• Chicken and Black Bean Stuffed Sweet Potatoes - Glory Kitchen


    These Chicken and Black Bean Stuffed Sweet Potatoes are a deliciously satisfying meal-in-one.  The tender flesh of a baked sweet potato is stuffed full of shredded chicken, black beans, spinach and caramelized onions.  The stuffing is mixed together with jack cheese and then baked until it is hot and bubbly, and finally topped with our crunchy blend of Mexican nuts & spices, San Miguel.

    During the fall season of Thanksgiving you often see sweet potatoes combined with all types of sugary ingredients and nuts, however, this version of sweet potatoes lend themselves to savory flavors and I think they work beautifully together.

    This recipe yields six servings and once they are stuffed with the chicken and veggies, they can be quite filling, warm, and satisfying.  I hope you’ll try it out on your hungry family.

    Margie Bruner
    owner of Glory Kitchen


    Chicken and Black Bean Stuffed Sweet Potatoes

    Yield: serves 6


    • San Miguel nut & spice mix
    • 6 sweet potatoes
    • 2-3 chicken breasts or 4-5 thighs
    • 1 yellow onion
    • 1 bell pepper, yellow or red
    • 1 can black beans, rinsed
    • 3-4 cups spinach, fresh
    • 1 jalapeño pepper, fresh
    • 2 cups Monterrey jack cheese, shredded
    • queso fresco, for topping
    • olive oil
    • sea salt & pepper


    1. Take the chicken (breasts or thighs) and rub them with a bit of olive oil, season with salt and pepper, place on a baking sheet and place into a 350° oven for 30-40 minutes (or until the juices run clear and the chicken is cooked through). Remove from the oven and allow to cool completely. Once cool, remove the skin, shred the chicken, place into a bowl, and set aside.
    2. At the same time, also place the sweet potatoes into the oven after massaging them each with a bit of olive oil to lightly coat the skin. Place them on a baking tray and put them, along with the chicken, into the 350° oven. Check the potatoes after 30 minutes by pricking with a fork and checking to see if the flesh is tender. They might need an additional 10-20 minutes of baking. Once. they are soft when pierced with a fork, remove from the oven and allow them to cool. The chicken and the sweet potatoes can be cooked the day before.
    3. Chop the onion, bell pepper and garlic. Beginning with the onion, heat about 2 teaspoons of olive oil in a pan then add the onion and cook until it is nicely browned, almost caramelized. To this, add the bell pepper and garlic. Cook for an additional 3 minutes then remove from heat and set aside to cool.
    4. Take about 4 large handfuls (or 4 cups) of fresh spinach and roughly chop but leave them in somewhat large pieces.
    5. Dice the jalapeño pepper into small pieces.
    6. Using a very large mixing bowl, mix together the fresh spinach, shredded chicken, onion/bell pepper/garlic mixture, shredded jack cheese, rinsed black beans and 1/4 teaspoon of salt, a sprinkle of black pepper and 1 teaspoon San Miguel nut & spice mix.
    7. Take the baked sweet potatoes and slice them down the middle. Using your hands, squeeze them open a bit to expose the opening. Using a fork, gently prick & turn the inside flesh of the potato to loosen it up just a bit. Season the inside of each sweet potato with a sprinkle of salt & pepper.
    8. Stuff each potato with a generous amount of the chicken stuffing. Place the stuffed potatoes on a baking sheet and bake in a 400° oven for about 30 minutes or until the inside is hot and bubbly. Remove from the oven and top with a bit of queso fresco and additional San Miguel nut & spice mix. Serve immediately.

    Chicken and Black Bean Stuffed Sweet Potatoes - Glory Kitchen
    Chicken and Black Bean Stuffed Sweet Potatoes - Glory Kitchen
    Chicken and Black Bean Stuffed Sweet Potatoes - Glory Kitchen
    Chicken and Black Bean Stuffed Sweet Potatoes - Glory Kitchen
    Chicken and Black Bean Stuffed Sweet Potatoes - Glory Kitchen
    Chicken and Black Bean Stuffed Sweet Potatoes - Glory Kitchen
    Chicken and Black Bean Stuffed Sweet Potatoes - Glory Kitchen
    Chicken and Black Bean Stuffed Sweet Potatoes - Glory Kitchen
  • Roasted Garlic & Butternut Hummus - Glory Kitchen


    Set aside your usual basic hummus for this wonderful fall-flavored Roasted Garlic and Butternut Hummus.  The color celebrates fall and the flavor has a touch of sweet and a lot of savory.  Then of course it is highlighted with a generous crusting of our Glory Kitchen Cairo nut & spice mix.

    Whenever I serve hummus topped with one of our Glory Kitchen nut blends, I always make certain to have the jar close by because just as soon as the topping is scooped up, I get requests for another generous sprinkle of the nut blend.  It adds such great texture to the creamy hummus and this Cairo nut blend has peppery spunk.

    This recipe is amazingly quick.  The only extra step after gathering your ingredients is roasting the garlic and butternut, and honestly, if you really aren’t up to spending the time, you can add two or three cloves of raw garlic and open a can of pumpkin.

    The first time I made hummus I realized just how quick and simple it is to make at home.  I vowed to make it homemade more often – and I’ve kept to that promise.

    Hummus is a flavorful dip to pair with the daily vegetables we all need to be eating.  Perfect for dipping carrots, celery, cucumber or broccoli.  I make it a habit to always have canned garbanzo beans (chickpeas) and tahini in the pantry.  If I don’t have a fresh lemon or lime, I substitute with either white wine vinegar or balsamic.  And of course we always have olive oil and garlic, so there’s hardly a time I’m not stocked and ready to throw together a quick batch of hummus.  It also stores beautifully in the refrigerator.

    I hope you’ll try this recipe for Roasted Garlic and Butternut hummus.  Basically, it is just gathering all of your ingredients and whizzing them away in a food processor.  Then poof… it’s ready for delicious dipping!

    Margie Bruner - Glory Kitchen

    Margie Bruner
    owner of Glory Kitchen


    Roasted Garlic & Butternut Hummus

    Yield: serves 4-8


    • 2 teaspoons, plus more for garnish Cairo nut & spice mix
    • 2 cups butternut squash, roasted
    • 1/2 head garlic, roasted
    • 1 can (15 oz) garbanzo beans (chickpeas)
    • 2 tablespoons tahini
    • 2 tablespoons olive oil
    • 2 tablespoons balsamic vinegar
    • 1.5 teaspoon sea salt
    • 2 teaspoons maple syrup
    • 1/2 teaspoon coriander
    • 1/4 teaspoon nutmeg
    • pinch of cayenne pepper


    1. Peel the butternut squash and cut into cubes. Because butternut can be difficult to cut, one trick I like to use is to microwave the entire squash for 3-4 minutes, allow it to cool somewhat, then peel, slice and cube. This softens the flesh a bit and makes the slicing so much easier.
    2. Or, you can always buy already prepped & cut squash at the grocery store. 🙂
    3. Slice the garlic across the entire head at the non-root side so the garlic cloves are exposed (no need to peel). Place both the garlic head and the cubed butternut onto a lined baking sheet. Drizzle with olive oil, sprinkle with sea salt, and toss gently.
    4. Place into a hot 425° oven and roast until both are lightly browned. Remove and cool completely. This can be done the day before.
    5. Place all of the ingredients into a food processor and puree until it is nice and smooth. Add 1 tablespoon of water, one at a time, until you reach the desired consistency.
    6. Spoon the hummus into a nice serving bowl. Dredge the top with the back of a spoon in a circular formation to make a bit of a spiral well. Drizzle the creases with olive oil and then finish the top with a generous amount of Cairo nut & spice mix. I also like to add a few fall garnishes for decoration right before I serve. Ideas might be matchstick sliced apples, small cubes of butternut, chopped herbs, matchstick radishes, pickled okra or cornichons , small cubes of carrots, just peruse your refrigerator for ideas.
    7. Serve with slices of pita bread, pita chips, crackers, carrot sticks, celery sticks or other fresh veggies.


    Other Glory Kitchen nut blends which would work well with this Roasted Garlic and Butternut Hummus is the Mumbai blend or the San Miguel blend.

    Roasted Garlic & Butternut Hummus - Glory Kitchen
    Roasted Garlic & Butternut Hummus - Glory Kitchen
    Roasted Garlic & Butternut Hummus - Glory Kitchen
  • Spicy Chipotle Crackers - Glory Kitchen


    These Spicy Chipotle Crackers are the perfect snack food to serve at a party.  They’re a crispy, cheesy, spicy bite and difficult to stop eating.  Our San Miguel Mexican blend of pepitas (pumpkin seeds), ancho chilies, chipotle pepper, mexican oregano and other spices really liven up these crackers.

    This is a quick and easy recipe which brings to life a typical cracker and keeps your guests coming back for more.  I’ve added extra chipotle pepper because I like a spicy bite but you can cut back if you prefer less spice and of course, you can increase the amount of San Miguel nut blend you use if you like extra zip and crunch.

    The whipped egg whites are an important component of the recipe because it keeps the crunchy nut & spice pieces sticking to the crackers and gives them a nice chili pepper coating.  Keep an eye on the crackers as they bake – you’ll want them crispy but not too browned.

    I made enormous batches of these crackers to include in goodie bags for a recent wedding and they were a big hit.  This easy-to-make recipe for Spicy Chipotle Crackers is one you’ll want to keep in your files for an easy, go-to snack.  Hope you enjoy!

    Margie Bruner - Glory Kitchen

    Margie Bruner
    owner of Glory Kitchen


    Spicy Chipotle Crackers

    Yield: serves a large crowd


    • 1/4 cup San Miguel nut & spice mix
    • 3 boxes Cheese Nip crackers
    • 1 tablespoon chipotle, ground
    • 1/4 cup olive oil
    • 1 egg white, whipped
    • 1 tablespoon oregano, dried
    • 1 teaspoon sea salt


    1. Preheat oven to 300º.
    2. Using a very large mixing bowl, pour in all 3 bags of cheese crackers. Sprinkle evenly the chipotle powder & salt over the crackers. Drizzle the oil over the crackers, and then using your hands, gently toss the ingredients to coat each cracker. Work carefully so as not to break the crackers. Set aside.
    3. In another bowl, whip the egg white with a whisk until it is a bit stiff. Add the San Miguel nut & spice blend and incorporate well into the egg whites. Take the egg white mixture and disperse it evenly over the crackers. Using your hands, toss this into the cracker mixture to evenly coat the crackers. Again, be thorough in your mixing to coat all the crackers but gently so the crackers don't break.
    4. Place the coated crackers onto a parchment-lined baking tray. Bake in the center of the oven for 20 minutes. Remove from the oven, gently toss and then place back into the oven for another 10 minutes or until the crackers are dry and crisp (but do not let them burn). Remove from the oven and allow to completely cool. Place in an airtight container and enjoy!

    Spicy Chipotle Crackers - Glory Kitchen
    Spicy Chipotle Crackers - Glory Kitchen
    Spicy Chipotle Crackers - Glory Kitchen
    Spicy Chipotle Crackers - Glory Kitchen
  • Chiles Rellenos - Glory Kitchen


    Amisha is a wife and a mother of two little ones.  On top of that, this multi-talented lady is an amazing cook, handcrafted jam maker, small business owner – and did I mention she is a full-time computer engineer?

    Amisha currently lives in San Francisco but originally hailed from Mumbai and came to the United States to acquire her Masters in Engineering.  In India she grew up cooking with her mother and fell in love with cooking at a young age, venturing through cookbooks and feeding the family her creations.

    Her love of cooking is now being shared with her own two children where she focuses on healthy and nourishing meals.

    Amisha is sharing with us her healthy version of Chiles Rellenos, where she broiled the stuffed poblano peppers instead of the typical method of deep frying.  There’s so much flavor in these cheese, mushroom and zucchini stuffed peppers, topped with our San Miguel nut & spice mix – and the colors, well just see for yourself, they’re vibrant and gorgeous.  I can’t wait to make these at home myself!

    Amisha Gurbani, owner of thejamblab.co. & food blogger

    Instagram: @thejamlab
    Website: thejamlab.co

    Chiles Rellenos

    Yield: about 4 servings


      For the tomato sauce/salsa:
    • 4 medium sized tomatoes, roughly chopped into large pieces
    • 1 jalapeño, seeds removed
    • 1 onion, roughly chopped into large pieces
    • 3-4 cloves of garlic
    • salt and pepper to taste
    • 3-4 tbsp vegetable or sunflower oil
    • 1/4 cup chopped cilantro
    • For the chiles rellenos:
    • 4-5 poblano chiles
    • 1 corn, kernels removed
    • 3/4 cup mushrooms, chopped into small pieces
    • 1 zucchini, chopped into small pieces
    • 3/4 teaspoon of ancho chili powder
    • salt and pepper to taste
    • 1 cup of oaxaca cheese
    • For the chipotle crema:
    • 1 cup sour cream
    • 2-3 chipotle in adobo sauce (comes in a little can found in grocery stores), chopped
    • 1 tsp adobo sauce, from the can
    • 1 tbsp. lime juice, fresh
    • salt and pepper to taste
    • Garnish:
    • San Miguel nut & spice mix
    • 1/2 cup queso fresco cheese


    1. Mix together the ingredients for the chipotle crema and set aside.
    2. Pre-heat the oven to 400°. On a medium baking sheet, place the tomatoes, onions, garlic, jalapeños. Massage with oil, salt and pepper, and bake it for about 20 minutes. Once done, puree it in a high speed blender with fresh cilantro. Set aside.
    3. For the chile relleno, keep the oven on, put it on broil setting. On a baking sheet, put the poblano chiles and broil them on the middle rack for about 2 minutes, then turn. Keep doing so until all the sides are nicely charred. Once charred, remove from the oven. Switch the oven off. Put the charred chiles in a large bowl. Cover with saran wrap and let it cool for about 20 minutes. Once cooled, with your hands, remove the charred skins from the chile. Slit it open and gently remove the seeds. Make certain you are wearing gloves; the seeds can burn your hands - and don't touch your eyes!
    4. To prepare the filling, in a large sauté pan, add in the oil and heat on medium. To the pan add corn, mushroom, zucchini & garlic. Add the ancho chili powder, salt and pepper. Mix until well blended. Sauté for about 10 minutes until it is nicely cooked. Remove to a medium sized bowl. Now add the Oaxaca cheese and mix. Do not over mix.
    5. Stuff each chile pepper with this filling. Turn the oven to broil and place under the broiler for about 5 minutes. Keep watch to make sure it does not burn. Once they are slightly browned, remove from oven.
    6. Place each chile relleno in the center of a serving plate. Add about 1/4 cup of the tomato sauce around the relleno. Top with the chipotle crema drizzle. To the top add a sprinkle of the queso fresco cheese. Finish with a sprinkle of the San Miguel nut & spice mix.

    Chiles Rellenos - Glory Kitchen
    Chile Relleno - Glory Kitchen
  • Chicken Tostada Stack - Glory Kitchen


    Mexican food is one of my very favorites.  I love a hearty Mexican salad with beans and greens and crunchy tostada chips, however, I’ve grown tired of the typical “taco salad”.  This Chicken Tostada Stack is a great way to jazz up a salad presentation by adding veggie layers in between crispy corn tortillas and topping it all off with Mexican seeds and peppers from our Glory Kitchen San Miguel nut & spice mix.

    Crisped up corn tortillas layered with refried beans, shredded chicken, shredded lettuce, lots of veggies and Mexican queso fresco makes a delicious tasting meal.

    To add a “wow” factor to this tostada, I decided to stack the layers which gave it height and presentation appeal.  It can be a bit messy to eat, however, I just cut through the entire stack with my knife and let it crumble into a delicious mixed salad.  I hope this becomes your favorite new way to serve a Mexican salad – it certainly has become one of mine!

    Margie Bruner
    owner of Glory Kitchen


    Chicken Tostada Stack

    Yield: serves 4-6


      For the tostadas:
    • San Miguel nut & spice mix
    • 18 corn tortillas
    • olive oil or avocado oil (for frying tortillas)
    • 1 can refried beans
    • 1 1/2 cups baked chicken, shredded
    • 4-6 cups baby kale or other lettuce, shredded
    • 2 carrots, shredded
    • 2 radishes, sliced thin
    • 1/4 red onion or shallots, chopped
    • 3/4 cup queso fresco
    • 1 fresh jalapeño, sliced thin
    • sea salt
    • For the dressing:
    • 4 tablespoons olive oil or avocado oil
    • 2 tablespoons lime juice
    • 1 tablespoon greek yogurt
    • 1 teaspoon San Miguel nut & spice mix
    • pinch of salt


    1. Whisk together all of the dressing ingredients and set aside. Use a generous pinch of sea salt.
    2. tostadas:
    3. Using a frying pan, heat enough oil to almost cover the tortilla when placed inside (about 1/2" up the side of the pan). When the corner of the tortilla is placed in and it sizzles, the oil is ready. A good rule of thumb to remember when frying: if the oil is not hot enough, food will soak up too much oil and become saturated. Oil needs to be hot enough to fry briskly, but not so hot that it begins to smoke. Using tongs, place the tortilla in and allow to crisp and lightly brown, then flip and crisp the other side. Remove the crispy tostada and drain on a plate lined with paper towels. Generously sprinkle with sea salt while still hot. Repeat with each tortilla until they are all crisp and crunchy.
    4. Slice the carrots in a julienne, narrow, stick-like style (or just buy already shredded carrots). Slice the radishes, kale & jalapeño. Chop the onion or shallots.
    5. Shred the chicken (this is the perfect time to buy a ready roasted chicken from the market)
    6. When ready to serve, take a crisped tostada and smear a good amount of refried beans on one side. Place it on the serving plate and top with a small amount of shredded chicken, shredded kale, carrots, chopped onion and crumbles of queso fresco. Take another tostada, smear it with refried beans, gently place it on top of the first and layer again with the same ingredients. Take the 3rd tostada and add beans, kale, queso fresco, radishes, jalapeño slices and San Miguel nut & spice mix.
    7. Serve tostadas with the dressing on the side and allow each person to drizzle the dressing on their own tostada stacks. Enjoy!

    Chicken Tostada Stack - Glory Kitchen
    Chicken Tostada Stack - Glory Kitchen
    Chicken Tostada Stack - Glory Kitchen
    Chicken Tostada Stack - Glory Kitchen
    Chicken Tostada Stack - Glory Kitchen
    Chicken Tostada Stack - Glory Kitchen
  • Charred Romaine with Green Goddess Dressing - Glory Kitchen


    If you love a good salad but want something new and different, try serving this Charred Romaine with Green Goddess Dressing.  The slight wilting of the romaine lettuce and charred leaves give it a nice, smoky, and intense flavor.

    This salad is garnished with fresh toasted corn and a creamy, herb flavored Green Goddess dressing with hints of Indian spices from our Glory Kitchen Mumbai nut & spice mix.  Sprinkled on the lettuce before it goes under the broiler, the nuts & spices intensify in flavor and they add a nice crunch to the salad.

    Trendy restaurants have recently popularized grilled romaine lettuce salads, however, here I’ve bypassed the grill and placed it under a hot broiler for just a few minutes to char the delicate edges and give the firm romaine just a bit of a wilt.  Once it is browned, I quickly remove it from the oven, allow it to slightly cool, and serve the salad right away topped with corn and some crunchy nut flavor from our nut blends.

    If you happen to have any leftover Green Goddess dressing it is also great for raw veggie dipping, a sauce drizzled over fish, or a spread on a sandwich.  I love the bright green color from the avocado and fresh herbs and the flavor is fresh and creamy.

    Experiment with this recipe and toss it with any of our other Glory Kitchen nut blends if you wish to move it in another flavor direction.  Enjoy!

    Margie Bruner - Glory Kitchen

    Margie Bruner
    owner of Glory Kitchen


    Charred Romaine with Green Goddess Dressing

    Yield: serves 4


      For the dressing:
    • 1/2 avocado, ripe
    • 1/2 clove garlic
    • 1 1/2 tablespoons apple cider or white wine vinegar
    • 1/2 lemon
    • 2 teaspoons honey
    • 1 anchovy (or not if you dislike)
    • 1 cup fresh herbs (any combination) parsley, thyme, tarragon, cilantro, basil, chives, oregano
    • 1 teaspoon sea salt
    • 1/2 teaspoon pepper
    • water (1/4 -1/2 cup)
    • 1/2 cup olive oil
    • 1 tablespoon red onion, chopped very small
    • For the charred salad:
    • Mumbai nut & spice mix
    • 2 heads of romaine lettuce
    • 2 ears of corn
    • red onion, sliced very thin (for garnish)
    • olive oil
    • sea salt


      for the dressing:
    1. In a blender, mix together avocado, garlic, vinegar, lemon juice, honey, anchovy, herbs, water, salt & pepper until smooth. If you are not a fan of anchovies, you can certainly leave these out but I think they add a great salty flavor to the dressing. Slowly add in the olive oil until it is smooth. If it is too thick, add a bit more water (1 tablespoon at a time) until the right consistency is achieved for a creamy dressing. Taste and season with more salt and pepper if needed. Toss the chopped red onion into the blended dressing and stir in with a spoon. Set the dressing aside and allow to sit at room temperature while the salad is being prepared.
    2. for the charred salad:
    3. Set the oven to broil and place the oven rack on the upper third of the oven. Not the very top, but close.
    4. Clean the ears of corn and place them on a foil lined baking sheet. Drizzle with a bit of olive oil and a sprinkle them with a bit of sea salt. Place them in the oven, under the broiler, and allow them to brown a bit (but not burn). Using tongs, turn them a bit so all sides get a bit toasted. If they are put into a hot oven, this process should only take a few minutes so stay close to the oven. Remove from the oven and allow to cool completely. Using a large knife, cut the kernels off each ear. Place the toasted corn in a bowl.
    5. Leaving the cores intact, and using a large chef's knife, slice each head of romaine lettuce in half lengthwise. Place them cut side up on a foil lined baking sheet and drizzle each one with olive oil. Sprinkle with a bit of sea salt and some Mumbai nut & spice mix. Place in the oven, under the broiler and keep a close eye to make certain they do not burn. When the edges are charred and just a bit wilted, remove from the oven and let them cool.
    6. Arrange the charred romaine on a serving platter or on individual serving plates. Sprinkle the toasted corn across the lettuce heads. Top with very thin slices of red onion and then drizzle with the Green Goddess dressing. Top them with a sprinkle of Mumbai nut & spice mix and enjoy!


    These charred romaine leaves would be wonderful with any of the other Glory Kitchen blends. If you choose to try the Provence blend, I would add a few sprinkles of currants or raisins over the whole dish which would add a nice sweetness to the salad.

    Charred Romaine with Green Goddess Dressing - Glory Kitchen
    Charred Romaine with Green Goddess Dressing
    Charred Romaine with Green Goddess Dressing - Glory Kitchen
    Charred Romaine with Green Goddess Dressing - Glory Kitchen
    Charred Romaine with Green Goddess Dressing - Glory Kitchen
  • Roasted Garlic - Glory Kitchen


    Roasted Garlic is a great ingredient to use in dips, dressings, soups, hummus, cheese trays, bread, pizzas, or just topped on tasty crackers.

    Garlic in its raw state can be pungent and leave a strong after taste, however, once it is roasted, it becomes sweet, creamy, and deliciously caramelized.

    Sister to onions, shallots and leeks, garlic has many proven health benefits and medicinal properties.  It’s often touted as one of “the world’s healthiest foods”, so roasting it in large batches and keeping it on hand to be ready to throw into recipes is a great routine to have.

    I’ve seasoned this batch of garlic with the Asian nutty flavors of our Glory Kitchen Penang nut & spice mix which adds a bit of red pepper heat and a hint of ginger.  I think any of our Glory Kitchen nut blend flavors would make a great seasoning enhancer to Roasted Garlic – it just depends upon the flavor that moves you, Mexican, Asian, Indian, Italian, French or Middle Eastern.  The process is easy and the rewards are delicious. 

    Margie Bruner
    owner of Glory Kitchen


    Roasted Garlic



    1. Heat the oven to 450°.
    2. Take the bulb (full head) of garlic and slice off the entire top to expose a flat layer of each clove. (see photo). Arrange the full bulbs with skins on, face up in a baking dish & drizzle the tops with olive oil. Sprinkle all the bulbs with sea salt and a generous amount of Penang nut & spice mix.
    3. Cover the baking dish tightly with aluminum foil and place in the hot oven for 30 minutes. Remove from the oven, uncover, and allow them to cool completely.
    4. Take each head of garlic, and with your hands, squeeze out each individual garlic clove into a bowl (see photo). Some cloves might be a bit soft and will squish out. Divide these up into what you will use now and place the leftovers into small freezer-safe bags to have ready for future recipes. I usually package each baggie with 10-15 cloves each.
    5. Use the Roasted Garlic cloves when making dips, pizza, sauces, soups, casseroles, or hummus... the sky's the limit.


    Any of the Glory Kitchen nut & spice blends would be a great seasoning to Roasted Garlic.

    Roasted Garlic - Glory Kitchen
    Roasted Garlic - Glory Kitchen
    Roasted Garlic - Glory Kitchen
    Roasted Garlic - Glory Kitchen
    Roasted Garlic - Glory Kitchen
    Roasted Garlic - Glory Kitchen
  • Green Chili Corn Cakes - Glory Kitchen


    Everything in this Green Chili Corn Cake recipe utilizes summer bounty: corn, tomatoes, peaches, and most importantly, green chili peppers.

    Late August and early September marks the peak of Hatch Chili Season, the annual harvest and celebration of a mild but flavorful chili pepper grown in the Hatch Valley around the area of Hatch, New Mexico.  These peppers remind me of my childhood growing up in west Texas, and are abundant all over the southwestern part of our country.

    The Hatch Chili cultivar was developed in the late 1800’s and the pepper is the state vegetable of New Mexico.  If you’ve ever been to colorful Santa Fe, you’ve probably seen the traditional ristra, a dried red pepper wreath adorning many of the entry doors.  This common decoration is made with Hatch chili pepper pods which have been dried, turned into a deep crimson red color, and strung for ornamentation.

    Green Hatch Chili Peppers have a subtle flavor often described as onion or garlic in taste.  The heat can vary but often they are quite mild.  The best way to use them is to char them in a very hot oven or over a fire, steam them in a covered bowl to blister the skins, remove the skin, seeds and stems, and then store them away in the freezer or jar them to use immediately.  The peppers are great additions to all types of foods, not just Mexican.

    I’ve made a Green Chili Corn Cake which is almost like a savory pancake with chili flavor and sweet corn.  It has a bit of crunch from our Glory Kitchen San Miguel nut & spice mix, added both to the batter for spicy flavor as well as a crunchy garnish.  And of course, if you can’t find authentic Hatch Chilis from New Mexico, you can always substitute canned green chilis. Enjoy!

    Margie Bruner - Glory Kitchen

    Margie Bruner
    owner of Glory Kitchen


    Green Chili Corn Cakes

    Yield: makes 3-4 servings


      For the cakes:
    • 1 tablespoon San Miguel nut & spice mix
    • 2 1/2 cups corn kernels, divided in half (about 3-4 ears)
    • 4 oz. chopped green chili, canned or fresh
    • 2 tablespoons butter, room temperature
    • 3/4 cup buttermilk
    • 1/2 cup red onion, finely chopped
    • 1/2 cup basil chiffonade, plus more for garnish
    • 3/4 cup all-purpose flour
    • 1/2 cup cornmeal
    • 1 teaspoon baking powder
    • 1/2 teaspoon baking soda
    • Pinch of salt
    • For the salsa topping:
    • 1 teaspoon San Miguel nut & spice mix
    • 4 oz. green chili, chopped
    • 1/2 - 1 full jalapeno pepper, minced
    • 1 peach, chopped
    • 1 cup fresh corn kernels
    • 1/2 red onion, chopped
    • 1 avocado, chopped
    • 1 tomato, diced
    • 2 limes, juiced
    • 2 tablespoons avocado oil (or olive oil)
    • 1/2 teaspoon salt
    • Other:
    • sour cream (for optional garnish)
    • extra San Miguel nut & spice mix for garnish


    1. In a large bowl, mix together all ingredients except the avocado for the salsa. Cover, set aside in the refrigerator. Just before serving you will chop the avocado, mix into the salsa and serve on top the corn cakes. This salsa (sans the avocado) can be made a day ahead.
    2. In a blender, purée half the corn kernels, butter, and buttermilk until almost smooth. Transfer to a large mixing bowl and add in the remaining corn kernels, onion, and basil chiffonade.
    3. In a separate bowl, thoroughly combine all of the dry ingredients.
    4. Add the wet ingredients to the dry, and mix until just combined.
    5. Heat a griddle or a cast iron skillet and then add a few tablespoons of avocado oil. Spread so the surface for the corn cakes is oiled and hot. Measure about 2 heaping tablespoons of batter and place onto the griddle. Spread it gently with the top of the spoon to form a nice circle. The batter should resemble a pancake batter (but a bit thicker) If it looks too thick you can add a bit more buttermilk and stir in well. After about 2 minutes, check the cake to see if it is browned and then flip gently to brown the other side. Remove onto a cooling rack and immediately season with salt.
    6. Just before you begin cooking the corn cakes remove the salsa from the refrigerator and allow it to come to room temperature. Chop the avocado and mix it into the salsa. When the corn cakes are ready to serve, stack a few onto each serving plate, top with fresh salsa. You can also add a dollop of sour cream or greek yogurt. Garnish with a sprinkle of San Miguel nut & spice mix and more fresh basil. Can be served warm or room temperature.


    Any leftover corn cakes would be wonderful served for breakfast and topped with a fried egg. Any leftover salsa would be great served as a dip with blue corn tortilla chips.

    Green Chili Corn Cakes - Glory Kitchen
    Green Chili Corn Cakes - Glory Kitchen
    Green Chili Corn Cakes -Glory Kitchen
    Green Chili Corn Cakes -Glory Kitchen
    Green Chili Corn Cakes -Glory Kitchen
    Green Chili Corn Cakes -Glory Kitchen

    This recipe for Potato Croquettes with Chihuahua Cheese hails from a London kitchen where a precious wife, mother, and trained Chef creates the most mouth watering and heartfelt family meals.

    Susana Villasuso, known to her close friends as Susy, returned back to London after living for several years in NYC.  Her Mexican heritage and love for family are evident in the beautiful meals and dishes she creates at home.

    Susana Villasuso
    London, England

    Instagram: @holasus

    One of the most special memories of my childhood was coming back from school and looking forward to seeing what my Mum had prepared for us, she would always cook fresh delicious food from scratch.

    Potato croquettes served with a simple green salad were always a favorite of mine; my grandma used to make them as well.  This is just one of those recipes that you keep close to your heart, I hope you make them for your family and love them as much as I do. 

    In this version I wanted to have a cheesy melted center when biting into them, the touch of San Miguel nut and spice blend in the filling as well as in the crispy coating give it that extra depth of flavor and dreamy texture.

    Potato Croquettes with Chihuahua Cheese


    • 1 tbsp of San Miguel nut and spice mix
    • 3 large potatoes
    • 1 tbsp of creme fraiche
    • 1/2 white onion, finely diced
    • handful of fresh marjoram, finely chopped.
    • 2 tsp of rapeseed oil
    • 1 7oz. (200 gms) block of Chihuahua cheese
    • 1 1/2 cup of organic all-purpose flour
    • 2 free range eggs
    • 3/4 cup of panko bread crumbs
    • 1/4 cup of San Miguel nut and spice mix
    • Maldon salt and black pepper, for seasoning
    • canola oil, for frying


    1. Start by washing and peeling your potatoes, place them in a deep saucepan covered with water and a pinch of maldon salt, boil them until soft.
    2. Once your potatoes are ready, drain the water and place them in a bowl, mash them roughly with the help of a fork and add 1 tbsp of San Miguel nut and spice mix, the creme fraiche, onion, marjoram, rapeseed oil, pinch of Maldon salt, and black coarse pepper. Mix it all really well with a spoon.
    3. Prepare 3 bowls; one with all-purpose flour, one with the whisked eggs, and the last one with the panko bread crumbs combined with 1/4 cup of San Miguel nut and spice mix.
    4. Cut your cheese into small cubes that would fit into the center of your potato croquettes. (see photo)
    5. Get a spoonful of potato mixture in your hands and form a patty, pinch the center and place your cheese cube in the middle, close the patty and mold it with your hands to form the croquettes. Repeat the same procedure with the rest of the potato mixture.
    6. Pass your croquettes through the flour, then the egg mix, and finally through the panko & San Miguel blend coating, repeat the same with all of your croquettes.
    7. Prepare a frying pan and add enough canola oil for shallow frying. Get your oil hot and start frying your croquettes, turning them over when they get crispy and golden on that side, keep turning them until they are crispy all around.
    8. You can serve these delicious croquettes with a green salad for a full meal or as an appetizer with a bit of garlic mayo on the side, enjoy!


    Chihuahua Cheese, also known as Queso Chihuahua, is a soft cheese named for its origins from Chihuahua, Mexico, a northern region of the country. It is typically made from cow's milk and has a salty, tangy flavor. Known for it's soft melty texture, Chihuahua cheese is the perfect center for these croquettes as the cube of cheese melts into a creamy, flavorful bite. If Chihuahua cheese is not available, a good substitute would be Monterrey Jack or a soft, white Cheddar.

    Potato Croquettes with Chihuahua Cheese - Glory Kitchen
    Potato Croquettes with Chihuahua Cheese
    Potato Croquettes with Chihuahua Cheese
    Potato Croquettes with Chihuahua Cheese
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