• The BUENO® Story
  • Products
    • New Mexico Green Chile
    • Red Chile
    • Salsa & Sauces
    • Flour Tortillas
    • Corn Tortillas
    • Prepared Products
    • Chile Pods & Powders
    • Organic, Non-GMO & Vegetarian
    • HOLIDAY ITEMS
  • Recipes
  • Shop
  • Store Locator
  • Jobs
  • Community
  • Save NM Chile
  • View Cart
  • Contact Us
  • Jobs
  • BUENO® Story
  • Community
  • Save NM Chile
  • Contact Us

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
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
  • 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
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
  • 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.
Share this Recipe
Powered byWP Ultimate Recipe

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

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
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
  • 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
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
  • 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.

Share this Recipe
Powered byWP Ultimate Recipe

Filed Under: Grilling, Recipes Using Salsa, Red Chile

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
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
  • 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
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
  • 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.
Share this Recipe
Powered byWP Ultimate Recipe

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

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
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
  • 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
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
  • 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.
Share this Recipe
Powered byWP Ultimate Recipe

Filed Under: Low Fat & Heart Healthy, Recipes Using Salsa

Hatch Zia Omelette

June 12, 2020 by Ana Baca

This Hatch Zia Omelette, chock full of yummy peppers, mushrooms and Hatch Green Chile Sauce, is perfect for a Sunday morning brunch.

HatchZiaOmelette1-150x150 Hatch Zia Omelette
Hatch Zia Omelette
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
  • CourseBrunch
  • CuisineBrunch
Servings
Four 6 oz. servings
Servings
Four 6 oz. servings
HatchZiaOmelette1-150x150 Hatch Zia Omelette
Hatch Zia Omelette
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
  • CourseBrunch
  • CuisineBrunch
Servings
Four 6 oz. servings
Servings
Four 6 oz. servings
Ingredients
  • 4 tsp. olive oil
  • 4 scallions finely chopped
  • ¼ large bell pepper cubed
  • 4 large mushrooms sliced
  • 12 eggs
  • ¼ tsp. salt
  • 1- 16 oz. jar BUENO® Hatch Green Chile Sauce
Servings: 6 oz. servings
Units:
Instructions
  1. Heat 1 tsp. olive oil over low heat. Sauté ¼ of the scallions, peppers and mushrooms.
  2. In a bowl, beat 3 eggs for each omelette with a whisk. Add ¼ of the salt.
  3. Increase heat to medium. Add beaten eggs to sautéed mixture. Quickly tilt skillet in all directions so that batter will fill bottom.
  4. Cook over medium heat approximately 2 minutes or until firm. Carefully fold omelette in half. Cook each side 1 more minute or until it is golden. Top with green chile sauce. Repeat for other omelettes.
Share this Recipe
Powered byWP Ultimate Recipe

Filed Under: Breakfast, Brunch Tagged With: Green Chile, Green Chile Sauce

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
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
  • 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
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
  • 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.

Share this Recipe
Powered byWP Ultimate Recipe

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
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
  • 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
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
  • 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.

Share this Recipe
Powered byWP Ultimate Recipe

Filed Under: Hatch Green Chile, Low Fat & Heart Healthy, Quick and Tasty Tagged With: BUENO® Green Chile Sauce, Green Chile, Green Chile Sauce

Chipotle Lime Chicken

May 9, 2020 by Ana Baca

Chipotle Lime Chicken utilizes opposing flavors (such as citrus and chile or vinegar and chile) to enhance flavor. It is low in fat, sodium and cholesterol, helping to lay a foundation for good health. We like to make this dish when we have slightly more time because of the marinating that is required. Actual preparation and cook time is minimal so it is actually a nice dish to prepare for a weekday meal.

 

This recipe uses Hatch Green Chile Salsa to give it a New Mexican kick!

Chipotle-Lime-Chicken-3-150x150 Chipotle Lime Chicken
Chipotle Lime Chicken
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
  • CourseMain Dish
  • CuisineFusion
Servings Prep Time
Six 3 oz. Fillets 1 hour
Cook Time
10 minutes
Servings Prep Time
Six 3 oz. Fillets 1 hour
Cook Time
10 minutes
Chipotle-Lime-Chicken-3-150x150 Chipotle Lime Chicken
Chipotle Lime Chicken
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
  • CourseMain Dish
  • CuisineFusion
Servings Prep Time
Six 3 oz. Fillets 1 hour
Cook Time
10 minutes
Servings Prep Time
Six 3 oz. Fillets 1 hour
Cook Time
10 minutes
Ingredients
Lime Chicken
  • 6 oz. BUENO® Hatch Green Chile Salsa, Medium
  • Juice of ½ lime
  • 2 tsp. Chipotles en Adobo Marinating Sauce
  • 1½ lb. skinless, boneless chicken breasts pounded into 6 fillets, ½ inch thick
Chipotles en Adobo Sauce
  • 4 ancho chile pods stemmed and seeded
  • 16 garlic cloves unpeeled
  • 3 Tbsp. olive oil
  • 6 pkgs. (48 pods) chipotle chile, pods stemmed; do not remove seeds
  • 3 medium tomatoes
  • 1 ¼ cups fat free reduced sodium chicken broth
  • 1 ¼ cups water
  • 2 tsp. BUENO® Ground Cumin
  • 1 tsp. BUENO® Whole Oregano
  • 1/8 tsp. ground cloves
  • 1/8 tsp. ground cinnamon
  • 1 tsp. salt
  • ½ cup apple cider vinegar
  • 1 oz. piloncillo (or 2 Tbsp. brown sugar)
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.
Share this Recipe
Powered byWP Ultimate Recipe

Filed Under: Grilling, Low Fat & Heart Healthy

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
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
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
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
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.
Share this Recipe
Powered byWP Ultimate Recipe

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
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
  • 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
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
  • 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.
Share this Recipe
Powered byWP Ultimate Recipe

Filed Under: Comfort Food, Hatch Green Chile, Low Fat & Heart Healthy, Vegetarian

Tomatillo Chicken Tacos

April 30, 2020 by Ana Baca

Tomatillo Chicken Tacos are a delicious take on tacos. Light and fresh, these tacos make a simple, healthy and tasty summer meal.

This recipe features BUENO® Tomatillo Salsa

We hope you enjoy the Tomatillo Chicken Tacos provided here. Try more of our delicious New Mexican recipes!

 

 

 

 

Tacos-Tomatillo-Chicken-1-150x150 Tomatillo Chicken Tacos
Tomatillo Chicken Tacos
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
  • CourseMain Dish
  • CuisineNew Mexican
Servings
Twelve tacos
Servings
Twelve tacos
Tacos-Tomatillo-Chicken-1-150x150 Tomatillo Chicken Tacos
Tomatillo Chicken Tacos
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
  • CourseMain Dish
  • CuisineNew Mexican
Servings
Twelve tacos
Servings
Twelve tacos
Ingredients
  • ½ cup+ 1 tsp. olive oil
  • 1 doz. BUENO® Corn Tortillas
  • 4 chicken breasts skinless boneless, cubed
  • 2 Tbsp. BUENO® Coarse Chile
  • 1 tsp. salt
  • ½ tsp. granulated garlic
  • 1 large tomato chopped
  • ¼ cup onion finely diced
  • ½ cup dark green lettuce cut into tiny pieces
  • 1 jar BUENO® Tomatillo Salsa,
Servings: tacos
Units:
Instructions
  1. Heat ½ cup olive oil over medium-high heat in a heavy skillet. Gently fold each corn tortilla, leaving a slight opening at the tip and securing it with a toothpick. Deep fry each shell for about 30 seconds each side or until crisp. Drain on paper towel.
  2. Heat 1 tsp. olive oil over medium heat in non-stick skillet.
  3. Add chicken, coarse chile, salt and garlic. Cook over medium heat for approximately 5 minutes or until chicken is cooked through, stirring occasionally. Remove from heat. Allow to cool.
  4. Shred chicken.
  5. Evenly divide chicken, tomato, onion and lettuce among taco shells.
  6. Add salsa to taste.
Recipe Notes

Option: To cut fat and calories, instead of frying tortillas, use them fresh or toast in the oven.

Share this Recipe
Powered byWP Ultimate Recipe

Filed Under: Low Fat & Heart Healthy, Quick and Tasty Tagged With: BUENO® Coarse Chile, BUENO® Corn Tortillas, corn tortillas, Red Chile

Shrimp Pasta Fra Diavolo

April 18, 2020 by Ana Baca

Shrimp Pasta Fra Diavolo fuses multiple cuisines for a delightful outcome. New Mexican red and green chile, tomatoes, pasta and shrimp equals delicious!

2015_11-Pasta-Dish-1-150x150 Shrimp Pasta Fra Diavolo
Shrimp Pasta Fra Diavolo
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 1
Rating: 1
You:
Rate this recipe!
  • CourseMain Dish
  • CuisineFusion
Servings Prep Time
Serves 4 5-10 minutes
Cook Time
35-40 minutes
Servings Prep Time
Serves 4 5-10 minutes
Cook Time
35-40 minutes
2015_11-Pasta-Dish-1-150x150 Shrimp Pasta Fra Diavolo
Shrimp Pasta Fra Diavolo
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 1
Rating: 1
You:
Rate this recipe!
  • CourseMain Dish
  • CuisineFusion
Servings Prep Time
Serves 4 5-10 minutes
Cook Time
35-40 minutes
Servings Prep Time
Serves 4 5-10 minutes
Cook Time
35-40 minutes
Ingredients
  • 2 Tbsp. olive oil
  • ½ tsp. bacon fat
  • ¼ cup onion finely chopped
  • 2 cloves garlic crushed
  • 1- 14 oz. can diced tomatoes with juice
  • 1 tsp. salt
  • 1 cup BUENO® Red Chile Puree thawed in microwave
  • ½ cup BUENO® Green Chile thawed in microwave
  • 16 oz. cooked shrimp
  • 2 Tbsp. fresh parsley chopped
  • 1 tsp. BUENO® Chile Piquín crushed
  • 4 cups cooked pasta
Servings: 4
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.
Share this Recipe
Powered byWP Ultimate Recipe

Filed Under: Comfort Food Tagged With: BUENO® Chile Piquín, BUENO® Frozen Green Chile, BUENO® Red Chile

Mama’s Basic Red Chile Sauce (From Red Chile Puree)

April 15, 2020 by Ana Baca

Mama’s Basic Red Chile Sauce is our mother’s basic recipe for a traditional New Mexican red chile sauce. She adds a pinch of sugar like her grandmother did.

Mamas-Basic-Red-Chile-Sauce-Feb-14-July-150x150 Mama’s Basic Red Chile Sauce (From Red Chile Puree)
Mama’s Basic Red Chile Sauce
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 9
Rating: 3.67
You:
Rate this recipe!
  • CourseSide Dish
  • CuisineNew Mexican, Traditional Family Favorites
Servings
24 oz.
Servings
24 oz.
Mamas-Basic-Red-Chile-Sauce-Feb-14-July-150x150 Mama’s Basic Red Chile Sauce (From Red Chile Puree)
Mama’s Basic Red Chile Sauce
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 9
Rating: 3.67
You:
Rate this recipe!
  • CourseSide Dish
  • CuisineNew Mexican, Traditional Family Favorites
Servings
24 oz.
Servings
24 oz.
Ingredients
  • 1 ¾ cups water (1 ½ cup water for slightly thicker consistency)
  • 1- 14 oz. container BUENO® Frozen Red Chile or BUENO® Frozen Special Reserve Red Chile
  • 2 Tbsp. olive oil
  • 3 Tbsp. unbleached flour
  • 2 garlic cloves minced
  • ¼ tsp. BUENO® Oregano
  • 1 tsp. salt
  • 1 tsp. sugar
Servings:
Units:
Instructions
  1. Heat water in saucepan over low to medium heat.
  2. Add frozen red chile allowing the chile to defrost and cook.
  3. Meanwhile, heat olive oil in a separate saucepan over medium heat.
  4. Sprinkle in flour to make roux. Stir in garlic while browning roux.
  5. Stir simmering red chile and water into roux, eliminating any lumps.
  6. Add oregano, salt and sugar. Stir and bring to a boil.
  7. Reduce heat and cover. Simmer 10-15 minutes.
Share this Recipe
Powered byWP Ultimate Recipe

Filed Under: Basic Sauces from Puree, Red Chile, Traditional Family Favorites Tagged With: BUENO® Frozen Red Chile, BUENO® Red Chile, BUENO® Red Chile Special Reserve

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
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
  • CourseSide Dish
  • CuisineFusion, Vegetarian
Servings
Eight 3 oz. servings
Servings
Eight 3 oz. servings
calabactias-150x132 Calabacitas with a Twist
Calabacitas with a Twist
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
  • 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%.

Share this Recipe
Powered byWP Ultimate Recipe

Filed Under: Low Fat & Heart Healthy, Side Dishes, Vegetarian Tagged With: BUENO® Chile Piquín

Red Chile Grilled Salmon

April 3, 2020 by Ana Baca

Red Chile Grilled Salmon is a flavorful fusion dish. We rub New Mexico red chile powder and other spices on fresh salmon and grill it to perfection!

RC-Chimayo-Grilled-Salmon-1-150x150 Red Chile Grilled Salmon
Red Chile Grilled Salmon
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
  • CourseMain Dish
  • CuisineFusion
Servings
7 3 oz. Servings
Servings
7 3 oz. Servings
RC-Chimayo-Grilled-Salmon-1-150x150 Red Chile Grilled Salmon
Red Chile Grilled Salmon
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
  • CourseMain Dish
  • CuisineFusion
Servings
7 3 oz. Servings
Servings
7 3 oz. Servings
Ingredients
  • 2 tsp. onion minced
  • 1 tsp. garlic minced
  • 2 Tbsp. BUENO® Special Reserve Chile Powder
  • Juice of one lime
  • 1 tsp. BUENO® Ground Cumin
  • ½ tsp. BUENO® Whole Oregano
  • 1 tsp. BUENO® BUENO® Chile Powder
  • 3 Tbsp. olive oil
  • ¼ cup balsamic vinegar
  • 1 ½ lb. salmon fillets (about 2 large fillets, wild salmon preferable)
Servings: 3 oz. Servings
Units:
Instructions
  1. Combine all ingredients except salmon to make a marinade.
  2. Smear salmon fillets with marinade on all sides. Refrigerate 1-2 hours or longer, if desired.
  3. Heat grill to medium heat.
  4. Wipe excess marinade from salmon and place salmon fillets skin side down on grill.
  5. Grill with lid down 10-11 minutes or until fish is cooked through and skin looks crispy. Salmon will flake when done.
  6. If your grill does not have a lid, follow instructions to step 4, then do the following: Heat grill over medium to high heat; place fillets flesh side down and cook 3 minutes; turn fillets and cook 3 minutes; turn heat to medium; cook 5 minutes; turn fillets to flesh side down and cook about 9 minutes. The fillets should flake easily when done. Use spatula to remove.
Share this Recipe
Powered byWP Ultimate Recipe

Filed Under: Grilling, Low Fat & Heart Healthy, Red Chile

Fish Tacos

March 27, 2020 by Ana Baca

Fresh fish tacos with white fish, green cabbage, avocado and Mexican cheese will delight the taste buds on a spring day!

FishTacos1-150x150 Fish Tacos
Fish Tacos
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 1
Rating: 5
You:
Rate this recipe!
  • CourseMain Dish
Servings Prep Time
12 3 oz. tacos 5-10 minutes
Cook Time
15-20 minutes
Servings Prep Time
12 3 oz. tacos 5-10 minutes
Cook Time
15-20 minutes
FishTacos1-150x150 Fish Tacos
Fish Tacos
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 1
Rating: 5
You:
Rate this recipe!
  • CourseMain Dish
Servings Prep Time
12 3 oz. tacos 5-10 minutes
Cook Time
15-20 minutes
Servings Prep Time
12 3 oz. tacos 5-10 minutes
Cook Time
15-20 minutes
Ingredients
  • 1 Tbsp. olive oil
  • 1 lb. white fish (halibut or cod)
  • salt for taste
  • pepper for taste
  • 1 cup green cabbage shredded
  • 1 Tbsp. cider vinegar
  • 1 dz. BUENO® Grandma's® 100 Calorie Tortillas
  • 1 Avocado diced
  • 4 oz. Mexican cotija cheese
  • 1 cup BUENO® Tomatillo Salsa, optional
Servings: 3 oz. tacos
Units:
Instructions
  1. Heat oven on high broil.
  2. Meanwhile, heat olive oil in large sauté pan over medium-high heat. Add fish fillets and cook until fish flakes easily with fork; approximately 10-15 minutes. Add salt and pepper, if desired.
  3. Flake fish for taco assembly.
  4. Prepare cabbage by mixing with cider vinegar and set aside.
  5. Place tortillas in a single layer on a cookie sheet and place in oven to warm for 2 minutes; flip once.
  6. Assemble tacos by layering fish, cabbage, avocado and cheese. Add salsa if desired.
Share this Recipe
Powered byWP Ultimate Recipe

Filed Under: Low Fat & Heart Healthy, Quick and Tasty, Recipes, Traditional Family Favorites Tagged With: BUENO® Grandma's® 100 Calorie Tortillas

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!
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
  • CourseMain Dish
  • CuisineNew Mexican, Traditional Family Favorites
Servings
Six 7 oz.
Servings
Six 7 oz.
fajitas Fajitas in a Flash!
Fajitas in a Flash!
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
  • 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.

Share this Recipe