Recipes

The trick to baking this is to measure all ingredients BY WEIGHT. You can purchase a digital scale at any restaurant supply store.

This recipe calls for the Chile Rellenos to be baked. If you prefer them fried, you can either wrap in egg roll wrappers, or bread with flour, egg, and breadcrumbs and deep fry. These are good on their own, but in Pueblo, we smother these in Pueblo green Chile sauce and more cheese. 

Peaches & Cream is a beautiful variety of corn that grows on many farms in Pueblo. The kernels have three different colors- a buttery yellow, pearl white, and a pale peachy-orange. This variety of corn is sweet as candy.

Put a new spin on your next party with this pinto bean hummus! This recipe is interchangeable with just about any kind of bean, but at Chile and Frijole Fest, it’s all about the Pintos.

This is a neat way to utilize the sweet, ripened red chiles in an unusual way. These candied chiles are good on their own, but even better atop Green Chile Ice cream, or add some zing to your granola trail mix.

This recipe also produces an incredible byproduct- Red Chile-infused simple syrup! Save this in your refrigerator and use for cocktails, lemonade, chocolate cake, even an ice cream topping!

This Yam puree is a break from the sweet marshmallow yams we traditionally see on the table. The best way to serve this is like mashed potatoes, next to a Green Chile-Rubbed Tenderloin. It’s rich with butter, but has a spicy kick similar to enchilada sauce.