Vegetarian Recipe Contest Winner!

I grew up in El Paso TX/ Las Cruces NM area and we made trips to Albuquerque and Santa Fe from time to time, stoping at small town and touristic places on the go. I love NM green chile peppers, salsa verde, tomatillos, jalapeño and serrano, lime, cilantro garlic, onion and tortillas. I love cooking and I saw your recipe contest online and asked a friend to ship me some of the products that will go well together in a "vegetarian dish". I use my cast iron skillet "Lola" almost everyday, she is a show girl. I live in Massachusetts now with my family but I still enjoy very much teaching people about the Southwest flavors. My recipe was inspired by your cornbread and salsa verde so I created a dish that could be serve as a "meal", combining cornbread and mashed potatoes was a success. The potato cakes were flavorful and crispy as well. It was delicious!"

Serves 6

1 cup Desert Gardens Green Chile Cornbread

2 cups Mashed Potatoes

1 cup Vegetable Stock

1 tsp. Desert Garden Green Chile Seasoning

1 jar Green Chile Salsa Santa Fe Seasons

Salt to taste

Pepper to taste

2 + 2 tbsp. Canola Oil

1 tbsp. Fresh Chopped Cilantro

Combine the first 7 ingredients plus 2 tbsp. Canola oil and mix well.

Add more vegetable stock if the mixture is too dry.

Make Cornbread & Potato Cake (12).

Heat a cast iron skillet on medium high, add 2 tbsp. Canola oil.

Cook cakes for 4-5 minutes and turn them over, cook until crisp.

Warm Green Chile Salsa Santa Fe Seasons and place cakes on top of salsa.

Add more salsa on top and garnish with cilantro.

Sprinkle salt and pepper.

Enjoy!