
Quiche with Green Chiles and Chorizo
Aromatic Southwest quiche with green chiles & chorizo. Energy-giving & perfect for a weekend brunch!
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Crispy duck confit tacos with a tangy red chile glaze and refreshing jicama slaw – simply delicious!

Rich, tender duck confit shredded and piled into warm corn tortillas. Topped with a zesty citrus slaw and creamy chipotle sauce, these tacos are a gourmet twist on a classic.
Serving size: 3 tacos(1 serving = 3 tacos)

A refreshing and crunchy slaw with a zesty Southwestern twist. Sweet jicama, crisp carrots, and a hint of spice from jalapeño are tossed in a bright lime vinaigrette. The perfect side for tacos or grilled meats.
Serving size: 1.5 cups

Aromatic Southwest quiche with green chiles & chorizo. Energy-giving & perfect for a weekend brunch!


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Crispy duck confit tacos with a tangy red chile glaze and refreshing jicama slaw – simply delicious!
This southwest dish is perfect for dinner. With 1139 calories and 37.980000000000004g of protein per serving, it's a nutritious choice for your meal plan.
Prepare the Citrus Slaw: In a medium bowl, whisk together 2 tbsp of lime juice, olive oil, honey, 1/4 tsp of salt, and the black pepper to create the dressing. Add the shredded green and red cabbage, sliced radishes, and half of the chopped cilantro. Toss everything together until well combined. Set aside to allow the flavors to meld for at least 15 minutes.
Make the Chipotle Crema: In a small bowl or a mini food processor, combine the Mexican crema, minced chipotle pepper, adobo sauce, the remaining 1 tbsp of lime juice, and the remaining 1/4 tsp of salt. Blend or whisk until the mixture is completely smooth. Taste and adjust the seasoning if necessary. Set aside.
Prepare and Heat the Duck Confit: Remove the duck legs from their packaging, scraping off and reserving 1 tbsp of the duck fat. Carefully peel off the skin. Using two forks, shred the duck meat from the bones; discard the bones. Heat the reserved duck fat in a large skillet over medium heat. Add the chopped shallot and cook until softened and fragrant, about 2-3 minutes. Add the shredded duck meat to the skillet. Cook, stirring occasionally, until the duck is heated through and develops crispy edges, about 5-7 minutes.
Warm the Tortillas: While the duck is heating, warm the corn tortillas. You can do this one by one in a dry cast-iron skillet or comal over medium-high heat for 30-45 seconds per side, or carefully over an open gas flame for a few seconds per side for a slight char. Stack the warm tortillas and wrap them in a clean kitchen towel or place them in a tortilla warmer to keep them soft and pliable.
Assemble and Serve: To assemble the tacos, lay a warm tortilla on a plate. Add a generous portion of the crispy duck confit, followed by a spoonful of the citrus slaw. Drizzle with the chipotle crema, then garnish with crumbled cotija cheese and the remaining fresh cilantro. Serve immediately with lime wedges on the side for squeezing over the top.
Prepare the vinaigrette. In a small bowl, whisk together the fresh lime juice, extra virgin olive oil, agave nectar, ground cumin, fine sea salt, and freshly ground black pepper until well combined. Set aside to allow the flavors to meld.
In a large bowl, combine the julienned jicama, julienned carrots, thinly sliced red onion, chopped cilantro, and minced jalapeño.
Pour the prepared vinaigrette over the vegetable mixture. Toss thoroughly until all the ingredients are evenly coated.
For the best flavor, cover the bowl and let the slaw rest in the refrigerator for at least 15 minutes. This allows the vegetables to marinate and the flavors to meld beautifully.
Give the slaw one final toss before serving. Enjoy as a refreshing side dish or a topping for tacos and sandwiches.