I absolutely love Hatch green chile! I grew up in New Mexico, but didn’t discover this flavorful pepper until adulthood. Although I always have chiles in my freezer, they are harvested in August so when you order off my menu this week, there will be freshly roasted peppers in every bite.
To order, please use the Contact tab (or email email@example.com) and state which items you would like and what day you would like to pick up at the Preston Commons location. Please order by noon for pickup the following day. Pick up is from 4-6 pm, Tuesday, Wednesday or Thursday at 8115 Preston Rd, Suite 140, inside the Cafe Gourmet on the Go shop.
Salad: Green salad with Greek Goddess Dressing – a light version of an old favorite that promises low-fat and low-calorie creaminess. $12/serves 2-3
Soup: Green Chile Stew – what else? Our recipe includes beef and potatoes and while it makes a hearty supper, many green chile aficionados love it in the morning with a fried egg on top! Serve with fresh flour tortillas. $20/quart serves 3. GF
Quiche: Green Chile Egg Soufflé – technically, it’s not a quiche. It comes without a pastry shell but it is cheesy with a little green chile punch; serve with a fruit salad on the side to complete a wonderful lunch or breakfast. $20/pie GF avail.
Pot Pie: Homestyle Chicken ($25) or Southwestern Chicken (the chicken version of our green chile stew) ($25) or Green Chile Stew Pot Pie ($30) GF avail.
Entree: Pulled Pork Carnitas – although this taco filling is lacking green chile, the chipotle chiles in the marinade give it a really nice kick. So tender – I will provide the flour or corn tortillas, you add refried beans, salsa and sour cream. $30 serves 4-6. GF
Dessert: Fresh Blackberry Pie – a double-crust pie that celebrates the last berries of summer. Serve with vanilla ice cream for tonight’s dessert and then sneak into the kitchen the next morning and have a slice for breakfast! $25/pie GF avail.
We are happy to create any of our pies and quiches with gluten-free products. Please note that we do not operate a fully gluten-free kitchen and some cross-contamination is possible.