Stuffed chili peppers that are a classic Southwestern dish.

Chiles Rellenos

Traditional frybreads served with a variety of toppings.

Frybreads

A signature dish that showcases the rich flavors of New Mexico.

Award-winning Chile

Authentic tacos made with fresh ingredients.

Tacos

A hearty dish made with Fritos, chili, and cheese.

Frito Pie

Preheat your oven to 375°F (190°C). Roast the poblano peppers on a baking sheet for about 20 minutes, turning occasionally, until the skins are charred and blistered. Remove from the oven and let them cool. Once cool, peel off the skins and make a slit on one side of each pepper to remove the seeds.

Prepare the Peppers

In a skillet over medium heat, add a little oil and sauté the chopped onion and minced garlic until softened. Add the ground beef or turkey, cumin, paprika, salt, and black pepper. Cook until the meat is browned and fully cooked. Remove from heat and stir in half of the shredded cheddar and Monterey Jack cheese.

Make the Filling

Carefully stuff each roasted pepper with the meat and cheese mixture. Place the stuffed peppers in a baking dish.

Stuff the Peppers

In a bowl, beat the eggs until frothy. In another bowl, place the flour. Dip each stuffed pepper first in the flour, then in the beaten eggs, coating them fully.

Prepare the Batter

Heat the cooking oil in a large skillet over medium-high heat. Fry the battered peppers in batches until golden brown on all sides. Remove and drain on paper towels.

Fry the Peppers

Pour the tomato sauce over the fried peppers in the baking dish. Top with the remaining cheese and bake for 15-20 minutes until the cheese is melted and bubbly. Serve hot.

Bake and Serve

Poblano peppers

Ground beef or turkey

Onion, chopped

Garlic, minced

Cheddar cheese, shredded

Monterey Jack cheese, shredded

Tomato sauce

Cumin

Paprika

Salt

Black pepper

Eggs

Flour

Cooking oil

In a large mixing bowl, combine the all-purpose flour, baking powder, and salt. Mix well to ensure that the baking powder is evenly distributed.

Mix Dry Ingredients

Gradually add the water to the dry mixture, stirring continuously until a soft dough forms. If the dough is too sticky, add a little more flour as needed.

Add Water

Turn the dough onto a floured surface and knead it for about 2-3 minutes until it becomes smooth and elastic.

Knead the Dough

Cover the dough with a clean cloth and let it rest for at least 30 minutes to allow the gluten to relax.

Rest the Dough

In a deep skillet or frying pan, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).

Heat Oil

Divide the rested dough into 6 equal portions. Flatten each portion into a disc, about 1/4 inch thick, and make a small hole in the center of each disc to prevent puffing during frying.

Shape the Frybreads

Carefully place one disc in the hot oil, frying for about 2-3 minutes on each side or until golden brown. Remove and drain on paper towels.

Fry the Bread

Serve warm with your choice of toppings such as honey, powdered sugar, or savory options like taco meat, cheese, and salsa.

Serve

All-purpose flour

Baking powder

Water

Vegetable oil

In a large pot over medium heat, add the ground beef and cook until browned, breaking it apart with a spoon.

Cook the Beef

Add the chopped onion and minced garlic to the pot, and sauté until the onion is translucent.

Sauté Vegetables

Stir in the red chili powder, cumin, oregano, salt, and black pepper. Cook for another 2 minutes until fragrant.

Add Seasonings

Add the canned diced tomatoes, beef broth, kidney beans, and corn. Stir well to combine.

Combine Ingredients

Bring the mixture to a boil, then reduce the heat to low and let simmer for 30 minutes, stirring occasionally.

Simmer

Stir in the chopped cilantro and lime juice before serving.

Finish with Freshness

Ground beef

Chopped onion

Canned diced tomatoes

Red chili powder

Oregano

Beef broth

Kidney beans, drained and rinsed

Corn, frozen

Fresh cilantro, chopped

Lime, juiced

In a large skillet over medium heat, cook the ground beef until browned, about 5-7 minutes. Drain excess fat.

Add taco seasoning to the beef and follow package instructions, usually adding water and simmering for a few minutes.

Add Seasoning

While the beef is cooking, warm the taco shells according to package instructions, either in the oven or microwave.

Warm Taco Shells

Fill each taco shell with a portion of the seasoned beef, then top with shredded lettuce, diced tomatoes, cheddar cheese, sour cream, avocado slices, and chopped cilantro.

Assemble Tacos

Serve tacos with lime wedges on the side for squeezing over the top.

Taco seasoning

Taco shells

Lettuce, shredded

Tomato, diced

Sour cream

Avocado, sliced

Cilantro, chopped

Lime wedges

If using homemade chili, prepare it according to your favorite recipe. If using canned chili, heat it in a saucepan over medium heat until warm.

Prepare the Chili

In a large baking dish or serving bowl, layer half of the Fritos at the bottom.

Layer the Ingredients

Pour half of the chili over the Fritos and sprinkle with half of the shredded cheddar cheese.

Add Chili and Cheese

Repeat the layering process with the remaining Fritos, chili, and cheese.

Repeat Layers

If you want the cheese to be melted and bubbly, place the dish in a preheated oven at 350°F (175°C) for about 15 minutes.

Bake (Optional)

Top with sour cream, chopped green onions, and jalapeños if desired. Serve immediately.