It all started in Albuquerque with bagels, cream cheese, and jalapenos.  My office mate, Norm, used to fix these to share with coworkers every morning
for a snack.  In one of my more creative moments, I thought “why not a green chile cheesecake?” (sometimes my logic is a little convoluted).  Thus began my career as Cooking Sherri.

After a move back to my hometown of Kansas City, I had green chile withdrawal baaaad and came up with a sweet/savory/spicy mix of Green Chile Rub - goes great with anything, and everything.  What started out as
a BBQ dry rub, the perfect complement of southwest flavor with smokin’ midwest methods, has become the ‘spice for all seasons’.

For those (rare) occasions when BBQ won’t do, try the snack mix; it will provide the green chile fix you crave via a healthy (I’m sorry), even vegan, take-anywhere snack. If I have more creative moments in the future, I’ll pass along the results.  Stay tuned!!