New Mexico Hatch Chile Casserole with Chef Ida’s Roasted Tomatillo Salsa
A breakfast casserole that combines eggs, Hatch Chiles, and tomatillo salsa that is true to New Mexico.
Recipe courtesy of Chef Tim Fraker from Melissa’s.
Apple pancake can be served with maple syrup or crème fraîche, but this recipe is so yummy that all it really needs is a dusting of confectioners’ sugar, a knife and a fork! This can be served as ...
A delicious blend of seasoning, Big Green Egg Habanero Hot Sauce and spices is added directly to the ground meat, and the highly spiced meat is used to stuff bell peppers.
Poblano peppers, used in the sauce for these pork chops, are a mild chile pepper that originates in Mexico. These peppers impart subtle heat rather than make a bold statement. The dried version of pob...
Recipe Courtesy of Claudette Zepeda-Wilkins
This Smoked Beef Birria uses the stewing technique to make the adobo for the recipe – adding short ribs that have been smoked on the EGG.
By Chef Levon Wallace from Broad Varieties
“Utilize your <a class='accessory-link' href='/share/accessory?id=cast-iron-skillet' data-id='cast-iron-skillet'>cast iron skillet</a>! I’m obsessed wit...
Haricots verts are smaller and thinner than most American green beans, and they also tend to be a little more tender. These delicate beans can be served at an elegant dinner, either as an appetizer or...
