The Pueblo Chile, grown with Rocky Mountain Water and Colorado Sunshine is a local staple that emerged from rich area farmland on Pueblo’s Saint Charles Mesa. Cool nights and hot days make Pueblo Certified Chiles hotter, bigger and meatier, giving hem superiority in texture, flavor and roastability. Chiles can be found everywhere – in our Mexican, Italian, Chinese or American restaurants, as well as in thousands of people’s freezers.
To celebrate spring planting season, the Visit Pueblo Convention and Visitors Bureau launched the Spice up Spring Pueblo Chile recipe competition. Local restaurants crafted unique culinary delights with the only criteria being the recipe must include Certified Pueblo Chile. The delectable dishes included a Green Chile Chicken Alfredo, Pueblo Chile Bruschetta and a mouth-watering Turkey sandwich with a Pueblo Chile kick, to name a few.
The winning appetizer was a Stuffed Pueblo Popper by Milberger Farms. A new strain of pepper formed similarly like a cherry pepper but with all the flavor and heat of a full-fledged Pueblo Chile, stuffed with goat cheese, wrapped in prosciutto and roasted to a creamy perfection.
The Entrée category winner kicked it up a notch with a spicy twist to an old classic. The Brues Alehouse was the resounding favorite with a Pueblo Chile Tortilla Lasagna, featuring layers of roasted chicken and Pueblo Chile bathed in a creamy cheese sauce.
Once again The Brues Alehouse put their creative skills to work and won the dessert category with a Pueblo Chile inspired Chocolate Truffle. Hints of spicy goodness blended with the rich chocolatey center and a handmade candied Pueblo Chile topping for a final touch.
Each September Puebloans celebrate the harvest at the annual Chile & Frijoles Festival held in downtown, over 140,000 individuals attend. When planning your next Colorado vacation, be sure to Experience the Flavor of Pueblo!
22nd Annual Chile & Frijoles Festival presented by Loaf ‘N Jug
September 23-25, 2016