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Chorizo Wrap

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Chorizo Wrap
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Servings Prep Time
6 wraps 5 minutes
Cook Time
20-25 minutes
Servings Prep Time
6 wraps 5 minutes
Cook Time
20-25 minutes
Chorizo Wrap
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Servings Prep Time
6 wraps 5 minutes
Cook Time
20-25 minutes
Servings Prep Time
6 wraps 5 minutes
Cook Time
20-25 minutes
Ingredients
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.
Recipe Notes

Makes six wraps.

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Slow Cooked Roasted Smoky Pintos

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Slow Cooked Roasted Smoky Pintos
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Servings Prep Time
11 8 oz. 20 minutes
Cook Time
5-8 hours
Servings Prep Time
11 8 oz. 20 minutes
Cook Time
5-8 hours
Slow Cooked Roasted Smoky Pintos
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Servings Prep Time
11 8 oz. 20 minutes
Cook Time
5-8 hours
Servings Prep Time
11 8 oz. 20 minutes
Cook Time
5-8 hours
Ingredients
Servings: 8 oz.
Units:
Instructions
  1. Place beans in a 5 ½ -6 quart slow cooker.
  2. Spray 10 inch skillet with olive oil cooking spray.
  3. Add olive oil and heat skillet to medium heat.
  4. Sauté onion, stirring as needed for 5 minutes.
  5. Add garlic and continue to sauté both onion and garlic for 10 minutes. (The lower heat will prevent burning and allow longer sauté time.)
  6. Spoon onion and garlic into slow cooker.
  7. Pour heated water into slow cooker. (The heated water gives the dish a head start in cooking. If preferred, use cold or hot tap water. Remember, if additional water is needed once beans have started cooking, heated water is necessary to prevent discoloring of beans.)
  8. Add chipotle chile pod.
  9. Cover slow cooker; turn heat to high setting and cook for 8 hours. Add heated water if beans lose too much water. Beans may be ready in as little as 5 hours. Taste test as needed. Longer cooking time adds flavor.
  10. Toward end of cooking cycle, add salt and stir.
  11. If thicker consistency is desired, puree 1 cup of beans and stir into slow cooker.
  12. Remove chipotle chile pod. Discard or use as desired.
  13. Serve with warm tortillas. Refrigerate for up to 3 days or freeze for later use.
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Spanish Rice

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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.

Spanish Rice
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Votes: 3
Rating: 4
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Servings
8 4 oz. servings
Servings
8 4 oz. servings
Spanish Rice
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Votes: 3
Rating: 4
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Servings
8 4 oz. servings
Servings
8 4 oz. servings
Ingredients
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 frozen 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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Quelites (Spinach)

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Not so many years ago, children in New Mexico were sent to gather wild greens referred to as quelites found along river and ditch banks. Today, spinach is used in this traditional Lenten dish. A delicious combination of flavors.

Quelites (Spinach)
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Servings
4 4 oz. servings
Servings
4 4 oz. servings
Quelites (Spinach)
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Servings
4 4 oz. servings
Servings
4 4 oz. servings
Ingredients
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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Calabacitas with a Twist

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New Mexico and Colorado are the origins of the word “calabacita.” It refers to zucchini or squash, both of which grow plentifully in these areas.  It is no coincidence that a dish by the same name has been made in New Mexican homes for generations.  These calabacitas have a twist in that broccoli is added to the mix thereby increasing nutritional density.

Calabacitas with a Twist
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Servings
8 3 oz. servings
Servings
8 3 oz. servings
Calabacitas with a Twist
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Servings
8 3 oz. servings
Servings
8 3 oz. servings
Ingredients
Servings: 3 oz. servings
Units:
Instructions
  1. Heat olive oil over medium high heat in a large skillet.
  2. Combine piquín, salt, garlic powder and onion powder. Quickly stir in half of this spice mix into oil to infuse it with flavor.
  3. Add onion and garlic, stirring until lightly sautéed.
  4. Stir in broccoli and cook until slightly tender.
  5. Add second half of spice mix and yellow squash. Cook an additional 2 minutes.
  6. Add zucchini. Continue stirring until vegetables are fork-tender.
  7. Remove from heat and serve.
Recipe Notes

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

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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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Frijoles (Pinto Beans)

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The perfect food eaten as a side dish or as the main meal with chile sauce.

Frijoles (Pinto Beans)
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Rating: 5
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Servings
6 8 oz. servings
Servings
6 8 oz. servings
Frijoles (Pinto Beans)
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Rating: 5
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Servings
6 8 oz. servings
Servings
6 8 oz. servings
Ingredients
Servings: 8 oz. servings
Units:
Instructions
  1. Place beans in pressure cooker. Add water. Secure lid.
  2. Cook over medium-high heat for about 20 minutes or until cooker reaches a state of pressure. Continue cooking over low to medium heat for 45 minutes. (You may also cook beans in a crock pot on high for approximately 6 ½ hours or until beans turn reddish brown.) Release steam. Uncover.
  3. Heat oil in small skillet. Add flour and stir until golden brown, making a roux.
  4. Add roux, onion and salt to beans.
  5. Cook uncovered over low heat for 15 minutes. Mash if desired.
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Green or Red Chile Stew

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A hearty New Mexican delight on a cold winter night.

Green or Red Chile Stew
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Votes: 7
Rating: 4.14
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Servings
4 8 oz. servings
Servings
4 8 oz. servings
Green or Red Chile Stew
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Votes: 7
Rating: 4.14
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Servings
4 8 oz. servings
Servings
4 8 oz. servings
Ingredients
Servings: 8 oz. servings
Units:
Instructions
  1. Heat oil in 3 or 4 quart pot.
  2. Add meat and brown over low heat for approximately 4 minutes.
  3. Add potatoes and onion. Brown for approximately 4 more minutes, stirring occasionally.
  4. Add frozen green chile. Cook for 15 minutes (to at least 165ºF).
  5. Stir in tomato, garlic, water and salt. Bring to a boil.
  6. Lower heat, cover and simmer for 20 minutes.
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Green Chile Chicken Enchiladas

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A new version of a family favorite.

Green Chile Chicken Enchiladas
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Votes: 38
Rating: 3.45
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Servings
10 8 oz. servings
Servings
10 8 oz. servings
Green Chile Chicken Enchiladas
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Votes: 38
Rating: 3.45
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Servings
10 8 oz. servings
Servings
10 8 oz. servings
Ingredients
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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Enchilada Casserole

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Although today you can find enchiladas stuffed with chicken, crabmeat or cottage cheese, this stacked red chile and cheese enchilada is the traditional New Mexican one.

Enchilada Casserole
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Votes: 3
Rating: 5
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Servings
6 8 oz.servings
Servings
6 8 oz.servings
Enchilada Casserole
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Rating: 5
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Servings
6 8 oz.servings
Servings
6 8 oz.servings
Ingredients
Servings: 8 oz.servings
Units:
Instructions
  1. Brown flour in 1 tablespoon oil. Add chile powder and blend in enough warm water to make a sauce of the thickness you desire.
  2. Add garlic, salt and oregano. Simmer for at least 30 minutes while flavors blend.
  3. Quickly dip corn tortillas one at a time in hot oil to soften. Drain on paper towels.
  4. Dip each fried tortilla in above chile sauce, and place enough of the tortillas side by side in a casserole dish to cover bottom. Spread some chile sauce over 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.
  5. Bake at 350 ° for 20 minutes or until cheese on top is melted.
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Burritos Buenos

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You won’t go away feeling hungry with this delicious and nutritious combination of beef and beans.

Burritos Buenos
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Rating: 3
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Servings
6 6 oz. servings
Servings
6 6 oz. servings
Burritos Buenos
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Rating: 3
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Servings
6 6 oz. servings
Servings
6 6 oz. servings
Ingredients
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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Traditional Green Chile Sauce

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Traditional Green Chile Sauce
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Votes: 15
Rating: 3.73
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This is a traditional sauce made in homes throughout New Mexico for generations.
Servings
1.5 quarts
Servings
1.5 quarts
Traditional Green Chile Sauce
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Rating: 3.73
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This is a traditional sauce made in homes throughout New Mexico for generations.
Servings
1.5 quarts
Servings
1.5 quarts
Ingredients
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 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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Green Chile Pinwheels

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Delight your guests with this Southwestern party favorite.

Green Chile Pinwheels
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Servings
110 pinwheels
Servings
110 pinwheels
Green Chile Pinwheels
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Servings
110 pinwheels
Servings
110 pinwheels
Ingredients
Servings: 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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Spicy Burgers

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Nothin’ like a burger with green chile!

Spicy Burgers
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Servings
8 4 oz. servings.
Servings
8 4 oz. servings.
Spicy Burgers
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Servings
8 4 oz. servings.
Servings
8 4 oz. servings.
Ingredients
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® Green Chile and slices of onion.
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Fiesta Pasta®

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A pasta dish full of color and flavor made in no time at all.

Fiesta Pasta®
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Servings
8 8 oz. servings
Servings
8 8 oz. servings
Fiesta Pasta®
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Servings
8 8 oz. servings
Servings
8 8 oz. servings
Ingredients
Servings: 8 oz. servings
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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Fajitas in a Flash!

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This version of fajitas is perfect for a weekday supper when you are short on time.

Fajitas in a Flash!
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Servings
6 7 oz. servings
Servings
6 7 oz. servings
Fajitas in a Flash!
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Servings
6 7 oz. servings
Servings
6 7 oz. servings
Ingredients
Servings: 7 oz. servings
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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Chile Linguini Olé

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Mama mía! A little Italy and a lot of (New) Mexico makes a wonderful marriage of flavors! Easy too.

Per serving: 130 calories; 9g protein; 2g fat; 19g carbohydrates; 250 mg sodium; 15 mg cholesterol.

Chile Linguini Olé
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Votes: 1
Rating: 5
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Servings
16 4 oz. servings
Servings
16 4 oz. servings
Chile Linguini Olé
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Rating: 5
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Servings
16 4 oz. servings
Servings
16 4 oz. servings
Ingredients
Servings: 4 oz. servings
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 linguini.
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Green Chile Quiche

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Green Chile Quiche
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Rating: 5
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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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