Egg Tostadas

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Egg Tostadas
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Servings Prep Time
8-10 2-5 minutes
Cook Time
5 minutes
Servings Prep Time
8-10 2-5 minutes
Cook Time
5 minutes
Egg Tostadas
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Servings Prep Time
8-10 2-5 minutes
Cook Time
5 minutes
Servings Prep Time
8-10 2-5 minutes
Cook Time
5 minutes
Ingredients
Servings:
Units:
Instructions
  1. Heat tortillas on griddle until lightly toasted and firm.
  2. Remove skin from avocado and mash flesh with fork.
  3. Spread 2 Tbsp. avocado over surface of tortilla followed by 1 Tbsp. sour cream.
  4. Sprinkle tostada with 1/4 cup diced tomatoes.
  5. Fry eggs individually, add salt and pepper to taste and place on layered tostada.
Recipe Notes

Makes eight to ten servings.

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New Mexico Hatch Green Chile Quiche

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New Mexico Hatch Green Chile Quiche
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Take these on a hike or picnic and you'll be set for a day of outdoor fun.
Servings
4 6 oz servings
Servings
4 6 oz servings
New Mexico Hatch Green Chile Quiche
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Take these on a hike or picnic and you'll be set for a day of outdoor fun.
Servings
4 6 oz servings
Servings
4 6 oz servings
Ingredients
Servings: 6 oz servings
Units:
Instructions
  1. Brown meat and onion over medium heat. Drain.
  2. Heat frozen green chile in a saucepan over low heat to at least 165ºF. Cook 15-20 minutes.
  3. Layer meat and onion mixture in a lightly buttered 8" x 8" casserole dish. Use slotted spoon to layer green chile. Add cheese.
  4. Mix together beaten eggs, milk, flour, salt and pepper.
  5. Pour egg mixture over layers.
  6. Bake at 350º for 45 minutes.
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New Mexico Hatch Green Chile Brunch Casserole

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New Mexico Hatch Green Chile Brunch Casserole
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Spicy soufflé-like dish. Great for an office breakfast club or even Sunday morning brunch!
Servings Prep Time
6 8oz 15 minutes
Cook Time
45-50 minutes
Servings Prep Time
6 8oz 15 minutes
Cook Time
45-50 minutes
New Mexico Hatch Green Chile Brunch Casserole
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Spicy soufflé-like dish. Great for an office breakfast club or even Sunday morning brunch!
Servings Prep Time
6 8oz 15 minutes
Cook Time
45-50 minutes
Servings Prep Time
6 8oz 15 minutes
Cook Time
45-50 minutes
Ingredients
Servings: 8oz
Units:
Instructions
  1. Preheat oven to 350°F
  2. Brown meat and onion. Drain fat.
  3. Layer ground meat and onion mixture, green chile and cheese alternatively in oil-sprayed 8" square casserole dish.
  4. Mix together beaten eggs, milk, flour, salt and pepper.
  5. Pour egg mixture over layers.
  6. Bake at 350°F for 45 to 50 minutes or until inserted knife comes out clean.
  7. Cool 5 minutes.
  8. *Green Chile thawing instructions: thaw in microwave on "defrost" setting for immediate use.
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New Mexico Hatch Calabacitas Burritos

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New Mexico Hatch Calabacitas Burritos
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Servings
7 6 oz.
Servings
7 6 oz.
New Mexico Hatch Calabacitas Burritos
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Servings
7 6 oz.
Servings
7 6 oz.
Ingredients
Servings: 6 oz.
Units:
Instructions
  1. Heat oil over medium heat in a non-stick skillet. Sauté zucchini until golden.
  2. Add onion and garlic and sauté for 3 minutes.
  3. Add green chile, corn, salt and pepper to zucchini mixture.
  4. Cover and simmer on medium heat for 5-8 minutes, stirring occasionally.
  5. Stir in tomatoes and a pinch of oregano (optional).
  6. Warm each tortilla on hot griddle. Place ½ cup of squash mixture in middle of each tortilla and top with 2 Tbs. cheese.
  7. Fold into burrito, tucking ends in. Makes 7- 6oz. burritos.
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Morning Glory Pancakes

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Morning Glory Pancakes
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Rating: 3
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Servings Prep Time
8 4" pancakes 15 minutes
Cook Time
20 minutes
Servings Prep Time
8 4" pancakes 15 minutes
Cook Time
20 minutes
Morning Glory Pancakes
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Rating: 3
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Servings Prep Time
8 4" pancakes 15 minutes
Cook Time
20 minutes
Servings Prep Time
8 4" pancakes 15 minutes
Cook Time
20 minutes
Ingredients
Servings: 4" pancakes
Units:
Instructions
  1. Grind tortillas in a food processor for 20-30 until coarsely ground. Mix together with the next 4 ingredients.
  2. Beat egg, milk, and vegetable oil together. Add to dry ingredients and mix until moistened.
  3. Fold in blueberries.
  4. Cook over medium-high heat on one side approximately 2 minutes or until pancake begins to rise. Flip and cook 1-2 additional minutes until cooked through.
  5. Sprinkle each stack with confectioner’s sugar.
Recipe Notes

*Watch how to make this by checking out our cooking show: The BUENO® Kitchen

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Zia Omelette

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BUENO FOODS RECIPES HATCH NEW MEXICO CHILE
Zia Omelette
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Packs a punch for a Sunday morning brunch.
Servings
4 6 oz. servings
Servings
4 6 oz. servings
BUENO FOODS RECIPES HATCH NEW MEXICO CHILE
Zia Omelette
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Packs a punch for a Sunday morning brunch.
Servings
4 6 oz. servings
Servings
4 6 oz. servings
Ingredients
Servings: 6 oz. servings
Units:
Instructions
  1. Heat 1 tsp. olive oil over low heat. Sauté ¼ of the scallions, peppers and mushrooms.
  2. In a bowl, beat 3 eggs for each omelette with a whisk. Add ¼ of the salt.
  3. Increase heat to medium. Add beaten eggs to sautéed mixture. Quickly tilt skillet in all directions so that batter will fill bottom.
  4. Cook over medium heat approximately 2 minutes or until firm. Carefully fold omelette in half. Cook each side 1 more minute or until it is golden. Top with green chile sauce. Repeat for other omelettes.
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Fruity Blue Quesadillas

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Fruity Blue Quesadillas (Cheese Crisps)
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Try these for something different and nutritious.
Servings
6 4 oz. servings
Servings
6 4 oz. servings
Fruity Blue Quesadillas (Cheese Crisps)
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Try these for something different and nutritious.
Servings
6 4 oz. servings
Servings
6 4 oz. servings
Ingredients
Servings: 4 oz. servings
Units:
Instructions
  1. Place 2 oz. of cheese over each blue corn tortilla.
  2. Evenly divide apple slices and raisins on top of each tortilla.
  3. Sprinkle cinnamon on top.
  4. Broil 7 to 10 minutes or until cheese melts.
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Breakfast Burritos

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Take these on a hike or picnic and you’ll be set for a day of outdoor fun.

Breakfast Burritos
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Servings
6 7 oz. servings
Servings
6 7 oz. servings
Breakfast Burritos
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Servings
6 7 oz. servings
Servings
6 7 oz. servings
Ingredients
Servings: 7 oz. servings
Units:
Instructions
  1. In a large non-stick skillet, heat oil over medium heat. Sauté onion.
  2. Add potatoes. Fry until golden about 15 minutes.
  3. Add eggs. Cook until scrambled. Place aside.
  4. In a separate skillet, cook chorizo over medium heat 5 minutes. Drain on paper towels.
  5. Combine chorizo with egg mixture. Add spices. Return to low heat and stir until blended.
  6. Evenly divide mixture among 6 tortillas. Roll into burritos. Secure with toothpicks.
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