Field Notes

Green Chili Queso Mac & Cheese

With Fall upon us and restaurants not fully open, we thought we would make it even easier to enjoy our infamous Green Chili Queso Mac & Cheese.  The key is folding in fresh warm salsa verde which adds a layer of bold flavor and spice to the creamy Mac & Cheese. 

  • 3 tablespoons butter
  • 2 tablespoons flour 
  • 2 cups milk, warm 
  • 2 cups salsa verde, warm 
  • 1 lb dried pasta (we like small interesting shapes but anything will do)
  • 3 cups jack cheese
  • 3 cups white cheddar cheese
  • 1/2 cup grated cotija cheese (plus more to garnish)
  • pickled chilies for garnish 

Warm milk and salsa verde together in a small sauce pan.

Melt butter over medium heat in a large sauce pan until just starting to brown. Add flour and whisk vigorously. Cook for a minute or two until well combined and starting to get more color. 

One cup at a time, start adding the milk & salsa verde combo. After the first cup, the mixture will tighten up and then loosen as you add more and more.

After all the liquid has been added, start slowly adding the cheeses and continuing to stir so they are fully incorporated into the sauce. Continue cooking until the sauce reduces to a nice, thick queso consistency. Keep warm over very low heat. 

Cook pasta according to package instructions until al dente. Add to the queso sauce. If you want you can torch or broil in a cast iron skillet or dutch oven to brown the top, but it's perfectly fine without that... we almost prefer the extra creaminess. 

Garnish with additional cotija and pickled chilies. 

Green Chili Bloody Maria

Kick your brunch game up a notch by going green with the Green Chili Bloody Maria. A Bloody Maria swaps out the vodka in a Bloody Mary for tequila. If you think that's loco, this Bloody Maria isn't your traditional red. We use salsa verde and green Tabasco sauce to give this Bloody Maria a tangy bite. Finish off with your favorite Blood Mary fixings or get in the complete Blood Maria spirit by topping off your cocktail with some Pequin Chili Salt

Green Chili Bloody Maria

Makes 1 Beverage

Ingredients:

🌶 2 fl oz salsa verde
🌶 several dashes green Tabasco hot sauce
🌶 .25 teaspoon fresh lemon juice
🌶 1.5 fl oz tequila blanco
🌶 1 teaspoon Worcestershire sauce
🌶 5 teaspoon grated horseradish
🌶 healthy pinch The Chili Lab Péquin Chili Salt & black pepper
🌶 pickled vegetables to garnish

Directions:

Pour salsa verde, Tabasco, and fresh lemon juice into a 16 oz. glass. Stir together. Then pour in the tequila and give another stir. Keep stirring as you add the Worcestershire sauce and horseradish. Finally, add your fixings, black pepper, and Chili Lab Péquin Chili Salt to taste. Then...taste!

 

Green Chili & Pork Stew Recipe

For our version of the classic New Mexican dish, we used a mixture of fresh, readily available green chilies and canned Hatch chilies, but if you have access to fresh Hatch chilies, by all means use them.

Top this dish with a refreshing relish of diced fresh tomatoes, minced shallot, oil and vinegar, or serve with a dollop of sour cream.

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Master Class: Green Chili & Pork Stew

In the hearts of New Mexicans, green chili stew is a totem of home. And like any symbolic dish, there are endless conflicting opinions about the “proper” preparations.  

The stew’s foundation is, of course, green chilies, preferably Hatch variety. Indigenous to New Mexico and named for the valley in which they are grown, Hatch chiles range in heat level from mild to medium, with a clean, vegetal flavor. They’re available fresh from mid to late summer, and many specialty stores carry canned Hatch chilies year-round.

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