Christmas Roast Vegetarian Enchilada Stack

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SALSA-Christmas-Roast-Vegetarian-Enchiladas-1-150x150 Christmas Roast Vegetarian Enchilada Stack
Christmas Roast Vegetarian Enchilada Stack
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Servings
Four
Servings
Four
SALSA-Christmas-Roast-Vegetarian-Enchiladas-1-150x150 Christmas Roast 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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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:
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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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Hatch Chile Grits & Shrimp

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SALSA-Hatch-Green-Chile-Grits-Shrimp-1-150x150 Hatch Chile Grits & Shrimp
Hatch Chile Grits & Shrimp
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Servings
Six
Servings
Six
SALSA-Hatch-Green-Chile-Grits-Shrimp-1-150x150 Hatch Chile Grits & Shrimp
Hatch Chile Grits & Shrimp
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Servings
Six
Servings
Six
Ingredients
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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New Mexican BBQ Chicken

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SALSA-RCS-New-Mexican-BBQ-Chicken-1-150x150 New Mexican BBQ Chicken
New Mexican BBQ Chicken
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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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Servings
Eight 4 oz.
Servings
Eight 4 oz.
Ingredients
Sauce
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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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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Servings
24 oz.
Servings
24 oz.
SALSA-RCS-Asian-Peanut-Noodle-Salad-1-150x150 Red Chile Asian Peanut Noodle Salad
Red Chile Asian Peanut Noodle Salad
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Servings
24 oz.
Servings
24 oz.
Ingredients
Red Chile Peanut Sauce
Noodle Salad
Servings: oz.
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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Salmon Burgers with Hatch Chile Aioli

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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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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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Servings
Six
Servings
Six
Ingredients
Hatch Chile Aioli
Salmon Patties
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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New Mexican Fruity Blue Quesadillas

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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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Avocado Orange Chicken Wraps

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CT-Chicken-Orange-Avocado-Wraps-2-150x150 Avocado Orange Chicken Wraps
Avocado Orange Chicken Wraps
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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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Servings Prep Time
Five 6 oz. wraps 20 minutes
Servings Prep Time
Five 6 oz. wraps 20 minutes
Ingredients
Fill
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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Orange Roughy New Mexican Style

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

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

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Hatch Chile & Beer Braised Brats

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SALSA-HAR-Hatch-Green-Chile-Beer-Brats-3-150x150 Hatch Chile & Beer Braised Brats
Hatch Chile & Beer Braised Brats
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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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Servings
Six
Servings
Six
Ingredients
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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Arctic Char with Mango Salsa Verde

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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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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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Servings
Eight
Servings
Eight
Ingredients
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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Grilled Halibut Tacos with Salsa Verde Slaw

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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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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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Servings
12 tacos
Servings
12 tacos
Ingredients
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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Red Chile Korean Style BBQ Tacos

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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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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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Servings
12 tacos
Servings
12 tacos
Ingredients
Red Chile Korean Style BBQ Beef
Tacos
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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Christmas Roast® Braised Beef Tacos

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SALSA-Christmas-Roast-Braised-Beef-Tacos-1-150x150 Christmas Roast® Braised Beef Tacos
Christmas Roast® Braised Beef Tacos
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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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Servings
12 tacos
Servings
12 tacos
Ingredients
Taco Assembly
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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Southwest Turkey Loaf

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RC-Southwest-Turkey-Meatloaf-3-150x150 Southwest Turkey Loaf
Southwest Turkey Loaf
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Servings Prep Time
Six 6 oz. Servings 25 minutes
Cook Time Passive Time
1 hour 10 minutes
Servings Prep Time
Six 6 oz. Servings 25 minutes
Cook Time Passive Time
1 hour 10 minutes
RC-Southwest-Turkey-Meatloaf-3-150x150 Southwest Turkey Loaf
Southwest Turkey Loaf
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Servings Prep Time
Six 6 oz. Servings 25 minutes
Cook Time Passive Time
1 hour 10 minutes
Servings Prep Time
Six 6 oz. Servings 25 minutes
Cook Time Passive Time
1 hour 10 minutes
Ingredients
Servings: 6 oz. Servings
Units:
Instructions
  1. Preheat oven to 375°. Spray 13x9 inch pan with cooking spray.
  2. Combine onion, garlic, celery, turkey, 1½ cans tomato sauce, egg substitute, seasonings and cereal crumbs together, mixing thoroughly.
  3. Spread mixture into greased pan and top with remaining ½ can of tomato sauce.
  4. Bake at 375° for 1 hour. Let stand for 10 minutes before cutting and serving.
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Chipotle Lime Chicken

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Chipotle-Lime-Chicken-3-150x150 Chipotle Lime Chicken
Chipotle Lime Chicken
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Servings Prep Time
Six 3 oz. Fillets 1 hour
Cook Time Passive Time
10 minutes 10 minutes
Servings Prep Time
Six 3 oz. Fillets 1 hour
Cook Time Passive Time
10 minutes 10 minutes
Chipotle-Lime-Chicken-3-150x150 Chipotle Lime Chicken
Chipotle Lime Chicken
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Servings Prep Time
Six 3 oz. Fillets 1 hour
Cook Time Passive Time
10 minutes 10 minutes
Servings Prep Time
Six 3 oz. Fillets 1 hour
Cook Time Passive Time
10 minutes 10 minutes
Ingredients
Chipotles en Adobo Sauce
Servings: 3 oz. Fillets
Units:
Instructions
Lime Chicken
  1. Combine salsa, lime juice and adobo marinating sauce.
  2. Smear fillets with marinade and refrigerate 30-60 minutes.
  3. Heat grill to medium high.
  4. Shake excess marinade off fillets. Toss the used marinade.
  5. Grill 3-5 minutes on each side or to required doneness. Be careful not to overcook.
  6. Serve with additional BUENO® Salsa and Spanish Rice
  7. Option: Boneless pork loin chops may be substituted for chicken.
Chipotles and Adobo Sauce
  1. Cut ancho chile pods into flat pieces. In a 10 inch non-stick skillet, toast over medium high about 30 seconds on each side until aroma is released. You might also hear slight crackles. Place chiles in hot water 30 minutes to re-hydrate.
  2. In same skillet, toast unpeeled garlic cloves over medium high heat for about 15 minutes, turning as garlic chars slightly. Peel and roughly chop.
  3. Place 2 Tbsp. olive oil in same skillet. When oil is hot, toast chipotle chile pods about 3 minutes, stirring to toast all chiles. Toast until aroma is released and you hear slight crackles. Scoop chipotle chiles out and place in hot water 30 minutes to re-hydrate.
  4. Place tomatoes on a tinfoil-lined skillet about 5 inches under broiler and broil until skin blisters; then turn tomatoes until tomatoes are completely blistered, about 10 minutes. Cool and peel tomatoes.
  5. Place tomatoes, 5 chipotle chiles, ancho chiles, garlic, ½ cup broth, ½ cup water, cumin, oregano, cloves, cinnamon, and salt in blender and puree.
  6. Pour puree into 3 quart saucepan. Stir in apple cider vinegar, ¾ cup water, ¾ cup broth, piloncillo or brown sugar and 1 Tbsp. olive oil. Add rest of chipotle chiles.
  7. Heat saucepan over medium high. Bring to boil, reduce heat and cover. Simmer for 40 minutes or until chipotle chiles are very soft. Stir occasionally. Refrigerate or package and freeze.
Option:
  1. Option: If time does not permit making the Chipotles en Adobo, try this substitute for the Adobo Marinating Sauce. Combine ¼ tsp. olive oil, 1 tsp. BUENO® Special Reserve Chile Powder, 1/8 tsp. BUENO® Ground Cumin, dash of ground cinnamon, dash of ground cloves, ½ tsp. mesquite or hickory flavored barbeque sauce. Use this in place of the Adobo ingredient.
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Bueno’s Own Oven Baked Chicken

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Fusion-Buenos-Own-Oven-Baked-Chicken-2-150x150 Bueno’s Own Oven Baked Chicken
Bueno’s Own Oven Baked Chicken
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Servings Prep Time
Eight 3 oz. Servings 10 minutes
Cook Time Passive Time
1 hour 10 minutes
Servings Prep Time
Eight 3 oz. Servings 10 minutes
Cook Time Passive Time
1 hour 10 minutes
Fusion-Buenos-Own-Oven-Baked-Chicken-2-150x150 Bueno’s Own Oven Baked Chicken
Bueno’s Own Oven Baked Chicken
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