Recipes Archives - Bueno Foods

Red Chile Sauce from Package

January 4, 2021 by Bueno Foods Recipes

Red Chile Sauce from Package

New Mexican Style Red Chile Sauce (as seen on our Red Chile Puree packaging).

Servings

24 oz.

Servings

24 oz.

Red Chile Sauce from Package

New Mexican Style Red Chile Sauce (as seen on our Red Chile Puree packaging).

Servings

24 oz.

Servings

24 oz.

Ingredients

1 14 oz. container BUENO® Frozen Red Chile
1 ½ 14 oz. container water
2 Tbsp. vegetable oil
2 Tbsp. flour unbleached
1 tsp. salt
2 cloves garlic finely minced
¼ tsp. BUENO® Oregano

Servings: oz.

Units:

Instructions

Heat frozen red chile and water in saucepan over medium heat 15 minutes.
Heat oil in separate skillet over medium heat. Add flour. Whisk roux 10 minutes.
Add salt, garlic, and roux to sauce. Bring to a boil (at least 165ºF.). Simmer 15 minutes.
Crush oregano into sauce. Bring to a boil (at least 165ºF.). Simmer 5 minutes.

Recipe Notes

Makes approximately 24 oz.

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Hatch Green Chile Bake

May 8, 2020 by Ana Baca

This Hatch Green Chile Bake is a spicy soufflé-like dish. Great for an office breakfast club or Sunday morning brunch!

Hatch Green Chile Bake

CourseBrunch
CuisineBrunch, New Mexican

Servings	Prep Time
Six 8 oz.	15 minutes

Cook Time

45-50 minutes

Servings	Prep Time
Six 8 oz.	15 minutes

Cook Time

45-50 minutes

Hatch Green Chile Bake

CourseBrunch
CuisineBrunch, New Mexican

Servings	Prep Time
Six 8 oz.	15 minutes

Cook Time

45-50 minutes

Servings	Prep Time
Six 8 oz.	15 minutes

Cook Time

45-50 minutes

Ingredients

¾ lb. breakfast sausage
1 onion finely diced
1 13 oz. container BUENO® Frozen Hatch Autumn Roast® Green Chile thawed in microwave*, drained
2 cups cheddar cheese shredded
4 eggs well beaten
1 ½ cups milk
¼ cup flour
½ tsp. salt
¼ tsp. pepper (optional)

Servings: 8 oz.

Units:

Instructions

Preheat oven to 350°F.
Brown meat and onion. Drain fat.
Layer ground meat and onion mixture, green chile and cheese alternatively in 9 inch round tart dish or casserole dish.
Mix together beaten eggs, milk, flour, salt and pepper.
Pour egg mixture over layers.
Bake at 350°F for 45 to 50 minutes or until inserted knife comes out clean.
Cool 5 minutes. Cut into pie slices and serve.

Recipe Notes

*Green Chile thawing instructions: thaw in microwave on "defrost" setting for immediate use.

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Vegetarian Zucchini Burritos

April 24, 2020 by Ana Baca

These flavorful Vegetarian Zucchini Burritos combine New Mexico green chile, zucchini, roasted corn and tomatoes. They are perfect for the vegetarian who is seeking a flavorful and hearty meal.

Vegetarian Zucchini Burritos

CourseMain Dish
CuisineNew Mexican, Vegetarian

Servings	Prep Time
Six 6 oz. burritos	5 minutes

Cook Time

10-15 minutes

Servings	Prep Time
Six 6 oz. burritos	5 minutes

Cook Time

10-15 minutes

Vegetarian Zucchini Burritos

CourseMain Dish
CuisineNew Mexican, Vegetarian

Servings	Prep Time
Six 6 oz. burritos	5 minutes

Cook Time

10-15 minutes

Servings	Prep Time
Six 6 oz. burritos	5 minutes

Cook Time

10-15 minutes

Ingredients

2 Tbsp. vegetable oil
2 medium zucchini squash diced
½ cup onion chopped
2 cloves garlic minced
1 13 oz. container BUENO® Frozen Green Chile
¾ cup frozen roasted corn
1/8 tsp. salt
1/8 tsp. black pepper
10-12 sweet cherry tomatoes quartered
1 pinch BUENO® Mexican oregano (optional)
6 BUENO® Grandma’s Original tortillas
¾ cup Monterey jack cheese shredded

Servings: 6 oz. burritos

Units:

Instructions

Heat oil over medium heat in a non-stick skillet. Sauté zucchini until golden.
Add onion and garlic and sauté for 3 minutes.
Add green chile, corn, salt, and pepper to zucchini mixture.
Cook over medium heat until temperature reaches 165˚ F.
Cover and simmer 5-8 minutes, stirring occasionally.
Stir in tomatoes and a pinch of oregano (optional). Continue cooking an additional minute. Remove from heat.
Warm each tortilla on hot griddle. Place ½ cup of zucchini mixture in middle of each tortilla and sprinkle with 2 Tbsp. cheese.
Roll into a burrito. Repeat for each burrito.

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Fish Tacos

March 27, 2020 by Ana Baca

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

Fish Tacos

CourseMain Dish

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

Fish Tacos

CourseMain Dish

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

1 Tbsp. olive oil
1 lb. white fish (halibut or cod)
salt for taste
pepper for taste
1 cup green cabbage shredded
1 Tbsp. cider vinegar
1 dz. BUENO® Grandma's® 100 Calorie Tortillas
1 Avocado diced
4 oz. Mexican cotija cheese
1 cup BUENO® Tomatillo Salsa, optional

Servings: 3 oz. tacos

Units:

Instructions

Heat oven on high broil.
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.
Flake fish for taco assembly.
Prepare cabbage by mixing with cider vinegar and set aside.
Place tortillas in a single layer on a cookie sheet and place in oven to warm for 2 minutes; flip once.
Assemble tacos by layering fish, cabbage, avocado and cheese. Add salsa if desired.

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Morning Glory Pancakes

February 28, 2020 by Ana Baca

Our Morning Glory Pancakes, made with blue corn tortillas, whole wheat flour and blueberries are healthy and delicious. Perfect for brunch.

Morning Glory Pancakes

CourseBrunch

Servings	Prep Time
Eight 4" pancakes	15 minutes

Cook Time

20 minutes

Servings	Prep Time
Eight 4" pancakes	15 minutes

Cook Time

20 minutes

Morning Glory Pancakes

CourseBrunch

Servings	Prep Time
Eight 4" pancakes	15 minutes

Cook Time

20 minutes

Servings	Prep Time
Eight 4" pancakes	15 minutes

Cook Time

20 minutes

Ingredients

Servings: 4" pancakes

Units:

Instructions

Grind tortillas in a food processor for 20-30 seconds until coarsely ground. Mix together with the next 4 ingredients.
Beat egg, milk, and vegetable oil together. Add to dry ingredients and mix until moistened.
Fold in blueberries.
On heated griddele, cook over medium heat on one side approximately 2 minutes or until pancake begins to rise. Flip and cook 1-2 additional minutes until cooked through.
Sprinkle each stack with confectioner’s sugar. Serve with berries and a dollop of whipped cream if desired.

Recipe Notes

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

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Hatch Chile Apple Turnovers

February 21, 2020 by Ana Baca

The aroma of autumn is in the air with our Hatch Chile Apple Turnovers featuring apples and New Mexican green chile. Mmmm!

Hatch Chile Apple Turnovers

CourseDessert

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

Hatch Chile Apple Turnovers

CourseDessert

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

4 large apples cored and diced
1 13oz BUENO® Hatch Autumn Roast® Green Chile
½ cup brown sugar
½ Tbsp. flour
1 Tbsp. lime juice
½ tsp. cinnamon
2 Tbsp. butter salted
refrigerated dough 4 pie rounds

Servings: dozen

Units:

Instructions

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.
Stir in butter, flour, cinnamon and lime juice.
Heat to thicken. Set aside to cool.
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.
Place turnovers on metal cookie sheet.
Pierce each turnover with fork and brush with milk.
Bake in 425F pre-heated oven for 10-15 minutes. For large turnover bake for 35-40 minutes.
Serve warm.

Recipe Notes

NOTE: May use 1 pie round to create a large turnover for 4.

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Hatch Chile Chicken Fajitas

February 16, 2020 by Ana Baca

These Hatch Chile Chicken Fajitas are healthy, flavorful and easy to make. Grilled chicken, onion, bell peppers and Hatch Chile Sauce.

Hatch Chile Chicken Fajitas

CourseMain Dish

Servings	Prep Time
Ten 6 oz.	5-10 minutes

Cook Time	Passive Time
8-10 minutes	35 minutes

Servings	Prep Time
Ten 6 oz.	5-10 minutes

Cook Time	Passive Time
8-10 minutes	35 minutes

Hatch Chile Chicken Fajitas

CourseMain Dish

Servings	Prep Time
Ten 6 oz.	5-10 minutes

Cook Time	Passive Time
8-10 minutes	35 minutes

Servings	Prep Time
Ten 6 oz.	5-10 minutes

Cook Time	Passive Time
8-10 minutes	35 minutes

Ingredients

¼ cup low sodium soy sauce
¼ cup low sodium teriyaki sauce
4 chicken breasts skinless, boneless, without rib meat
1 Tbsp. vegetable oil
1 cup onion sliced
1 red bell pepper sliced
1 green bell pepper sliced
1 pkg. BUENO® Grandma's® 100 Calorie Tortillas
1 16 oz. jar BUENO® Hatch Autumn Roast® Green Chile Sauce

Servings: 6 oz.

Units:

Instructions

Mix soy and teriyaki 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.
Heat oil over high heat in a large non-stick skillet. Add chicken strips to skillet and quickly sauté chicken until golden brown.
Add onion and bell peppers to skillet and sauté on medium heat for 3 to 5 minutes until tender.
Divide fajita mixture evenly among tortillas. Add green chile sauce as desired. Fold and enjoy!

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Hatch Calabacita Burritos

February 9, 2020 by Ana Baca

Our Hatch Calabacita Burritos are a vegetarian’s delight. Roasted Hatch green chile and roasted vegetables make a hardy and flavorful meal.

Hatch Calabacita Burritos

CourseMain Dish
CuisineNew Mexican

Servings

Six 6 oz.

Servings

Six 6 oz.

Hatch Calabacita Burritos

CourseMain Dish
CuisineNew Mexican

Servings

Six 6 oz.

Servings

Six 6 oz.

Ingredients

2 Tbsp. vegetable oil
2 medium zucchini squash diced
½ cup onion diced
2 garlic gloves fresh, diced
1 13 oz. container BUENO® Hatch Autumn Roast® Green Chile
¾ cup frozen roasted corn
⅛ tsp. salt
⅛ tsp. black pepper
10-12 sweet cherry tomatoes roasted and quartered
Pinch BUENO® Mexican oregano
1 cup Monterey jack cheese shredded
6 BUENO® Grandma’s Original tortillas

Servings: 6 oz.

Units:

Instructions

Heat oil over medium heat in a non-stick skillet. Sauté zucchini until golden.
Add onion and garlic and sauté for 3 minutes.
Add green chile, corn, salt and pepper to zucchini mixture.
Cover and simmer on medium heat for 5-8 minutes, stirring occasionally.
Stir in tomatoes and a pinch of oregano (optional).
Warm each tortilla on hot griddle. Place ½ cup of squash mixture in middle of each tortilla and top with 2 tablespoons cheese.
Fold each burrito, tucking ends in.

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New Mexican Green Chile Alfredo Pizza

February 7, 2020 by Ana Baca

This New Mexican Green Chile Alfredo Pizza is a sophisticated take on ordinary pizza. It features New Mexican green chile, alfredo sauce, prosciutto, and goat cheese. Perfect for a Valentine’s Day dinner or Saturday movie night.

New Mexican Green Chile Alfredo Pizza

CourseMain Dish
CuisineComfort Food, New Mexican, Traditional Family Favorites

Servings	Prep Time
8 slices	15 minutes

Cook Time

10-12 minutes

Servings	Prep Time
8 slices	15 minutes

Cook Time

10-12 minutes

New Mexican Green Chile Alfredo Pizza

CourseMain Dish
CuisineComfort Food, New Mexican, Traditional Family Favorites

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

1 medium pizza shell pre-made
⅓ cup Alfredo sauce jarred
2 cups mozzarella cheese shredded
¼ cup red onion sliced
2 garlic cloves minced
2 small tomatoes sliced
1 Tbsp. thyme leaves fresh
1 Tbsp. balsamic vinegar
2 Tbsp. olive oil extra virgin
dash salt (for taste)
dash pepper (for taste)
20 baby arugula leaves torn
1 13 oz. container BUENO® Hatch Autumn Roast® Green Chile
1 slice prosciutto torn into bite sized pieces
1 Tbsp. goat cheese crumbles

Servings: slices

Units:

Instructions

Preheat oven to 425°F.
Cover pizza crust with Alfredo sauce. Top evenly with pizza cheese, onion, garlic, tomatoes and thyme.
Pre-bake pizza shell for 10-12 minutes at 425°F.
While pizza bakes, combine balsamic vinegar, oil, salt and pepper to create dressing. Toss arugula with dressing until evenly coated.
Cook green chile according to instructions on container. Place in blender and puree.
Once pizza is baked, remove from oven and top evenly with dressed arugula, prosciutto and goat cheese.
Drizzle green chile sauce liberally over entire pizza.

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Hatch Green Chile Calabacitas

February 1, 2020 by Ana Baca

Our Hatch Green Chile Calabacitas are a delectable combination of Hatch green chile, corn and squash. Perfect compliment to your favorite New Mexican dish. Add beans for a perfect vegetarian meal.