Here are a Couple of Great Southwest Recipes for You to Try and Enjoy!

Chile Relleno Casserole
"The Widow-maker"

Dancing Chili

Simple Ingredients!
  • 1 large can ( 1 lb. 11 oz.) Green Chile Strips
  • 1 lb. Monterey Jack Cheese, grated
  • 1 lb. Longhorn or Cheddar Cheese, grated 
  • 1 dozen Eggs
  • 1 (16 oz.) Sour Cream
  • Salt & Pepper to taste.

This One is So Easy, It Almost Makes Itself!
  1. Preheat oven to 350 degrees.
  2. Grease a 9 x 13 baking dish.
  3. Put one layer of green chile strips in bottom of pan.
  4. Top with one layer of each kind of cheese.
  5. Repeat chiles and cheese.
  6. Finish topping with one layer of chilis.
  7. Beat the eggs and add sour cream; beat well.
  8. Add salt & pepper to taste.
  9. Pour egg mixture over chiles.
  10. Bake uncovered for 45 minutes to 1 hour.
  11. Serve with Salsa and Enjoy!

Spice Up Your Dishes!

Fresh Ingredients are Key!
  • 8 Plum Tomatoes, ripe
  • 1 tablespoon Vegetable Oil
  • 4 Poblano Peppers
  • 4 Anaheim Chile Peppers
  • 1 Jalapeno Chile Pepper, or more to taste (these add heat!)
  • 1 large Green Bell Pepper
  • 2 tablespoons Chopped Cilantro Leaves for a more complex flavor
  • 2 tablespoons White Vinegar
  • 1/4 Onion
  • 2 Garlic Cloves
  • 2 teaspoons Salt
  • 1/4 teaspoon Mesquite Flavored Liquid Smoke Concentrate (optional).  Did you know that mesquite is a desert tree that is now common throughout the southwest?  Historically, cattle ate the seed pods (the seeds would not digest)and caused the propogation of the tree throughout the region.  A mesquite fire smells wonderful!

Preparation is Fast & Easy!
  1. Preheat an outdoor grill for medium heat.
  2. Rub tomatoes with oil and grill for 10 minutes, turn. Place poblano, anaheim, jalapeno chiles, and the green pepper on the grill. Grill 5 to 7 minutes per side, being careful not to let them burn. The skins should blister and brown. Remove tomatoes to a separate bowl. Place the chiles and pepper in an airtight container to let them steam while they cool so they're easier to peel.
  3. Peel tomatoes and drain excess liquid. Peel and seed peppers.
  4. Place the tomatoes, chiles, green pepper, cilantro, vinegar, onion, garlic, and salt in the container of a food processor. Pulse 4 or 5 times. Add liquid smoke and more jalapenos if desired. Pulse until your tasty salsa is as chunky or smooth as you like.
Be Sure to Experiment and Change Things a Bit to Suit Your Taste!  Most Importantly,
Enjoy This Great Recipe in All its Glorious Salsa Goodness!  It is Great on
Burros, Tacos, or Just with Tortilla Chips!