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Pasta Fra Diavolo with Shrimp

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

Serves 4.

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Calabacitas con Chile Verde

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This perennial post-harvest favorite has been a staple in the diets of natives for hundreds, even thousands of years. The combination of native ingredients—squash, corn and chile combine perfectly to delight your taste buds year round.

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

Watch how to make this on The BUENO® Kitchen.

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Sancho Panza Spuds

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A delicious and spicy alternative to the baked potato.

Sancho Panza Spuds
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Servings
6 6 to 7 oz. servings
Servings
6 6 to 7 oz. servings
Sancho Panza Spuds
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Servings
6 6 to 7 oz. servings
Servings
6 6 to 7 oz. servings
Ingredients
Servings: 6 to 7 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 evenly over potatoes. Garnish with pepper strips. Return to oven for 5 minutes.
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Quesadilla (Corn Crisp)

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A Baca family favorite on Saturdays.

Quesadilla (Corn Crisp)
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Servings
1 person
Servings
1 person
Quesadilla (Corn Crisp)
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Servings
1 person
Servings
1 person
Ingredients
Servings: person
Units:
Instructions
  1. Top corn tortilla with cheese.
  2. Cook green chile in saucepan to at least 165ºF.
  3. Sprinkle onion and green chile over cheese.
  4. Place on a cookie sheet and broil from 3-5 minutes. Makes one 4 oz. serving.
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Quesadilla (Corn Crisp)

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A Baca family favorite on Saturdays.

Per Serving: 145 calories; 17g carbohydrates; 5g fat (30%); 12mg cholesterol; 8g protein; 457mg sodium.

Quesadilla (Corn Crisp)
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Servings
1 4 oz. serving
Servings
1 4 oz. serving
Quesadilla (Corn Crisp)
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Servings
1 4 oz. serving
Servings
1 4 oz. serving
Ingredients
Servings: 4 oz. serving
Units:
Instructions
  1. Top corn tortilla with cheese.
  2. Cook green chile in saucepan to at least 165ºF.
  3. Sprinkle onion and green chile over cheese.
  4. Place on a cookie sheet and broil from 3-5 minutes.
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Green Chile Quiche

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Green Chile Quiche
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Take these on a hike or picnic and you'll be set for a day of outdoor fun.
Servings
4 6 oz servings
Servings
4 6 oz servings
Green Chile Quiche
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Take these on a hike or picnic and you'll be set for a day of outdoor fun.
Servings
4 6 oz servings
Servings
4 6 oz servings
Ingredients
Servings: 6 oz servings
Units:
Instructions
  1. Brown meat and onion over medium heat. Drain.
  2. Heat frozen green chile in a saucepan over low heat to at least 165ºF. Cook 15-20 minutes.
  3. Layer meat and onion mixture in a lightly buttered 8" x 8" casserole dish. Use slotted spoon to layer green chile. Add cheese.
  4. Mix together beaten eggs, milk, flour, salt and pepper.
  5. Pour egg mixture over layers.
  6. Bake at 350º for 45 minutes.
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