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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

Southwest Turkey Loaf

May 10, 2020 by Ana Baca

Southwest Turkey Loaf is healthy comfort food! It uses New Mexican red chile powder to add intensity to ground turkey. This version of meatloaf uses ingredients that provide greater nutrient density for the caloric dollar. Lower in fat, cholesterol and sodium and higher in fiber, this loaf supports healthy heart, blood glucose, and immune system function. It is not at all spicy and perfect for a supper dish for the growing family.

This recipe uses New Mexican Red Chile Powder.

RC-Southwest-Turkey-Meatloaf-3-150x150 Southwest Turkey Loaf
Southwest Turkey Loaf
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  • CourseMain Dish
  • CuisineComfort Food, Fusion
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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  • CourseMain Dish
  • CuisineComfort Food, Fusion
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
  • non-stick cooking spray
  • 1 medium onion chopped
  • 2 garlic cloves minced
  • 1¼ lbs. lean (7% fat) ground turkey
  • ¼ cup egg substitute
  • 1 tsp. BUENO® New Mexico Red Chile Powder
  • ¼ tsp. salt
  • ¼ tsp. black pepper
  • ½ cup crushed bran cereal flakes
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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Filed Under: Comfort Food, Low Fat & Heart Healthy, Red Chile

Autumn Vegetable Enchiladas with Ancho Sauce

May 3, 2020 by Ana Baca

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.
  • CourseMain Dish
  • CuisineComfort Food, Mexican, Vegetarian
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.
  • CourseMain Dish
  • CuisineComfort Food, Mexican, Vegetarian
Servings
Five 10 oz. Servings
Servings
Five 10 oz. Servings
Ingredients
Autumn Vegetable Enchiladas
  • 1 Tbsp. olive oil
  • 2 carrots sliced on a bias
  • 2 celery ribs chopped
  • 1 medium onion sliced
  • 1 medium rutabaga peeled and cut into strips
  • 1 tsp. granulated garlic
  • ¼ tsp. BUENO® Ground Cumin
  • 1/8 tsp. cinnamon
  • 1 tsp. salt
  • 1½ cups water
  • 10 BUENO® Corn Tortillas
  • Ancho Sauce
Ancho Sauce
  • 3 ancho chile pods
  • 1 ¼ cups water
  • 1- 22.95 oz. can reduced sodium vegetable stock
  • ¼ tsp. BUENO® Oregano crushed
  • ¼ tsp. granulated garlic
  • ¼ tsp. paprika
  • 1/8 tsp. salt
  • 1- 8 oz. can tomato sauce (no salt added)
  • 1 Tbsp. cornstarch
  • 1/3 cup water
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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Filed Under: Comfort Food, Enchiladas, Vegetarian

Hatch Calabacita Tostadas

May 2, 2020 by Ana Baca

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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  • CourseMain Dish
  • CuisineVegetarian
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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  • CourseMain Dish
  • CuisineVegetarian
Servings
Twelve 4 oz. Servings
Servings
Twelve 4 oz. Servings
Ingredients
Calabacita Tostadas
  • 1 Tbsp. olive oil
  • ½ medium onion sliced
  • ½ tsp. granulated garlic
  • tsp. BUENO® Ground Cumin
  • ½ tsp. salt
  • 1 small zucchini half moon slices
  • 1 cup frozen corn
  • 1/3 cup water
  • 1 doz. BUENO® Corn Tortillas
  • 1/4 cup peanut oil for frying
  • Salsa Ranchera See recipe below
  • 1/3 cup low fat Monterey jack
Hatch Salsa Ranchera
  • 1 small onion diced
  • ½- 13 oz. container BUENO® Hatch Autumn Roast® Green Chile thawed in microwave
  • 2 small tomatoes chopped
  • 1/3 cup water
  • ¼ bunch cilantro chopped
  • 1 Tbsp. lime juice
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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Filed Under: Comfort Food, Hatch Green Chile, Low Fat & Heart Healthy, Vegetarian

Hatch Green Chile Pinwheels

May 1, 2020 by Bueno Foods Recipes

These Hatch Green Chile Pinwheels will delight your guests. Made with Hatch Green Chile and cream cheese, they are a Southwestern party favorite.

GC-Pinwheels1-150x150 Hatch Green Chile Pinwheels
Hatch Green Chile Pinwheels
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  • CourseSnack Food
  • CuisineParty Food, Snack Food
Servings
Nine dozen pinwheels
Servings
Nine dozen pinwheels
GC-Pinwheels1-150x150 Hatch Green Chile Pinwheels
Hatch Green Chile Pinwheels
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  • CourseSnack Food
  • CuisineParty Food, Snack Food
Servings
Nine dozen pinwheels
Servings
Nine dozen pinwheels
Ingredients
  • 3 8 oz. pkgs. cream cheese
  • 1 13 oz. container BUENO® Hatch Autumn Roast® Green Chile
  • 2 tsp. granulated garlic
  • 1 medium onion finely minced
  • salt to taste
  • 10 BUENO® Grandma’s Original tortillas
Servings: dozen pinwheels
Units:
Instructions
  1. Soften cream cheese.
  2. Cook chile to at least 165ºF. Thoroughly drain chile. When cool, combine with cheese.
  3. Blend in remaining ingredients.
  4. Spread mixture on each tortilla to ⅛ inch in thickness. Roll each tortilla and secure with toothpicks. Chill. Cut into ½ inch widths.
  5. For variety, add chopped olive, pimento, roasted piñon nuts, grated radish, etc.
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Filed Under: Hatch Green Chile, Party Food Tagged With: BUENO® Frozen Green Chile, BUENO® Grandma's Flour Tortillas, Flour Torillas, Green Chile

Chorizo Potato & Egg Wraps

April 17, 2020 by Ana Baca

These Chorizo Potato & Egg Wraps are the king of breakfast burritos. Hearty and flavorful, they will be your choice for on-the-go active autumn mornings.

FTWrapChorizo1-150x150 Chorizo Potato & Egg Wraps
Chorizo Potato & Egg Wraps
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  • CourseBrunch
  • CuisineNew Mexican
Servings Prep Time
Six wraps 5 minutes
Cook Time
20-25 minutes
Servings Prep Time
Six wraps 5 minutes
Cook Time
20-25 minutes
FTWrapChorizo1-150x150 Chorizo Potato & Egg Wraps
Chorizo Potato & Egg Wraps
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  • CourseBrunch
  • CuisineNew Mexican
Servings Prep Time
Six wraps 5 minutes
Cook Time
20-25 minutes
Servings Prep Time
Six wraps 5 minutes
Cook Time
20-25 minutes
Ingredients
  • 2 tsp. vegetable oil
  • ¼ medium onion finely chopped
  • 2 small potatoes peeled and grated
  • 8 oz. chorizo sliced
  • 6 eggs beaten
  • ¼ tsp. granulated garlic
  • ¼ tsp. pepper
  • 6 BUENO® Grandma’s Original tortillas
  • 6 oz. BUENO® Christmas Roast® Salsa
Servings: wraps
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. Set aside.
  3. In a separate skillet, cook chorizo over medium heat 5 minutes. Add eggs and scramble. Add spices. Drain on paper towels.
  4. Evenly divide potato and chorizo/egg mixtures among 6 tortillas.
  5. Add 1 oz. salsa to each tortilla. Roll into burritos.
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Filed Under: Breakfast, Brunch, Burritos, Comfort Food Tagged With: BUENO® Flame Roasted Green Chile Salsa, BUENO® Grandma's Flour Tortillas, BUENO® Grandma's Original Tortillas, BUENO® Salsa

Calabacitas with a Twist

April 11, 2020 by Ana Baca

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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  • CourseSide Dish
  • CuisineFusion, Vegetarian
Servings
Eight 3 oz. servings
Servings
Eight 3 oz. servings
calabactias-150x132 Calabacitas with a Twist
Calabacitas with a Twist
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  • CourseSide Dish
  • CuisineFusion, Vegetarian
Servings
Eight 3 oz. servings
Servings
Eight 3 oz. servings
Ingredients
  • 1 Tbsp. olive oil
  • ½ tsp. BUENO® Chile Piquín
  • ½ tsp. salt
  • ½ tsp. garlic powder
  • ½ tsp. onion powder
  • 1 medium onion chopped
  • 2 large garlic cloves finely minced
  • 1 crown broccoli broken into flowerets
  • 2 small yellow squash julienned
  • 2 small zucchini julienned
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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Filed Under: Low Fat & Heart Healthy, Side Dishes, Vegetarian Tagged With: BUENO® Chile Piquín

Sunburst Deviled Eggs

April 10, 2020 by Ana Baca

These Sunburst Deviled Eggs are a perfect solution to all those Easter eggs! Light and tasty, they are a favorite for brunch or a light meal.

GC-Sunburst-Deviled-Eggs-1-150x150 Sunburst Deviled Eggs
Sunburst Deviled Eggs
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  • CourseBrunch, Main Dish
  • CuisineBrunch, Traditional Family Favorites
Servings
16 eggs (about 2.5 oz. each)
Servings
16 eggs (about 2.5 oz. each)
GC-Sunburst-Deviled-Eggs-1-150x150 Sunburst Deviled Eggs
Sunburst Deviled Eggs
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  • CourseBrunch, Main Dish
  • CuisineBrunch, Traditional Family Favorites
Servings
16 eggs (about 2.5 oz. each)
Servings
16 eggs (about 2.5 oz. each)
Ingredients
  • 13 oz. container BUENO® Frozen Green Chile
  • 1 tsp. vegetable oil
  • ¼ medium onion chopped
  • 8 hard boiled eggs
  • 1 stalk celery finely chopped
  • 1 ½ Tbsp. mayonnaise
  • ½ tsp. mustard
  • ½ tsp. salt
  • ¼ tsp. pepper
Servings: eggs (about 2.5 oz. each)
Units:
Instructions
  1. Place frozen green chile in a saucepan over low heat. Cook 15-20 minutes covered.
  2. Heat oil over low heat in a sauté pan. Sauté onion.
  3. Add cooked green chile. Cook an additional 10 minutes over medium heat or until excess moisture evaporates. Remove from heat.
  4. Split eggs in half. Remove eggs from shells. Place whites on a serving plate. Scoop out yolks into a bowl.
  5. Mash yolks with a fork.
  6. Stir in cooked onion and green chile mixture, celery, mayonnaise, mustard, salt and pepper. Mix well.
  7. Scoop spoonfuls of mixture into each halved egg white.
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Filed Under: Brunch, Hatch Green Chile, Low Fat & Heart Healthy, Quick and Tasty

Blue Corn Red Chile Cheese Enchiladas

April 6, 2020 by Ana Baca

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.
  • CourseMain Dish
  • CuisineComfort Food, New Mexican, Traditional Family Favorites, Vegetarian
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.
  • CourseMain Dish
  • CuisineComfort Food, New Mexican, Traditional Family Favorites, Vegetarian
Ingredients
  • 2 Tbsp. vegetable oil
  • 2 Tbsp. flour
  • 1- 14 oz. container BUENO® Frozen Special Reserve Red Chile Puree
  • 1- 14 oz. container BUENO® Frozen Red Chile Puree, Mild
  • 1- container water (add more if you prefer a thinner consistency)
  • 5 cloves garlic minced
  • 1 1/2 tsp. salt or to taste
  • Dash of BUENO® Oregano if desired
  • 1 pkg. BUENO® Blue Corn Tortillas
  • 1 medium onion finely chopped
  • 1 1/2 cups cheddar or longhorn cheese shredded
  • Enough oil in which to fry tortillas
Servings:
Units:
Instructions
Sauce
  1. Heat oil over low heat. Add flour, stirring constantly until golden brown to make a roux.
  2. Add red chile and 1 container of cold water. Depending on your preferred consistency, you can add more or less water.
  3. Add garlic, salt, and oregano and simmer uncovered for at least 20 minutes. The longer you cook, the thicker the sauce becomes.
Enchiladas
  1. In a separate skillet, heat oil. Fry tortillas one at a time. After frying each tortilla, drain on paper towel.
  2. Assemble the casserole, using a 9x9 square casserole dish. Dip each blue corn tortilla in red chile sauce. Place in casserole dish until bottom of dish is covered with one layer.
  3. Place a generous portion of red chile sauce over each tortilla to cover the entire layer.
  4. Sprinkle first layer with onion and cheese. Continue to build the layered casserole with fried tortillas, red chile sauce, onion and cheese until all ingredients are used.
  5. Bake at 350° for 10 minutes or until cheese melts.
Recipe Notes

Note: Blue corn is delicate and tortillas may separate while frying.  No worries. Assemble as usual.  Once they are within the casserole, no one will ever know! But the delicate and sweet taste of blue corn in combination with the red chile sauce make these enchiladas an example of true and traditional New Mexican cuisine.

Option: Pour remainder of chile sauce over individual servings if desired.

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Filed Under: Comfort Food, Enchiladas, Red Chile, Traditional Family Favorites, Vegetarian

Traditional Hatch Green Chile Sauce

April 2, 2020 by Ana Baca

This Traditional Green Chile Sauce contains pork and New Mexico grown green chile. It is the taste of home for generations of New Mexicans.

GC-Sauce-Traditional-Hatch-Rev-1-150x150 Traditional Hatch Green Chile Sauce
Traditional Hatch Green Chile Sauce
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Votes: 15
Rating: 3.73
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  • CourseSide Dish
  • CuisineNew Mexican
Servings
1.5 quarts
Servings
1.5 quarts
GC-Sauce-Traditional-Hatch-Rev-1-150x150 Traditional Hatch Green Chile Sauce
Traditional Hatch Green Chile Sauce
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  • CourseSide Dish
  • CuisineNew Mexican
Servings
1.5 quarts
Servings
1.5 quarts
Ingredients
  • 2 cups water
  • 1- 13 oz. container BUENO® Hatch Autumn Roast® Green Chile
  • 1 Tbsp. vegetable oil
  • 1 Tbsp. unbleached flour
  • ½ medium onion chopped
  • 1 clove garlic minced
  • 1 lb. pork cubed
  • 1 tsp. granulated garlic
  • 1 tsp. salt
Servings: quarts
Units:
Instructions
  1. Heat water and frozen green chile in sauce pan over low heat. Cook for about 15 minutes.
  2. Heat oil in a separate saucepan over low heat.
  3. Add flour and stir until golden brown, making a roux.
  4. Add onion and minced garlic. Cook until transparent.
  5. Add pork and seasonings. Brown pork over medium heat.
  6. Add green chile and water. Bring to a boil.
  7. Cover and simmer over low heat 15 to 20 minutes.
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Filed Under: Basic Salsas, Hatch Green Chile Tagged With: Green Chile, Green Chile Sauce

Fiesta Pasta®

March 23, 2020 by Ana Baca

Fiesta Pasta is a simple pasta dish full of color and flavor that you can make on a weeknight when you’re running short of time.

Fiesta-Pasta-wi-levels-150x113 Fiesta Pasta®
Fiesta Pasta
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  • CourseMain Dish
  • CuisineComfort Food, Fusion, New Mexican
Servings
Eight 8 oz.
Servings
Eight 8 oz.
Fiesta-Pasta-wi-levels-150x113 Fiesta Pasta®
Fiesta Pasta
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  • CourseMain Dish
  • CuisineComfort Food, Fusion, New Mexican
Servings
Eight 8 oz.
Servings
Eight 8 oz.
Ingredients
  • 8 oz. rotini tri-color
  • 1 lb. ground sirloin
  • ½ medium onion finely chopped
  • 1- 16 oz. jar BUENO® NM Red Chile Sauce
  • 1 cup jarred spaghetti sauce with tomatoes & peppers
  • ¾ tsp. salt
  • ½ tsp. granulated garlic
  • 1 Tbsp. granulated sugar
Servings: 8 oz.
Units:
Instructions
  1. Cook pasta according to package instructions.
  2. Meanwhile, in a saucepan, cook ground sirloin over medium-high heat.
  3. When meat is cooked thoroughly, stir in onion.
  4. Add remaining ingredients. Cover and simmer over low heat 10 minutes.
  5. Serve over rotini.
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Filed Under: Comfort Food, Quick and Tasty Tagged With: BUENO® NM Red Chile Sauce, Red Chile

Fajitas in a Flash!

March 22, 2020 by Ana Baca

These Fajitas In A Flash with beef or chicken and pepper and onions are perfect for a weekday supper when you are short on time.

fajitas Fajitas in a Flash!
Fajitas in a Flash!
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  • CourseMain Dish
  • CuisineNew Mexican, Traditional Family Favorites
Servings
Six 7 oz.
Servings
Six 7 oz.
fajitas Fajitas in a Flash!
Fajitas in a Flash!
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  • CourseMain Dish
  • CuisineNew Mexican, Traditional Family Favorites
Servings
Six 7 oz.
Servings
Six 7 oz.
Ingredients
  • 2 tsp. olive oil
  • 1 lb. beef or chicken cut into long strips
  • 1 small bell pepper cut into strips
  • ¼ medium onion cut into strips
  • ½ 16 oz. jar BUENO® Hatch Green Chile Sauce
  • 1 doz. BUENO® Corn Tortillas
  • 3 cups lettuce shredded
  • 1 tomato chopped
  • 4 Tbsp. low fat cheddar cheese shredded
  • 1 Avocado thinly sliced
  • 4 Tbsp. BUENO® Hatch Autumn Roast® Green Chile Salsa
Servings: 7 oz.
Units:
Instructions
  1. Heat oil in skillet over medium heat. Brown meat or poultry.
  2. When halfway done, add strips of bell pepper and onion.
  3. Add sauce. Simmer uncovered until tender, about 10-12 minutes.
  4. Warm tortillas. Scoop mixture onto each tortilla, dividing the fill and garnishes equally among the 12 tortillas.
  5. One serving is about 4 oz. fill, two tortillas, ½ cup lettuce, 2 tsp. each of cheese, tomatoes and salsa and two slivers avocado.
Recipe Notes

Per serving (chicken): Calories: 230, Protein 20g, Fat 6g, Cholesterol 40mg, Sodium 380mg, Carbohydrate 24g, Vitamin A 6%, Vitamin C 25%, Calcium 15%, Iron 15%.
Per serving (beef): Calories: 240, Protein: 19g, Fat 8g, Cholesterol 40mg, Sodium 380mg, Carbohydrate 24g, , Vitamin A 6%, Vitamin C 25%, Calcium 15%, Iron 20%.
Option: You may substitute wheat tortillas instead of corn, if you prefer.

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Filed Under: Low Fat & Heart Healthy, Quick and Tasty, Traditional Family Favorites Tagged With: BUENO® Corn Tortillas, BUENO® Flame Roasted Green Chile Salsa, BUENO® Green Chile Sauce, Green Chile, Green Chile Sauce, salsa

New Mexican Spanish Rice

March 19, 2020 by Ana Baca

There’s a controversy whether the best Spanish Rice is moist or dry. This version is a favorite from the Baca family, wonderfully moist and delicious. This was Joseph Baca’s (founder of Bueno Foods) favorite dish.

NewMexicanSpanishRice1-150x150 New Mexican Spanish Rice
New Mexican Spanish Rice
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Rating: 4
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  • CourseSide Dish
  • CuisineNew Mexican, Traditional Family Favorites
Servings
8 4 oz. servings
Servings
8 4 oz. servings
NewMexicanSpanishRice1-150x150 New Mexican Spanish Rice
New Mexican Spanish Rice
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  • CourseSide Dish
  • CuisineNew Mexican, Traditional Family Favorites
Servings
8 4 oz. servings
Servings
8 4 oz. servings
Ingredients
  • 1 Tbsp. vegetable oil
  • 1 cup brown rice
  • 2 tsp. vegetable oil
  • ½ medium onion finely chopped
  • 1 - 13 oz container BUENO® Frozen Autumn Roast® Green Chile thawed in microwave
  • 2 - 8 oz. cans tomato sauce
  • 2½ cups water
  • 1 tsp. salt
  • ½ tsp. granulated garlic
  • ¼ tsp. pepper
Servings: 4 oz. servings
Units:
Instructions
  1. Heat 1 Tbsp. oil in a non-stick skillet over low to medium heat. Add rice and brown approximately 8 minutes or until rice turns a deeper brown.
  2. In a separate saucepan, heat 2 tsp. oil over low heat. Sauté onion. Add green chile. Cook 10 minutes (to at least 165ºF).
  3. Blend in rice, tomato sauce and remaining ingredients. Bring to a boil.
  4. Cover and simmer over warm to low heat for 1 hour, stirring occasionally.
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Filed Under: Side Dishes, Traditional Family Favorites Tagged With: BUENO® Green Chile, Green Chile

Burritos Buenos

March 18, 2020 by Ana Baca

Burritos Buenos are everything good about a burrito! Chock full of beans, beef, chile and cheese, they are highly nutritious and tasty!

BeanBurritos1-150x150 Burritos Buenos
Burritos Buenos
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Rating: 3
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  • CourseMain Dish
  • CuisineComfort Food, New Mexican, Traditional Family Favorites
Servings
Six 6 oz. servings
Servings
Six 6 oz. servings
BeanBurritos1-150x150 Burritos Buenos
Burritos Buenos
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  • CourseMain Dish
  • CuisineComfort Food, New Mexican, Traditional Family Favorites
Servings
Six 6 oz. servings
Servings
Six 6 oz. servings
Ingredients
  • ½ lb. ground beef lean
  • ¼ medium onion chopped
  • ⅛ cup water
  • ¼ tsp. BUENO® Oregano crushed
  • 1 tsp. granulated garlic
  • ½ tsp. salt
  • 2 tsp. vegetable oil
  • 13 oz. container BUENO® Frozen Green Chile
  • 2 cups cooked pinto beans drained
  • ½ cup cheddar cheese grated
  • 6 BUENO® Grandma's® Traditional Style Tortillas
Servings: 6 oz. servings
Units:
Instructions
  1. Brown beef in skillet over medium heat. Add onion and sauté.
  2. Blend in water, oregano, garlic and salt. Cook uncovered over low heat 12 minutes or until excess moisture evaporates.
  3. In a saucepan, heat vegetable oil over low heat. Add frozen green chile. Cook until no longer frozen (minimum 165ºF). Add beans. Cook 15 minutes or until excess moisture evaporates. Mash beans. Stir in half of cheese, cooking until melted. Add to meat mixture.
  4. Spoon about 2 Tbsp. mixture onto tortillas. Top mixture with remaining cheese.
  5. Roll tortillas once toward middle, fold over edges and roll again over folded edges.
  6. Place each burrito seam-side down on a cookie sheet. Bake at 325ºF for 10 minutes.
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Filed Under: Burritos, Traditional Family Favorites Tagged With: BUENO® Frozen Green Chile, BUENO® Grandma's Flour Tortillas, GreenChile, oregano

Green Chile Chicken Enchiladas

March 16, 2020 by Ana Baca

These simple Green Chile Chicken Enchiladas are sure to be a new family favorite. They are perfect for a weeknight dinner or an office potluck!

Enchiladas-GC-Chicken-Rev-1-150x150 Green Chile Chicken Enchiladas
Green Chile Chicken Enchiladas
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Votes: 38
Rating: 3.45
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  • CourseMain Dish
  • CuisineComfort Food, New Mexican, Traditional Family Favorites
Servings
Ten 8 oz. servings
Servings
Ten 8 oz. servings
Enchiladas-GC-Chicken-Rev-1-150x150 Green Chile Chicken Enchiladas
Green Chile Chicken Enchiladas
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Rating: 3.45
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  • CourseMain Dish
  • CuisineComfort Food, New Mexican, Traditional Family Favorites
Servings
Ten 8 oz. servings
Servings
Ten 8 oz. servings
Ingredients
  • 3-5 chicken breasts boneless
  • 1 medium onion chopped
  • 3 Tbsp. margarine
  • 1 10 oz. can cream of chicken soup
  • 1 10 oz. can cream of mushroom soup
  • 1¾ cups BUENO® Green Chile thawed in microwave and drained
  • ½ cup broth saved from chicken
  • 1 doz. BUENO® Corn Tortillas
  • 1 lb. Cheese grated (Cheddar, Jack or mixture)
Servings: 8 oz. servings
Units:
Instructions
  1. Boil chicken, cool and shred (save broth).
  2. Preheat oven to 325º F.
  3. Saute onion in margarine until slightly soft. Combine onion with soups, chile, broth and stir.
  4. Tear 6 tortillas into small pieces and cover the bottom of a 9" x 13" pan. Spread ½ the chicken over the tortilla pieces, then ½ the sauce, and ½ the cheese. Repeat layers.
  5. Bake 30-40 minutes, until very hot, bubbly and slightly browned.
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Filed Under: Enchiladas, Hatch Green Chile, Traditional Family Favorites Tagged With: bueno green chile chicken enchiladas, BUENO® Corn Tortillas, BUENO® Frozen Green Chile, corn tortillas, Enchiladas, frozen Enchiladas, Green Chile, green chile chicken enchilada casserole new mexico, green chile chicken enchiladas cream of chicken soup, green chile chicken enchiladas new mexico, green chile chicken enchiladas with cream of mushroom soup, new mexican green chile chicken enchiladas, new mexico chicken enchiladas, new mexico green chile chicken enchilada casserole, new mexico green chile enchiladas

Southwest Salmon Croquettes

March 13, 2020 by Ana Baca

Southwest Salmon Croquettes have been a tradition in our family for Fridays during the Lenten season. Canned salmon, green chile and onion patties are perfect for a light meal. They are great on St. Patty’s Day too if you prefer a lighter meal than traditional brisket or corned beef and cabbage.

GC-Southwest-Salmon-Croquettes-1-150x150 Southwest Salmon Croquettes
Southwest Salmon Croquettes
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  • CourseMain Dish
  • CuisineNew Mexican, Traditional Family Favorites
Servings
14 2 oz. patties
Servings
14 2 oz. patties
GC-Southwest-Salmon-Croquettes-1-150x150 Southwest Salmon Croquettes
Southwest Salmon Croquettes
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  • CourseMain Dish
  • CuisineNew Mexican, Traditional Family Favorites
Servings
14 2 oz. patties
Servings
14 2 oz. patties
Ingredients
  • 1 13 oz. BUENO® Frozen Green Chile drained
  • 1 tsp. vegetable oil
  • ¼ medium onion finely chopped
  • 1 14 ¾ oz. can pink salmon drained
  • 1 egg beaten
  • 4 Tbsp. unbleached flour
  • 1 tsp. parsley flakes crushed
  • ¼ cup vegetable oil
Servings: 2 oz. patties
Units:
Instructions
  1. Place frozen green chile in a saucepan over low heat. Cook 15-20 minutes covered.
  2. Heat 1 tsp. oil over low heat in a sauté pan. Sauté onion.
  3. Add cooked green chile. Cook an additional 10 minutes over medium heat. Remove from heat.
  4. In a separate bowl, mash salmon with a fork.
  5. Stir in cooked onion and green chile mixture. Add remaining ingredients except for oil.
  6. Heat ¼ cup oil over medium heat in a non-stick skillet.
  7. Drop mixture by heaping tablespoon onto heated skillet. Flatten with spatula. Cook over medium heat until golden brown, approximately 3 minutes. Turn and cook approximately 2 more minutes or until golden brown. Drain on paper towel.
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Filed Under: Hatch Green Chile, Lenten Foods, Low Fat & Heart Healthy, Quick and Tasty, Traditional Family Favorites

Hatch Chile Burgers

March 11, 2020 by Ana Baca

These Hatch Chile Burgers are perfect for summer grilling! Hatch Green Chile makes ordinary burgers extraordinary! Quick and easy too!

HatchChileBurgers1-e1567887423426-150x150 Hatch Chile Burgers
Hatch Chile Burgers
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  • CourseMain Dish
  • CuisineNew Mexican
Servings
Eight 4 oz. servings.
Servings
Eight 4 oz. servings.
HatchChileBurgers1-e1567887423426-150x150 Hatch Chile Burgers
Hatch Chile Burgers
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  • CourseMain Dish
  • CuisineNew Mexican
Servings
Eight 4 oz. servings.
Servings
Eight 4 oz. servings.
Ingredients
  • 2 lbs. ground sirloin
  • 1 cup BUENO® Hatch Green Chile Sauce (jarred)
  • ½ medium onion finely chopped
  • 1 egg beaten
  • 1½ tsp. salt
  • 1 cup bran flakes ground
  • ¼ tsp. pepper
  • ½ tsp. granulated garlic
  • BUENO® Seasoned Green Chile (optional)
Servings: 4 oz. servings.
Units:
Instructions
  1. Mix all ingredients together.
  2. Form into 8 patties.
  3. Grill until well done.
  4. Serve on hamburger buns with lettuce, tomato, BUENO® Seasoned Green Chile and slices of grilled onion.
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Filed Under: Hatch Green Chile Tagged With: BUENO® Green Chile, BUENO® Green Chile Sauce, Green Chile, Green Chile Sauce

New Mexican Quelites

March 5, 2020 by Ana Baca

New Mexican Quelites are a traditional Lenten food. Beans, spinach, onion and spices make a nutritious side dish or vegetarian powerhouse.

NewMexicoQuelites1-150x150 New Mexican Quelites
New Mexican Quelites
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  • CuisineNew Mexican, Vegetarian
Servings
Four 4 oz. servings
Servings
Four 4 oz. servings
NewMexicoQuelites1-150x150 New Mexican Quelites
New Mexican Quelites
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  • CuisineNew Mexican, Vegetarian
Servings
Four 4 oz. servings
Servings
Four 4 oz. servings
Ingredients
  • 1 Tbsp. vegetable oil OR 2 strips bacon diced
  • ¼ medium onion chopped
  • 2 cloves garlic minced
  • 1 15 oz. can chopped spinach drained
  • 1 cup cooked pinto beans drained
  • 2 Tbsp. BUENO® Coarse Chile
  • ½ tsp. granulated garlic
  • ½ tsp. salt
Servings: 4 oz. servings
Units:
Instructions
  1. Heat oil in a non-stick skillet. Sauté onion and garlic in oil.
  2. Add spinach, beans, and coarse chile.
  3. Stir in granulated garlic and salt.
  4. Cover and cook over low heat 15 minutes.
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Filed Under: Lenten Foods, Side Dishes, Vegetarian Tagged With: BUENO® Red Chile Powder

Hatch Green Chile & Sausage Bake

February 29, 2020 by Ana Baca

Hatch Green Chile & Sausage Bake is a flavorful breakfast or brunch casserole. Sausage, eggs, cheese and Hatch Green Chile make a perfect combination.

GC-Sausage-Bake-1-150x150 Hatch Green Chile & Sausage Bake
Hatch Green Chile & Sausage Bake
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Votes: 1
Rating: 5
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  • CourseBrunch
  • CuisineBrunch, New Mexican
Servings
Six 4 oz servings
Servings
Six 4 oz servings
GC-Sausage-Bake-1-150x150 Hatch Green Chile & Sausage Bake
Hatch Green Chile & Sausage Bake
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  • CourseBrunch
  • CuisineBrunch, New Mexican
Servings
Six 4 oz servings
Servings
Six 4 oz servings
Ingredients
  • ½ lb. ground beef or sausage
  • ¼ medium onion finely chopped
  • 1- 13 oz. container BUENO® Hatch Autumn Roast® Green Chile
  • 1 cup cheddar cheese shredded
  • 2 eggs beaten
  • ¾ cup milk
  • ⅛ cup unbleached flour
  • ¼ tsp. salt
  • ⅛ tsp. pepper