Eats & Drinks, Tiny Life, Uncategorized

Baked Green Chile Fries

One thing I love about being in New Mexico is the unique foods we’ve been able to try.  On our visit to Ojo Caliente this past July we were able to enjoy these fabulous Green Chile Fries!

Green Chili Fries at Ojo Caliente

They were fabulous!  Slightly spicy with a wonderful breading that made us go back for them three separate times.  🙂

One thing I love to do when we eat something from a restaurant that we really enjoy is to try to recreate it at home.  This can be somewhat of a challenge but it sure was fun.  Here is my take on these fries.  I actually baked them to keep them a bit healthier but all in all they were delicious.  The vinegar dipping sauce was a bit harder to recreate but I think I came pretty close.  Let me know what you think if you make them.  Always looking for feedback on recipes!  Enjoy!

Baked Green Chile Fries w/Vinegar dipping sauce

  • Servings: 4
  • Difficulty: easy
  • Print

Ingredients

Vinegar dipping sauce (see below)*

6-8 large poblano peppers (or jalapeños or any large spicy pepper)

1 cup all-purpose flour, plus 2 tablespoons

3 large eggs, beaten

1/4 cup milk

1 cup Panko bread crumbs

1/2 tsp cumin

1/2 tsp cayenne (optional)

Salt and freshly ground black pepper

Instructions

Preheat the oven to 400 degrees F.

Remove the seeds from all of the peppers and cut into 1/2-inch lengthwise strips.

Set up a breading station: 1 pan of 1 cup of flour, 1 pan of eggs beaten with milk, 2 tablespoons of flour and mustard, and 1 pan of bread crumbs seasoned with cheese, and salt and pepper, to taste.

Coat the peppers in the flour, then in the egg mixture and then in the bread crumbs.

Arrange the chili fries on a nonstick baking sheet and roast for 18-20 minutes, turning once.

While chile’s are cooking, prepare the dipping sauce:

Ingredients for dipping sauce

1/2 cup white distilled vinegar

2 cloves crushed garlic

1 tsp black pepper

1/4 tsp cayenne

pinch of kosher salt

1/4 tsp red pepper flake

1 tbsp honey or Agave

Instructions

Whisk together all ingredients until honey/agave is dissolved and then refrigerate.  You can make this the day before to help the flavors meld even more!  Just be sure to mix it up again before serving.

 

 

CA, Eats & Drinks

Nam Sod ~ A Traditional Thai Salad

This is one of my favorite and easy meals to make!! Excuse the “fancy” plate.  Nam Sod – traditional Thai salad

Nam Sod - traditional Thai salad
Nam Sod – traditional Thai salad

INGREDIENTS:

1lb ground pork (or chicken/turkey)
2 tbsp Sesame oil, divided
2 tbsp Soy Sauce, divided
1/2 large red onion, sliced thin
1 inch cube fresh ginger, minced
2 limes, juiced
Fresh cilantro
Crushed red pepper flakes to taste
Sriracha to taste
Peanuts (optional)
1 package broccoli slaw

Preheat skillet. When hot add 1 tbsp sesame oil and heat. Add ground pork (or chicken/turkey) and brown. While browning add 1 tbsp soy sauce and sriracha and pepper flake to taste. Continue to brown. Then add lime juice, ginger, red onion, peanuts (optional) and cilantro. Heat through.

On dinner plates place broccoli slaw. Drizzle with soy sauce and sesame oil. Spoon Nam Sod on top of broccoli slaw. Garnish with cilantro and splash of sesame oil and serve!  It’s even better the next day served cold. 🙂