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Enchilada Casserole Made With Red Chile Powder

February 10, 2022 by Lucas Lautman

Although today you can find enchiladas stuffed with chicken, shredded beef or veggies, this stacked red chile and cheese enchilada is the traditional New Mexican one, a favorite in our family.

Enchilada Casserole Made With Red Chile Powder
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  • CourseMain Dish
  • CuisineNew Mexican, Traditional Family Favorites, Vegetarian
Servings
4 10 oz.
Servings
4 10 oz.
Enchilada Casserole Made With Red Chile Powder
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  • CourseMain Dish
  • CuisineNew Mexican, Traditional Family Favorites, Vegetarian
Servings
4 10 oz.
Servings
4 10 oz.
Ingredients
Sauce
  • 1 Tbsp. vegetable oil
  • 3 Tbsp. flour
  • 6 Tbsp. BUENO® Special Reserve Chile Powder
  • Warm water
  • 1 clove garlic
  • 1 tsp. salt
  • Dash of BUENO® Oregano
  • 1 doz. pkg. BUENO® Corn Tortillas
  • 1 medium onion minced
  • 2 cups cheddar or longhorn cheese shredded
  • Vegetable oil for frying tortillas
Servings: 10 oz.
Units:
Instructions
  1. 1. Heat 1 Tbsp. oil over low to medium heat in a large saucepan.
  2. 2. Stir in flour. Brown to make a roux, stirring constantly.
  3. 3. Stir in chile powder.
  4. 4. Add warm water to make a sauce of the thickness you desire.
  5. 5. Add garlic, salt and oregano. Simmer for at least 30 minutes while flavors blend.
  6. 6. To assemble the enchiladas, quickly dip corn tortillas one at a time in hot oil to soften. Drain on paper towels.
  7. 7. Dip each fried tortilla in chile sauce to cover bottom of a casserole dish. Spread a large serving spoonful of chile sauce over tortillas, enough to cover all tortillas. Sprinkle with onion and cheese. Add remaining layers of fried tortillas dipped in chile sauce, onion and cheese until all ingredients are used. Add remaining sauce on top or pour over individual servings.
  8. 8. Bake at 350 for 20 minutes or until cheese on top is melted.
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Filed Under: Red Chile, Traditional Family Favorites

Red Chile Asian Peanut Noodle Salad

August 5, 2020 by Ana Baca

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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  • CourseMain Dish
  • CuisineFusion, Vegetarian
SALSA-RCS-Asian-Peanut-Noodle-Salad-1-150x150 Red Chile Asian Peanut Noodle Salad
Red Chile Asian Peanut Noodle Salad
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  • CourseMain Dish
  • CuisineFusion, Vegetarian
Ingredients
Red Chile Peanut Sauce
  • 1 cup Peanut butter no additives
  • 1 cup jarred BUENO® Red Chile Sauce
  • ¼ cup honey
  • ¼ cup water
  • 2 Tbsp. dark brown sugar
  • 1 ½ tsp. ground ginger
  • 1 Tbsp. garlic powder
  • 2 Tbsp. soy sauce low sodium
  • 1 ½ Tbsp. coconut milk
  • 1 tsp. sesame oil
  • salt to taste
  • ¼ cup lime juice
Noodle Salad
  • 3 cups cooked, cooled spaghetti noodles
  • 3 cups lettuce greens sliced
  • 1 cup purple cabbage thinly sliced
  • ¼ cup fresh cilantro chopped
  • 8-10 cherry tomatoes halved
  • 2 green onions thinly sliced
  • ½ cucumber thinly sliced rounds
  • ¾ cup Red Chile Peanut Sauce (above)
Servings:
Units:
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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Filed Under: Recipes Using Salsa, Vegetarian

Salmon Burgers with Hatch Chile Aioli

August 5, 2020 by Ana Baca

Salmon Burgers with Hatch Chile Aioli are a healthy and delicious substitute for beef. The green chile aioli balances the salmon patties perfectly.

You can find the special ingredient for this recipe, Hatch Green Chile Salsa, here: https://buenofoods.com/product/hatch-salsa/

Our most premium green chile, grown in Hatch, New Mexico is the key ingredient of this salsa and it will make your taste buds rejoice. If you are a Hatch chile fan, you will love this salsa. It’s all about the Hatch green chile, pure and simple. The possibilities are endless for using this pillar of your pantry! You will rely on its flavor time after time to enhance dish after dish. Certified New Mexico grown and Certified Hatch grown.

SALSA-Salmon-Patties-With-Hatch-Green-Chile-Aioli-3-150x150 Salmon Burgers with Hatch Chile Aioli
Salmon Burgers with Hatch Chile Aioli
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  • CourseMain Dish
  • CuisineComfort Food, Fusion
Servings
Six
Servings
Six
SALSA-Salmon-Patties-With-Hatch-Green-Chile-Aioli-3-150x150 Salmon Burgers with Hatch Chile Aioli
Salmon Burgers with Hatch Chile Aioli
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  • CourseMain Dish
  • CuisineComfort Food, Fusion
Servings
Six
Servings
Six
Ingredients
Hatch Chile Aioli
  • 1 cup BUENO® Hatch Green Chile Salsa
  • ½ cup mayonnaise
  • ½ tsp. garlic minced
  • ½ tsp. smoked paprika
Salmon Patties
  • 1 lb. cooked salmon (canned may be used)
  • ½ cup onions chopped
  • 3 Tbsp. olive oil
  • 2 Tbsp. red wine vinegar
  • ½ cup bread crumbs
  • 3 large eggs
  • 1/3 cup parsley minced
  • 2 tsp. salt
  • ½ tsp. garlic powder
  • ¼ tsp. black pepper
  • ¼ tsp. BUENO® Mexican oregano dry, crushed
  • ⅛ tsp. Rosemary dry
  • 1 Tbsp. butter
  • 6 pretzel buns
  • 6 leaves lettuce
  • 1 cucumber thinly sliced
Servings:
Units:
Instructions
Hatch Chile Aioli
  1. To medium mixing bowl, add salsa, mayonnaise, garlic and paprika. Stir to combine. Set aside.
Salmon Patty Preparation
  1. Combine salmon, onions, olive oil, red wine vinegar, bread crumbs, eggs, parsley and spices in bowl of stand mixer. Using paddle attachment, blend for 1 minute.
  2. Shape mixture into patties.
  3. In a large skillet, heat butter over medium heat.
  4. Place patties in heated skillet. Flatten with spatula. Cook patties for 2-3 minutes per side or until golden brown. Drain on paper towel.
  1. To serve, place lettuce and cucumber on pretzel buns. Top with salmon patties and a dollop of Hatch chile aioli.
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Filed Under: Comfort Food, Hatch Green Chile, Recipes Using Salsa

Hatch Chile Grits & Shrimp

August 1, 2020 by Ana Baca

Hatch Chile Grits & Shrimp fuses traditional Southern fare with a taste of New Mexico for a delicious treat.

 

For that iconic taste of New Mexico, add Hatch Green Chile Salsa https://buenofoods.com/product/hatch-salsa/

Our most premium green chile, grown in Hatch, New Mexico is the key ingredient of this salsa and it will make your taste buds rejoice. If you are a Hatch chile fan, you will love this salsa. It’s all about the Hatch green chile, pure and simple. The possibilities are endless for using this pillar of your pantry! You will rely on its flavor time after time to enhance dish after dish. Certified New Mexico grown and Certified Hatch grown.

SALSA-Hatch-Green-Chile-Grits-Shrimp-1-150x150 Hatch Chile Grits & Shrimp
Hatch Chile Grits & Shrimp
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  • CourseMain Dish
  • CuisineFusion
Servings
Six
Servings
Six
SALSA-Hatch-Green-Chile-Grits-Shrimp-1-150x150 Hatch Chile Grits & Shrimp
Hatch Chile Grits & Shrimp
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  • CourseMain Dish
  • CuisineFusion
Servings
Six
Servings
Six
Ingredients
  • 5 cups water
  • 2 cups grits or polenta dry
  • 1 tsp. salt
  • 1- 16 oz. jar BUENO® Hatch Green Chile Salsa
  • ¼ cup butter salted
  • ½ cup half and half
  • 1 cup sharp cheddar cheese shredded
  • 12 shrimp peeled and deveined
  • Salt and pepper to taste
  • 1 Tbsp. butter
  • 1 small bunch chives chopped
Servings:
Units:
Instructions
Grits Preparation
  1. In a large skillet, combine water, grits and salt.
  2. Bring to a boil. Stir. Cover and simmer over low heat for 20-30 minutes, stirring occasionally.
  3. If grits become sticky, add additional water.
  4. Fold in salsa, butter and half and half.
  5. Simmer over low heat for 5-10 minutes. Remove from heat.
  6. Stir in shredded cheese. Cover and set aside.
Shrimp Preparation
  1. Season shrimp with salt and black pepper to taste.
  2. In a large skillet, heat butter over medium-high heat.
  3. Sauté shrimp for 2-3 minutes on each side.
  4. Serve with Hatch Chile Grits.
Recipe Notes

Options: scoop 1 ½ cups grits into bowl and top with 1-2 sautéed shrimp. Or, place shrimp on top of grits and serve family style directly from the skillet. Garnish with chopped chives.

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Filed Under: Comfort Food, Hatch Green Chile, Recipes Using Salsa

Green Salad with Tomatillo Avocado Dressing

August 1, 2020 by Ana Baca

Enjoy the perfect light summer meal: fresh Green Salad with Tomatillo Avocado Dressing. Serve alone or as an accompaniment to any dish.

 

The secret ingredient to this Tomatillo Avocado Dressing is our Tomatillo Salsa.   https://buenofoods.com/product/tomatillo-salsa/

Bright and tangy, this traditional tomatillo sauce is a favorite in Mexico to add brightness and flavor to fish tacos, fish dishes, veggies and eggs. The added jalapeño peppers give it a kick and will fill your taste buds with happy notes!

SALSA-Tomatillo-Avocado-Chicken-Salad-3-150x150 Green Salad with Tomatillo Avocado Dressing
Green Salad with Tomatillo Avocado Dressing
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  • CourseMain Dish, Side Dish
Servings
Four
Servings
Four
SALSA-Tomatillo-Avocado-Chicken-Salad-3-150x150 Green Salad with Tomatillo Avocado Dressing
Green Salad with Tomatillo Avocado Dressing
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  • CourseMain Dish, Side Dish
Servings
Four
Servings
Four
Ingredients
  • 1 cup BUENO® Tomatillo Salsa,
  • 1 tsp. garlic minced
  • 1 medium avocado
  • 1 tbsp. lime juice
  • ¼ tsp. Mexican oregano dried
  • ½ tsp. salt
  • salt to taste
  • Pepper to taste
  • 4 skinless, boneless chicken breasts
  • 2 Tbsp. vegetable oil
  • 8 cups shredded lettuce leaves
  • ¼ cup chopped cilantro
  • 15-20 cherry tomatoes halved
  • 1 cup sweet corn kernels
Servings:
Units:
Instructions
Dressing Preparation
  1. Peel and pit avocado.
  2. Using stand mixer or food processor, blend avocado until smooth.
  3. Add salsa, sour cream, garlic, lime juice and oregano. Pulse until creamy.
  4. Salt to taste.
Chicken Preparation
  1. Preheat oven to 375°F.
  2. Season chicken breasts with salt and pepper.
  3. In a large skillet, heat oil over medium-high heat.
  4. Brown chicken for 5 minutes on both sides.
  5. Place skillet into oven. Cook for 10-15 minutes or until chicken reaches an internal temperature of 165°F.
Salad Assembly
  1. Toss lettuce, cilantro, tomatoes and corn in a large bowl.
  2. Portion out salad onto plates. Top with chicken breast and avocado dressing.
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Filed Under: Low Fat & Heart Healthy, Recipes Using Salsa, Side Dishes

New Mexican BBQ Chicken

August 1, 2020 by Ana Baca

If you have a passion for barbecue and New Mexican red chile, this recipe for New Mexican BBQ Chicken is perfect for you!

 

For convenience, try our New Mexico Style Red Chile Sauce. https://buenofoods.com/product/nm-red-chile-sauce/

A traditional New Mexican style red chile sauce perfect as a topping for the obvious enchiladas, burritos and eggs. Use as a pizza base instead of the marinara sauce or as a marinade for a variety of proteins. Add a crockpot and a little time and your savory dinner is done! Use as a shortcut to have more time and energy for the things in life most important to you.

 

SALSA-RCS-New-Mexican-BBQ-Chicken-1-150x150 New Mexican BBQ Chicken
New Mexican BBQ Chicken
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  • CourseMain Dish
  • CuisineFusion
Servings
Eight 4 oz.
Servings
Eight 4 oz.
SALSA-RCS-New-Mexican-BBQ-Chicken-1-150x150 New Mexican BBQ Chicken
New Mexican BBQ Chicken
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  • CourseMain Dish
  • CuisineFusion
Servings
Eight 4 oz.
Servings
Eight 4 oz.
Ingredients
Sauce
  • 1- 16 oz. jar BUENO® Red Chile Sauce
  • 2 Tbsp. molasses
  • 2 Tbsp. dark brown sugar
  • 1 ½ Tbsp. red wine vinegar
  • 1 tsp. mustard powder
  • 1 tsp. black pepper
  • 1 tsp. garlic powder
  • ½ tsp. salt
Chicken
  • 8 chicken breasts, skin-on, boneless
  • 2 Tbsp. olive oil
  • ½ tsp. salt
  • 1 tsp. black pepper
Servings: 4 oz.
Units:
Instructions
  1. Rub chicken breasts with oil on all sides.
  2. Season with salt and pepper.
  3. Place in shallow roasting pan. Tent with foil.
  4. Bake in pre-heated 350° F oven for 30 minutes.
  5. Remove from oven and liberally brush with Red Chile BBQ sauce.
  6. Place back in oven and continue to bake for 15-20 minutes or until internal temperature reads 165°. Be careful not to overcook.
  7. Remove from oven, liberally brush on additional BBQ sauce, cover lightly and let stand for 10 minutes before slicing.
Recipe Notes

Option: you may substitute two 1.5 lb. turkey breasts. If you do this, bake in pre-heated 400° F oven for 30 minutes. Then, apply Red Chile BBQ Sauce, reduce oven temperature to 350° F and bake an additional 30-40 minutes or until internal temperature reads 165°.  Slice. Each turkey breast yields 4 servings.

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Filed Under: Grilling, Recipes Using Salsa, Red Chile

Vegetarian Breakfast Burritos

August 1, 2020 by Ana Baca

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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  • CourseBrunch, Main Dish
  • CuisineBrunch, Vegetarian
Servings
Eight
Servings
Eight
SALSA-Hatch-Green-Chile-Vegetarian-Burrito-1-150x150 Vegetarian Breakfast Burritos
Vegetarian Breakfast Burritos
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  • CourseBrunch, Main Dish
  • CuisineBrunch, Vegetarian
Servings
Eight
Servings
Eight
Ingredients
  • ¼ cup vegetable oil
  • 1- 16oz. jar BUENO® Hatch Green Chile Sauce
  • 2 cups sweet corn kernels
  • 2 zucchini diced
  • 2/3 cup red onion diced
  • 1 Tbsp. minced garlic
  • 1 cup black beans drained and rinsed (or pinto beans)
  • 4 large eggs
  • 2 Tbsp. water
  • 1 doz. pkg. BUENO® Grandma’s® Flour Tortillas
  • 1 ½ cups cheddar cheese shredded
Servings:
Units:
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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Filed Under: Breakfast, Burritos, Hatch Green Chile, Recipes Using Salsa, Vegetarian

Vegetarian Enchilada Stack

August 1, 2020 by Ana Baca

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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  • CourseMain Dish
  • CuisineFusion, Mexican
Servings
Four
Servings
Four
SALSA-Christmas-Roast-Vegetarian-Enchiladas-1-150x150 Vegetarian Enchilada Stack
Christmas Roast Vegetarian Enchilada Stack
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  • CourseMain Dish
  • CuisineFusion, Mexican
Servings
Four
Servings
Four
Ingredients
  • 6 BUENO® Corn Tortillas
  • ¼ cup Vegetable oil for frying tortillas
  • 1 cup BUENO® Christmas Roast® Green Chile Salsa
  • ½ cup white onion diced
  • ½ cup black beans drained, rinsed
  • ½ cup cheddar/Monterey Jack cheese blend shredded
  • 1 green onion sliced
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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Filed Under: Enchiladas, Recipes Using Salsa, Vegetarian

Hatch Chile Mac & Cheese

August 1, 2020 by Ana Baca

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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  • CourseMain Dish, Side Dish
  • CuisineComfort Food, Fusion
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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  • CourseMain Dish, Side Dish
  • CuisineComfort Food, Fusion
Servings
Six
Servings
Six
Ingredients
  • ¼ cup vegetable oil
  • ¼ cup all-purpose flour
  • 1 Tbsp. salted butter
  • 1 cup half and half
  • 1 cup cheddar sharp cheese shredded
  • 1- 16oz jar BUENO® Hatch Autumn Roast® Green Chile Salsa
  • 2 quarts water
  • ¼ cup water
  • 4 cups dry pasta (macaroni or fusilli)
  • 1 Tbsp. olive oil
  • ¼ tsp. salt
  • 2 green onions sliced (optional)
  • ¼ cup bacon cut into small pieces (optional)
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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Filed Under: Comfort Food, Hatch Green Chile, Recipes Using Salsa, Vegetarian

Hatch Chile & Beer Braised Brats

August 1, 2020 by Ana Baca

Hatch Green Chile Sauce and your choice of beer infuse these Hatch Chile & Beer Braised Brats with flavor.

Try our Hatch Green Chile Sauce in these brats and other recipes.  https://buenofoods.com/product/hatch-green-chile-sauce/

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

SALSA-HAR-Hatch-Green-Chile-Beer-Brats-3-150x150 Hatch Chile & Beer Braised Brats
Hatch Chile & Beer Braised Brats
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  • CourseMain Dish
  • CuisineComfort Food, Fusion
Servings
Six
Servings
Six
SALSA-HAR-Hatch-Green-Chile-Beer-Brats-3-150x150 Hatch Chile & Beer Braised Brats
Hatch Chile & Beer Braised Brats
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  • CourseMain Dish
  • CuisineComfort Food, Fusion
Servings
Six
Servings
Six
Ingredients
  • 2 Tbsp. vegetable oil
  • 6 bratwurst sausages
  • 2 Tbsp. butter
  • 1 Tbsp. garlic minced
  • 1 large onion sliced
  • 1- 16oz jar BUENO® Hatch Green Chile Sauce
  • 1- 12oz can dark beer
  • 6 hot dog buns
Servings:
Units:
Instructions
  1. In a large skillet, heat oil over medium heat.
  2. Sear sausage for 3-5 minutes on both sides.
  3. Remove sausages from skillet and reserve on plate.
  4. Drain all but 1 Tbsp. of fat from the pan. Return skillet to heat and add 1 Tbsp. butter.
  5. Sauté garlic and onions until golden brown.
  6. Add green chile sauce and beer. Stir to combine.
  7. Add seared sausages to sauce. Cover and simmer on medium heat for 15-20 minutes until sausages are thoroughly cooked.
  8. Remove sausages from skillet. Reserve.
  9. Cook sauce, uncovered, for 10 additional minutes until reduced.
  10. In a separate skillet, lightly toast hot dog buns with remaining butter.
  11. Place sausages in buns. Top with sauce.
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Filed Under: Hatch Green Chile, Party Food, Recipes Using Salsa

Arctic Char with Mango Salsa Verde

August 1, 2020 by Ana Baca

For a light, healthy and flavorful meal, serve Arctic Char with Mango Salsa Verde. The Salsa Verde adds a depth of flavor and spice.

The magic ingredient to the recipe is the Salsa Verde.  You can find it here. https://buenofoods.com/product/hatch-salsa-2/

If you like hot, jalapeño-based salsa, this has been the #1 consistent choice of taste testers and voters. Flame roasted jalapeño peppers, tomatoes, garlic and spices combine to inspire you to be well and do good! With its heat and brightness, it’s perfect for summer evenings of grilled fish or chicken, vegetables, nachos or a simple dipping sauce. You might need to bring out the beer to cool your taste buds!

SALSA-Arctic-Char-With-Mango-Salsa-Verde-1-150x150 Arctic Char with Mango Salsa Verde
Arctic Char with Mango Salsa Verde
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  • CourseMain Dish
  • CuisineFusion
Servings
Eight
Servings
Eight
SALSA-Arctic-Char-With-Mango-Salsa-Verde-1-150x150 Arctic Char with Mango Salsa Verde
Arctic Char with Mango Salsa Verde
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  • CourseMain Dish
  • CuisineFusion
Servings
Eight
Servings
Eight
Ingredients
  • 2 ½ cups mango diced
  • ½ cup BUENO® Salsa Verde
  • ¼ cup red onion diced
  • 2 Tbsp. cilantro chopped
  • ½ lime juice
  • 2 tsp. salt
  • 2 tsp. pepper
  • 2 tsp. smoked paprika
  • 2 pounds Arctic Char 8-4oz. pieces (or you may substitute salmon)
  • 2 Tbsp. olive oil
Servings:
Units:
Instructions
Mango Salsa Preparation
  1. Combine mango, salsa, onions, cilantro and lime juice. Stir to combine. Set aside.
Fish Preparation
  1. Season fish portions on both sides with mixture of salt, pepper and paprika.
  2. In a large skillet, heat oil over medium high heat.
  3. Place fish in skillet skin side down.
  4. Cook covered for 3-5 minutes on each side.
  5. Spoon salsa over fish. Serve.
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Filed Under: Low Fat & Heart Healthy, Recipes Using Salsa

Grilled Halibut Tacos with Salsa Verde Slaw

August 1, 2020 by Ana Baca

Celebrate Taco Tuesday with this healthy and flavorful dish — Grilled Halibut Tacos with Salsa Verde Slaw.  Salsa Verde is the perfect counter note to this mild fish.

 

The secret ingredient to these fish tacos is Salsa Verde.  You can try it here. https://buenofoods.com/product/hatch-salsa-2/

If you like hot, jalapeño-based salsa, this has been the #1 consistent choice of taste testers and voters. Flame roasted jalapeño peppers, tomatoes, garlic and spices combine to inspire you to be well and do good! With its heat and brightness, it’s perfect for summer evenings of grilled fish or chicken, vegetables, nachos or a simple dipping sauce. You might need to bring out the beer to cool your taste buds!

SALSA-Grilled-Halibut-Tacos-With-Salsa-Verde-Slaw-1-150x150 Grilled Halibut Tacos with Salsa Verde Slaw
Grilled Halibut Tacos with Salsa Verde Slaw
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  • CourseMain Dish
  • CuisineFusion
Servings
12 tacos
Servings
12 tacos
SALSA-Grilled-Halibut-Tacos-With-Salsa-Verde-Slaw-1-150x150 Grilled Halibut Tacos with Salsa Verde Slaw
Grilled Halibut Tacos with Salsa Verde Slaw
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  • CourseMain Dish
  • CuisineFusion
Servings
12 tacos
Servings
12 tacos
Ingredients
  • 4 cups purple cabbage shredded
  • 1 ½ cups green cabbage shredded
  • ½ tsp. salt
  • ½ carrot julienned
  • 1 cup BUENO® Salsa Verde
  • 1 Tbsp. mayonnaise
  • ½ cup white onion diced
  • 2 Tbsp. cilantro chopped
  • ½ tsp. garlic minced
  • salt to taste
  • 2 pounds Halibut
  • salt to taste
  • Pepper to taste
  • 1 Tbsp. butter
  • 1 doz. pkg. BUENO® Grandma's® 100 Calorie Tortillas
  • 2 Tbsp. cilantro chopped
Servings: tacos
Units:
Instructions
Slaw Preparation
  1. Place shredded cabbage in plastic container.
  2. Toss with ½ tsp. salt.
  3. Cover and refrigerate 1 hour to draw out moisture.
  4. Remove from refrigerator. Drain cabbage and pat dry. Place in large bowl.
  5. Mix in carrots, salsa, mayonnaise, onions, cilantro and garlic. Salt to taste.
Halibut Preparation
  1. Preheat oiled grill to 350°F.
  2. Season fish with salt and pepper to taste.
  3. Grill fish uncovered for 15-20 minutes, turning halfway through.
  4. When fish is slightly firm to the touch, remove from grill.
  5. Cover with foil. Set aside.
  6. Once cool, flake fish into bite sized chunks.
Taco Assembly
  1. Lightly grill flour tortillas with butter.
  2. Assemble each taco with halibut and slaw. Top with chopped cilantro.
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Filed Under: Grilling, Low Fat & Heart Healthy, Recipes Using Salsa

Red Chile Korean Style BBQ Tacos

July 17, 2020 by Susannah Dhaliwal

Our Red Chile Korean Style BBQ Tacos are the perfect fusion of New Mexican and Korean BBQ.  If you love New Mexican red chile and the tanginess of Korean BBQ, these tacos will become your favorite!

 

This recipe features our New Mexican Red Chile Sauce

A traditional New Mexican style red chile sauce perfect as a topping for enchiladas, burritos and eggs. But it can also be used as a pizza base instead of the marinara sauce or as a marinade for a variety of proteins.  Add a Crockpot and a little time and your savory dinner is done! Use as a shortcut to have more time and energy for the things in life most important to you!

SALSA-RCS-Red-Chile-Korean-BBQ-Tacos-2-150x150 Red Chile Korean Style BBQ Tacos
Red Chile Korean Style BBQ Tacos
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  • CourseMain Dish
  • CuisineComfort Food, Fusion
Servings
12 tacos
Servings
12 tacos
SALSA-RCS-Red-Chile-Korean-BBQ-Tacos-2-150x150 Red Chile Korean Style BBQ Tacos
Red Chile Korean Style BBQ Tacos
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  • CourseMain Dish
  • CuisineComfort Food, Fusion
Servings
12 tacos
Servings
12 tacos
Ingredients
Red Chile Korean Style BBQ Beef
  • 1- 16 oz. jar BUENO® Red Chile Sauce
  • ¼ cup soy sauce low sodium
  • ¼ cup sesame seed oil
  • ¼ cup dark brown sugar
  • 2 tsp. ginger grated
  • 1 Tbsp. garlic minced
  • 1 tsp. black pepper
  • 1 pound boneless beef top round, raw thinly sliced
  • 2 Tbsp. vegetable oil
Tacos
  • 3 cups Red Chile Korean Style BBQ Beef
  • 2 cups red cabbage thin shreds
  • ¼ cup fresh cilantro chopped
  • 3 medium avocado chopped
  • 1 small white onion chopped
  • 1 cup Sour Cream
  • 2 Tbsp. lime juice
  • 1 doz. pkg. BUENO® Skinny Mini® Tortillas
Servings: tacos
Units:
Instructions
Red Chile Korean Style BBQ Beef
  1. Combine first seven ingredients (except beef or vegetable oil) into baking dish.
  2. Slice raw beef thinly against grain.
  3. Add beef to marinade, mix thoroughly and cover with plastic wrap.
  4. Refrigerate for at least 2 hours or overnight.
  5. Remove from refrigerator and let stand prior to searing.
  6. In a large skillet, heat vegetable oil over medium-high.
  7. Sear marinated beef pieces one at a time two to three minutes per side until caramelized.
  8. Remove cooked beef pieces from skillet and reserve on plate. Yield: About 3 cups
Tacos
  1. Heat tortillas.
  2. Add ¼ cup cooked meat to tortilla.
  3. Garnish each taco with approximately 2 Tbsp. cabbage, 1 Tbsp. avocado and 2 tsp. onion and 1 tsp. cilantro.
  4. In a small bowl, combine sour cream and lime juice to make a crema. Drizzle 1 Tbsp. crema over each taco or an amount to your liking.
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Filed Under: Comfort Food, Recipes Using Salsa, Traditional Family Favorites

Christmas Roast® Braised Beef Tacos

July 13, 2020 by Susannah Dhaliwal

Our Christmas Roast® Braised Beef Tacos are perfect for Taco Tuesdays or any weeknight dinner. The slow cook makes succulent and tender shredded beef tacos.

Our Christmas Roast® Salsa features in this recipe:

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-Braised-Beef-Tacos-1-150x150 Christmas Roast® Braised Beef Tacos
Christmas Roast® Braised Beef Tacos
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  • CourseMain Dish
  • CuisineFusion, New Mexican, Traditional Family Favorites
Servings
12 tacos
Servings
12 tacos
SALSA-Christmas-Roast-Braised-Beef-Tacos-1-150x150 Christmas Roast® Braised Beef Tacos
Christmas Roast® Braised Beef Tacos
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  • CourseMain Dish
  • CuisineFusion, New Mexican, Traditional Family Favorites
Servings
12 tacos
Servings
12 tacos
Ingredients
Beef Preparation
  • ½ tsp. sea salt
  • 1 tsp. black pepper
  • 1 tsp. garlic powder
  • ½ tsp. smoked paprika
  • ½ tsp. ground cumin
  • 2 pounds raw Beef chuck roast boneless
  • 2 Tbsp. vegetable oil for searing
  • 1 cup BUENO® Christmas Roast® Green Chile Salsa
  • 1 cup cola (soda)
Taco Assembly
  • 1 doz. pkg. BUENO® Corn Tortillas
  • 1 Tbsp. vegetable oil for tortillas
  • 2 cups cabbage shredded
  • ½ onion chopped
  • 5 radishes thinly sliced
  • ¼ cup cilantro chopped
  • 1 cup Cojita cheese crumbled
Servings: tacos
Units:
Instructions
Beef Preparation
  1. For dry rub, combine salt, pepper, garlic powder, paprika and cumin.
  2. Coat all sides of beef with dry rub.
  3. Tightly wrap meat in plastic, place in container. Cover.
  4. Refrigerate for 2 hours or overnight.
  5. Remove dry rubbed beef from refrigerator. Let stand at room temperature before searing.
  6. In large skillet, heat 2 Tbsp. vegetable oil over medium-high.
  7. Sear each side of beef for 2-3 minutes. Reserve.
  8. To large crockpot add salsa and cola. Stir to combine.
  9. Place seared meat over sauce mixture. Cover and slow-cook on LOW setting for 6 to 8 hours. At 6 hours, check for desired tenderness of beef.
  10. Remove meat from sauce and shred or slice for tacos.
Taco Assembly
  1. To medium skillet, add 1 Tbsp. oil and heat over medium heat.
  2. Lightly sauté corn tortillas until warm and flexible.
  3. Stack tortillas on plate and reserve.
  4. Assemble each taco with sliced or shredded beef, cabbage, onion, radish and cilantro. Top with cheese crumbles. Option: Substitute 1 doz. pkg. BUENO® Skinny Mini® Tortillas instead of Corn Tortillas.
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Filed Under: Recipes Using Salsa, Traditional Family Favorites

Avocado Orange Chicken Wraps

June 3, 2020 by Ana Baca

Avocado Orange Chicken Wraps are perfect for a light and flavorful meal.  Add the  New Mexican red chile orange drizzle for a bit of additional flavor and spice.

This recipe uses Special Reserve Red Chile Powder. You can find it here.

CT-Chicken-Orange-Avocado-Wraps-2-150x150 Avocado Orange Chicken Wraps
Avocado Orange Chicken Wraps
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  • CourseMain Dish
  • CuisineFusion
Servings Prep Time
Five 6 oz. wraps 20 minutes
Servings Prep Time
Five 6 oz. wraps 20 minutes
CT-Chicken-Orange-Avocado-Wraps-2-150x150 Avocado Orange Chicken Wraps
Avocado Orange Chicken Wraps
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  • CourseMain Dish
  • CuisineFusion
Servings Prep Time
Five 6 oz. wraps 20 minutes
Servings Prep Time
Five 6 oz. wraps 20 minutes
Ingredients
Fill
  • 1/3 cup almond slivers
  • 1 tsp. olive oil
  • ½ lb. boneless, skinless chicken breasts
  • 1 Avocado pitted and diced
  • ¼ cup canned mandarin oranges diced
  • 3 scallions cut into rounds
  • ¼ head nappa cabbage diced
  • ¼ cup cilantro chopped
  • ½ tsp. sea salt
  • ½ tsp. cider vinegar
  • 1 Tbsp. olive oil
  • ¼ cup juice from canned mandarin oranges
  • 10 BUENO® Corn Tortillas
Drizzle
  • ¼ tsp. BUENO® Special Reserve Chile Powder
  • 3 Tbsp. olive oil
  • ¼ cup mandarin oranges with juice
  • 1 Tbsp. cilantro chopped
Servings: 6 oz. wraps
Units:
Instructions
  1. Toast almonds in a 250° oven.
  2. Meanwhile, heat 1 tsp. olive oil over medium heat in a sauté pan.
  3. Add chicken and cook thoroughly.
  4. Combine avocado, mandarin orange dices, scallions, cabbage and cilantro in a bowl.
  5. In a separate bowl, combine salt, cider vinegar, 1 Tbsp. olive oil and ¼ cup mandarin orange juice. Pour over avocado mixture and toss.
  6. Once chicken is cooked through and cool, dice and add to avocado mixture.
  7. To make drizzle, combine all ingredients in a blender on low speed.
  8. Warm corn tortillas one at a time. Fill each corn tortilla with approximately ¼ cup of fill and 1 tsp. drizzle. One serving equals 2 tortillas/wraps.
Recipe Notes

The corn tortillas compliment the flavors perfectly and adds nutrition to the dish without adding very many calories or fat.

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Filed Under: Low Fat & Heart Healthy

Orange Roughy New Mexican Style

May 29, 2020 by Ana Baca

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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  • CourseMain Dish
  • CuisineFusion
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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  • CourseMain Dish
  • CuisineFusion
Servings
Four 4 oz. servings
Servings
Four 4 oz. servings
Ingredients
  • 1 small onion chopped
  • 1 small green bell pepper chopped
  • 1 Tbsp. olive oil
  • 1 cup jarred BUENO® Hatch Green Chile Sauce
  • 1 lb. orange roughy fillets
  • 2 cups cooked rice
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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Filed Under: Hatch Green Chile, Low Fat & Heart Healthy, Quick and Tasty Tagged With: BUENO® Green Chile Sauce, Green Chile, Green Chile Sauce

Breakfast Burritos

May 22, 2020 by Ana Baca

Breakfast Burritos are a perfect accompaniment to a day of outdoor activity. Potatoes, eggs and chorizo make the perfect combination for a hearty meal!

FT-Breakfast-Burritos-1-150x150 Breakfast Burritos
Breakfast Burritos
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  • CourseMain Dish
  • CuisineComfort Food, New Mexican
Servings
Six 7 oz. servings
Servings
Six 7 oz. servings
FT-Breakfast-Burritos-1-150x150 Breakfast Burritos
Breakfast Burritos
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  • CourseMain Dish
  • CuisineComfort Food, New Mexican
Servings
Six 7 oz. servings
Servings
Six 7 oz. servings
Ingredients
  • 2 tsp. vegetable oil
  • ¼ medium onion finely chopped
  • 2 small potatoes peeled and chopped
  • 6 eggs beaten
  • 8 oz. chorizo sliced
  • ¼ tsp. granulated garlic
  • ⅛ tsp. pepper
  • 6 BUENO® GRANDMA'S® Tortillas
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.