2021 New Mexico Chile Conference Posters:

You can view “Franchesca Ortega_CP_conference_poster_1_28_21.pdf” at:
You can view “Ragdha Kailany_Poster presentation RK copy.pdf” at:

Thank you Dr. Kelley Coffeen for the amazing live cooking demo!

Jalapeno Pineapple Salsa
Makes about 2 cups
¼ c minced red onion
1 medium jalapeno, seeded and minced
2 green onions, minced
¼ c red bell pepper, seeded and minced
1 ½ c crushed pineapple, (drained if using canned, medium pineapple if fresh peeled, cored and chopped)
Combine in a medium sized mixing bowl. Mix well and chill at least 2 hours.
Green Chile Wontons
1 cup shredded sharp cheddar cheese
1 cup shredded Monterey Jack cheese
1/4 to ½ cup minced fresh green chile (peeled, seeded)
1/2 teaspoon salt
¼ teaspoon black pepper
¼ teaspoon cumin
1-2 clove garlic, finely chopped
24 wonton wraps
Flour for dusting
Vegetable oil for deep frying
Place the cheese, chile, salt, pepper, cumin and garlic in a medium sized mixing bowl and blend well. Place wonton skins on a cutting board dusted with flour. Place 1 teaspoon of cheese filling on the edge of a corner of a wrap. Wet the edges of the wrap all the way around. Fold the wrap over the cheese to create a triangle and pinch the edges to seal. Repeat for each wonton wrap. Dust with flour. Heat the oil in a deep skillet of fryer. Fry 4 to 8 wontons at a time until golden brown. Drain on a paper towel lined plate. Serve with Jalapeno Pineapple Salsa.

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