Spicy Fried Potatoes1 to 1 1/2 pounds new potatoes, scrubbed    but not peeled2 tablespoons kosher salt1/4 cup olive oil4 large garlic cloves1/2 small dried chile pepper, seeded and    chopped or pinch of chili powder1 to 2 teaspo

Calabacitas3 small zucchini or other summer    squash, unpeeled, diced large2 large tomatoes, chopped2 fresh yellow hot peppers, chopped1 medium onion, diced1 clove garlic, chopped (optional)1 can whole kernel corn, drained1/2 to 1/3 pound Monte

Stuffed Zucchini12 small tender zucchini1/4 pound Monterey jack cheese2 eggs1 teaspoon salt1/2 teaspoon black pepper2 teaspoons flourVegetable oil (for frying)Parboil zucchini in boiling salted water for 5 minutes. Cut zucchini in halves lengthwise. Scoop o

Taco Potatoes6 medium potatoes, with or without peels, cooked1/2 teaspoon salt1/2 teaspoon chili powder1/2 teaspoon cumin1/2 teaspoon paprika1/2 teaspoon Mexican oregano1/2 teaspoon garlic powder1 small onion, diced1/4 cup butterSour cream (for garnish

Taco Stuffed Bell Peppers6 green bell peppers1 (15 ounce) can tamales1 (15 ounce) can chili with beans4 ounces Cheddar cheese, divided1/4 cup chopped onion1/4 cup catsup1 1/2 cups tortilla chips, crushedCut green bell peppers in half lengthwise and remove s

Tater Tots� Mexicana4 cups frozen Tater Tots�1 (16 ounce) can stewed tomatoes1/4 teaspoon Mexican oregano, crumbled1 cup sour cream2 tablespoons milk1 tablespoon chopped canned green chiles1/2 teaspoon salt1/2 cup grated Cheddar cheesePreheat oven to 37

Torta de Platanos2 large platanos (plantains)4 tablespoons butter3 eggs, beaten1 cup mild grated Cheddar cheesePreheat oven to 350 degrees F.Peel platanos and cut into small pieces. Melt butter in a heavy skillet and brown platanos. Transfer to a buttered baking

Yuca Fries (Yucca Frita)1 1/2 pounds fresh yucca (cassava), peeled1 teaspoon salt1 teaspoon lemon juiceVegetable oil (for frying)Lime or lemon wedges (for garnish)Cut cassava into 2 inch long rounds, then rinse. Or you can substitute frozen yucca. Put the yucca and

French Fried CactusCut cleaned, uncooked nopales into French fry style strips 3/8 inch wide. Dip into a mixture of milk and eggs then roll through flour, cornmeal or a combination of both. Fry in a skillet or deep fryer. Serve immediately.

Papas con Chile Colorado (Red Chile Potatoes)2 cups potatoes, peeled and thinly sliced2 tablespoons shortening2 tablespoons flour1 tablespoon red chile powder1 clove garlic, minced1/2 teaspoon salt3 1/2 cups waterBrown potatoes in shortening in a medium siz

Santa Fe Corn Souffle2 cups fresh corn on the cob 5 tablespoons butter 1/4 cup finely chopped onion 3 large eggs, separated 1/4 cup roasted, peeled, and chopped fresh green chiles 1/2 teaspoon saltPreheat oven to 375 degrees F degrees.Using 2 tablespoons

Chayote with Onions (Chayote con Cebollas)2 chayote squash (1 1/2 to 2 pounds total)2 medium white onions2 tablespoons butter or margarine1 tablespoon vegetable oil1/2 teaspoon dried oregano1/4 to 1/2 teaspoon saltPinch of pepperPare and seed chayotes; cut

Loaded Southwestern Baked Potatoes4 (10 to 12 ounce) baking potatoes 1 1/4 cups Pace picante sauce 3 boneless, skinless chicken breasts, cut into thin strips 1 small onion, chopped 2 cloves garlic, chopped fine 2 tablespoons vegetable oil 1/2 cup red and green bel

Jalapeno Corn4 (16 ounce) cans whole kernel corn, drained 2 or 3 jalapeno peppers, chopped 1/4 cup (1/2 stick) butter or margarine 8 ounces cream cheese 1 tablespoon granulated sugarSalt and pepper to tasteCombine corn, jalapeno peppers, butter, cream cheese, s

Papas con Rajas (Potatoes with Peppers)Use this as a filling for tacos or quesadillas or as a substitute for hash browns.3 Idaho baking potatoes4 large poblano peppers2 medium onions, sliced into rings 1/4 cup crumbled Mexican queso fresco2 or 3 cloves garlic, minc

Rajas con Queso (Peppers with Cheese)Serves 61/4 cup (1/2 stick) butter 2 teaspoons chopped garlic 4 red bell peppers, cut into 1/4 inch strips 4 poblano chiles, seeded, cut into 1/4 inch strips 12 green onions, cut into matchstick size strips 1 1/2 cups grated

Chile Corn on the Cob2 quarts water1/4 cup crushed caribe chile2 tablespoons cider vinegar1 teaspoon salt4 ears corn, shuckedBring water, chile, vinegar and salt to a boil. Add the corn; cover and cook for 5 minutes. Drain and serve immediately.

Chile Rajas6 poblano chiles, roasted and peeled1 onion, halved and cut in strips2 to 3 tablespoons vegetable oil8 ounces cream cheese, cut into 4 to 5 pieces1/2 teaspoon garlic powderPinch of ground cuminSalt, to taste6 to 8 ounces Oaxaca or mozzarella, grated

Cinnamon Squash Rings2 tablespoons packed brown sugar2 tablespoons milk1 egg3/4 cup soft bread crumbs1/4 cup yellow or white cornmeal2 teaspoons ground cinnamon1 large acorn squash, cut crosswise    into 1/2 inch slices and seeded1/3 cup but

Deep Fried Squash BlossomsUse the blossoms from winter squash, not zucchini.20 to 30 fresh squash blossoms3 eggs1/3 cup milk1 teaspoon pure ground chileSalt, to taste1 1/2 cups corn mealVegetable oilWash blossoms gently, then pat dry. Beat together t

Fried Green TomatoesBlue cornmeal adds interest to this old pioneer standby.3/4 cup blue cornmeal1/2 teaspoon salt1 1/4 pounds green tomatoes2 tablespoons butter or bacon drippings4 green chiles, roasted, peeled and choppedCombine blue cornmeal and salt. Sli

Green Chile Hominy2 (13 ounce) cans white hominy3 tablespoons onion, grated1 1/2 cups sour creamSalt, to taste1 1/2 cups jack cheese, shredded4 roasted green chiles, skins and    seeds removed, chopped, or    2 small can green chi