The breakfasts and tea goodies were delicious - love the organic ingredients, too.
Best Santa Fe Bed & Breakfast experience thus far! Great breakfasts and munchies in the afternoon. Beautiful courtyard and rose garden.
The food you served for breakfast each morning was outstanding.
Food & Recipes
Santa Fe Cuisine with an Organic Overtone
No Southwest vacation is complete without delicious food. In the morning, savor the aroma of fresh-ground, locally-roasted organic coffee and just-baked muffins as you snuggle in bed just a few moments more. Every Santa Fe inn offers breakfast, but the Hacienda was the first to transition towards a fully organic breakfast buffet. Hacienda Nicholas makes a special effort accommodate those seeking a healthy, organic and vegetarian bed & breakfast.
Our generous breakfasts feature Southwestern frittatas, enchiladas, flapjacks, waffles or other delights that change daily. Accompany your hot entrée with our homemade breads and special granola, muesli, fresh fruit salad, whole grain breads and yogurt.
When word of our cuisine spread to the food editor of The Santa Fe New Mexican, our recipes drew headlines! (link to recipes)
From spring to fall, enjoy breakfast outdoors where bird song and flowers greet the day. On chilly winter days, feast by the roaring fireplace of the welcoming "great room."
After a day of exploration, we welcome you home with overflowing plates of cookies, cakes, and brownies. We offer a glass of wine and an appetizer each evening at Hacienda Nicholas - under a canopy of stars in the garden courtyard, or in front of a crackling fire in the inn's great room.
Over the years our guests have asked for our breakfast recipes, particularly those of our Migas, Southwestern Frittatas, Callabacitas Breakfast Enchiladas and Blue Corn Waffles. Others have requested our afternoon cookie recipes, including Russian Tea Cakes, Lemon bars, Apricot White Chocolate Cookies. Still, the most-requested recipe is for our Daily Granola - a favorite now for 20 years! We are happy to share these and other recipes.
No Southwest vacation is complete without delicious food. In the morning, savor the aroma of fresh-ground, locally-roasted organic coffee and just-baked muffins as you snuggle in bed just a few moments more. Every Santa Fe inn offers breakfast, but the Hacienda was the first to transition towards a fully organic breakfast buffet. Hacienda Nicholas makes a special effort accommodate those seeking a healthy, organic and vegetarian bed & breakfast.
Our generous breakfasts feature Southwestern frittatas, enchiladas, flapjacks, waffles or other delights that change daily. Accompany your hot entrée with our homemade breads and special granola, muesli, fresh fruit salad, whole grain breads and yogurt.
When word of our cuisine spread to the food editor of The Santa Fe New Mexican, our recipes drew headlines! (link to recipes)
From spring to fall, enjoy breakfast outdoors where bird song and flowers greet the day. On chilly winter days, feast by the roaring fireplace of the welcoming "great room."
After a day of exploration, we welcome you home with overflowing plates of cookies, cakes, and brownies. We offer a glass of wine and an appetizer each evening at Hacienda Nicholas - under a canopy of stars in the garden courtyard, or in front of a crackling fire in the inn's great room.
Over the years our guests have asked for our breakfast recipes, particularly those of our Migas, Southwestern Frittatas, Callabacitas Breakfast Enchiladas and Blue Corn Waffles. Others have requested our afternoon cookie recipes, including Russian Tea Cakes, Lemon bars, Apricot White Chocolate Cookies. Still, the most-requested recipe is for our Daily Granola - a favorite now for 20 years! We are happy to share these and other recipes.
Featured Food & Recipes
Roasted Poblano Chiles with Quinioa & Chipotle Cream SauceAnn E's South Western Fatata
Apricot Chip Cookies
Barbara's Southwestern Fritata
Blue Corn Waffles
Calabacitas Breakfast Enchiladas
Chili Relleno Casserole
Kevin’s Russian Tea Cakes
Lemon Bars
Migas
Our Daily Granola
Roasted Poblano Chiles with Quinioa & Chipotle Cream Sauce
Ingredients:
8-10 Poblano chiles, roasted, peeled and de-seeded
1 ½ cups quinoa, cooked
2 c. chicken broth
2 T. butter
½ c. chopped scallions
½ lb. chopped peppers (optional)
1 cup grated cheese (more or less, according to your love of cheese)
1 jar chipotle salsa
1 8 oz. can diced tomatoes
½ cup half `n half (optional)
To roast poblanos, lay them on a baking sheet and put in the broiler on low. As they begin to blister, turn them so eventually all sides are blistered. Remove from oven and let them cool for a bit. While still warm, put in large baggie for ten minutes so they can steam. This will make it easier to peel off the skin. Cut the poblanos open and lay flat, scraping out the seeds. Set aside.
To cook the quinoa, follow the package instructions, but use 2 cups of chicken broth and 1 cup water with 1 1/2 cups quinoa.
Saute scallions and peppers in butter until tender. Toss in with cooked quinoa.
To make the Chipotle Cream Sauce, puree until smooth, 1 jar Chipotle Salsa (Trader Joe's makes a good one) with the diced tomatoes and half `n half.
Spray a 9x13" glass baking dish with Pam. Spread quinoa mixture evenly on bottom of pan. Cover with layer of Chipotle Cream Sauce. Then layer with poblanos and finally top with shredded cheese. Bake at 350 degrees for about 30 minutes, until cheese is bubbly.
8-10 Poblano chiles, roasted, peeled and de-seeded
1 ½ cups quinoa, cooked
2 c. chicken broth
2 T. butter
½ c. chopped scallions
½ lb. chopped peppers (optional)
1 cup grated cheese (more or less, according to your love of cheese)
1 jar chipotle salsa
1 8 oz. can diced tomatoes
½ cup half `n half (optional)
To roast poblanos, lay them on a baking sheet and put in the broiler on low. As they begin to blister, turn them so eventually all sides are blistered. Remove from oven and let them cool for a bit. While still warm, put in large baggie for ten minutes so they can steam. This will make it easier to peel off the skin. Cut the poblanos open and lay flat, scraping out the seeds. Set aside.
To cook the quinoa, follow the package instructions, but use 2 cups of chicken broth and 1 cup water with 1 1/2 cups quinoa.
Saute scallions and peppers in butter until tender. Toss in with cooked quinoa.
To make the Chipotle Cream Sauce, puree until smooth, 1 jar Chipotle Salsa (Trader Joe's makes a good one) with the diced tomatoes and half `n half.
Spray a 9x13" glass baking dish with Pam. Spread quinoa mixture evenly on bottom of pan. Cover with layer of Chipotle Cream Sauce. Then layer with poblanos and finally top with shredded cheese. Bake at 350 degrees for about 30 minutes, until cheese is bubbly.
Hacienda Nicholas • info@haciendanicholas.com • (505) 986-1431 or 1-888-284-3170 • 320 East Marcy St, Santa Fe New Mexico 87501
