the ever-famous Hatch Green Chile.

Just as many of my food stories begin, we have to sink back into the past before we can truly appreciate the present.  Way back in my days as a youngin’, I played a bit of volleyball.  By a bit, I mean all year round.  When the high school season was over, I played club volleyball and I truly loved every bit of it.

Tournaments were quite the unique event.  They were all day, sometimes all weekend, affairs requiring me and my entourage (a.k.a. my family) to wake up at the butt-crack-o-dawn and travel about 45 minutes to an hour to reach our destination.  The greatest thing about these tournaments was that they always began with the breakfast of champions–Whataburger.

This was our drive-thru of choice because it was less than a minute from my house growing up.  We would swing through and I would get a breakfast taquito (a sad excuse for a breakfast burrito) and a side of hashbrowns.  Please understand, I have always had a serious love affair with potatoes.  I obsessively pretended to be Rachael Ray as I chopped, diced and smashed them at home.  A very important part of this love affair was with the greasy, crunchy masterpieces that were fast food hashbrowns.

I loved the hashbrowns at Whataburger because they were mini instead of just one big one.  I loved the crunch-on-the-outside, warm-and-soft-on-the-inside texture.

So, as I thought of this last recipe, I wondered, what if I threw some green chile into a classic and homemade potato patty?

The answer?  Magic.

These are so extremely simple to make and I can imagine they would add sparkle and sizzle to any special breakfast or brunch spread.  I made it as easy as possible and used store-bought hashbrowns.  The mixture comes together in less than two minutes, and then you just have to wait as they sizzle and pop and develop that great, golden crust.  And then enjoy immediately!  And by immediately, I mean completely scald the roof of your mouth because you are like a kid in a candy store–or, I guess a kid in a Whataburger!


Green Chile Hashbrown Patties


  • 3 cups store-bought, frozen hashbrowns (thawed slightly)
  • 1/4 cup shredded cheese (I used meunster)
  • 1 egg
  • 2-3 Hatch Green Chiles (the amount and heat-level is totally up to your preference)
  • salt and pepper
  • oil for frying (I used light olive oil)


  1. In a large bowl, combine all ingredients.  Make sure the egg is beaten well.
  2. Heat a skillet to medium-high heat and pour in a generous amount of oil.
  3. Using a spoon, scoop mixture and drop into the skillet.  Lightly pat down to be a little more flat.
  4. After about 2 minutes on one side, use a spatula to carefully flip and finish cooking for about another 2 minutes on the other side.  Continue until mixture is gone, and don’t crowd the pan too much.
  5. ENJOY!!! (But, seriously, be careful with that whole roof-of-the-mouth thing.)
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Hatch Chicken Cordon Green

Hatch Chile Chicken Cordon

Hatch Chicken Cordon Green 2

Chicken Cordon Green, did you know that was a thing?  It’s cheesy and it’s spicy, it gets a little feisty!  

Thanks, I’ll be here all week.

The writing process is a funny thing.  When coming up with a recipe, I take lots of things into consideration.  What are classic green chile recipes?  How can I jazz them up in a different way?  What is popular this season?  Does the weather warrant something cozy or something refreshing?

This time around, however, the idea for this recipe was sparked from nothing other than a pun that popped into my head.  My husband has been begging for me to learn how to make Chicken Cordon Bleu, and as I strolled through the store, the phrase Chicken Cordon Green popped into my pretty little head.  After being sufficiently satisfied with my quick wit, I thought, HEY!  That actually sounds like a good idea.

And thus, this recipe was born.  I made a quick and easy Chicken Cordon Green.  I chose to make a deconstructed version that had all of the same flavors present, but was a little more time-crunch friendly.

You can spend as much or as little effort on this recipe that you so desire.  You could do this with whole chicken breast, and actually stuff them as the recipe usually explains.  I chose the quickest route and used store-bought chicken tenders (a time-saving girl’s best friend).  These little guys cook like lightning in a skillet.  If you have a grill, they cook like–well–something faster than lightning.


All I did was brine the chicken for about an hour in a salt water solution.  Then cut the chile and ham into strips and started assembling as the tenders were cooking.

So simple, so oozy-cheesy-kickin’-delish.

Hatch Chicken Cordon Green 3

Chicken Cordon Green


  • 1 lb. chicken tenders
  • 3 roasted Hatch green chiles, sliced
  • Sliced cheese of your choice (I went with a smoky gouda)
  • 4 slices of black forest ham (or any version of deli ham you enjoy)
  • Water and salt (for the brine)


  1. First, place the chicken in a gallon zip bag.  Cover with water and a generous amount of salt to create a simple brine.
  2. After about an hour in the fridge, remove chicken from bag with tongs and place in a med-high heat skillet.
  3. After you flip the tenders to the other side, begin assembling the stack.
  4. Green chile strips, then ham, then cheese.  Place a lid over the skillet and allow the chicken to finish cooking and the cheese to bubble.  Bonus points if you get some crispy cheese on the edges.
  5. Enjoy!
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Gringo Posole with Hatch Green Chile

Gringo Posole

This week we have a special treat for a recipe.

This recipe is not one that I can call my own, but instead I have to attribute to the Shubert family of Roswell, New Mexico.  Many of you who have dealt with the Hatch Chile Store have likely dealt with Kelly in the past.  She is a born and raised New Mexican and is the right hand woman of the owners of the Hatch Chile Store.

Gringo Posole is a family recipe of theirs, and it was one that I knew I had to make for three reasons:

  • It feeds a crowd (or two, or three).
  • It is basically a legend in her family.

When I asked for the recipe, she passed it along from her father.  The original recipe included exclamations like, “Serve in very large bowls, because everyone will want more. Then they will ask you for the recipe……then they will lament the calories but it will be too late! AND, they will cook it again in spite of the calories! Now for the real treat….when everyone is through eating, whoever finds a bay leaf in their bowl has to do the dishes!”

This is yet another reason why I love the tradition that green chile brings.  It is a family staple around these parts, and everyone has their own tried and true recipe.  Gringo Posole is one of those that will be written on a notecard somewhere, splattered and splashed with cheese and crinkled from the frequent use.

The recipe at the bottom of this post is actually just HALF of the recipe relayed to me by Gary.  I halved the recipe because there’s only two of us.  But even with half the food, we ate it two days in a row (with seconds) and we also managed to take it to small group as a queso dip to go alongside fajitas.

It is TRULY rich, but it was great as a soup and also as a condiment.  Enjoy!

Gringo Posole

Gringo Posole with Hatch Green Chile


  • Velveeta cheese, 1 lb. block
  • 1 can, hominy (posole)
  • 1/2 lb. ground beef (or any cooked meat of your choice)
  • Roasted Hatch Green Chile, chopped (I used 3 large chiles, and it was great.  But this is totally up to you!)
  • 1 small can, cream of mushroom soup (or cream of anything)
  • 1 small can, chicken stock
  • 1 tsp. oregano
  • 1 tsp. ground cumin
  • 2-3 bay leaves


  1. Pour entire contents of hominy into large stockpot, and place over medium heat.
  2. Add cream of something soup, then fill the same can with chicken stock and pour into the pot.
  3. Add oregano, cumin and bay leaves and bring to a simmer.
  4. Meanwhile, now would be a good time to cook your meat of choice.
  5. Now, add cooked meat and the amount and temperature of green chile you prefer.
  6. Then add the cubed cheese and stir until melted.
  7. Then “serve in large bowls because everyone will want more!”

Thanks, Gary and Kelly for the recipe!

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Red and Green Chile Spiced Chickpeas

Red Green Spiced Chickpeas 3

Crunchy, spicy, savory, munch-tastic.  These Red and Green Chile Spiced Chickpeas are all that–WITHOUT the bag of chips.

We all know the drill.

It’s felt like weeks since you’ve had a healthy meal full of whole foods. It’s a Saturday night—the weekly equivalent of New Year’s Eve—and you say, “Okay, I’m cracking down this week and starting over!” You plan some meals and get some healthy haul at the grocery store. But as your mind moves to the healthy snack category, it starts to spiral out of control.

Don’t get me wrong. I am so glad to see so many choices for healthy snacks in the grocery aisles nowadays. They’re organic, full of protein and fiber and all that jazz. But does anyone else’s brain simply not compute when these snacks are virtually breaking the bank?

I am a grocery budget nerd. I often do the math as such: If I am going to eat this whole bag in one sitting, WHY in the world would I pay $5.50 for it?

Catchin’ my drift?

Okay, I’ll get off my soapbox. HOWEVER, the moral of the story is that, in an effort to eat healthy, I am always searching for snacks that are great for munching.

There are two qualifications that make something great for munching:

  • Cost-effective: As in, I can afford to make or buy a big batch.
  • Small: I can eat them one or two at a time for an extended period and they won’t break the calorie bank.

Red Green Spiced Chickpeas 4

I know I’m breaking all sorts of healthy eating laws by telling you I don’t focus on every bite as it goes in, but COME ON. LET’S BE REAL.

Anyway, so here we are with these Red and Green Chile Spiced Chickpeas.

They’re cheap as ALL GET OUT. They’re teensy. And the addition of the amazing red and green chile powders makes for the perfect balance of flavor and spice. Eating these babies is like the grown-up version of those Hot-Cheetos-Fingers I’m sure everyone remembers.

And an added bonus, they’re packed with protein and fiber, so they actually leave you satisfied after a little bit of munching! I know, I know, I’m a genius. As usual.

Red Green Spiced Chickpeas 2

Red and Green Chile Spiced Chickpeas


  • 2 cans of chickpeas, drained and rinsed
  • 2-3 tbsp. olive oil (enough to coat the chickpeas with spices)
  • 1 tbsp. green chile powder
  • 1 tbsp. red chile powder
  • 2 tsp. sea salt


  1. Heat oven to 400 degrees.
  2. After rinsed, place chickpeas in a bowl and toss with oil, spices and salt until coated.
  3. Spread chickpeas in one even layer on a baking sheet and bake until crisp. About 35-40 minutes.
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Green Chile Street Corn Dip

Green Chile Street Corn 4
One of my favorite things to do on the internet is tell embarrassing stories. Unfortunately, the only embarrassing stories I usually know end up putting me directly in the hot seat. And yet, I go on.
I have a major sweet tooth. When I was younger, I always wanted something else after dinner. If I had my way, it would always be ice cream. However, at one point, my mom got tired of telling me just a plain “no” all the time. Instead, she said, “If you want something else after dinner, you can have some green beans or some corn.” These weren’t just random choices. They just happened to be what we always had on hand in the freezer.
You guys. I was obsessed with corn. After dinner, I would pour myself a nice bowl of the frozen stuff, pop a pat of butter on top and stick it in the microwave. About a minute or so later, I had my dessert.  It may have been a peculiar solution to a common issue, but I think my mom can label this one a parenting win!  Go mom.
Needless to say, I love the stuff.  On the cob, creamed, just plain and warm with butter and salt. This week I was dying for the chance to use green chile as another way to get tortilla chips into my mouth.
Chile verde salsa, been there, done that. Sour cream dips, not really my jam. What about something more substantial, something with texture and weight that required a hearty chip for dipping? WHAT IF I turned a street food standby into a go-to party dish?
Green Chile Street Corn 5
That, my friends, is the mission I deemed “accomplished” as soon as I tasted this one.  This would really work warm or cold.  And, as always, I give you complete artistic license! Have some black beans on hand? Throw them in there! Feelin’ cumin instead of chile powder? Be my guest.
Green Chile Street Corn 2
Green Chile Street Corn Dip
  • 3-4 ears of corn, shucked and rinsed
  • 3 green chiles, chopped and seeded
  • 2 tbsp. salted butter
  • 3 tbsp. queso fresco (or desired Mexican cheese)
  • 1 tbsp. mayonnaise
  • 1 tsp. garlic powder
  • 2 tsp. chile powder
  • 1/2 lime, juiced
  • salt to taste
  • cilantro to taste and garnish
  • chips for serving
  1. Combine corn (cut off the cob), green chile, and butter in a skillet over medium heat. Saute mixture until warmed through and corn is slightly charred.
  2. Remove from heat and add mayo, garlic salt, chile powder, lime juice, salt and cilantro.
  3. Stir to combine.
  4. Serve! Alongside chips, atop a juicy burger, in a vegetarian pita pocket, or simply grab a spoon and go to town.
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Mini Green Chile Stuffed Bell Peppers

Mini Green Chile Stuffed Bell Peppers

I am so pumped to be back with all the chile lovers this summer, and am so ready to share some awesome recipes with our beloved ingredient.  The easiest job out there is to show somebody more ways to use something they love.  It’s like giving candy to a baby!  Oops… that’s probably illegal or something.  Clearly, I haven’t been given the Mom Card yet.

Okay, let’s move on.

The first order of business as returning Green Chile Food Blogger Extraordinaire is to let you in on a little culinary secret:  Sneak “stuffed” into the title of just about ANYTHING and it adds about 20 points to the fancy factor.

Exhibit A: Green Chile Pesto Stuffed Chicken, my favorite recipe from last summer.

Exhibit B: Quite possibly the easiest recipe for this summer, and it’s only the first one!

Before we get to the nitty gritty of the recipe, I have a little story for your off-task reading pleasure.

Once upon a time there was a girl, born and raised in New Mexico, just 30 miles from the green chile capital of the world.  As it is a rite of passage to grow up, get married and move away, the New Mexico born and bred broad (that’s right, sometimes I call myself a broad) got married and moved to Texas.  Although Texas is not QUITE so bad when it comes to accessibility of mexican food, there’s nothing like getting the REAL DEAL green chile straight from the company’s owners whom you’ve known since high school.

You guys, I’m up to my ears in green chile and it’s my job to taste test, tweak and taste test again.  Let me just say, I don’t hate it.

Now, for the recipe.  To me, summer means simple.  It means small bites to be enjoyed on the back deck with friends.  It means a recipe that takes two shakes of a lamb’s tail, because anything more requires the moisture wicking clothing that seems to cost as much as that suit you just bought for an interview (What’s up with that?).

As soon as I received my 5 feet 7 inches worth of the good stuff (up to my ears, remember?), I immediately thought, mini stuffed bell peppers.  OF COURSE.  It’s a throw everything in the pool and bake for a hot second kind of recipe.  In fact, now that I’m thinking about it, you could even go without the baking and have a little bit more of a crunch in the bell peppers and serve them room temperature, which is a great option for entertaining.


Mini Green Chile Stuffed Bell Peppers


  • 1 bag of mini bell peppers
  • 1 lb. ground beef
  • 1/2 c. cooked rice
  • 2 tbsp. tomato paste
  • 3 medium green chiles, seeded and chopped
  • 1 tbsp. garlic powder
  • chicken stock (for the rice)
  • shredded cheese for topping
  1. Preheat oven to 350 degrees.
  2. Cook rice according to package instructions (I use chicken stock instead of water for more flavor).
  3. In separate skillet, brown the ground beef.
  4. When the beef is about half done, add green chiles, garlic powder and tomato paste.  You may need to also add a splash of water in order to evenly distribute the tomato paste.
  5. When rice is done, add that to the ground beef mixture, and set aside.
  6. Grab a mini bell pepper, slice one side off, just enough that you can scoop out the ribs and seeds and fill those babies up.  Repeat until all the bell peppers become little baby boats.
  7. Fill mini boats with the beef mixture and top with cheese.
  8. Bake for about 10 minutes, or until cheese is bubbly and bell peppers are warm.
  9. Serve immediately!  (As I mentioned before, I think you could get away with foregoing the baking altogether, if that works better for you.  Let me know how it turns out!)





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Roasted Salsa Verde

Hatch Green chile, tomatillo salsa, salsa verde, chips and salsa

It is football season, which means you need to run and make a huge batch of this Roasted Salsa Verde to have on hand.

What might football season and salsa verde have in common?  Well, they don’t have anything in common.  BUT they are directly correlated in this way:

Football Season=lots of guests and lazy get-togethers with family and friends

Roasted Salsa Verde=an easy recipe when you need to feed an army on command

I love football season and everything that comes with it.  I try so hard to like football, but I just can’t get myself to focus.  If you tell me a story about a player, I’ll follow them forever, but it’s not the actual sport that makes my heart leap for joy.  Instead, it’s the people, the spontaneous naps, and the universal acceptance of munching all Sunday long.

I love it when people end up at your house just to watch the game, announced or not.  However, it gives me massive anxiety when thinking about always having something on hand for munching.

This isn’t as much of a problem for me right now, seeing as I don’t have cable.  But, in a similar respect, if I go to someone else’s house to watch the game, I want to come with something yummy in tow.

Seriously, this salsa verde is so delicious, and it makes a giant VAT’s worth without really trying.  I roasted the tomatillos to give it that extra charred flavor, and blended them with already roasted green chile and a few spices to give it a deep and slightly spicy taste.  Tomatillo salsa is a little more fruity than just your average tomato and chile salsa.  But I LOVE the combination of flavors, and it’s just spicy enough that I could do the football-watching dance.  It goes like this: stuff your face with chips and salsa for an hour, inadvertently fall asleep for a bit, then wake up and do it all over again.


Just a little note about the slight sweet and tart notes of the tomatillo: Tomatillos are not as closely associated with regular tomatoes as you may assume.  While they are a part of the same family, tomatillos are more closely related to the gooseberry.  They’re sometimes called “green tomatoes,” but it’s actually a misnomer.  Tomatillos, in fact are not green tomatoes, which are just an underripe tomato.  Instead, they are an entirely different fruit.

Sorry for the #nerdout, but I learned that from Alton Brown at some point in my life.  I knew it was taking up brain space for a reason!

So what is your favorite thing to make in bulk and munch with your friends during football season?

Hatch Green chile, tomatillo salsa, salsa verde, chips and salsaRoasted Salsa Verde

Total Time: 30 minutes  Yields: Approx. 16 ounces of salsa

You will need:

  • 1/2 lb. tomatillos
  • 1-1 1/2 lbs. roasted Hatch green chile (medium or hot)
  • 2 cloves of garlic
  • 2 tsp. oregano
  • 1 tbsp. salt
  • light oil (for thinning purposes)

To make:

  1. Remove husks from tomatillos and rinse off to remove stickiness.
  2. Cut tomatillos in halves or quarters.  Place in pan and broil in the oven for 7-9 minutes.
  3. Stem and seed 1 lb. of Hatch green chile, rough chop.
  4. Remove tomatillos from oven and add all ingredients to a food processor or blender (tomatillos, green chile, garlic, oregano and salt).
  5. Blend until smooth.  At this point you can stream in some light olive oil or oil of your choice if you would like the consistency to be a little more thin.


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Quesadillas with Asadero and Green Chile

Hatch green chile, asadero cheese, mexican food, fair food

Speaking of fair food, Wine Fest and the Southern New Mexico State Fair are never complete without quesadillas with asadero and green chile.

I’m pretty sure these quesadillas are a regional thing, so I set out to recreate it for all you good people out there.  It is NOT meant to be kept secret.

Despite the fact that these specific quesadillas are usually consumed alongside wine at the summer festivals, quesadillas in general remind me of my childhood.  Most summers of our later elementary and middle school life, my brother and I both stayed home while our parents worked.  In order to keep us from completely wasting away our lives, my mom would leave us a schedule.  It would read something like this:

7:00 am:  Wake up

8:00 am:  Eat breakfast and watch TV

8:30 am: Practice piano and guitar


Needless to say, we were in the most trouble of our lives when my mom came home unannounced and we were watching TV during our time allotted for practicing music.  And when I say BIG TROUBLE, I mean all we did the rest of the summer was pull crabgrass in our front yard.  Our punishment was to pull it until it was gone.  And as you all probably know, once it’s there, it’s never just “gone.”

Aaaaanyway, back to melty, cheesy, spice.  Those summer days were also filled with making our own lunches.  My brother chose most days to venture into easy-mac land.  I, however, had a much more sophisticated palate.  I usually made myself some pan-fried hot dogs, a sandwich, or the ever-pleasing quesadilla.

Hatch green chile, asadero cheese, mexican food, fair food

My brother and I are both EXTREMELY experienced in the area of making quesadillas.  We basically have it down to an art.  There are a few keys.

First, it’s necessary to spread softened butter directly on both sides of the quesadilla before it goes into the pan.  Then you heat up the pan and plop the buttered quesadilla in there.  Why, might you ask?  Well, this ensures even browning and crunch.  If you simply drop a pat of butter in the pan, the first side will get brown, but the second side will have no butter left.  This leaves you doing the quesadilla chicken dance as you try to drop more butter in, mid-flip.  It sometimes gets ugly, ending with a quesadilla on the floor.  Then you’re faced with the dilemma of whether or not to eat the floor-dilla.

My advice is to avoid the possibility of a drop, and butter the thing before it hits the pan.

Second, you need to have medium-low heat.  BE PATIENT, young grasshoppers.  If you are too, get-in-my-belly-quesadilla, about it then you’ll end up with a burnt tortilla and only slightly melty cheese.  Low and slow ensures maximum melt along with that perfect golden brown crunch.

If you’ve never had asadero cheese, the consistency is a little bit like American Singles.  The taste is mild and creamy like provolone.  It’s a Mexican cheese that is often used for quesadillas, tacos and nachos, simply because of its crazy melt-factor.  It melts down to almost a thick cheese sauce consistency.

At the Wine Fest and Southern NM State Fair, they use this cheese for quesadillas and then they lay a big strip of green chile in there.  You can just chop off the top and put the whole roasted chile in there.  If you like a little less heat, like I do, you can slice one side of the roasted chile and open the whole thing up.  Then scrape out the seeds and place the whole chile on top of the cheese.

The huge chunk of chile makes these quesadillas one of a kind, as opposed to the chopped chile that you generally find in green chile chicken quesadillas.  Trust me on this one.  The asadero has a mild flavor, and adding a whole green chile helps that unique southwest flavor REALLY shine.

Give it a try, and let me know what you think!

Hatch green chile, asadero cheese, mexican food, fair food

 Quesadillas with Asadero and Green Chile

Prep: 5 minutes  Cook Time: 5 minutes  Yields: 2 large quesadillas

You will need:

  • 4 flour tortillas
  • 1 package, asadero cheese (shredded or sliced)
  • 2-4 whole roasted green chiles
  • 2 tbsp. softened butter

To make:

  1. Slice or shred cheese and deseed chiles, if desired.
  2. Assemble quesadillas.  Tortilla, cheese, chile, a little more cheese, tortilla.
  3. Butter both sides of each quesadilla.
  4. Warm over medium-low heat until the cheese is melted and both sides are a light golden-brown.
  5. Get that in your belly.


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Mini Green Chile Corn Dogs

Hatch green chile, corn dogs, fair food, fried

Mini green chile corn dogs?  What in the world?  I know, that’s what I thought to myself as the idea donned on me.  These little guys are adorable and fun with an extra kick.

Summer is slowly coming to a close.  And when I slowly, I mean, HOLY SHNIKES, it was 102 degrees yesterday.  That’s right.  If you don’t live in New Mexico, be sad for your lack of Hatch green chile, but be happy that it doesn’t feel like your 5 inches from the gates of hell in September.  (Too far?  Too far.  My bad.)

While I cling to little bits of summer like cookouts and road trips and days that vanish into night ever-so-slowly, there are so many reasons I run toward fall without turning back.  Let me put it this way: Summer is like that family member that comes to stay with you every once in awhile, and they stay FOREVER.  When they’re close to arrival, you get excited about all the possibilities and fun that may ensue.  But then, before you know it, they’ve been staying in your house for two weeks and all you want is your LIFE BACK.

On the other hand, the fall season is like that magical family member that lives far away and only comes once in a blue moon.  Their life seems like a fairytale as they travel and have amazing friends and there is so much for you to learn about them.  When they come, you soak up every second and wish that they would stay longer and longer and LONGER.

Living in New Mexico, this is how I feel about fall.  I love the wardrobe that allows you to look perfect in jeans and a tee when it’s paired with comfy boots and a scarf that screams louder than the baby in Walmart.  I also will be the first to admit, WITHOUT SHAME, that my obsessions wax and wane much to the tune of Google search trends.  Give me all the pumpkin spice till kingdom come, please and thank you.

But if I had to pinpoint my absolute favorite thing about the transition from summer to fall, it would be the event that happens on the very cusp:  The State Fair.

Hatch green chile, corn dogs, fair food, fried

The rides, the dances, the rodeos–OH MY!  Not to mention it always happens right around my birthday (21 days away, but who’s counting?).  Even more than all that, THE FOOD.  Am I right?  You can get just about anything fried, including snickers bars, and wash it down with the best lemonade on earth.  Most things come on a stick, whether natural (as in, drumstick), or geniusly applied by man to maximize eating and walking effectiveness.

Everything about corn dogs and curly fries reminds me of the fair.  While I’m still trying to dream up something to do with green chile and curly fries (loaded with queso is my best idea so far), I went ahead and took a stab at homemade corn dogs for the first time ever.  They were so fun to make!

It’s a little bit of an involved process, but I think it’s totally worth it.  Especially if you’re making something for a football get-together or a party, this is great finger food!  I riffed off of Paula Deen’s corn dog recipe.  I could not for the life of me find something titled “self-rising corn mix,” so I grabbed a box of Jiffy, omitted the added sugar and called it good.  And I mean, GOOD.

I hope you guys find these to be a spicy take on an old-time favorite!

Hatch green chile, corn dogs, fair food, fried


Mini Green Chile Corn Dogs
Recipe Type: Fair food, finger food
Author: Jessica Gobble
Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Serves: 8-10
This recipe is a crowd pleaser, and the mini version makes them easy to pass around and share with friends. (Adapted from Paula Deen’s corn dog recipe)
  • vegetable oil, for frying
  • 1/4 cup cornstarch
  • 1 package beef hot dogs, cut in half
  • 1 1/2 cups jiffy mix (one box)
  • 1/2 cup all-purpose flour
  • 1 1/4 cups buttermilk
  • 1/4 cup Hatch green chile, seeded and chopped
  • wooden skewers, cut in half
  1. Heat oil to 350 degrees in large dutch oven.
  2. Cut hot dogs in half and place on skewers.
  3. Dredge hot dogs in cornstarch, and tap off the excess.
  4. Combine jiffy mix, flour, buttermilk until smooth.
  5. Add chopped green chile and stir to combine.
  6. Dip hot dogs into batter until covered, and place in oil holding the end of the skewer.
  7. Fry until golden brown, about 2-3 minutes.
  8. Repeat unto your heart’s content!