Instructions

1. Heat oil in a saute pan over medium heat. Saute onions until tender. Add chorizo and crumble. Cook until heated throughout. If using meat chorizo, drain off any excess drippings. Season with oregano, salt and pepper
2. Place poblano chile over an open flame on the stovetop. Blacken the entire chile evenly by rotating over flame using tongs. When blackened throughout, place in a large bowl and cover with a lid or plastic wrap. Allow the chile to “sweat” for about 10 minutes. Remove lid and place on a cutting board. With a paper towel, wipe the blackened skin off the chile. Cut off and remove stem and seeds.
3. Chop chile and set aside. Place half the cheese evenly in a 10” baking dish. Top cheese with chorizo mixture, then poblanos. Place in a broiler and broil until cheese is melted.
4. Top with remaining cheese, chorizo and poblano. Broil again until cheese is melted, about 2 minutes.
5. Garnish with green onion, cilantro. Serve with chips and choice of hot sauce.

Instructions

1. Melt butter (or heat oil) in a large skillet over medium heat. Add the onion, saute until tender, about 5 minutes. Add garlic, oregano and squash, cook for 3 minutes. Add about ¼ cup water, cook until squash is tender. Add corn, chiles and tomato, continue cooking until tomato has released its juices.
2. Season with mint and salt, saute for 2 minutes. Before serving, add crema if desired. Allow crema to thicken. Sprinkle with cheese and serve.

• Note: Mexican Calabaza or summer squash is pale green and white and found at its peak in the summertime.

Easy Green Chile

Yield 3 ½ cups

Instructions

1. Add 2 tablespoons Easy Green Chile to 1 cup prepared hummus. Blend in a food processor. If you don’t have a processor, you can finely chop the chile and stir into the hummus until blended.
2. Transfer to a serving bowl and top with remaining chile. Sprinkle with smoked paprika or regular paprika. Drizzle with olive oil if desired.
3. Serve with veggies, tortilla chips or toasted bread.

Easy Green Chile:

This makes a wonderful filling for Omelets with melted Jack Cheese, a topping for Mashed Potatoes, in fact it goes with just about everything! Green chile is ubiquitous throughout New Mexico and a staple at virtually every meal. I love to mix this into hummus and serve with vegetables and tortilla chips.

1. With gloved hands, peel skin from chiles and remove stems, discard. Slit the chiles open lengthwise. Remove the seeds and discard. If a few seeds remain, it is OK. Set aside. Slice crosswise into ¼” strips
2. Heat oil in a medium size saucepan over medium heat. Saute onion for 2-3 minutes or until just tender. Add garlic, saute until fragrant.
3. Add green chiles and stir to combine. Heat throughout and add chicken stock, cover pot with lid. Continue to cook down over medium low until mixture is very tender, about 30 minutes. Season with salt.