New Mexico Chile Recipes

Get the recipe at: Here’s an elevated version of a banana split. This Maple Pecan Ice Cream Sundae is made with caramelized bananas, pecan honey tuile, orange cranberry compote, and candied pecans. This Pecan Delight Ice Cream Sundae brings together familiar and nostalgic flavors that your guests will love. This was one of the winning recipes created by Tkaiya Dryden, a student at the Culinary Institute of America during the New Mexico Pecan Student Innovation Challenge. This video was produced by the Culinary Institute of America as an industry service to the New Mexico Department of Agriculture. ————————————————————————————————————————————————————— CIA: CIA for Enthusiasts: CIA at Copia: CIA ProChef: Founded in 1946, the Culinary Institute of America is the world’s premier culinary college. Dedicated to developing leaders in foodservice and hospitality, the independent, not-for-profit CIA offers master’s, bachelor’s, and associate degrees with majors in culinary arts, baking and past

Get the recipe at: Delight your guests with this delicious dish that’s perfect for fall: Pecan and Mascarpone Ravioli with Brown Butter Sage Sauce. The crisp and buttery New Mexico pecans, the creamy mascarpone, and the rich brown butter sage sauce create a dish that’s both indulgent and comforting. These ravioli are the taste of fall in one creamy, sweet, and savory bite: Pecan and Mascarpone Ravioli with Brown Butter Sage Sauce. This was one of the winning recipes created by Jayden Kemanian, a student at the Culinary Institute of America during the New Mexico Pecan Student Innovation Challenge. This video was produced by the Culinary Institute of America as an industry service to the New Mexico Department of Agriculture. ————————————————————————————————————————————————————— CIA: CIA for Enthusiasts: CIA at Copia: CIA ProChef: Founded in 1946, the Culinary Institute of America is the world’s premier culinary college. Dedicated to developing leaders in foodservice and hospitality, the

Get the recipe at: Wow your guests with this delicious vegetarian pasta dish: Sweet Potato Gnocchi with Pecan Ricotta, Roasted Brussels Sprout Leaves, and Apple Fennel Salad. The combination of pillowy soft gnocchi, creamy pecan ricotta, and refreshingly crisp apple fennel salad, make this a winning menu option. This was one of the winning recipes created by Olivia Delisle, a student at the Culinary Institute of America during the New Mexico Pecan Student Innovation Challenge. This video was produced by the Culinary Institute of America as an industry service to the New Mexico Department of Agriculture. ————————————————————————————————————————————————————— CIA: CIA for Enthusiasts: CIA at Copia: CIA ProChef: Founded in 1946, the Culinary Institute of America is the world’s premier culinary college. Dedicated to developing leaders in foodservice and hospitality, the independent, not-for-profit CIA offers master’s, bachelor’s, and associate degrees with majors in culinary arts, baking an

Recipe at: This beautiful dish brings the comforting flavors of fall to your guests: Acorn Squash Mousse Tart with Spicy Pecan Brittle and Candied Bacon. The crisp and nutty pecan brittle, the smoky bacon, and sweet creamy mousse work together to make a delicious combination. These tarts can be served as a nice fall appetizer, an amuse-bouche, or even a light lunch accompanied by a salad. This was one of the winning recipes created by Nyah Marshall, a student at the Culinary Institute of America during the New Mexico Pecan Student Innovation Challenge. This video was produced by the Culinary Institute of America as an industry service to the New Mexico Department of Agriculture. ————————————————————————————————————————————————————— CIA: CIA for Enthusiasts: CIA at Copia: CIA ProChef: Founded in 1946, the Culinary Institute of America is the world’s premier culinary college. Dedicated to developing leaders in foodservice and hospitality, the independent, not-for-profit CIA offers master

Get the recipe at: This grilled mahi mahi is paired with New Mexico green chile and coconut coulis, tostones, and pineapple, jicama, and black bean salsa. The coulis is made with sweet and earthy New Mexico green chiles, garlic, cilantro, and coconut cream for a delicious and luxurious sauce that will pair well with any protein. This video was produced by the Culinary Institute of America as an industry service to the New Mexico Department of Agriculture. ————————————————————————————————————————————————————— CIA: CIA for Enthusiasts: CIA at Copia: CIA ProChef: Founded in 1946, the Culinary Institute of America is the world’s premier culinary college. Dedicated to developing leaders in foodservice and hospitality, the independent, not-for-profit CIA offers master’s, bachelor’s, and associate degrees with majors in culinary arts, baking and pastry arts, food business management, hospitality management, culinary science, and applied food studies. The college also offers executive educatio

Get the recipe at: This New Mexico Pizza is topped with Roasted New Mexico Chile Pesto, Goat Cheese, Prosciutto, Arugula, Honey, and Toasted New Mexico Pecans. Give it a try and it might become your new favorite pizza! This video was produced by The Culinary Institute of America as an industry service to the New Mexico Department of Agriculture. ————————————————————————————————————————————————————— CIA: CIA for Enthusiasts: CIA at Copia: CIA ProChef: Founded in 1946, the Culinary Institute of America is the world’s premier culinary college. Dedicated to developing leaders in foodservice and hospitality, the independent, not-for-profit CIA offers master’s, bachelor’s, and associate degrees with majors in culinary arts, baking and pastry arts, food business management, hospitality management, culinary science, and applied food studies. The college also offers executive education, certificate programs, and courses for professionals and enthusiasts. Its conferences, leadership initiatives,

Get the recipe at: A smørrebrød is a Scandinavian open-faced sandwich traditionally served on sourdough rye bread called rugbrød. In this video, we show you how to make a Smorrebrod topped with roasted New Mexico green chiles, cured salmon, radish, and herbed cheese. This video was produced by the Culinary Institute of America as an industry service to the New Mexico Department of Agriculture. ————————————————————————————————————————————————————— CIA: CIA for Enthusiasts: CIA at Copia: CIA ProChef: Founded in 1946, the Culinary Institute of America is the world’s premier culinary college. Dedicated to developing leaders in foodservice and hospitality, the independent, not-for-profit CIA offers master’s, bachelor’s, and associate degrees with majors in culinary arts, baking and pastry arts, food business management, hospitality management, culinary science, and applied food studies. The college also offers executive education, certificate programs, and courses for professionals and enth

Get the recipe at: This New Mexico Chile, Sweet Potato, Charred Corn, and Smoked Cheddar Pudding has a wonderfully rich, creamy, and custardy texture with delicious southwest flavors. This video was produced by the Culinary Institute of America as an industry service to the New Mexico Department of Agriculture. ————————————————————————————————————————————————————— CIA: CIA for Enthusiasts: CIA at Copia: CIA ProChef: Founded in 1946, the Culinary Institute of America is the world’s premier culinary college. Dedicated to developing leaders in foodservice and hospitality, the independent, not-for-profit CIA offers master’s, bachelor’s, and associate degrees with majors in culinary arts, baking and pastry arts, food business management, hospitality management, culinary science, and applied food studies. The college also offers executive education, certificate programs, and courses for professionals and enthusiasts. Its conferences, leadership initiatives, and consulting services have made

Get the recipe at: Shakshuka is a North African and Middle Eastern dish made of stewed tomatoes and peppers. Although it’s traditionally enjoyed for breakfast in Israel, this dish really is great for any meal of the day. In this recipe, we make a shakshuka with a green twist by using New Mexico chiles and spinach. This video was produced by the Culinary Institute of America as an industry service to the New Mexico Department of Agriculture. ————————————————————————————————————————————————————— CIA: CIA for Enthusiasts: CIA at Copia: CIA ProChef: Founded in 1946, the Culinary Institute of America is the world’s premier culinary college. Dedicated to developing leaders in foodservice and hospitality, the independent, not-for-profit CIA offers master’s, bachelor’s, and associate degrees with majors in culinary arts, baking and pastry arts, food business management, hospitality management, culinary science, and applied food studies. The college also offers executive education, certificate

Get the recipe at: This beautiful plant-forward meal is inspired by the flavors of Morocco: Green Vegetable Tagine with Almond Raisin couscous. Chermoula is used as the flavor foundation of many North African dishes, and when you try it, you’ll want to put it on everything! This video was produced by the Culinary Institute of America as an industry service to the New Mexico Department of Agriculture. ————————————————————————————————————————————————————— CIA: CIA for Enthusiasts: CIA at Copia: CIA ProChef: Founded in 1946, The Culinary Institute of America is the world’s premier culinary college. Dedicated to developing leaders in foodservice and hospitality, the independent, not-for-profit CIA offers master’s, bachelor’s, and associate degrees with majors in culinary arts, baking and pastry arts, food business management, hospitality management, culinary science, and applied food studies. The college also offers executive education, certificate programs, and courses for professionals a