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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.
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There are many spices that you can find at the Pueblo County Farms. This recipe uses Pueblo Green Chiles that have been dehydrated and ground into a fine powder. This recipe also works with Red Chile Powder, or Green Chile Enchilada Sauce mix. It’s also excellent for Beef Tenderloin in lieu of pork.
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This delicious recipe created by the Pueblo Community College Culinary Arts Department, Musso Farms and showcased at the 24th Annual Chile & Frijoles Festival. A farmers twist on classic Spaghetti.