Z’Tejas serves up chili menu to raise money for Bellevue LifeSpring
September 6, 2011
As summer cools down, Hatch Chile season heats up! Harvested in Hatch, New Mexico, these chiles are among the most coveted in the world, readily available throughout the Southwest with limited distribution outside of the region.
Z’Tejas Southwestern Grill brings the heat to downtown Bellevue with its annual Chile Fest September 6–25 with a special menu featuring four Hatch Chile entrees, two appetizers, two drink specials and a dessert.
During this celebration, Z’Tejas will offer a special Chile Fest menu to support Bellevue LifeSpring (formerly Overlake Service League) by donating one dollar from the sale of each entrée to the nonprofit organization.
Bellevue LifeSpring promotes stability, self-sufficiency and independence for those in need in theBellevuecommunity through programs and services that feed, clothe, shelter and educate. Volunteers will be at Z’Tejas on September 6 to join the festivities and answer questions about their cause.
Chile Fest Menu
Appetizers:
Chile and Onion Rings: Hatch New Mexico Chile rings and fresh onion straws dipped in buttermilk and seasoned flour, flash-fried, topped with queso fresco and served with prickly pear chipotle BBQ sauce and ranch dressing.
Prickly Pear Glazed Meatballs: Beef and chorizo meatballs smothered in a prickly pear chipotle BBQ sauce, served with crispy Hatch NewMexicoChile and fresh onion rings.
Dinner entrees:
Chicken Tinga Rellenos: Smoked chicken marinated in tinga sauce, stuffed into Hatch New Mexico Chiles, flash-fried, topped with chipotle sour cream and queso fresco, in a green chile sauce, served with nopalitos salad.
Ancho Trout: Ancho bacon panko crusted ruby trout, topped with a mesclun mix salad, avocados, onions, tomatoes and queso fresco in an apricot dressing and green chile aioli.
Jambalaya Farfalle: Bay scallops, smoked chicken, andouille and pesto marinated shrimp in creole sauce with farfalle pasta, peas, ancho chiles, topped with queso fresco.
Green Chile Carne Guisada:Chile beef guisada, mixed with red and yellow peppers and Hatch New Mexico Chiles in a green chile sauce, topped with cilantro and queso fresco, served in a cast iron skillet with hot flour tortillas.
Lunch entrees:
Chile Chicken Salad: Chile glazed chicken atop a mesclun mix with tomatoes, red onions, avocados, pickled Hatch New Mexico Chiles and chipotle peppers, tossed in an apricot dressing, topped with queso fresco.
Chicken Tinga Rellenos: Smoked chicken marinated in tinga sauce, stuffed into Hatch New Mexico Chiles, flash-fried, topped with chipotle sour cream and queso fresco, in a green chile sauce served with nopalitos salad.
Jambalaya Farfalle: Bay scallops, smoked chicken, andouille and pesto marinated shrimp in creole sauce with farfalle pasta, peas, ancho chiles, topped with queso fresco.
Corona Pork Enchiladas: Pork braised inCorona beer and Jack cheese, topped with green chile sauce, queso fresco and chipotle purée, served with sweet corn rice and borracho beans.
Drink specials:
Dobel Diamond Smash: Maestro Dobel Tequila, Herradura Agave Nectar and muddled lemon and mint leaves.
Guacamole Margarita: Hornitos Reposado, avocado, fresh lime juice, jalapeño mint syrup with an onion salt rim and garnished with salsa fresco.
Dessert:
Sweet Ancho Cake: Shredded sweet potato, ancho chile, rum soaked raisins, and walnuts layered with green chile custard and topped with jalapeño mint cream cheese frosting.
