Chile Acres Finds Its Niche Catering to People With Allergies

Gluten and Dairy-Free Products Allow People to Have Their Cheesecake and Eat It Too!

Arizona Farm Bureau member Chile Acres finds its niche in the gluten-free market.  Owner Celia Petersen says, “People are so disconnected with their food!  That’s why being a member of the Arizona Farm Bureau is so important!” She says that the Farm Bureau helps to get the good PR out to the community so that people  know where their food comes from and value the production of it.

Celia Petersen knows what it’s like to suffer from food allergies because she has had allergies most of her life, which is why she and her husband Jimmie, who own Chile Acres, a small family-owned farm in Tonopah, Arizona, have begun making gluten and dairy- free foods with the goat milk produced by the goats right there on their farm.

The gluten-free products have been an instant hit with the public and local chefs.  Some of their products include egg-free vegan muffins, gluten-free cheesy cactus bread, goat cheese fudge, chocolate-chili fudge, and even goat cheese cheesecake!

“People don’t realize that you can use goat milk to make any kind of cheese,” says Celia.  “From hard cheeses like cheddar to soft cheeses like mozzarella, goat milk makes a tasty and easily digestible product.  Plus, goat cheese is also extremely mild and has 30% less fat than cheese made from cows’ milk.”

“People who are normally lactose intolerant can eat dairy products made with goat milk, without having any problems.” Celia continues.

Their gluten free and dairy-free foods are sold at local farmers markets and stores including Urban Grocery, Mama’s Organics, Whole Foods Stores, and Central Phoenix Downtown Market, every Saturday.

The goats at Chile Acres are raised naturally, and most of their food comes from the pasture where they roam freely.  If there is not enough grass available the Petersen’s will purchase natural grasses and feeds for their animals.

Recently the goats have been multiplying at Chile Acres.  There are 30 new kids born at the farm, many of them twins and triplets.

In addition to raising goats for goat’s milk, they raise chili peppers, Nubian goats, Arabian and Pinto horses, sheep, pigs, dogs and more!

Chile Acres encourages groups and families to come visit their farm and experience the animals.  They also provide horseback riding lessons for ages 4-75 years and feature English, Western, and horse safety and care classes.  For more information, contact Celia at 623-341-0868,;


Made with Yuma, Arizona Grown Lettuce and fresh Goat Cheese from Chili Acres.


Crisp Lettuce Leaves-Large, washed and dry

4 oz of Barn Goddess Chipotle Marinated Goat Cheese

1 cup of asparagus spears cut in 3 inch lengths

1 bunch of green onions chopped in 3 inch lengths

1 egg beaten

1/4 cup sliced almonds

salt to taste


Drain oil from cheese into a wok or fry pan and heat until sizzling.

Add the nuts and veggies and stir fry until just a little tender (2 minutes or so) and almonds turn toasty golden.

Add the egg and cheese and continue to stir fry until the egg is cooked.

Remove from heat and scoop spoonfuls onto the lettuce leaves.  Serve with your favorite hot sauce if you like it spicier.

You can find this recipe and more like it at


Arizona Farm Bureau is a grassroots organization dedicated to preserving and improving the Agriculture industry through member involvement in education, political activities, programs and services.

For more information contact Julie Murphree at   (480) 635-3607 or go to

Share This:
This entry was posted in Arizona farmers and ranchers, Healthy Eating and tagged . Bookmark the permalink.

One Response to Chile Acres Finds Its Niche Catering to People With Allergies

Leave a Reply

Your email address will not be published. Required fields are marked *