Events

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2021 New Mexico Chile Conference Posters:

You can view “Franchesca Ortega_CP_conference_poster_1_28_21.pdf” at: https://documentcloud.adobe.com/link/track?uri=urn:aaid:scds:US:80d90415-075f-4eca-a55b-57e83771c4a7
 
You can view “Ragdha Kailany_Poster presentation RK copy.pdf” at: https://documentcloud.adobe.com/link/track?uri=urn:aaid:scds:US:a12c240a-8132-4e4b-950c-917cf6cc5b89
 
 

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

Recipes:
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.
 

Order Cookbooks!

To order one of Dr. Coffeen’s cookbooks go to our shop page and order; if you would like it signed please add to comments or send an e-mail with how you would like it addressed. cpi@nmsu.edu
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