We live in a town with incredible cuisine.  Most of the restaurants use local ingredients, like chile.  Pictured below is red chile, the later stage of this plant, harvested earlier, it's green.  So now you somewhat understand when they will ask you "red or green".

Restaurateur turned REALTOR, here are some of my favorite recipes for you to enjoy. 

Michael’s Famous Cream of Green Chile Soup

One-time restaurant owner, Michael Morgner served up this popular soup to patrons for 3 ½ years in Santa Fe.  As a Realtor, Michael’s still pleasing his clients with hot deals. Enjoy the recipe!

4        Medium-sized carrots

4   Medium-sized green bell peppers

2        Yellow onions

Vegetable Oil

2   tsp. Salt

½  tsp. Black pepper

5        TBS. Butter

9        Cups of chicken broth

¾  Cups flour

1        tsp. White pepper

1        cup chopped green chile (Frozen medium green chile works well, save the juice/water as it’s added into the soup)

¼  lb. Provolone & Swiss cheese (sliced or diced)

2        cups shredded cheddar (mild)

1        qt. Half & Half 

Sliced tortilla strips fried crisp in vegetable oil.

Dice carrots, bell peppers & onions.  In large pan, sauté onions in a little vegetable oil over medium heat, cook until tender then add bell peppers and carrots.  Cook for about 8 minutes until carrots are tender.  Season with ½ tsp. salt and ½ tsp. pepper.

Melt butter in 6 qt. pan on low heat then add ¾ cups flour and stir in until all flour is absorbed into the butter to make “roux”.  No need to darken this roux.  Add chicken broth & white pepper to roux and stir until all roux is dissolved, heat on medium to thicken.  Once thickened, add cheese, stirring until cheese is mostly melted.  Add the now cooked onions, carrots and bell peppers and stir in the thawed green chile and juice/water.  Add Half & Half and simmer on low heat for about 20 minutes, stirring frequently.  Do not boil!!  Serve topped with a sprinkle of shredded cheddar cheese and/or fried tortilla strips.  Hotter or milder chile may be added, feel free to add more chile.  Enjoy!

Best Ever Chile Rellenos

Stuffed with calabacitas & Monterrey Jack cheese, these rellenos offer the full flavor of the green chile.  They are baked, not battered and fried.  For vegetarian version, simply substitute vegetable stock for chicken stock.  Compliments of Michael Morgner – restaurant owner turned Realtor®.

Calabacitas:

½ lb of whole kernel corn (frozen or fresh)

1 lb. Zucchini cubed the size of a pinto bean

1 lb. Yellow squash cubed as well

1 lb. Carrots cubed.

In a skillet, heat 2 tablespoons of vegetable oil.  Once hot, add corn and 1 ½ TBS. of dried red chile, ½ tsp. salt and ½ tsp. black pepper.  Simmer for a few minutes then add carrots and simmer for a few more minutes.  Lastly, add zucchini and squash and cook briefly until tender, don’t overcook.  Add more salt and pepper to taste. 

Refrigerate for a few hours or overnight, can also be frozen for future use.  Once cool, add 1 to 1 ½ lbs. of shredded Monterrey Jack cheese and mix.

          Stuff green chile with mixture and lay flat on baking dish. Once in baking dish, top with more shredded Monterrey Jack cheese and bake in 350 degree own for 8 to 10 minutes.  Top with the sour cream enchilada sauce and bake for additional 15 minutes or until bubbling and/or slightly brown.

Sour Cream Enchilada Sauce:

4 TBS Butter

1/3 cup flour

2 cups chicken broth

½ tsp. Salt

¼ tsp. White pepper

¼ to ½ cup diced hot green chile

½ cup sour cream

Melt butter in a large sauce pan over low heat.  Once melted remove from heat and add flour.  Stir in until all flour is saturated with butter.  Add 2 cups warm chicken broth.  Heat on low, stirring until clumps are all dissolved.  Stir in salt, pepper and green chile.  Stir frequently until sauce thickens.  Once thickened, remove from heat and whisk in sour cream.