Quick and Tasty Archives - Bueno Foods

Orange Roughy New Mexican Style

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Orange Roughy New Mexico Style with Hatch Green Chile Sauce, onion and green pepper is quick, easy and healthy. Perfect for a light summer meal!

GC-Orange-Roughy-New-Mexico-Style1-150x150 Orange Roughy New Mexican Style
Orange Roughy New Mexican Style
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Servings
Four 4 oz. servings
Servings
Four 4 oz. servings
GC-Orange-Roughy-New-Mexico-Style1-150x150 Orange Roughy New Mexican Style
Orange Roughy New Mexican Style
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Servings
Four 4 oz. servings
Servings
Four 4 oz. servings
Ingredients
Servings: 4 oz. servings
Units:
Instructions
  1. Sauté onion and bell pepper in olive oil.
  2. Add green chile sauce. Bring to a simmer on low.
  3. Add fillets to sauce. Spoon sauce over fillets.
  4. Cover and cook over low heat 15-20 minutes.
  5. Serve over cooked rice.
Recipe Notes

Per serving: 90 calories; 7g protein; 1.5g fat; 12g carbohydrates; 100mg sodium; 10mg cholesterol.

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Quick Green Chile Vegetable Soup

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This Quick Green Chile Vegetable Soup is flavorful, fast and easy. Perfect for anyone who wants a quick and nutritious meal.  It is a great  accompaniment to a sandwich or salad.

GC-Quick-GC-Vegetable-Soup-1-150x150 Quick Green Chile Vegetable Soup
Quick Green Chile Vegetable Soup
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Servings Prep Time
Twelve 8 oz. Servings 10 minutes
Cook Time
30 minutes
Servings Prep Time
Twelve 8 oz. Servings 10 minutes
Cook Time
30 minutes
GC-Quick-GC-Vegetable-Soup-1-150x150 Quick Green Chile Vegetable Soup
Quick Green Chile Vegetable Soup
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Servings Prep Time
Twelve 8 oz. Servings 10 minutes
Cook Time
30 minutes
Servings Prep Time
Twelve 8 oz. Servings 10 minutes
Cook Time
30 minutes
Ingredients
Servings: 8 oz. Servings
Units:
Instructions
  1. Spray a 4 quart saucepan with cooking spray.
  2. Over medium high heat, sauté onion, garlic, turnip, and carrots about 6 minutes or until turnip and carrots have softened a little. Stir frequently to prevent burning.
  3. Add chicken broth and vegetable broth, cabbage, green beans, green chile, tomato sauce, oregano and salt. Bring to a boil.
  4. Reduce heat. Add zucchini and corn. Cover saucepan and simmer 30 minutes.
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Tomatillo Chicken Tacos

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Tomatillo Chicken Tacos are a delicious take on tacos. Light and fresh, these tacos make a simple, healthy and tasty summer meal.

This recipe features BUENO® Tomatillo Salsa

We hope you enjoy the Tomatillo Chicken Tacos provided here. Try more of our delicious New Mexican recipes!

 

 

 

 

Tacos-Tomatillo-Chicken-1-150x150 Tomatillo Chicken Tacos
Tomatillo Chicken Tacos
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Servings
Twelve tacos
Servings
Twelve tacos
Tacos-Tomatillo-Chicken-1-150x150 Tomatillo Chicken Tacos
Tomatillo Chicken Tacos
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Servings
Twelve tacos
Servings
Twelve tacos
Ingredients
Servings: tacos
Units:
Instructions
  1. Heat ½ cup olive oil over medium-high heat in a heavy skillet. Gently fold each corn tortilla, leaving a slight opening at the tip and securing it with a toothpick. Deep fry each shell for about 30 seconds each side or until crisp. Drain on paper towel.
  2. Heat 1 tsp. olive oil over medium heat in non-stick skillet.
  3. Add chicken, coarse chile, salt and garlic. Cook over medium heat for approximately 5 minutes or until chicken is cooked through, stirring occasionally. Remove from heat. Allow to cool.
  4. Shred chicken.
  5. Evenly divide chicken, tomato, onion and lettuce among taco shells.
  6. Add salsa to taste.
Recipe Notes

Option: To cut fat and calories, instead of frying tortillas, use them fresh or toast in the oven.

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Hatch Enchiladas Encantadas

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These Hatch Enchiladas Encantadas are a delicious combination of Hatch Green Chile, chicken and jack cheese. They are perfect for a quick weeknight dinner or a Friday potluck.

Enchiladas-GC-Hatch-Encantadas-Rev-1-150x150 Hatch Enchiladas Encantadas
Hatch Enchiladas Encantadas
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Servings
Ten 6 oz. servings
Servings
Ten 6 oz. servings
Enchiladas-GC-Hatch-Encantadas-Rev-1-150x150 Hatch Enchiladas Encantadas
Hatch Enchiladas Encantadas
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Servings
Ten 6 oz. servings
Servings
Ten 6 oz. servings
Ingredients
Servings: 6 oz. servings
Units:
Instructions
  1. Heat oil in a small skillet. Quickly fry one tortilla at a time in hot oil. Drain on paper towels.
  2. Heat green chile sauce in a saucepan over low heat.
  3. In a casserole dish, alternately layer fried tortillas dipped in heated green chile sauce, shredded chicken, green chile sauce, onion and cheese until all ingredients are used.
  4. Bake uncovered at 350º for 20 minutes or until cheese is melted.
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Nachos

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Nachos are perfect when you feel like snacking. There’s nothing more satisfying than homemade stone ground corn chips piled high with a chile cheese sauce.  Black beans, tomatoes, onion and olives are optional.

2016_04-NachoforOne-2-150x150 Nachos
Nachos
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Servings Prep Time
Four 2.5 oz. servings 2 minutes
Cook Time
15-30 minutes
Servings Prep Time
Four 2.5 oz. servings 2 minutes
Cook Time
15-30 minutes
2016_04-NachoforOne-2-150x150 Nachos
Nachos
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Servings Prep Time
Four 2.5 oz. servings 2 minutes
Cook Time
15-30 minutes
Servings Prep Time
Four 2.5 oz. servings 2 minutes
Cook Time
15-30 minutes
Ingredients
Servings: 2.5 oz. servings
Units:
Instructions
  1. Add 1-2 inches of oil to 12 inch skillet and pre-heat to 375F.
  2. Stack tortillas and cut into eighths.
  3. Add 10-15 pieces of tortilla, one at a time, to hot oil.
  4. Fry tortillas for 1-2 minutes, lightly stirring chips until bubbling slows down. Remove chips and drain on paper towel. Fry remaining in same fashion.
  5. In small saucepan combine green chile, cheese and heat for 5-7 minutes stirring mixture until mixture is hot and pourable.
  6. Fill shallow bowl with tortilla chips, and top with chile-cheese sauce.
  7. Sprinkle with chopped tomatoes, black beans and onion.
  8. Garnish with sour cream and olives (optional).
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Harvest Corn Cakes

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These Harvest Corn Cakes combine sweet and savory for a delightful snack. Green chile, apples and pecans in a cornmeal batter make great comfort food.

1410.2014-October_GC-CornCakes-150x150 Harvest Corn Cakes
Harvest Corn Cakes
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Rating: 4
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Servings Prep Time
Twenty-four corn cakes 25 minutes
Cook Time
10 minutes
Servings Prep Time
Twenty-four corn cakes 25 minutes
Cook Time
10 minutes
1410.2014-October_GC-CornCakes-150x150 Harvest Corn Cakes
Harvest Corn Cakes
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Servings Prep Time
Twenty-four corn cakes 25 minutes
Cook Time
10 minutes
Servings Prep Time
Twenty-four corn cakes 25 minutes
Cook Time
10 minutes
Ingredients
Servings: corn cakes
Units:
Instructions
  1. Cook green chile according to instructions on container.
  2. Place cooked green chile in refrigerator while preparing the batter mixture.
  3. Combine the next 7 ingredients together.
  4. Add green chile and mix well.
  5. Fold in beaten egg and buttermilk until mixture is well blended.
  6. Refrigerate for 15-20 minutes.
  7. Drop a tablespoon full of batter in pre-heated oil at 370°F and fry until golden brown.
  8. Cook a few at a time ensuring each cake reaches a temperature of 165°F.
  9. Sprinkle with sifted confectioner’s sugar.
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Sunburst Deviled Eggs

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These Sunburst Deviled Eggs are a perfect solution to all those Easter eggs! Light and tasty, they are a favorite for brunch or a light meal.

GC-Sunburst-Deviled-Eggs-1-150x150 Sunburst Deviled Eggs
Sunburst Deviled Eggs
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Servings
16 eggs (about 2.5 oz. each)
Servings
16 eggs (about 2.5 oz. each)
GC-Sunburst-Deviled-Eggs-1-150x150 Sunburst Deviled Eggs
Sunburst Deviled Eggs
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Servings
16 eggs (about 2.5 oz. each)
Servings
16 eggs (about 2.5 oz. each)
Ingredients
Servings: eggs (about 2.5 oz. each)
Units:
Instructions
  1. Place frozen green chile in a saucepan over low heat. Cook 15-20 minutes covered.
  2. Heat oil over low heat in a sauté pan. Sauté onion.
  3. Add cooked green chile. Cook an additional 10 minutes over medium heat or until excess moisture evaporates. Remove from heat.
  4. Split eggs in half. Remove eggs from shells. Place whites on a serving plate. Scoop out yolks into a bowl.
  5. Mash yolks with a fork.
  6. Stir in cooked onion and green chile mixture, celery, mayonnaise, mustard, salt and pepper. Mix well.
  7. Scoop spoonfuls of mixture into each halved egg white.
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Hatch Green Chile & Spinach Quesadillas

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Hatch Green Chile Spinach Quesadillas are quick, tasty and vegetarian! Spinach, tomatoes, green chile and cheese on a toasted tortilla. Yum!

HatchGreenChileSpinachQuesadillas1-150x150 Hatch Green Chile & Spinach Quesadillas
Hatch Green Chile & Spinach Quesadillas
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Servings
One 4 oz. serving
Servings
One 4 oz. serving
HatchGreenChileSpinachQuesadillas1-150x150 Hatch Green Chile & Spinach Quesadillas
Hatch Green Chile & Spinach Quesadillas
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Servings
One 4 oz. serving
Servings
One 4 oz. serving
Ingredients
Servings: 4 oz. serving
Units:
Instructions
  1. Place spinach on a tortilla.
  2. Top with cheese, green chile and tomatoes.
  3. Place the other tortilla on top. Bake at 350° for 10 minutes or until cheese melts and tortilla is golden. Or make in a cast iron skillet on top of stove, turning once, so each side of the tortillas is nicely toasted.
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Corn Quesadilla

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This simple Corn Quesadilla is perfect for a light lunch or an afternoon snack. Get the crisp crunch without the fat of a corn chip.

QuesadillasBaked1-150x150 Corn Quesadilla
Corn Quesadilla
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Servings
One 3.5 oz.
Servings
One 3.5 oz.
QuesadillasBaked1-150x150 Corn Quesadilla
Corn Quesadilla
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Servings
One 3.5 oz.
Servings
One 3.5 oz.
Ingredients
Servings: 3.5 oz.
Units:
Instructions
  1. Top corn tortilla with cheese.
  2. Sprinkle onion over cheese.
  3. Place on a cookie sheet and bake from 2-3 minutes or until corn tortilla is golden brown and crisp.
  4. Top with salsa.
Recipe Notes

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Fish Tacos

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Fresh fish tacos with white fish, green cabbage, avocado and Mexican cheese will delight the taste buds on a spring day!

FishTacos1-150x150 Fish Tacos
Fish Tacos
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Servings Prep Time
12 3 oz. tacos 5-10 minutes
Cook Time
15-20 minutes
Servings Prep Time
12 3 oz. tacos 5-10 minutes
Cook Time
15-20 minutes
FishTacos1-150x150 Fish Tacos
Fish Tacos
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Servings Prep Time
12 3 oz. tacos 5-10 minutes
Cook Time
15-20 minutes
Servings Prep Time
12 3 oz. tacos 5-10 minutes
Cook Time
15-20 minutes
Ingredients
Servings: 3 oz. tacos
Units:
Instructions
  1. Heat oven on high broil.
  2. Meanwhile, heat olive oil in large sauté pan over medium-high heat. Add fish fillets and cook until fish flakes easily with fork; approximately 10-15 minutes. Add salt and pepper, if desired.
  3. Flake fish for taco assembly.
  4. Prepare cabbage by mixing with cider vinegar and set aside.
  5. Place tortillas in a single layer on a cookie sheet and place in oven to warm for 2 minutes; flip once.
  6. Assemble tacos by layering fish, cabbage, avocado and cheese. Add salsa if desired.
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Hatch Chile con Queso

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Who doesn’t love cheese and chile? This Hatch Chile Con Queso combines the best of both. Serve with tortilla chips for a parties and office potlucks!

GC-Con-Queso-on-Chips-1-150x150 Hatch Chile con Queso
Hatch Chile con Queso
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Servings
Six 4 oz.
Servings
Six 4 oz.
GC-Con-Queso-on-Chips-1-150x150 Hatch Chile con Queso
Hatch Chile con Queso
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Servings
Six 4 oz.
Servings
Six 4 oz.
Ingredients
Servings: 4 oz.
Units:
Instructions
  1. Combine both cheeses in a saucepan. Cook over medium heat until cheese melts, approximately 4 minutes, stirring constantly.
  2. Stir in green chile sauce and green chile. Cook until heat reaches 165°. ..
  3. Remove from heat. Serve with tortilla chips. Garnish if desired.
Recipe Notes

Option: Add 1 can of cream of mushroom soup for added flavor.

Note: Dip thickens as it cools so keep it heated.

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Mexican Pizza

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Mexican Pizza is a simple and easy to make dish. Hatch Green Chile Sauce, chorizo, pepperoni and tri-colored bell peppers make a tasty treat!

MEXICAN-PIZZA-2-EPSON-AUTO-PRINTER-OP-150x115 Mexican Pizza
Mexican Pizza
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This is pizza with pizzazz, perfect for a Saturday evening!
Servings
Six 5 ½ oz. servings
Servings
Six 5 ½ oz. servings
MEXICAN-PIZZA-2-EPSON-AUTO-PRINTER-OP-150x115 Mexican Pizza
Mexican Pizza
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This is pizza with pizzazz, perfect for a Saturday evening!
Servings
Six 5 ½ oz. servings
Servings
Six 5 ½ oz. servings
Ingredients
Servings: 5 ½ oz. servings
Units:
Instructions
  1. Preheat oven to 350º.
  2. Spread salsa evenly over each tortilla (about ⅛ cup over each tortilla).
  3. Sprinkle cheese over sauce. Place meat toppings on top of cheese.
  4. Sprinkle remaining ingredients on top.
  5. Place pizzas on a cookie sheet and bake at 350º for 7 minutes.
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Fiesta Pasta®

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Fiesta Pasta is a simple pasta dish full of color and flavor that you can make on a weeknight when you’re running short of time.

Fiesta-Pasta-wi-levels-150x113 Fiesta Pasta®
Fiesta Pasta
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Servings
Eight 8 oz.
Servings
Eight 8 oz.
Fiesta-Pasta-wi-levels-150x113 Fiesta Pasta®
Fiesta Pasta
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Servings
Eight 8 oz.
Servings
Eight 8 oz.
Ingredients
Servings: 8 oz.
Units:
Instructions
  1. Cook pasta according to package instructions.
  2. Meanwhile, in a saucepan, cook ground sirloin over medium-high heat.
  3. When meat is cooked thoroughly, stir in onion.
  4. Add remaining ingredients. Cover and simmer over low heat 10 minutes.
  5. Serve over rotini.
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Fajitas in a Flash!

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These Fajitas In A Flash with beef or chicken and pepper and onions are perfect for a weekday supper when you are short on time.

fajitas Fajitas in a Flash!
Fajitas in a Flash!
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Servings
Six 7 oz.
Servings
Six 7 oz.
fajitas Fajitas in a Flash!
Fajitas in a Flash!
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Servings
Six 7 oz.
Servings
Six 7 oz.
Ingredients
Servings: 7 oz.
Units:
Instructions
  1. Heat oil in skillet over medium heat. Brown meat or poultry.
  2. When halfway done, add strips of bell pepper and onion.
  3. Add sauce. Simmer uncovered until tender, about 10-12 minutes.
  4. Warm tortillas. Scoop mixture onto each tortilla, dividing the fill and garnishes equally among the 12 tortillas.
  5. One serving is about 4 oz. fill, two tortillas, ½ cup lettuce, 2 tsp. each of cheese, tomatoes and salsa and two slivers avocado.
Recipe Notes

Per serving (chicken): Calories: 230, Protein 20g, Fat 6g, Cholesterol 40mg, Sodium 380mg, Carbohydrate 24g, Vitamin A 6%, Vitamin C 25%, Calcium 15%, Iron 15%.
Per serving (beef): Calories: 240, Protein: 19g, Fat 8g, Cholesterol 40mg, Sodium 380mg, Carbohydrate 24g, , Vitamin A 6%, Vitamin C 25%, Calcium 15%, Iron 20%.
Option: You may substitute wheat tortillas instead of corn, if you prefer.

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Grilled Snapper Tacos

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These Grilled Snapper Tacos are marinated in Hatch Green Chile Sauce and served on stone ground corn tortillas. The combination makes a heavenly summer meal.

GrilledSnapperTacos1-150x150 Grilled Snapper Tacos
Grilled Snapper Tacos
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Servings
Six 6 oz. servings
Servings
Six 6 oz. servings
GrilledSnapperTacos1-150x150 Grilled Snapper Tacos
Grilled Snapper Tacos
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Servings
Six 6 oz. servings
Servings
Six 6 oz. servings
Ingredients
Servings: 6 oz. servings
Units:
Instructions
  1. Marinate snapper in ½ jar of green chile sauce for 1 hour. Toss the marinating sauce.
  2. Grill. Set aside.
  3. Add 2 Tbsp. olive oil to grill. Lightly fry corn tortillas. Set on paper towels.
  4. Divide the grilled snapper, sauce, cheese and avocado among warmed corn tortillas.
Recipe Notes

Per serving: 160 calories; 13g protein; 5g fat; 14g carbohydrates; 370mg sodium; 20mg cholesterol.

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Southwest Salmon Croquettes

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Southwest Salmon Croquettes have been a tradition in our family for Fridays during the Lenten season. Canned salmon, green chile and onion patties are perfect for a light meal. They are great on St. Patty’s Day too if you prefer a lighter meal than traditional brisket or corned beef and cabbage.

GC-Southwest-Salmon-Croquettes-1-150x150 Southwest Salmon Croquettes
Southwest Salmon Croquettes
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Servings
14 2 oz. patties
Servings
14 2 oz. patties
GC-Southwest-Salmon-Croquettes-1-150x150 Southwest Salmon Croquettes
Southwest Salmon Croquettes
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Servings
14 2 oz. patties
Servings
14 2 oz. patties
Ingredients
Servings: 2 oz. patties
Units:
Instructions
  1. Place frozen green chile in a saucepan over low heat. Cook 15-20 minutes covered.
  2. Heat 1 tsp. oil over low heat in a sauté pan. Sauté onion.
  3. Add cooked green chile. Cook an additional 10 minutes over medium heat. Remove from heat.
  4. In a separate bowl, mash salmon with a fork.
  5. Stir in cooked onion and green chile mixture. Add remaining ingredients except for oil.
  6. Heat ¼ cup oil over medium heat in a non-stick skillet.
  7. Drop mixture by heaping tablespoon onto heated skillet. Flatten with spatula. Cook over medium heat until golden brown, approximately 3 minutes. Turn and cook approximately 2 more minutes or until golden brown. Drain on paper towel.
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Hatch Green Chile Cheese Burgers

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Start the grilling season right with Hatch Green Chile Cheese Burgers! There’s nothing like a homemade burger with Hatch Green Chile and cheese!

07_Green-Chile-Cheese-Burger_9144-150x150 Hatch Green Chile Cheese Burgers
Hatch Green Chile Cheese Burgers
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07_Green-Chile-Cheese-Burger_9144-150x150 Hatch Green Chile Cheese Burgers
Hatch Green Chile Cheese Burgers
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Ingredients
Servings:
Units:
Instructions
  1. Coat large griddle evenly with 2 Tbsp. oil. Heat to medium high.
  2. Salt hamburger patties to taste.
  3. Cook hamburger patties for 7 to 8 minutes per side or to desired temperature.
  4. Coat additional griddle with 2 Tbsp. oil. Sauté onions over medium high heat until golden brown.
  5. Add green chile directly onto a separate part of the griddle and cook for 2 to 3 minutes or until it reaches 165'.
  6. Place tops and bottoms of buns on griddle and toast for 1 to 2 minutes.
  7. Top each toasted bottom bun with hamburger patty, cheese slice, sautéed onions and cooked green chile.
  8. Top with lettuce, tomato and toasted top bun.
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Hatch Chile Burgers

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These Hatch Chile Burgers are perfect for summer grilling! Hatch Green Chile makes ordinary burgers extraordinary! Quick and easy too!

HatchChileBurgers1-e1567887423426-150x150 Hatch Chile Burgers
Hatch Chile Burgers
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Servings
Eight 4 oz. servings.
Servings
Eight 4 oz. servings.
HatchChileBurgers1-e1567887423426-150x150 Hatch Chile Burgers
Hatch Chile Burgers
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Servings
Eight 4 oz. servings.
Servings
Eight 4 oz. servings.
Ingredients
Servings: 4 oz. servings.
Units:
Instructions
  1. Mix all ingredients together.
  2. Form into 8 patties.
  3. Grill until well done.
  4. Serve on hamburger buns with lettuce, tomato, BUENO® Seasoned Green Chile and slices of grilled onion.
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Hatch Green Chile Tortilla Burgers

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These Hatch Green Chile Tortilla Burgers are a New Mexican take on the traditional burger. Hatch Green Chile and toasty tortillas are a perfect summer meal.

Tortilla-Burger-150x150 Hatch Green Chile Tortilla Burgers
Hatch Green Chile Tortilla Burgers
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Servings Prep Time
Eight to Ten burgers 15 minutes
Cook Time
15-20 minutes
Servings Prep Time
Eight to Ten burgers 15 minutes
Cook Time
15-20 minutes
Tortilla-Burger-150x150 Hatch Green Chile Tortilla Burgers
Hatch Green Chile Tortilla Burgers
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Servings Prep Time
Eight to Ten burgers 15 minutes
Cook Time
15-20 minutes
Servings Prep Time
Eight to Ten burgers 15 minutes
Cook Time
15-20 minutes
Ingredients
Servings: burgers
Units:
Instructions
  1. Preheat grill to medium high.
  2. Sprinkle salt and pepper over ground beef.
  3. Form 4 oz. meat patties ½" thick and 3" diameter
  4. Grill burgers on each side 5 to 7 minutes.
  5. On separate part of grill, cook green chile to 165°.
  6. Add sliced cheese and heated green chile.
  7. On low temperature side of grill, warm tortillas 10 to 15 seconds, turning over until lightly toasted.
  8. Place dressed burger in center of tortilla and wrap tortilla edges around burger.
  9. Repeat for all burgers and place on platter. Garnish with lettuce.
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Primavera Pasta Salad

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This Primavera Pasta Salad is perfect for a light spring supper or Sunday brunch. Mushrooms, avocado, chicken and New Mexican Hatch salsa combine in a symphony of flavor.

1505.2015-May_GardenPastaPrimavera-150x150 Primavera Pasta Salad
Primavera Pasta Salad
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Servings Prep Time
Six 8 oz. 10 minutes
Cook Time
20 minutes
Servings Prep Time
Six 8 oz. 10 minutes
Cook Time
20 minutes
1505.2015-May_GardenPastaPrimavera-150x150 Primavera Pasta Salad
Primavera Pasta Salad
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings Prep Time
Six 8 oz. 10 minutes
Cook Time
20 minutes
Servings Prep Time
Six 8 oz. 10 minutes
Cook Time
20 minutes
Ingredients
Servings: 8 oz.
Units:
Instructions
  1. Cook pasta in boiling water until firm. Drain and cool.