Southwestern cuisine is a fusion of Mexican, Native American, Spanish, and American Old West flavors and influences. Three ingredients define Southwestern cuisine — corn, beans, and chiles. The popularity of chiles in the Southwest is why this cuisine is often so spicy. If you’re not careful, your mouth could catch on fire!
These three dishes are staples of Southwestern cuisine, and you can easily prepare these recipes in the comfort of your own kitchen:
- Stuffed Poblano Peppers
- Southwestern Sautéed Corn
- Chorizo Burrito Bowl
Stuffed Poblano Peppers
Stuffed poblano peppers — also known as chiles rellenos — are a must-try if you visit the Southwest, particularly New Mexico. Poblano peppers are spicier than green bell peppers but are not nearly as hot as jalapeños. If you like a little bit of kick in your food, give this recipe a shot!
- 4 poblano peppers
- 1 pound ground beef
- 2 tablespoons olive oil
- 1 chopped chipotle pepper in adobo sauce
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 tablespoon tomato paste
- 1 teaspoon dried oregano
- 1 cup cooked brown rice
- 2 cups Mexican-blend shredded cheese
- 1 cup salsa
- Preheat the oven to 400 degrees.
- Cut your peppers in half lengthwise and remove the seeds. Place the peppers onto a sheet pan and set aside.
- Pour olive oil into a skillet over medium-high heat. Place the ground beef in the skillet. Cook and stir until it’s evenly browned.
- Add the onions, garlic, chipotle pepper, and tomato paste. Stir and cook for 2–3 more minutes.
- Add the oregano and take the skillet off the heat. Then, stir in rice, salsa, and a cup of shredded cheese.
- Scoop the mixture into each pepper evenly. Cover the sheet pan with foil and bake for 30–40 minutes.
- Take the peppers out of the oven and sprinkle with remaining shredded cheese. Bake for an additional 10–15 minutes uncovered.
- Let the peppers cool for about 5 minutes before serving.
Southwestern Sautéed Corn
Southwestern sautéed corn is a delectable side dish for a family gathering on your outdoor patio. Plus, it’s super quick and easy to make and requires minimal ingredients.
- 2 cups frozen corn
- 1 tablespoon butter
- 1 red bell pepper, chopped
- 2 tablespoons green onion, chopped
- 2 tablespoons fresh cilantro
- ½ tablespoon salt
- 2 lemon wedges
- Melt the butter in a skillet over medium-high heat.
- Add corn and sautée until tender, about 2–3 minutes.
- Add bell pepper and stir for about a minute. Then, stir in green onions, cilantro, and salt. Squeeze the lemon wedges over the skillet until there’s no more juice.
- Stir for about 30 seconds more.
- Serve and enjoy!
Chorizo Burrito Bowl
Chorizo is a combination of pork sausage and Mexican spices. It’s spicy, zesty, and oh so delicious! Try this recipe out, and you’ll see why chorizo is a favorite in the Southwest.
- 1 link from fully cooked chorizo package
- ½ pound ground beef
- 1 cup green cabbage, chopped
- 1 tablespoon lime juice
- 2 tablespoons canola oil
- 2 tablespoons chopped onions
- 2 garlic cloves, minced
- Salt and pepper to taste
- 1 cup cooked rice
- ½ cup cooked beans, black or pinto
- 3 tablespoons queso fresco
- 2 tablespoon pico de gallo
- Add cabbage, lime juice, salt, and pepper into a bowl. Mix the ingredients and set them aside.
- Heat canola oil in a skillet over medium heat. Add chorizo and cook for 3–4 minutes.
- Stir in the onions and garlic, and cook for 1–2 minutes.
- Mix in the ground beef, salt, and pepper, and cook for 6–8 minutes.
- Scoop the rice and beans into a bowl. Sprinkle in the queso fresco and add the chorizo mixture. Top with more queso fresco, pico de gallo, and cabbage.
This is the fourth post in the series called USA Kitchen Tour, where you can get a taste of America’s best recipes without leaving your home! Stay tuned for our other posts for more recipes:
Which recipe are you going to try? Let us know in the comments!