New Mexico Hatch Green Chile Quiche

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This Hatch Green Chile Quiche is a spicy take on the iconic dish. With or without the meat ingredient, this is a delicious and tasty simple dish.

Quiche-150x114 New Mexico Hatch Green Chile Quiche %name
New Mexico Hatch Green Chile Quiche
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Servings
4 6 oz servings
Servings
4 6 oz servings
Quiche-150x114 New Mexico Hatch Green Chile Quiche %name
New Mexico Hatch Green Chile Quiche
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Servings
4 6 oz servings
Servings
4 6 oz servings
Ingredients
Servings: 6 oz servings
Units:
Instructions
  1. If you decide to go for the full meat option, 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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Celebration Green Chile Cheese Enchiladas

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These Celebration Green Chile Cheese Enchiladas are a favorite for Sunday suppers. Add shredded chicken or turkey for a New Year’s Day tradition.

1501.2015-Jan_Enchiladas2-150x150 Celebration Green Chile Cheese Enchiladas %name
Celebration Green Chile Cheese Enchiladas
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Rating: 5
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Servings Prep Time
Six 8 oz. 15 minutes
Cook Time
10 minutes
Servings Prep Time
Six 8 oz. 15 minutes
Cook Time
10 minutes
1501.2015-Jan_Enchiladas2-150x150 Celebration Green Chile Cheese Enchiladas %name
Celebration Green Chile Cheese Enchiladas
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Servings Prep Time
Six 8 oz. 15 minutes
Cook Time
10 minutes
Servings Prep Time
Six 8 oz. 15 minutes
Cook Time
10 minutes
Ingredients
Servings: 8 oz.
Units:
Instructions
  1. Preheat oven to 400°F.
  2. Heat oil in a small skillet. Quickly fry one tortilla at a time on hot oil. Drain on paper towels.
  3. Heat green chile sauce according to instructions on container. Remove from heat.
  4. Sauté onion.
  5. Dip one fried tortilla at a time in warm sauce and place into small casserole dish until the bottom is covered with a single layer of tortillas.
  6. Alternate sauce, cheese and onion over first layer of tortillas.
  7. Repeat layers with tortillas, sauce, cheese and onion until all ingredients are used.
  8. Bake at 400°F for 10 minutes. Allow stack to cool slightly before cutting.
  9. Use remaining chile sauce to drizzle over top of each serving.
  10. Garnish liberally with shredded lettuce and diced tomato. Pinto beans optional.
Recipe Notes

Option:  You may substitute 2 – 16 oz. jars BUENO® Flame Roasted Green Chile Sauce instead of Frozen Sauce.

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New Mexico Hatch Green Chile Calabacitas

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2016.08.19-Calabacitas-150x150 New Mexico Hatch Green Chile Calabacitas %name
New Mexico Hatch Green Chile Calabacitas
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Servings
5 4 oz. servings
Servings
5 4 oz. servings
2016.08.19-Calabacitas-150x150 New Mexico Hatch Green Chile Calabacitas %name
New Mexico Hatch Green Chile Calabacitas
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Servings
5 4 oz. servings
Servings
5 4 oz. servings
Ingredients
Servings: 4 oz. servings
Units:
Instructions
  1. Heat oil over low heat in a non-stick skillet. Sauté onion in oil.
  2. Add frozen green chile. Cook on low heat (minimum 165ºF) for 15-20 minutes.
  3. Add zucchini and cook over medium heat for 5 minutes, stirring occasionally.
  4. Add corn, garlic, salt and pepper.
  5. Cook uncovered over low heat for 8 minutes or until squash is tender.
Recipe Notes

Watch how to make this on The BUENO® Kitchen.

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New Mexico Hatch Green Chile Brunch Casserole

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1504.2015-April_GC-BrunchCasseroleQuiche-150x150 New Mexico Hatch Green Chile Brunch Casserole %name
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
1504.2015-April_GC-BrunchCasseroleQuiche-150x150 New Mexico Hatch Green Chile Brunch Casserole %name
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 Green Chile Alfredo Pizza

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1502.2015-Feb_FlatBread-Pizza-150x150 New Mexico Hatch Green Chile Alfredo Pizza %name
New Mexico Hatch Green Chile Alfredo Pizza
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Whether hanging out with loved ones or with friends, the New Mexico Hatch Green Chile Alfredo Pizza is an excellent choice to have!
Servings Prep Time
8 slices 15 minutes
Cook Time
10-12 minutes
Servings Prep Time
8 slices 15 minutes
Cook Time
10-12 minutes
1502.2015-Feb_FlatBread-Pizza-150x150 New Mexico Hatch Green Chile Alfredo Pizza %name
New Mexico Hatch Green Chile Alfredo Pizza
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Whether hanging out with loved ones or with friends, the New Mexico Hatch Green Chile Alfredo Pizza is an excellent choice to have!
Servings Prep Time
8 slices 15 minutes
Cook Time
10-12 minutes
Servings Prep Time
8 slices 15 minutes
Cook Time
10-12 minutes
Ingredients
Servings: slices
Units:
Instructions
  1. Preheat oven to 425°F.
  2. Cover pizza crust with Alfredo sauce. Top evenly with pizza cheese, onion, garlic, tomatoes and thyme.
  3. Bake pizza for 10-12 minutes at 425°F
  4. While pizza bakes, combine balsamic vinegar, oil, salt and pepper to create dressing. Toss arugula with dressing until evenly coated
  5. Cook green chile according to instructions on container. Place in blender and puree
  6. Once pizza is baked, remove from oven and top evenly with dressed arugula, prosciutto and goat cheese.
  7. Drizzle green chile sauce liberally over entire pizza.
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New Mexico Hatch Calabacitas Burritos

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1409.2014-September_Callabacitas-Burrito-150x150 New Mexico Hatch Calabacitas Burritos %name
New Mexico Hatch Calabacitas Burritos
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Servings
7 6 oz.
Servings
7 6 oz.
1409.2014-September_Callabacitas-Burrito-150x150 New Mexico Hatch Calabacitas Burritos %name
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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New Mexico Hatch Green Chile Grilled Chicken Fajitas

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1506.2015-June_GrilledChickenFajitas-150x150 New Mexico Hatch Green Chile Grilled Chicken Fajitas %name
New Mexico Hatch Green Chile Grilled Chicken Fajitas
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Servings Prep Time
1 fajita 5-10 minutes
Cook Time Passive Time
8-10 minutes 35 minutes
Servings Prep Time
1 fajita 5-10 minutes
Cook Time Passive Time
8-10 minutes 35 minutes
1506.2015-June_GrilledChickenFajitas-150x150 New Mexico Hatch Green Chile Grilled Chicken Fajitas %name
New Mexico Hatch Green Chile Grilled Chicken Fajitas
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Servings Prep Time
1 fajita 5-10 minutes
Cook Time Passive Time
8-10 minutes 35 minutes
Servings Prep Time
1 fajita 5-10 minutes
Cook Time Passive Time
8-10 minutes 35 minutes
Ingredients
Servings: fajita
Units:
Instructions
  1. Mix sauces in bowl. Cut chicken into thin ¼” x 1” strips and marinate in sauce mixture for 30 minutes in refrigerator. Remove chicken from marinade. Let stand for 5 minutes.
  2. Heat oil over high heat in a large non-stick skillet. Add chicken strips to skillet and quickly sauté chicken to brown edges.
  3. Add onion and bell peppers to skillet and sauté on medium heat for 3 to 5 minutes until tender.
  4. Add desired amount of drained green chile to skillet. Simmer for 5 minutes.
  5. Divide fajita mixture evenly among tortillas. Fold.
Recipe Notes

*Green Chile thawing instructions: Thaw in microwave on “defrost” setting for immediate use.

 

Makes about ten-twelve ½ cup servings.

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New Mexico Hatch Green Chile Apple Turnovers

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NewMexicoHatchGreenChileAppleTurnovers1-2-e1567880038455-150x150 New Mexico Hatch Green Chile Apple Turnovers %name
New Mexico Hatch Green Chile Apple Turnovers
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Servings Prep Time
3 dozen 5-10 minutes
Cook Time
30-40 minutes
Servings Prep Time
3 dozen 5-10 minutes
Cook Time
30-40 minutes
NewMexicoHatchGreenChileAppleTurnovers1-2-e1567880038455-150x150 New Mexico Hatch Green Chile Apple Turnovers %name
New Mexico Hatch Green Chile Apple Turnovers
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Servings Prep Time
3 dozen 5-10 minutes
Cook Time
30-40 minutes
Servings Prep Time
3 dozen 5-10 minutes
Cook Time
30-40 minutes
Ingredients
Servings: dozen
Units:
Instructions
  1. Add green chile, sugar and apples to saucepan. Cook on medium heat for 15-20 minutes until apples are semi-soft and chiles are thoroughly cooked.
  2. Stir in butter, flour, cinnamon and lime juice.
  3. Heat to thicken. Set aside to cool.
  4. Cut refrigerated dough into 4-inch rounds and fill each with 1 Tbsp. apple filling. Place another 4-inch round over filling and crimp edges.
  5. NOTE: May use 1 pie round to create a large turnover for 4.
  6. Place turnovers on metal cookie sheet.
  7. Pierce each turnover with fork and brush with milk.
  8. Bake in 425F pre- heated oven for 10-15 minutes. For large turnover bake for 35-40 minutes.
  9. Serve warm.
Recipe Notes
NewMexicoHatchGreenChileAppleTurnovers1-2-e1567880038455-169x300 New Mexico Hatch Green Chile Apple Turnovers %name

NewMexicoHatchGreenChileAppleTurnovers1 2

Makes 3 dozen.

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New Mexico Hatch Green Chile Tortilla Burgers

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Tortilla-Burger-150x150 New Mexico Hatch Green Chile Tortilla Burgers %name
New Mexico Hatch Green Chile Tortilla Burgers
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Servings Prep Time
8-10 burgers 15 minutes
Cook Time
15-20 minutes
Servings Prep Time
8-10 burgers 15 minutes
Cook Time
15-20 minutes
Tortilla-Burger-150x150 New Mexico Hatch Green Chile Tortilla Burgers %name
New Mexico Hatch Green Chile Tortilla Burgers
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Servings Prep Time
8-10 burgers 15 minutes
Cook Time
15-20 minutes
Servings Prep Time
8-10 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. Add sliced cheese and heated green chile.
  6. On low temperature side of grill, warm tortillas 10 to 15 seconds, turning over until lightly toasted.
  7. Place dressed burger in center of tortilla and wrap tortilla edges around burger.
  8. Repeat for all burgers and place on platter. Garnish with lettuce.
Recipe Notes

*Heat green chile in separate pan until temperature reaches 165°

Makes eight to ten stuffed burgers.

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Nachos for One

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2016_04-NachoforOne-2-150x150 Nachos for One %name
Nachos for One
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Servings Prep Time
1 person 2 minutes
Cook Time
15-30 minutes
Servings Prep Time
1 person 2 minutes
Cook Time
15-30 minutes
2016_04-NachoforOne-2-150x150 Nachos for One %name
Nachos for One
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Servings Prep Time
1 person 2 minutes
Cook Time
15-30 minutes
Servings Prep Time
1 person 2 minutes
Cook Time
15-30 minutes
Ingredients
Servings: person
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 sour cream and olives (optional)
Recipe Notes

Serves 1.

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Red Chile Velvet Cupcakes

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RedChileVelvetCupcakes1-e1567878692665-150x150 Red Chile Velvet Cupcakes %name
Red Chile Velvet Cupcakes
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Servings Prep Time
4 doz. mini cupcakes 5-7 minutes
Cook Time Passive Time
10-15 minutes 2-3 minutes
Servings Prep Time
4 doz. mini cupcakes 5-7 minutes
Cook Time Passive Time
10-15 minutes 2-3 minutes
RedChileVelvetCupcakes1-e1567878692665-150x150 Red Chile Velvet Cupcakes %name
Red Chile Velvet Cupcakes
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Servings Prep Time
4 doz. mini cupcakes 5-7 minutes
Cook Time Passive Time
10-15 minutes 2-3 minutes
Servings Prep Time
4 doz. mini cupcakes 5-7 minutes
Cook Time Passive Time
10-15 minutes 2-3 minutes
Ingredients
Red Velvet Mini Cupcakes
Red Chile-Cream Cheese Frosting
Servings: mini cupcakes
Units:
Instructions
  1. Preheat oven to 350°
  2. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, soda, and salt; set aside.
  3. Melt butter in a large saucepan over medium heat. Remove from heat; stir in red chile puree and sugars. Add cream cheese and vanilla, stirring to combine.
  4. Add flour mixture, stirring until moist.
  5. Drop 1 heaping teaspoon into mini cupcake cups.
  6. Bake at 350° for 10 to 15 minutes or until almost set. Cool on pans 2 to 3 minutes or until firm.
  7. Remove cookies from pans; cool on wire racks.
  8. Combine frosting ingredients and stir until smooth. Pipe frosting onto each cupcake and enjoy!
Recipe Notes

Makes 4 dozen mini cupcakes.

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Pasta Fra Diavolo with Shrimp

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2015_11-Pasta-Dish-1-150x150 Pasta Fra Diavolo with Shrimp %name
Pasta Fra Diavolo with Shrimp
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Servings Prep Time
4 people 5-10 minutes
Cook Time
35-40 minutes
Servings Prep Time
4 people 5-10 minutes
Cook Time
35-40 minutes
2015_11-Pasta-Dish-1-150x150 Pasta Fra Diavolo with Shrimp %name
Pasta Fra Diavolo with Shrimp
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Servings Prep Time
4 people 5-10 minutes
Cook Time
35-40 minutes
Servings Prep Time
4 people 5-10 minutes
Cook Time
35-40 minutes
Ingredients
Servings: people
Units:
Instructions
  1. In a large skillet, add oil and bacon fat and heat. Add onion, cook until translucent.
  2. Add garlic and cook for a minute more.
  3. Add tomatoes, salt, red chile and green chile, simmer covered for 30 minutes.
  4. Add seafood, cook for 5-10 minutes more until heated through.
  5. Serve sauce over cooked pasta. Sprinkle with crushed chile and parsley.
Recipe Notes

Serves 4.

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Vegetarian Zucchini Burritos

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RECIPE-GRAPHIC1-150x150 Vegetarian Zucchini Burritos %name
Vegetarian Zucchini Burritos
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Servings Prep Time
6 6 oz. burritos 5 minutes
Cook Time
10-15 minutes
Servings Prep Time
6 6 oz. burritos 5 minutes
Cook Time
10-15 minutes
RECIPE-GRAPHIC1-150x150 Vegetarian Zucchini Burritos %name
Vegetarian Zucchini Burritos
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Servings Prep Time
6 6 oz. burritos 5 minutes
Cook Time
10-15 minutes
Servings Prep Time
6 6 oz. burritos 5 minutes
Cook Time
10-15 minutes
Ingredients
Servings: 6 oz. burritos
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. Cook over medium heat until temperature reaches 165˚ F.
  5. Cover and simmer 5-8 minutes, stirring occasionally.
  6. Stir in tomatoes and a pinch of oregano (optional). Continue cooking an additional minute. Remove from heat.
  7. Warm each tortilla on hot griddle. Place ½ cup of squash mixture in middle of each tortilla and top with 2 Tbsp. cheese.
  8. Fold into burrito, tucking ends in.
Recipe Notes

Makes six 6 oz. burritos.

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Chorizo Wrap

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RECIPE-GRAPHIC1-150x150 Chorizo Wrap %name
Chorizo Wrap
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Servings Prep Time
6 wraps 5 minutes
Cook Time
20-25 minutes
Servings Prep Time
6 wraps 5 minutes
Cook Time
20-25 minutes
RECIPE-GRAPHIC1-150x150 Chorizo Wrap %name
Chorizo Wrap
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Servings Prep Time
6 wraps 5 minutes
Cook Time
20-25 minutes
Servings Prep Time
6 wraps 5 minutes
Cook Time
20-25 minutes
Ingredients
Servings: wraps
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. Set aside.
  3. In a separate skillet, cook chorizo over medium heat 5 minutes. Add eggs and scramble. Add spices. Drain on paper towels.
  4. Evenly divide potato and chorizo/egg mixtures among 6 tortillas.
  5. Add 1 oz. salsa to each tortilla. Roll into burritos.
Recipe Notes

Makes six wraps.

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Morning Glory Pancakes

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1507.2015-July_MorningGloryPancakes-150x150 Morning Glory Pancakes %name
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
1507.2015-July_MorningGloryPancakes-150x150 Morning Glory Pancakes %name
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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Fish Tacos

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RECIPE-GRAPHIC1-150x150 Fish Tacos %name
Fish Tacos
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Rating: 5
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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
RECIPE-GRAPHIC1-150x150 Fish Tacos %name
Fish Tacos
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Rating: 5
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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. Meanwhile, heat olive oil in large sauté pan over medium-high heat.
  2. Add fish fillets and cook until fish flakes easily with fork; approximately 10-15 minutes. Salt and pepper, if desired.
  3. Flake fish for taco assembly.
  4. Prepare cabbage by mixing with cider vinegar and set aside.
  5. Dice avocado and set aside.
  6. Place tortillas in a single layer on a cookie sheet and place in oven to warm for 2 minutes; flip once.
  7. Assemble tacos by layering fish, cabbage, cheese, and avocado.
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Garden Style Primavera Salad

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1505.2015-May_GardenPastaPrimavera-150x150 Garden Style Primavera Salad %name
Garden Style Primavera Salad
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Servings Prep Time
6-8 8 oz. 10 minutes
Cook Time
20 minutes
Servings Prep Time
6-8 8 oz. 10 minutes
Cook Time
20 minutes
1505.2015-May_GardenPastaPrimavera-150x150 Garden Style Primavera Salad %name
Garden Style Primavera Salad
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Servings Prep Time
6-8 8 oz. 10 minutes
Cook Time
20 minutes
Servings Prep Time
6-8 8 oz. 10 minutes
Cook Time
20 minutes
Ingredients
Servings: 8 oz.
Units:
Instructions
  1. Cook pasta in boiling water until done but firm. Drain and cool.
  2. Sauté mushrooms with oregano in olive oil until softened. Add salsa and bring temperature to 165°F.
  3. Toss all ingredients together in bowl.
  4. Add pepper to taste.
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Mama’s Basic Red Chile Sauce

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Mamas-Basic-Red-Chile-Sauce-Feb-14-July-150x150 Mama’s Basic Red Chile Sauce %name
Mama’s Basic Red Chile Sauce
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Votes: 9
Rating: 3.67
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Mamas-Basic-Red-Chile-Sauce-Feb-14-July-150x150 Mama’s Basic Red Chile Sauce %name
Mama’s Basic Red Chile Sauce
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Votes: 9
Rating: 3.67
You:
Rate this recipe!
Ingredients
Servings:
Units:
Instructions
  1. Heat water in saucepan over low to medium heat.
  2. Add frozen red chile allowing the chile to defrost and cook.
  3. Meanwhile, heat olive oil in a saucepan over medium heat.
  4. Sprinkle in flour to make roux. Stir in garlic while browning roux.
  5. Stir simmering red chile and water into roux, eliminating any lumps.
  6. Add oregano, salt and sugar. Stir and bring to a boil.
  7. Reduce heat and cover. Simmer 10-15 minutes.
Recipe Notes

Makes approximately 24 oz.

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Harvest Corn Cakes

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1410.2014-October_GC-CornCakes-150x150 Harvest Corn Cakes %name
Harvest Corn Cakes
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Votes: 2
Rating: 4
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Servings Prep Time
24 corn cakes 25 minutes
Cook Time
10 minutes