Have you tried our new Freeze Dried Green Chiles? They are delicious! I’m really kind of a green chile addict. It all started a couple of years ago when my husband and I took a spur of the moment trip up to our favorite little diner in a small town 30 minutes west of Colorado Springs. The Hungry Bear is best known for their fantastic breakfast menu, but on this particular afternoon their “soup of the day” caught my eye: green chile and potato. I have no idea why I ordered it – I’m usually a wuss when it comes to anything spicy. The waitress assured me that it wasn’t hot, so I gave it a try. It was love at first bite.

The next day I made my own batch, and I’ve been addicted to green chiles ever since. I love them mixed in my scrambled eggs, tossed in with ground beef for hamburgers, and added to pretty much any kind of casserole you could think of. I think it’s safe to say that you will be seeing a lot of green chile recipes in the very near future!

These little muffins are great alongside a bowl of your favorite chunky chili or a nice bowl of taco soup. They are light and fluffy with just the right mix of sharpness from the cheese and spice from the chiles.

• 1-1/2c Thrive 6 Grain Pancake Mix
• 1/2c Thrive Cornmeal
• 1/2c Thrive Shredded Cheddar Cheese
• 1/2c Thrive FD Green Chiles
• 2t Ground Cumin
• 1t Garlic Powder
• 1/4t Salt
• 1-1/2c Water

Preheat oven to 350 and grease a muffin tin. Mix all ingredients thoroughly. Fill muffin cups about 2/3 full with batter. Bake for 20-25 minutes or until lightly browned. Serve hot with freshly made Thrive Butter.