Basic Red Chile Sauce with Roux (From Red Chile Powder)

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Basic Red Chile Sauce with Roux (From Red Chile Powder)
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Basic Red Chile Sauce with Roux (From Red Chile Powder)
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Ingredients
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Instructions
  1. 1. Heat vegetable oil over medium heat.
  2. 2. Stir in flour until flour turns golden. Add red chile powder.
  3. 3. Slowly add water and stir until there are no longer lumps.
  4. 4. Add garlic and salt.
  5. 5. Simmer uncovered 10 to 15 min. over low-medium heat.
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Red Chile Sauce with Onion & Garlic (From Red Chile Powder)

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Red Chile Sauce with Onion & Garlic (From Red Chile Powder)
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Servings
18 oz
Servings
18 oz
Red Chile Sauce with Onion & Garlic (From Red Chile Powder)
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Servings
18 oz
Servings
18 oz
Ingredients
Servings:
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Instructions
  1. 1. Heat vegetable oil over medium heat.
  2. 2. Sauté onion and garlic.
  3. 3. Add chile powder, water, and salt
  4. 4. Simmer uncovered 25 minutes over low heat.
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Chile Con Papas (Chile with Potatoes)

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This is a hearty, traditional dish, perfect alone or with a bowl of beans. There’s nothing that says comfort food like fried potatoes and red chile!

Chile Con Papas (Using Powder)
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Servings
4 8 oz
Servings
4 8 oz
Chile Con Papas (Using Powder)
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Servings
4 8 oz
Servings
4 8 oz
Ingredients
Servings: 8 oz
Units:
Instructions
  1. 1. Heat oil over medium-low heat in a large saucepan.
  2. 2. Add potatoes and fry until golden.
  3. 3. Add flour and chile powder. Brown for a few seconds.
  4. 4. Blend in water, garlic and salt.
  5. 5. Cover and simmer for 15 minutes.
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Red Chile Asian Peanut Noodle Salad

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Red Chile Asian Peanut Noodle Salad boasts a fusion of flavors. So we enrich an already delicious Asian noodle salad with  a New Mexico grown red chile infused peanut sauce.

You can find the special ingredient Red Chile Sauce here: https://buenofoods.com/product/nm-red-chile-sauce/

Use our jarred red chile sauce as a shortcut for a myriad of recipes so that you can have more time and energy for the things in life most important to you!

 

SALSA-RCS-Asian-Peanut-Noodle-Salad-1-150x150 Red Chile Asian Peanut Noodle Salad
Red Chile Asian Peanut Noodle Salad
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SALSA-RCS-Asian-Peanut-Noodle-Salad-1-150x150 Red Chile Asian Peanut Noodle Salad
Red Chile Asian Peanut Noodle Salad
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Ingredients
Red Chile Peanut Sauce
Noodle Salad
Servings:
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Instructions
Red Chile Peanut Sauce
  1. Combine all ingredients except lime juice into saucepan.
  2. Simmer over low heat, uncovered for 5-10 minutes.
  3. Remove saucepan from heat.
  4. Stir in lime juice until well blended. Yield: 2 2/3 cups
Noodle Salad
  1. Combine all ingredients except Red Chile Peanut Sauce.
  2. Drizzle Red Chile Peanut Sauce over noodle salad and toss when ready to serve.
Recipe Notes

Option: garnish with sesame seeds.

Note: reserve additional sauce for future recipes. Freezes well.

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Vegetarian Breakfast Burritos

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These Vegetarian Breakfast Burritos are a hearty and healthy choice for vegetarians and non vegetarians alike.  With green chile sauce, corn, zucchini, onions, garlic, beans and scrambled eggs, they are chock full of nutrition.

Hatch Green Chile Sauce adds flavor and a bit of heat.https://buenofoods.com/product/hatch-green-chile-sauce/

We make our thick and chunky traditional green chile sauce with our most premium green chile from Hatch, New Mexico. You’ll delight in it as a topping for enchiladas, tacos and huevos rancheros as well as a base for stews and soups. Certified New Mexico grown and Hatch grown.

SALSA-Hatch-Green-Chile-Vegetarian-Burrito-1-150x150 Vegetarian Breakfast Burritos
Vegetarian Breakfast Burritos
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Servings
Eight
Servings
Eight
SALSA-Hatch-Green-Chile-Vegetarian-Burrito-1-150x150 Vegetarian Breakfast Burritos
Vegetarian Breakfast Burritos
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Servings
Eight
Servings
Eight
Ingredients
Servings:
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Instructions
  1. In a large skillet, heat vegetable oil over medium heat.
  2. Add green chile sauce, corn, zucchini, onions, garlic, and beans.
  3. Simmer uncovered for 5-10 minutes, stirring occasionally.
  4. While vegetables are cooking, crack eggs into microwaveable dish. Add water and lightly stir.
  5. Microwave egg mixture on HIGH for 30 seconds. Stir. Microwave for an additional 30 seconds.
  6. Add eggs to vegetable mixture. Using a spatula, cut eggs into bite-sized pieces.
  7. Warm tortilla on a comal.
  8. Spoon vegetable mixture onto tortilla. Top with cheese.
  9. Roll into burrito. Serve warm.
Recipe Notes

Option: You may substitute pinto beans for black beans.

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Vegetarian Enchilada Stack

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This Vegetarian Enchilada Stack combines corn tortillas, premium Christmas Roast® Salsa, black beans and cheese for a delicious and unique take on the traditional enchilada.

 

This enchilada uses Christmas Roast® Salsa instead of a red or green chile sauce.  https://buenofoods.com/product/autumn-roast-2/

Everyone knows the delight of “Christmas”—green and red together in harmony. For this top seller, we hand pick the perfect proportion of freshly harvested sun ripened red chile and green chile (our Christmas Roast® chile), roast it to perfection and combine it with premium garlic and spices. We promise it will delight your taste buds and bring peace to your yearning for red and green! Simply put, this is the Baca family favorite and the most premium of our Salsas. Certified New Mexico grown.

SALSA-Christmas-Roast-Vegetarian-Enchiladas-1-150x150 Vegetarian Enchilada Stack
Christmas Roast Vegetarian Enchilada Stack
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Servings
Four
Servings
Four
SALSA-Christmas-Roast-Vegetarian-Enchiladas-1-150x150 Vegetarian Enchilada Stack
Christmas Roast Vegetarian Enchilada Stack
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Servings
Four
Servings
Four
Ingredients
Servings:
Units:
Instructions
  1. Preheat oven to 425°F.
  2. In a medium skillet, heat olive oil over medium heat.
  3. Quickly dip each corn tortilla in hot oil. Remove and set on paper towels to absorb any excess oil. Set aside.
  4. Layer each tortilla with approximately 2 Tbsp. salsa, 2 tsp. onions, 2 Tbsp. black beans and 1 Tbsp. cheese. Repeat five additional layers until all ingredients are used.
  5. Bake for 15 minutes.
  6. Remove from oven. Let rest covered for 5 minutes before serving. Cut into 4 pie wedges. Garnish with sliced green onions, if desired.
Recipe Notes

Option: You may substitute pinto beans instead of the black beans.

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Hatch Chile Mac & Cheese

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For a Southwestern take on the iconic dish, we add Hatch Green Chile to our Hatch Chile Mac & Cheese.  This is comfort food at its best.

For Southwestern flavor, you’ll find Hatch Autumn Roast® Salsa here. https://buenofoods.com/product/autumn-roast/

To make one of our most popular salsas, we combine our most premium roast with our most premium green chile from Hatch, New Mexico. If you are a Hatch chile aficionado and an Autumn Roast® fan, the pure taste of triple roasted green chile will make this a cherished addition to your pantry.  After tasting it, you will be passionate about all things New Mexico! Certified New Mexico grown and Certified Hatch grown.

SALSA-HAR-Hatch-Green-Chile-Mac-N-Cheese-1-150x150 Hatch Chile Mac & Cheese
Hatch Chile Mac & Cheese
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Servings
Six
Servings
Six
SALSA-HAR-Hatch-Green-Chile-Mac-N-Cheese-1-150x150 Hatch Chile Mac & Cheese
Hatch Chile Mac & Cheese
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Servings
Six
Servings
Six
Ingredients
Servings:
Units:
Instructions
Sauce Preparation
  1. In a large saucepan, heat oil over low heat.
  2. Add flour and stir until golden brown, making a roux. Let simmer for 5 minutes, stirring frequently to prevent burning.
  3. Whisk in butter and half and half.
  4. Continue to simmer until sauce is smooth.
  5. Add cheese and salsa and fold into sauce until well mixed.
  6. Rinse salsa jar with ¼ cup water and stir contents into sauce.
Pasta Preparation
  1. Add olive oil and salt to 2 quarts water. Bring to a boil.
  2. Add pasta. Cook per package directions. Drain. Put cooked pasta in large serving platter.
Assemble Mac & Cheese
  1. Add green chile cheese sauce to pasta. Fold gently to coat. Top with green onions and crumbled bacon.
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New Mexican Fruity Blue Quesadillas

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New Mexican Fruity Blue Quesadillas are a combination of blue corn tortillas, apples, cheese and raisins. Together, these ingredients make a nutritious breakfast or snack.

NewMexicoFruityBlueQuesadillas1-150x150 New Mexican Fruity Blue Quesadillas
New Mexican Fruity Blue Quesadillas
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Servings
Six 4 oz. servings
Servings
Six 4 oz. servings
NewMexicoFruityBlueQuesadillas1-150x150 New Mexican Fruity Blue Quesadillas
New Mexican Fruity Blue Quesadillas
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Servings
Six 4 oz. servings
Servings
Six 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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Autumn Vegetable Enchiladas with Ancho Sauce

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Autumn Vegetable Enchiladas will delight vegetarians. They are chock full of seasonal vegetables and  finished with a rich and robust Ancho Sauce.

 

Enchiladas-Autumn-Vegetable-w-Ancho-Sauce-2-150x150 Autumn Vegetable Enchiladas with Ancho Sauce
Autumn Vegetable Enchiladas with Ancho Sauce
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This dish is an example of the versatility of the “Enchilada.” This enchilada was created to utilize vegetables that are plentiful in the fall. It is another example of how attending to the individual elements that go into building a dish, results in a creation that is delicious and nutritionally sound. These enchiladas are rich with deep and subtle flavors and help lay a foundation for good health. Serve these Autumn Vegetable Enchiladas anytime, or experiment with other seasonal vegetables. Always serve with a colorful side salad for an extra nutritional boost.
Servings
Five 10 oz. Servings
Servings
Five 10 oz. Servings
Enchiladas-Autumn-Vegetable-w-Ancho-Sauce-2-150x150 Autumn Vegetable Enchiladas with Ancho Sauce
Autumn Vegetable Enchiladas with Ancho Sauce
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This dish is an example of the versatility of the “Enchilada.” This enchilada was created to utilize vegetables that are plentiful in the fall. It is another example of how attending to the individual elements that go into building a dish, results in a creation that is delicious and nutritionally sound. These enchiladas are rich with deep and subtle flavors and help lay a foundation for good health. Serve these Autumn Vegetable Enchiladas anytime, or experiment with other seasonal vegetables. Always serve with a colorful side salad for an extra nutritional boost.
Servings
Five 10 oz. Servings
Servings
Five 10 oz. Servings
Ingredients
Autumn Vegetable Enchiladas
Ancho Sauce
Servings: 10 oz. Servings
Units:
Instructions
Autumn Vegetable Enchiladas
  1. Prepare Ancho Sauce below.
  2. Meanwhile, in a 3 quart sauce pot, heat olive oil over medium high heat. Sauté carrots, celery, onion and rutabaga.
  3. Add spices and salt. Cook about 8 minutes, stirring frequently.
  4. Add water. Over low heat, cover and cook 12-14 minutes or until liquid has been reduced and vegetables are tender.
  5. Warm tortillas. Spread 3/4 cup of fill on one tortilla on individual plate. Top with another tortilla and 1/3 cup of sauce. Repeat for each serving. (Option: Roll individual tortillas if preferred, dividing fill and sauce in two.) Garnish as desired.
  6. One serving equals one flat enchilada or two rolled enchiladas each with two corn tortillas, 3/4 cup of fill and 1/3 cup of sauce.
Ancho Sauce
  1. In a small sauce pot, bring 3 chile pods and 1¼ cups water to a boil.
  2. Remove from heat and steep 10 minutes, covered. Set aside.
  3. Place vegetable stock in a separate sauce pot and heat over high.
  4. Add dry spices, salt and tomato sauce to the stock and bring to a simmer.
  5. Meanwhile, remove the ancho chile stems. Puree chiles with the liquid they steeped in until smooth.
  6. Stir in ancho chile puree to stock mixture.
  7. In a small bowl, add cornstarch to 1/3 cup water to make a slurry.
  8. Add slurry to stock mixture and cook over medium heat 4 minutes.
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Hatch Calabacita Tostadas

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Hatch Calabacita Tostadas borrow from traditional “calabacitas” — a nutritious combination of zucchini squash, corn and onion. Perfect for vegetarians or for those looking for a less caloric version of comfort food.  Instead of eating them flat, try folding or rolling them and call them tacos!

Enchiladas-GC-Calabacita-with-Salsa-Ranchera-3-150x150 Hatch Calabacita Tostadas
Hatch Calabacita Tostadas
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Servings
Twelve 4 oz. Servings
Servings
Twelve 4 oz. Servings
Enchiladas-GC-Calabacita-with-Salsa-Ranchera-3-150x150 Hatch Calabacita Tostadas
Hatch Calabacita Tostadas
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Servings
Twelve 4 oz. Servings
Servings
Twelve 4 oz. Servings
Ingredients
Calabacita Tostadas
Hatch Salsa Ranchera
Servings: 4 oz. Servings
Units:
Instructions
Calabacita Tostadas
  1. Prepare Hatch Salsa Ranchera. Set aside.
  2. In a sauté pan, heat 1 Tbsp. olive oil over medium heat.
  3. Sauté onions until lightly carmelized, about 3 minutes.
  4. Add garlic, cumin and salt. Cook about 3 minutes.
  5. Add zucchini and cook about 2 minutes.
  6. Add corn and water and cook about 3 minutes.
  7. In a separate saute pan, heat 1/4 cup peanut oil over medium heat. Lightly fry corn tortillas one at a time. Place on paper towels to absorb excess oil.
  8. Top each tortilla with calabacita fill. Top with salsa and cheese. Repeat for each serving. Roll, fold or eat flat.
Hatch Salsa Ranchera
  1. Cook onion, green chile and tomato over medium heat.
  2. Add water and simmer until most of the water is absorbed and onion is transparent.
  3. Once cooked, add in remaining ingredients.
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Vegetarian Zucchini Burritos

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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.

GC-Burritos-Vegetarian-Zucchini1-150x150 Vegetarian Zucchini Burritos
Vegetarian Zucchini Burritos
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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
GC-Burritos-Vegetarian-Zucchini1-150x150 Vegetarian Zucchini Burritos
Vegetarian Zucchini Burritos
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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
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 zucchini mixture in middle of each tortilla and sprinkle with 2 Tbsp. cheese.
  8. Roll into a burrito. Repeat for each burrito.
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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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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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Calabacitas with a Twist

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We combine the traditional zuchhini squash with broccoli to create Calabacitas With A Twist, a nutritious and delicious side dish.

calabactias-150x132 Calabacitas with a Twist
Calabacitas with a Twist
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Servings
Eight 3 oz. servings
Servings
Eight 3 oz. servings
calabactias-150x132 Calabacitas with a Twist
Calabacitas with a Twist
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Servings
Eight 3 oz. servings
Servings
Eight 3 oz. servings
Ingredients
Servings: 3 oz. servings
Units:
Instructions
  1. Heat olive oil over medium high heat in a large skillet.
  2. Combine piquín, salt, garlic powder and onion powder. Quickly stir in half of this spice mix into oil to infuse it with flavor.
  3. Add onion and garlic, stirring until lightly sautéed.
  4. Stir in broccoli and cook until slightly tender.
  5. Add second half of spice mix and yellow squash. Cook an additional 2 minutes.
  6. Add zucchini. Continue stirring until vegetables are fork-tender.
  7. Remove from heat and serve.
Recipe Notes

Calories 30, Protein 1g, Fat 1.5g (Saturated 0g, Trans 0g), Cholesterol 0mg, Sodium 120mg, Carbohydrate 4g (Fiber 1g, Sugars 2g),.Vitamin A 6%, Vitamin C 35%, Calcium 2%, Iron 2%.

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Hatch Veggie Tostadas

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These Hatch Veggie Tostadas are a favorite with vegetarian friends. They are tasty, nutritious and hearty. They make great snacks for kids too.

HatchVeggieTostadas1-150x150 Hatch Veggie Tostadas
Hatch Veggie Tostadas
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Servings
Eight 8 oz. servings
Servings
Eight 8 oz. servings
HatchVeggieTostadas1-150x150 Hatch Veggie Tostadas
Hatch Veggie Tostadas
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Servings
Eight 8 oz. servings
Servings
Eight 8 oz. servings
Ingredients
Servings: 8 oz. servings
Units:
Instructions
  1. Preheat oven to 350º. Place corn tortillas flat on a cookie sheet. Bake at 350º for 10 minutes or until crispy. (Note: As an alternative, deep fry each corn tortilla until crispy. Drain on paper towel.)
  2. Heat vegetable oil in large non-stick skillet.
  3. Add and cook beans and 1 ½ cups green chile sauce over medium-high heat for approximately 20 minutes or until excess moisture evaporates.
  4. Stir in salt and garlic. Continue cooking for 5 minutes, mashing beans.
  5. Spoon bean mixture onto each tostada shell.
  6. Top with remaining heated green chile sauce, tomato and cheese.
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Stacked Enchilada Casserole

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This Stacked Enchilada Casserole has been a traditional Baca family favorite for decades. The best part is cold leftovers the next morning!

RC-Cheese-Enchiladas4-150x150 Stacked Enchilada Casserole
Stacked Enchilada Casserole
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Servings
Eights 8 oz. servings
Servings
Eights 8 oz. servings
RC-Cheese-Enchiladas4-150x150 Stacked Enchilada Casserole
Stacked Enchilada Casserole
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Servings
Eights 8 oz. servings
Servings
Eights 8 oz. servings
Ingredients
Servings: 8 oz. servings
Units:
Instructions
  1. Heat the red chile sauce.
  2. Quickly dip one tortilla at a time in a pot of boiling water and then into the heated red chile sauce.
  3. Place four of the dipped tortillas side by side in a shallow dish (9" x 13" x 2"). Spread about ¾ cup of the sauce evenly over the tortillas. Sprinkle with ¼ cup onion. Add another layer of tortillas. Spread with ¾ cup chile sauce and ¼ cup onion. Add final layer.
  4. Pour 1 ½ cups of chile sauce evenly over stacks. Top with cheese and remaining onion. Bake at 400° for 5 minutes, or until cheese is melted. Pour remaining chile sauce over individual servings as desired. Garnish liberally with shredded lettuce and diced tomato. Makes six generous servings.
Recipe Notes

Option: You may substitute 2-16 oz. jars BUENO® New Mexico Red Chile Sauce instead of making the red chile sauce from scratch.

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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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Sancho Panza Spuds

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Sancho Panza Spuds are a delicious and low cal alternative to the twice baked potato. Made with yogurt instead of sour cream, green chile and radishes.

Sancho-Panza-Spuds-150x150 Sancho Panza Spuds
Sancho Panza Spuds
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Servings
Six 6 oz. servings
Servings
Six 6 oz. servings
Sancho-Panza-Spuds-150x150 Sancho Panza Spuds
Sancho Panza Spuds
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Servings
Six 6 oz. servings
Servings
Six 6 oz. servings
Ingredients
Servings: 6 oz. servings
Units:
Instructions
  1. Preheat oven to 375º. Wash potatoes and puncture each with a fork. Place on a cookie sheet in center of oven and bake for 1 hour 30 minutes or until soft.
  2. Place frozen green chile in saucepan on low heat. Cook about 15-20 minutes covered (to at least 165ºF).
  3. While still warm, cut potatoes in half lengthwise. Scoop out insides into a large bowl, leaving skins intact.
  4. Mash potatoes. Stir in yogurt and green chile. Mash until smooth. Mix in salt, pepper, garlic, parsley and radishes.
  5. Fill potato skins with mixture. Place on cookie sheet and bake at 350º for 25 minutes.
  6. Remove potatoes from oven. Sprinkle cheese (if desired) evenly over potatoes. Garnish with pepper strips. Return to oven for 5 minutes.
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Blue Corn Red Chile Cheese Enchiladas

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Blue Corn Red Chile Cheese Enchiladas are a traditional New Mexican favorite. They are the perfect comfort food for vegetarians and native New Mexicans! This recipe is from the Baca family archives and a favorite for special celebrations!

These enchiladas use our finest and most premium red chile puree: Special Reserve.

Enchiladas-Blue-Corn-Red-Chile1-150x150 Blue Corn Red Chile Cheese Enchiladas
Blue Corn Red Chile Cheese Enchiladas
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The blue corn tortillas from the Pueblo Indian tradition in combination with red chile from the New Mexican tradition make these a special dish, unique to New Mexican cuisine.
Enchiladas-Blue-Corn-Red-Chile1-150x150 Blue Corn Red Chile Cheese Enchiladas
Blue Corn Red Chile Cheese Enchiladas
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The blue corn tortillas from the Pueblo Indian tradition in combination with red chile from the New Mexican tradition make these a special dish, unique to New Mexican cuisine.
Ingredients