If piñon nuts are not available, substitute sunflower seeds or chopped walnuts in this spicy tossed green salad.

Ingredients

For the Dressing:

• ½ ounce chile pasado, reconstituted to make about ½ cup, chopped

• 1/4 cup mayonnaise

• 2 tablespoons sour cream

• 1 tablespoon olive oil

• 1 tablespoon lime juice

• 1 clove garlic, minced

• 1/4 teaspoon sugar

• 1 teaspoon chopped fresh cilantro

• 1/4 teaspoon ground cumin

For the Salad:

• 1/2 cup jicama, diced, or substitute green apples

• 4 green onions, chopped, including the green part

• 2 chopped red ripe tomatoes

• Mixed salad greens–radicchio, butter, and red leaf lettuce

• 1/4 cup piñon nuts

Instructions

For the Dressing:

Combine all the ingredients in a bowl and allow the dressing to sit for a few hours covered, in the refrigerator, to blend the flavors.

For the Salad:

To make the salad: Combine the jicama, onions, tomatoes, and salad greens. Toss with the dressing, top with the nuts, and serve.

Here’s the recipe we served to our friends in Italy. In parentheses are the Italian ingredients we used as substitutes. I have adjusted the recipe to serve four to six. Serve with refried beans and guacamole.

Ingredients

• 2 large chicken breasts

• 1 cup chicken stock

• 2 cups cream

• 6 ounces cream cheese (mascarpone)

• 3/4 cup finely chopped onions

• 1 ½ ounces chile pasado, reconstituted to make about 1 ½ cups, chopped

• 5 teaspoons minced cilantro (Italian parsley)

• 1 egg

• 1 ½ teaspoons salt

• 1/4 teaspoon freshly ground black pepper

• 3 tablespoons vegetable oil

• 12 corn tortillas

• 1/3 cup freshly grated Parmesan cheese

Instructions

Place the chicken breasts and the stock in a pot and bring to a boil. Reduce the heat, cover the pot, and simmer for 20 minutes. Remove the breasts and reserve the stock. Remove the skin from the breasts and shred the meat into small pieces. In a bowl combine ½ cup of cream, the cream cheese, shredded chicken, and the onions and mix well with a wooden spoon.

Place the chile pasado in a blender and add the cilantro and 1/4 cup of the reserved chicken stock. Blend at high speed to form a smooth paste. Add the remaining 1 ½ cups of cream, the egg, and the salt and pepper and blend briefly. Remove the puree to a bowl.

Preheat the oven to 350 degrees F. In a skillet, heat the oil until hot. Using tongs, fry each tortilla in the oil for about 5 seconds a side so they are soft. If you overcook them, they will be tough. Drain each tortilla on paper towels. Place each tortilla on a plate and put about 1/4 cup of the chicken mixture in the middle. Smooth it out and roll up each tortilla into a thick cylinder. Place in a 8 by 12 inch glass baking dish, seam side down. When all of the tortillas are placed in a single layer, cover them with blended chile pasado puree and top with the Parmesan cheese.

Bake for about 15 minutes or until the cheese has melted and the enchiladas are slightly browned on top. Serve immediately.