PUEBLO, CO
The Pueblo Chile, grown with Rocky
Mountain Water and Colorado Sun-
shine, 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, larger, and superior in
texture, flavor, and roastability. Certi-
fied Pueblo Chile can be found in just
about every Pueblo cuisine—Mexi-
can, Italian, Chinese, and American.
To celebrate the spring planting sea-
son, the Visit Pueblo Convention and
Visitors Bureau puts on the Spice Up
Spring Pueblo Chile Recipe Compe-
tition. Local restaurants craft unique
culinary delights with the sole criteria
being that their one-of-a-kind recipe
must feature Certified Pueblo Chile.
Delectable dishes from the
2017 Spice Up Spring Competi-
tion included Pueblo-Chile-
infused bagels, macaroons,
cheeseballs, artichoke dip,
Mexican fruit cups, and more!
Among some of the most creative
dishes were Colorado Lamb Lollies
with Citrus Mint from Brues Alehouse,
Pueblo Chile Potato & Bacon Rose by
Wine Down By The River, and Chile
Chicken Cordon Bleu from Peppes at
Milberger Farms, to name a few.
The winning appetizer was Lisa's
Stuffed Artichokes from Musso’s
Restaurant. Each leaf was heartily
stuffed with fresh goat cheese,
fresh-chopped Certified Pueblo
Musso Chiles, jalapeno bacon, and
Musso’s Original Five Star Pueblo
Green Chile Sausage. The arti-
chokes were then l eft to soak in sa-
vory Musso’s homemade spaghetti
sauce, baked to perfection, and
then topped with homemade bread
crumbs.